Contents

Term I

1. Introduction to Biological Molecules

1.1 Introduction

1.2 Biological molecules and the cell

1.3 Complex biomolecules

1.4 Chemical composition of man

1.5 The cell

1.6 Types of cell

1.7 Cell organelles

1.8 Hierarchy in cell structures

1.9 Water: Its effect on dissolved biomolecules

1.10 Physical properties of water

1.11 Weak interactions in aqueous solutions

1.12 Functions of bonds

2. Chiral Interaction, pH, pK and Buffers

2.1 Introduction

2.2 Common functional groups and ring structures in biochemistry

2.3 Isomerism (Greek: Isos-Equal, Meros – Parts)

2.4 Optical isomers

2.5 Chirality and optical activity

2.6 Asymmetric carbon atom or chiral carbon

2.7 Configuration of chiral molecules

2.8 Acidity and alkalinity

2.9 Concept of acid and base

2.10 Concept of pH

2.11 Ionic product of water

2.12 Numerical problems

2.13 Weak acids and bases have characteristic dissociation constants

2.14 Strong and weak acids

2.15 Titration of a weak acid by a strong base

2.16 Buffers

2.17 Mechanism of buffer action

2.18 Buffering capacity

2.19 Henderson-hasselbalch equation

2.20 Numerical problems

2.21 Buffering against pH changes in biological systems

3. Reactions of Mechanism

3.1 Introduction

3.2 Breaking and forming of bonds

3.3 Reaction intermediates

3.4 Types of reagents

3.5 Types of reactions

3.6 Nucleophilic substitution reactions

3.7 Esters

3.8 Base hydrolysis of ester

3.9 Acid hydrolysis of esters

3.10 Hydrolysis

3.11 L-Serine hydrolyase

4. Carbohydrates

4.1 Introduction

4.2 Definition carbohydrates

4.3 Source of carbohydrates

4.4 Nomenclature

4.5 Classification of carbohydrates

4.6 Functions of carbohydrates

4.7 Reactions of monosaccharides (Glucose)

4.8 Synthesis of carbohydrates

4.9 Fischer projection and perspective formulas

4.10 D-Glyceraidehyde as a reference compound

4.11 Configuration of D(+) Glucose

4.12 Cyclic structure of glucose (Ring Formation)

4.13 Some common monosaccharides

4.14 Disaccharides

4.15 Polysaccharides (Glycans)

5. Lipids

5.1 Introduction

5.2 Functions of lipids

5.3 Lipids superior to carbohydrates as source of energy

5.4 Classification of lipids

5.5 Fatty acids

5.6 Steroids

5.7 Resolution and analysis of lipids

6. Vitamins

6.1 Introduction

6.2 Classification of vitamins

6.3 Water soluble vitamins (Vitamins with Coenzyme Function)

6.4 Fat soluble vitamins

Term II

7. Structure and Properties of Amino Acids

7.1 Introduction

8. Protein Structure

8.1 Nature of amino acids

8.2 Peptide bond

8.3 Primary structure

8.4 Determination of primary structure of proteins

8.5 Secondary structure

8.6 Tertiary structure

8.7 Secondary and tertiary structure is determined by X ray

8.8 Quaternary structure

8.9 Quaternary structure determination molecular weight

9. Protein Purification

9.1 Principles of protein purification

9.2 Fractional precipitation with salts

9.3 Fractional precipitation with organic solvents

9.4 Chromatographic methods

9.5 Electrophoretic methods of protein purification

9.6 Visualization of proteins in the gel

10. Nucleic Acids

10.1 NUleotides and nucleosides

10.2 Purines and pyrimidines

10.3 The Ribonucleotide units of RNAs the 3′ 5′ phosphodiester bonds

10.4 DNA sequence

10.5 structure of nucleic acids

10.6 The B and Z forms of DNA

11. Enzyme Classification

11.1 Need of classification

11.2 The enzymes commission’s system of classification

11.3 Six main classes of enzymes

11.4 Types of enzymes

11.5 Role of enzymes in catabolism and anabolism

12. Enzyme as Catalysts

12.1 Enzymes

12.2 Catalysis

12.3 Catalytic mechanisms

12.4 Role of cofactors in enzyme catalysis

12.5 Coenzymes

12.6 Detailed mechanisms of enzyme catalysis