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 Theory |
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Practical |
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| 18 February - 24 February |
Learning Objectives |
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1.1.1 Introduction to Biochemistry |
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1.1.2 History of Biochemisry |
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1.1.3 Structure and function of cell |
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 Animal cell |
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Plant cell |
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1.1.3.1 Cell membrane |
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1.1.3.2 Cytoplasm |
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1.1.3.3 Nucleus |
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1.1.3.4 Endoplasmic reticulum (ER) |
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1.1.3.5 Mitochondrion |
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1.1.3.6 Chloroplasts |
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1.1.3.7 Cell Wall |
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1.1.3.8 Other organelles |
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 Biochemistry-introduction |
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| 25 February - 3 March |
Learning Objectives |
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2.1.1 Major molecules in food |
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2.1.2 Functions of macromolecules |
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2.1.3 Nature of Major molecules of food |
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2.1.3.1 Carbohydrates |
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2.1.3.2 Lipids |
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2.1.3.3 Proteins |
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2.1.3.4 Nucleic acids |
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Major molecules |
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Major molecule of food |
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| 4 March - 10 March |
Learning Objectives |
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3.1.1 Carbohydrates |
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3.1.2 Classification |
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3.1.2.1 Monosaccharide |
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3.1.2.2 Disaccharide |
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3.1.1.3 Oligosaccharide |
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3.1.1.4 Polysaccharides |
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Carbohydrate-clssification |
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3.2.1 Structure of Carbohydrates |
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3.2.1.1 Structure of Monosaccharides |
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Structure of aldoses |
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Important ketoses |
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3.2.1.1.1 Stereochemistry |
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Stereo isomerism- structure of glucose |
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3.2.1.1.2 Isomerism |
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3.2.1.1.2.1 Aldose - Ketose isomerism |
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3.2.1.1.2.2 D&L isomerism |
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DL isomerism |
DL isomerism |
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3.2.1.1.2.3 Optical isomerism |
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Optical activity |
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3.2.1.1.2.4 Pyranose and furanose ring structures |
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3.2.1.1.2.5 Alpha and Beta Anomers |
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Alpha- beta anamers |
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3.2.1.1.2.6 Epimerism |
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3.2.2 Monosaccharide derivatives |
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3.2.2.1 Glycosides |
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3.2.2.2 Amino sugars (Hexosamines) |
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3.2.2.3 Deoxy sugars |
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3.2.2.4. Oxidation products |
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3.2.3 Properties of Monosaccharides |
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3.2.3.1 Reducing action of sugars in alkaline solution |
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3.2.3.2 Action of acids on carbohydrates |
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3.2.3.3 Mutarotation |
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Moosacharides |
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3.3.1 Structure of Disaccharides |
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3.3.2 Structure of oligosaccharides |
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3.3.3 Structure of Polysaccharides |
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3.3.3.1 Starch |
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3.3.3.2 Glygogen |
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3.3.3.3 Dextrins |
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3.3.3.4 Cellulose |
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3.3.3.5 Chitin |
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3.3.3.6 Pectins |
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3.3.4 Seaweed Polysaccharides |
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3.3.4.1 Agar |
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3.3.4.2 Agarose |
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3.3.4.3 Carrageenan |
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3.3.4.4 Alginic Acids |
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seaweed polysaccarides |
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 Oligosacchairde |
Oligosaccharide |
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3.1.4.Intermediary metabolism |
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3.4.1.2.Basic metabolic pathways |
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3.4.1.3.Carbohydrate metabolism |
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3.4.1.4 Lipid metabolism |
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3.4.1.5.Amino acid metabolism |
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3.4.2. Digestion, Absorption and Metabolism of Carbohydrates |
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3.4.2.1. Digestion |
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Digestion process |
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3.4.2.2. Absorption |
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3.4.2.3 Effect of Harmone on Glucose metabolism |
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Hormone and glucose metabolism |
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3.5.1 Glycolysis |
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3.5.1.1 Phosphorylation of Glucose |
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Step 1 |
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3.5.1.2 Conversion of Glucose 6 phosphate to fructose 6-phosphate |
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Step 2 |
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3.5.1.3 Phosphorylation of fructose 6-phosphate to fructose 1, 6-bisphosphate |
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Step 3 |
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3.5.1.4 Cleavage of Fructose 1,6-bisphosphate |
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Step 4 |
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3.5.1.5 Inter conversion of triose phosphates |
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Step 5 |
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3.5.1.6 Oxidation of glyceraldehyde 3-phosphate to 1, 3 bisphosphoglycerate |
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Step 6 |
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3.5.1.7 Transfer of phosphate group from 1, 3 bisphosphoglycerate |
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Step 7 |
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3.5.1.8 Conversion of 3-phosphoglycerate to 2-phosphoglycerate |
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Step 8 |
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3.5.1.9 Dehydration of 2-phosphoglycerate to phosphoenolpyruvate |
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Step 9 |
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3.5.1.10 Transfer of phosphate group from phosphoenol pyruvate to ADP and conversion of phosphoenol pyruvate to enolpyruvate |
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Step 10 |
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3.5.1.11 Energy production |
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3.5.2 Fates of Pyruvate |
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3.5.3 Oxidation of Pyruvate to Acetyl CoA |
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Glycolysis |
Glycolysis |
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3.6.1 Citric Acid Cycle |
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3.6.1.1 Condensation of acety1- CoA with oxaloacetate to form citrate |
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Step 1 |
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3.6.1.2 Conversion of citrate to isocirtrate via cis-aconitate |
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Step 2 |
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3.6.1.3 Dehydrogenation of isocitrate to oxalosuccinate |
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Step 3 |
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3.6.1.4 Decarboxylation of α-ketoglutarate to succiny1-CoA |
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Step 4 |
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3.6.1.5 Conversion of succinyl-CoA to succinate |
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Step 5 |
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3.6.1.6 Dehydrogenation of succinate to fumarate |
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Step 6 |
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3.6.1.7 Addition of water to furmarate to give malate. |
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Step 7 |
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3.6.1.8 Dehydrogenation of malate to form oxaloacetate |
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Step 8 |
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3.6.2 Oxidative phosphorylation |
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3.6.3 Significance of Citric acid cycle |
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3.6.4 Mitochondria and ATP production |
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3.6.5 Electron Transport Chain |
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Production from glucose |
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Citric Acid Cycle |
Citric Acid cycle |
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| 11 March - 17 March |
Learning Objectives |
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4.1.1 Amino acids |
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4.1.2 Structure of Amino Acids |
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4.1.3 Classification of aminoacids |
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4.1.3.1 Hydrophobic or Hydrophilic |
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4.1.3.2 Based on the groups present in the side chain |
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4.1.3.2.1 Amino acids with aliphatic groups in the side chain |
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4.1.3.2.2 Amino acids with sulphur-containing group in the side chain |
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4.1.3.2.3 Amino acids with carboxylic group in the side chain |
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4.1.3.2.4 Amino acids with basic group in the side chain |
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4.1.3.2.5 Amino acids with aromatic group in the side chain |
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4.1.3.2.6 Amino acids with heterocyclic group in the side chain |
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Amino Acids |
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4.2.1 Properties of amino acids |
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4.2.1 Physical properties |
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4.2.2. Stereoisomerism |
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4.2.3 Optical activity |
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4.2.4 Acid base properties of amino acids |
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4.2.5 Charges of amino acids |
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4.2.6 Absorption of ultraviolet light |
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4.2.3 Reactions of amino acids |
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4.2.3.1 Reaction with Ninhydrin |
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4.2.3.2 Reaction with Sanger’s reagent |
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4.2.3.3 Reaction of amino acids with formaldehyde |
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4.2.4 Functions of Amino Acid |
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4.2.4 Essential and Nonessential Amino Acids |
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4.2.5 Amino acids and peptides |
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Formation of Dipeptide bond |
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| 18 March - 24 March |
Learning Objectives |
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5.1.1 Introduction |
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5.1.2 Formation of peptides of Proteins |
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Dipeptide |
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5.1.3 Classification of Proteins |
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5.1.3.1 Classification based on biological functions |
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5.1.3.2 Classification based on Chemical Nature of Protein |
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Classification of Protein |
Classification |
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5.2.1 Structural organisation of Protein |
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5.2.1.1 Primary structure |
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5.2.1.2 Secondary structure |
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5.2.1.3 Tertiary structure |
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5.2.1.4 Quaternary Structure |
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Protein Structures |
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5.2.1.5 Structure of Insulin to describe a protein structure |
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5.2.2 Forces that stabilize the protein structure |
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Protein |
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5.3.1 Properties and Reactions of protein |
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5.3.1.1 Amphoteric Property |
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5.3.1.2 Colour Reactions of Protein |
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5.3.2 Principles of Protein Purification |
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5.3.2.1 Preparation of a crude extract |
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5.3.2.2 Purification Steps -a. Precipitation |
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5.3.2.2.1 Gel filtration |
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5.3.2.2.2 Chromatographic methods |
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5.3.2.2.2.1 Reverse-phase chromatography |
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Reverse phase chromatography |
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5.3.2.2.2.2 Ion-exchange chromatography |
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 Ion exchange chromatography |
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5.3.2.2.2.3 Size-exclusion chromatography (gel filtration) |
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5.3.2.2.2.4 Affinity chromatography |
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Affinity chromatography |
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5.3.2.3 Protein Visualization and Assessment of Purification |
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Gel electrophoresis |
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| 25 March - 31 March |
Learning Objectives |
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6.1.1 Lipids |
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6.1.2 Classification of lipids |
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6.1.3 Functions of lipids |
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Classification of Lipids |
Classification |
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6.2.1 Structure of Lipids |
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6.2.1.1 Structure of simple lipids |
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6.2.1.2 Structure of compound lipids |
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6.2.1.2.1 Phospholipids |
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6.2.1.2.1.1 Lysophospholipids |
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6.2.1.2.1.2 Lecithin (Phosphatidyl choline) |
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6.2.1.2.1.3 Cephalin ( Phosphatidylethanolamine) |
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6.2.1.2.1.4 Phosphatidylserine |
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6.2.1.2.1.5 Phosphatidylinositol |
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6.2.1.2.1.6 Cordiolipin |
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6.2.1.2.1.7 Plasmalogens |
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6.2.1.2.1.8 Sphingomyelins |
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6.2.1.2.2 Non-phosphorylated lipids |
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6.2.1.2.2.1 Glycosphingosides |
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6.2.1.2.2.2 Sulpholipids |
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6.2.1.2.2.3 Gangliosides |
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6.2.1.2.2.4 Steroids |
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6.2.1.2.3 Lipoproteins |
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6.3.1 Fatty acids |
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6.3.2 Classification-fatty acids |
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6.3.2.1 Saturated Fatty acids |
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6.3.2.2 Unsaturated Fatty acids |
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6.3.2.3 Essential Fatty acids |
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6.3.2.4 Eicosanoids |
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6.3.2.5 Omega-3 and Omega-6 Fatty acids |
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6.6.3.2.5.1 Functions of omega 3 and omega 6 fatty acids |
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6.4.1 Physical properties of fatty acids |
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6.4.2 Hydrolysis |
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6.4.3 Saponification |
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6.4.4 Oxidative and hydrolytic rancidity |
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6.4.5 Lipid quality indices |
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6.4.5.1 Free fatty acid value |
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6.4.5.2 Saponification Number |
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6.4.5.3 Iodine number |
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6.4.5.4 Peroxide value |
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6.4.5.5 Thiobarbituric acid Value (TBA Value ) |
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Properties of Lipids |
Properties |
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6.5.1 Metabolism of fat |
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6.5.1.1 ß- Oxidation of saturated fatty acids and energy production |
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6.5.1.1.1 Activation of Fatty Acids |
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Transport of fatty acids into mitochondria |
Transport of fatty acids into mitochondria |
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6.5.1.1.2 Dehydrogenation of the CoA ester in the α, ß position |
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6.5.2 Four cycles of Beta Oxidation |
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6.5.2.1. Addition of water to the double bond |
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6.5.2.2. Oxidation of the ß- hydroxyacyl CoA to a ß keto ester |
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6.5.2.3. Cleavage by thiolase |
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6.5.3 Production of ATP |
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Beta oxidation |
Beta oxidation |
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6.5.4 Oxidation of a fatty acid with an odd number of carbon atoms |
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6.5.5 Oxidation of Unsaturted Fatty Acids |
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6.5.5.2 Reaction of Isomerase |
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6.5.5.3 One cycle of Beta Oxidation |
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6.5.5.4 Action of Acyl-CoA dehydrogenase |
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6.5.5.5 Action of 2,4-Dienoyl-CoA reductase |
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6.5.5.6 Action of Enoyl-CoA Isomerase |
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6.6.1 Quantitative and qualitative fatty acid analysis |
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6.6.2 Determination of the structure of an unknown acid |
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| 1 April - 7 April |
Learning Objectives |
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7.1.1 Introduction |
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7.1.2 Function |
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7.1.3 Structure of Nucleic acids |
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7.1.3.1 Pentose sugars |
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7.1.3.2 Nitrogen-containing heterocyclic base |
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7.1.3.3 Structure of Nucleosides |
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7.1.3.4 Structure of nucleotides |
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7.1.3.5 Structure of nucleic acids |
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Structure of nucleic acids |
Structure of nucleic acids |
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7.1.3.6 Ribonucleic acid (RNA) |
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7.1.3.6.1 Transfer RNA or tRNA |
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7.1.3.6.2 Ribosomal RNA (rRNA) |
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7.1.3.6.3 Messenger RNA (mRNA) |
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7.2.1 DNA Replication |
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7.2.1.1 The Replication process |
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7.2.2 Differences between RNA and DNA |
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7.3.1 Recombinant DNA and Genetic Engineering |
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7.3.1.1 The procedure of Recombinant DNA |
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Recombinant DNA |
Recombinant DNA |
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7.4.1 Transcription: RNA Synthesis |
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Transcription |
Transcription |
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7.4.2 Genetic code |
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Genetic code |
Genetic code |
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7.5.1 Translation or Protein synthesis |
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7.5.1.Translation |
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7.5.1.2 Activation of tRNA |
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7.5.1.3 Elongation |
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7.5.1.4 Termination |
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Protein synthesis |
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7.5.1.5 Post-Translation Processing |
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7.5.2 Efficiency of mRNA Utilization |
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7.5.3 Mutations |
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| 8 April - 14 April |
Learning Objectives |
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8.1.1 Enzymes |
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Enzyme molecules |
Enzyme molecules |
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8.1.2 Nature of Enzymes |
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8.1.2.1 Cofactor |
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8.1.2.2 Coenzymes |
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8.1.3 Nomenclature |
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8.1.4 Classification |
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8.1.5 Enzyme specificity |
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8.2.1 Mechanism of Enzyme Action |
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8.2.1.1 Lock and key model |
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Lock and key model |
Lock and key model |
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8.2.1.2 Induced fit model |
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Induced fit model |
Induced fit model |
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8.2.2 Enzyme Kinetics |
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8.2.3 Factors Affecting Enzyme Catalysed Reactions |
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8.2.3.1 Effect of pH |
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8.2.3.2 Effect of temperature |
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8.2.3.3 Effect of Concentration of enzyme |
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8.2.3.4 Quantitative assay of enzymes |
º |
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8.2.3.5 Units of measurement |
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8.2.3.6 Enzyme inhibition |
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8.2.3.6.1. Competitive inhibitors |
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8.2.3.6.2. Noncompetitive inhibitor |
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Enzyme inhibitors |
Enzyme inhibitors |
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8.2.4 Purification of Enzymes |
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8.2.4.1 Isolation and Purification of Enzymes |
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8.2.4.1.1 Centrifugation |
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8.2.4.1.2 Precipitation |
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8.2.4.1.3 Extraction of Enzymes |
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8.2.4.1.4 Purification |
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| 15 April - 21 April |
Learning Objectives |
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9.1.1 Hormones |
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Different Hormones |
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9.1.2 Major endocrine systems and their target tissues |
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9.1.3 General Characteristics of Hormones |
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9.1.4 Classification of Hormones |
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9.1.4.1 Hormones of the Hypothalamus |
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9.1.4.2 Hormones of Adrenal Medulla |
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9.1.4.3 Hormones secreted by Pancreas |
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9.1.4.4 Hormones secreted by Thyroid |
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9.1.4.5 Hormones of adrenal cortex |
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9.1.4.6 Sex Hormones |
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9.2.1 Functioning of Hormones |
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9.2.2 Hormones functioning through to cell membrane receptor |
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9.2.3 Receptors of hormones |
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9.2.3.1 Membrane bound receptors |
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9.2.3.2 cGMP as second messenger |
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9.2.3.3 Calcium mediated hormone action |
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Hormone Membrane Action |
Hormone Membrane Action |
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9.2.4 Functioning through the cytoplasmic receptors |
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Hormone's Action |
Hormone's Action |
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Adenylate Cyclase Pathway |
Adenylate Cyclase Pathway |
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| 22 April - 28 April |
Learning Objectives |
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10.1. Vitamins-Water Soluble Vitamins |
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10.1.1. Thiamine |
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10.1.2 Riboflavin |
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10.1.3 Niacin |
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10.1.4 Vitamin B6 |
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10.1.5 Biotin |
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10.1.6 Cobalamin-Vitamin B12 |
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10.1.7 Folic Acid |
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10.1.8 Pantothenic Acid |
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10.1.9 Vitamin C (Ascorbic Acid) |
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Water Soluble Vitamin |
Water Soluble |
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10.2. Structure & function of the Lipid soluble vitamins |
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10.2.1. Vitamin A |
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10.2.2 Vitamin D |
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10.2.3 Vitamin E |
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10.2.4 Vitamin K |
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| 29 April - 5 May |
Preparation of standards |
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Solutions |
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Preparation of normal solution and standardisation |
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Preparation of Standard oxidising and reducing solutions |
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Constants of acids and bases |
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| 6 May - 12 May |
Definition |
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Preparation of Buffer |
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1.Using an acid and its salt or a Base and its salt |
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2. Using the buffer pKa |
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3. Two solution method |
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4. Use of available Table |
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i.Acetate buffer solution pH 3 - 6 |
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ii.Phosphate buffer pH=7.00 |
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| 13 May - 19 May |
Estimation of glycogen |
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Reagents |
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Procedure |
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Preparation of sample |
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Determination of glucose and glycogen |
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Calculation |
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Estimation |
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| 20 May - 26 May |
Estimation of total nitrogen and protein content |
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Reagents |
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Procedure |
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Calculation |
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| 27 May - 2 June |
Estimation of protein by Lowry's Method |
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Reagents |
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Procedure |
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Calculation |
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| 3 June - 9 June |
Saponification value of fat/oil |
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Reagents |
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Procedure |
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Calculation |
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| 10 June - 16 June |
Estimation of lipids |
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Procedure |
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Calculation |
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| 17 June - 23 June |
Estimation of Iodine number of fat |
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Reagents |
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Procedure |
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Calculation |
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| 24 June - 30 June |
Assayof lipase activity |
|
|
Reagents |
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Procedure |
|
|
Preparation of enzyme extract |
|
|
Estimation |
|
|
Calculation |
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| 1 July - 7 July |
Definition |
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Principle |
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|
Reagents |
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Isolation of lipids from tissue |
|
|
Thin layer preparation |
|
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Detection |
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Calculation |
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| 8 July - 14 July |
Separation of amino acid y paper chromatography |
|
|
Reagents |
|
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Procedure |
|
|
Chromatography |
|
|
Identification and Calculation |
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| 15 July - 21 July |
Gel filtration chromatography |
|
|
Reagents |
|
|
Procedure |
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| 22 July - 28 July |
Separation of molecule by ion exchange chromatography |
|
|
Reagents |
|
|
Procedure |
|
|
Purification of Lysozyme using CM – cellulose |
|
|
Estimation of Lysozyme activity |
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Determination of specific activity of lysozyme |
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Measurement of Fold purification |
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Measurement of yield |
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| 29 July - 4 August |
Definition |
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Principle |
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Reagents |
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Procedure |
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Preparation of gel |
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Installation of the gel |
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Preparation of samples |
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Sample application |
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Electrophoretic separation |
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Staining and Destaining |
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Identification of bands |
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Calculation |
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| 5 August - 11 August |
Principle |
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Procedure |
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Analysis for markers |
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| 19 August - 25 August |
Reference |
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 Question Bank |
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