| 22 February - 28 February |
 COURSE OUTLINE |
|
|
REFERENCES |
|
|
| 1 March - 7 March |
Lesson 1. AMINO ACIDS |
|
|
Lesson 2. PROTEIN STRUCTURE |
|
|
Lesson 3. CARBOHYDRATES |
|
|
Lesson 4. LIPIDS |
|
|
Lesson 5. NUCLEIC ACIDS (DNA & RNA) |
|
|
Lesson 6. SPECTROPHOTOMETRIC ASSAYS OF BIO-MOLECULES |
|
|
| 8 March - 14 March |
Lesson 7. ENZYME CATALYSIS AND CLASSIFICATION |
|
|
Lesson 8. ENZYME KINETICS |
|
|
Lesson 9. MECHANISM OF ENZYME ACTION |
|
|
Lesson 10. FACTORS AFFECTING ENZYME ACTIVITY |
|
|
Lesson 11. ENZYME INHIBITION |
|
|
Lesson 12. REGULATORY ENZYMES |
|
|
Lesson 13. IMMOBILIZATION OF ENZYMES |
|
|
Lesson 14. ZYMOGENS AND RIBOZYMES |
|
|
Lesson 15. DETERMINATION OF ENZYME ACTIVITY |
|
|
| 15 March - 21 March |
Lesson 16. GLYCOLYSIS |
|
|
Lesson 17. GLUCONEOGENESIS |
|
|
Lesson 18. TCA CYCLE |
|
|
Lesson 19. GLYCOGEN DEGRADATION AND SYNTHESIS |
|
|
Lesson 20. FATTY ACID OXIDATION |
|
|
Lesson 21. BIOSYNTHESIS OF FATTY ACIDS |
|
|
Lesson 22.ELECTRON TRANSPORT CHAIN AND ATP SYNTHESIS |
|
|
Lesson 23. AMINO ACID CATABOLISM |
|
|
| 22 March - 28 March |
Lesson 24. HUMAN NUTRITION |
|
|
Lessson 25. NUTRIENT REQUIREMENTS OF DIFFERENT AGE GROUPS |
|
|
Lesson 26. EVALUATION OF NUTRITIVE VALUE OF FOOD |
|
|
Lesson 27. VITAMINS |
|
|
Lesson 28. HORMONES |
|
|
Lesson 29. DIGESTION AND ABSORPTION OF CARBOHYDRATES, LIPIDS AND PROTEINS |
|
|
Lesson 30. MILK INTOLERANCE AND HYPERSENSITIVITY |
|
|
Lesson 31. ELEMENTARY KNOWLEDGE OF MILK SYNTHESIS IN MAMMARY GLAND |
|
|
Lesson 32. PLANNING AND NUTRITIONAL POLICIES |
|
|
Lesson 33. SAFETY ASPECTS OF FOOD ADDITIVES, TOXIC ELEMENTS, RADIONUCLIDE IN MILK AND MILK PRODUCTS |
|
|
Lesson 34. ESTIMATION OF VITAMIN C AND CHOLESTROL |
|
|
| 29 March - 4 April |
ACKNOWLEDGMENTS |
|