Topic outline
Topic 1
- Introduction, Carbohydrates – importance &classification
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Topic 2
Topic 3
- Lecture-3
Mutarotation, optical activity and physical properties of sugars - Download lecture No-3 in PDF format
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Topic 4
Lecture-4
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Topic 5
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Topic 6
- Lecture-6&7
Structures of fatty acids and triacyl glycerol, essential fatty acids and Phospholipids and their Importance - Download lecture No-6 & 7 in PDF format
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Topic 7
Topic 8
Lecture-8
Physical constants and Chemical constants
- Chemical constants
- Chemical constants
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Topic 9
- Lecture-9
Plant pigments – Structure and Function of Chlorophyll and Carotenoids. Sterols basic structure, role of brassinosterols in plants Accessory pigments
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Topic 10
- Chemical properties of amino acids
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Topic 11
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Topic 12
Lecture-12
Colour reactions of Proteins, Hydrogen bond and Hydrophobic interactions.Structure of Proteins
Physical and chemical properties of proteins
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Topic 13
Two theories were proposed to explain the mechanism of enzyme action
Topic 14
Lecture-14
Factors affecting enzyme action and Cofactors and Coenzymes- Download lecture No-14 in PDF format
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Topic 15
Lecture-15
Vitamins and minerals as coenzymes/co-factors
- The structure and coenzyme functions of B-complex group vitamins
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Topic 16
- The major metabolic processes in carbohydrates
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Topic 17
- Mid Semester examination
Topic 18
Lecture-18
TCA cycle. Bioenergetics of glucose
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Topic 19
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Topic 20
Lecture-20
Lipases and Phospholipases, ß‑Oxidation of fatty acids and energetics of ß‑Oxidation
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Topic 21
Lecture-21
Fatty acid and triacyl glycerol biosynthesis- Download lecture No-21 in PDF format
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Topic 22
Lecture-22
Nucleic acids: Structure and function- Download lecture No-22 in PDF format
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Topic 28
Lecture-28
Micropropagation:Applications and Scope for commercialization;Importance of Biotechnology in Horticulture- Download lecture No-28 in PDF format
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Topic 30
Lecture-30
Anther, Pollen and Embryo cultures- Download lecture No-30 in PDF format
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