BCM 2522 L1-Min
BCM 2522 L1-Min
BCM 2522 L1-Min
BIOCHEMISTRY DEPARTMENT
BCM 2522
Lecture 1
LECTURER - DR. A. BURGER
PREREQUISITES:
MODULE & PRACTICALS
BIO1542, CHE1540, CHE1621 & CHE1622
STRUCTURAL AND FUNCTIONAL
BIOCHEMISTRY II - OUTLINE
MODULE CONTENT
1. General Biochemistry
2. Aspects of Carbohydrates
3. Aspects of Proteins
4. Aspects of Lipids
5. Aspects of Nucleic acids
6. Basics of Biochemical Thermodynamics
7. Basics Clinical chemistry
8. Introduction to Enzymology
Studies chemical processes
within and relating to living
organisms
CARBOHYDRATES
Carbohydrates: Introduction
Carbohydrates are polyhydroxy aldehydes or ketones,
or those compounds that can be hydrolyzed to
aldehydes or ketones.
Carbohydrates are technically hydrates of carbon.
The empirical formula is Cn(H2O)n
CARBOHYDRATES
SOURCES OF CARBOHYDRATES
Grain Products
Starchy Vegetables and Beans
Fruits
Beverages
Sweets and added Sugars
CARBOHYDRATES
CLASSIFICATION OF CARBOHYDRATES
Monosaccharides,
Disaccharides,
Trisaccharides,
Oligosaccharides,
Polysaccharides.
CARBOHYDRATES
MONOSACCHARIDES