Contents

1. Introduction of Biochemistry

1. History

2. The Chemical Basis of Life

3. Importance and Branch of Biochemistry  

2. pH and Buffers

1. Concept of pH 

2. Concept of pH Scale, the Biological Significance of pH

3. Concept of Acid and Base, Ionization of Acids and Bases

4. Derivation of Henderson-Hasselbalch Equation and its Applications

5. Buffer – Definition, Concept, Functions, Types of Buffers and Buffering Capacity 

3. Carbohydrates

1. Definition of Carbohydrates

2. Isomerism in Carbohydrates

3. Clinical Significance – Hypoglycemia and Hyperglycemia

4. Significance of Gluconeogenesis, Glycogenolysis and Glycogenesis 

4. Amino Acids and Proteins

Introduction

1. General Structure of Amino Acids and Peptide Bond

2. Essential and Non-essential Amino Acids

3. Types of Proteins, Protein Structures (Primary, Secondary, Tertiary and Quaternary Structures with suitable example), Forces responsible for their Stability

4. Biological Importance of Proteins 

5. Enzymes

1. Nomenclature and Classification

2. Regulatory and Non-regulatory Enzymes

3. Enzymes Are Subject to Reversible or Irreversible Inhibition

4. Factors Influencing Enzyme Activity (pH, Temperature, Substrate Concentration)

5. Isozymes or Isoenzymes

6. Clinical Significance of Enzymes – PKU and AKU 

6. Lipids

1. Introduction

2. Fatty Acids – Types and Nomenclature (Saturated and Unsaturated)

3. Clinical Significance (Obesity, Atherosclerosis, Myocardial Infarction)

4. Biological Importance of Lipids