SYLLABUS

Bio Chemistry

UNIT – I : LOGIC OF LIVING ORGANISMS
Relationship of Biochemistry and Medicine
Blood – Composition of Blood, Blood Coagulation – Mechanism.
Hemophilia and Sickle Cell Anaemia
Maintenance of pH of Blood – Bicarbonate Buffer, Acidosis, Alkalosis.
UNIT – II : PEPTIDES AND PROTEINS
Amino acids – nomenclature, classification – essential and Nonessential;
Synthesis – Gabriel Phthalimide, Strecker; properties – zwitter
ion and isoelectric point, electrophoresis and reactions.
Peptides – peptide bond – nomenclature – synthesis of simple peptides –
solution and solid phase. Determination of structure of peptides, Nterminal
analysis – Sanger’s & Edmann method; C terminal analysis –
Enzymic method.
Proteins – classification based on composition, functions and structure;
properties and reactions – colloidal nature, coagulation, hydrolysis,
oxidation, denaturation, renaturation; colour tests for proteins;
structure of proteins – primary, secondary, tertiary and quaternary.
Metabolism of Amino acids – general aspects of metabolism (a brief
outline); urea cycle.
UNIT – III : ENZYMES AND VITAMINS
Nomenclature and classification, characteristics, factors influencing
enzyme activity – mechanism of enzyme action – Lock and key
hypothesis, Koshland’s induced fit model.
Proenzymes, antienzymes, coenzymes and isoenzymes; allosteric enzyme
regulation.
Vitamins as coenzymes – functions of TPP, lipoic acid, NAD, NADP,
FMN, FAD, pyridoxal phosphate, CoA, folic acid, biotin, cyanocobalamin.
UNIT – IV : NUCLEIC ACIDS
Amino acids
Components of nucleic acids o nitrogenous bases and pentose sugars,
structure of nucleosides and nucleotides, DNA- structure & functions;
RNA -types- structure – functions; biosynthesis of proteins
Hormones
Adrenalin and thyroxine – chemistry, structure and functions (No
structure elucidation).
UNIT – V : LIPIDS
Lipids
Occurrence, biological significance of fats, classification of lipids.
Simple lipids – Oils and fats, chemical composition, properties,
reactions – hydrolysis, hydrogenation, trans-esterification,
saponification, rancidity; analysis of oils and fats – saponification
number, iodine number, acid value, R.M. value. Distinction between
animal and vegetable fats.
Compound lipids – Lipoproteins – VLDL, LDL, HDL, chylomicrons –
biological significance.
Cholesterol – occurrence, structure, test, physiological activity