Biochemistry

Course Description

Introduction to biochemistry, cell components, and functions related to biochemistry, including: bio membranes and their role in vital transport, the importance of water for organisms and living cells, pH and buffer solutions and their roles in cells.Study the chemistry of vital organic compounds (carbohydrates, proteins, lipids, amino acids) in terms of: compound identification, vital importance, classification, physical and chemical properties, and the important interactions of these compounds.Study of enzymes, hormones, water-soluble vitamins, and fat-soluble vitamins.
Different methods of carbohydrates and lipids metabolism.

Practical content
Chemical reactions for carbohydrates, protein, fatty acids and

Course Objectives & Outcomes

•  To recognise the importance of the principles of biochemistry; living cell components and the importance of water and pH to the cell.
• To recognise carbohydrates, lipids, proteins, enzymes, some hormones, vitamins.
•  To calculates the number of similar of monosaccharide and triglyceride and the energy outcome from both carbohydrates and fats catabolism
•  To discuss the biochemistry of nucleic acids.
• To know the structure of DNA and RNA.

Course Outcomes
At the end of this course, the student will be able to:

•  Illustrate the difference between the prokaryotic and eukaryotic cells and importance of nucleic acids.
•  Recognise the importance of water in living organisms.
•  Distinguish between different types of sugars biochemical reactions of fats, such as oxidation, hydrogenation and rancidity interactions.
•  Discuss the cyclic structure of monosaccharide sugars.
•  Differentiate between chemical composition and stereo structure of protein., vitamins soluble in water and soluble in fat and different hormones
•  Explain the mechanical action of enzymes.
•  Calculate the energy outcome from both carbohydrates and fats catabolism.

References
1- Murray, R. K.; Granner,D. K.; Mayes,P. A. and , Rodwell, V. W.: Harper illustrated biochemistry 26th edition (2003). ISBN 0-07-138901-6, ISSN 1043-9811
2- Harvey, R. and Ferrier, D.: Lippincott illustrated review biochemistry 5th edition (2011). PA 19103. ISBN 978-1-60831-412-6.

Course ID: BIOCH 308