Develop an understanding of the principles of biochemistry
To get an insight into the chemistry of major nutrients and physiologically important compounds
To understand the biochemical process and systems as applicable to human nutrition
To apply the knowledge in human nutrition and dietetics
9.00
Carbohydrates – Definition, composition, classification, structures and properties of monosaccharides – glucose, fructose, galactose; disaccharides – sucrose, maltose and lactose; oligosaccharides and polysaccharides – homoglycans and heteroglycans, chemical reactions of monosaccharides – oxidation, reduction, acetylation, interconversion, reducing property of sugars, osazone formation, action of acids and iodo compounds.
9.00
Proteins – Definition, composition, classification, structure of amino acids – essential and non-essential amino acids. Definition, classification and structure of proteins.
Lipids – Definition, composition, classification of lipids, types and properties of fatty acids including essential and non-essential fatty acids, structure and important properties of fats – hydrogenation, halogenation, iodine no., hydrolysis, saponification number, acid number and rancidity.
