Biochemistry-I: Course content (MLBC-513)

Biochemistry

• Introduction to Biochemistry
• Importance of Biochemistry for Medical Lab Technologist

Cell

• Cell: Structure, function and types of cell (Biochemical Aspects)
• Cell Membrane Structure and function
• Cytoplasm and cytoplasmic organelles
• Cell Receptors & Signal Molecules

Body Fluids

• Structure and properties of Water
• Acids, Bases and Salts
• Concept of pH & pK
• Buffers, their mechanism of action
• Body buffers

Biomolecules

• Define biomolecules.
• Types and importance of biomolecules

Proteins Biochemistry

• Amino acids occurring in protein molecules:
• Standard amino acids and their classification
• Non-standard amino acids and their importance
• Peptide bonds and their properties
• Protein classification: Simple, Conjugated and Derived proteins
• Proteins three dimensional Structure and their properties
• Primary, Secondary, Tertiary & Quaternary Structures of Proteins
• Sanger’s, Edman’s and DNA sequencing methods
• Laboratory methods for protein detection and isolation
• Electrophoresis, Isoelectric focusing, Chromatography, ELISA

Enzymes

• Introduction and properties of Enzymes
• Mechanism of action of enzymes in reaction
• Chemical nature of enzymes
• Co-enzymes and their actions
• Classification of enzymes
• Enzymes kinematics: MM equation and Line Weaver-Burke Plot
• Factors affecting enzyme activity
• Regulation & Inhibition of Enzyme activity & enzymes inhibitors
• Clinical Diagnostic Enzymology
• Special diagnostic tests using enzymes
• Enzymes, enzyme inhibitors, enzymes activator, enzymes inducers as medicines
• Disease caused by enzyme deficiency

Carbohydrates

• Definition, Classification, Biochemical Functions & Significance of Carbohydrates
• Structure & Properties of Monosaccharaides
• Isomerism, optical isomerism and Chirality in monosaccharaides
• Chemical properties of monosaccharaides
• Structure & Properties of Disaccharides
• Structure & Properties of Polysaccharides
• Heteropolysaccharides: GAGs, Glycoconjugates and mucilages

Lipids

• Classification of Lipids
• Fatty Acids: Chemistry
• Classification occurrence & Function
• Structure & Properties of Simple Lipids
• Waxes and their importance
• Structure & Properties of Triacylglycerols
• Structure & Properties of Compound or Complex Lipids
• Steroids and sterols
• Terpenes
• Cholesterol: Chemistry, Functions & Clinical Significance

Vitamins

• Sources, RDA, Biochemical Functions & Clinical Significance of Fat Soluble Vitamins
• Sources, RDA, Biochemical Functions & Clinical Significance of Water Soluble
• Vitamins.

Practicals

• Preparation of solutions routinely used in biochemical experiments (e.g., percent, normal and molar solutions)
• pH determination using various methods
• Quantitative analysis of carbohydrates in unknown samples
• Extraction of starch from plant sources and its confirmative tests
• Quantitative analysis of lipids and fatty acids in unknown samples
• Extraction of lipids from animal and plant sources
• Quantitative analysis of Proteins in unknown samples
• Extraction of Proteins from animal and plant sources
• Determination of total proteins by using different methods (Bradford, lowery and biuret methods)
• Qualitative tests of proteins & amino acids: Biuret Test; Ninhydrin Test; Xanthoproteic Test; Pauly’s Test; Hoplein’s Test; Ehrich’s Test; Sakaguchi Test; Sodium nitroprusside Test; Sullivan Test; sulphate Test Phosphate Test; Aldehyde Test;

• Describe cell and body fluids in the context of chemistry and human biochemistry
• Discuss the properties, classification and functions of biomolecules with emphasis on amino acid, peptides, proteins, enzymes, carbohydrates, lipids and nucleic acid
• Explain importance of nutritional biochemistry with emphasis on minerals, trace elements, vitamins and balance diet