B.Sc II Syllabus

B.Sc II Syllabus

2024-25

2021-22

2020-21

2018-19

2017-18

2016-17

2015-16

                          B.Sc.II 

Fundamentals of Biochemistry

B.Sc.-II Sem-III : Major Core : DSC1-T6 : Fundamentals of Biochemistry (24MJ37133) Cr 2		Hours 30
	Learning Outcomes: To study about the classification, properties and significance of Carbohydrates, Lipids. properties of amino acids. To study about the different levels of structural organizations of Proteins. To understand the classification and working mechanism of Enzymes. To study the types of antibodies and their significance.
Unit 1	Carbohydrates                                                                                        Classification of Carbohydrates Structure and examples of Monosaccharides Properties of monosaccharides. Structure and examples of Disaccharides Types, nature and formation of Glycosidic bond Reducing and non-reducing sugars Structure and examples of Polysaccharides- Homo polysaccharides and Hetero polysaccharides Biological Significance carbohydrates	6
Unit 2	Lipids    Classification of lipids General properties of lipids  Saturated and unsaturated fatty acids Triacylglycerol, Phospholipids, Cholesterol , Steroids Lipid Profile: HDL, LDL, Ratios Biological Significance of lipids.	6
Unit 3	Amino Acids and Proteins  Amino Acids  Amino acids: Structure Classification of Amino acids based on R group and it’s properties General Properties of amino acids Essential and non essential amino acids Proteins Primary structure of proteins: formation of polypeptide chain in primary structure  Secondary structure with alpha helix, beta sheets (Parallel and anti-parallel)  Tertiary & quaternary structure of proteins  Stabilizing forces of proteins: Covalent interactions – Peptides bonds and Disulfide links  Non-covalent interactions- Hydrogen Bond, Hydrophobic interactions, Van Der Waals Interactions, Electrostatic or ionic bond or salt bond or salt bridge, Dipole movements  Simple and conjugate proteins with their significance	10
Unit 4	Enzymes   Nomenclature and classification Co-factors                                                                                                       Properties of enzymes Mechanism of enzyme action  Factors affecting enzyme actions Isoenzyme Immunoglobulins Basic Structure.  Types of immunoglobulins Biological significance of antibodies	8

B.Sc.-II Sem-III : Major Core : DSC1- P4: Practical based on DSC1-T6 (24MJ37134) Cr 2
Experiment	Title
1	Qualitative analysis of carbohydrates (Glucose, Fructose, Lactose, Maltose, Sucrose and starch).
2	Identification tests for Proteins (albumin and Casein).
3	Biochemical tests of samples containing lipids.
4	Quantitative analysis of reducing sugars (DNSA method)
5	Quantitative analysis of Proteins (Biuret method).
6	Paper chromatography of isolation of amino acids from mixed sample.
7	Identification of unknown amino acids through paper chromatography.
8	Study of Anti serum ABD and ABO blood group identification.
9	Action of Salivary amylase under optimum conditions.
10	Effect of PH on action of salivary amylase
11	Effect of temperature on the action of salivary amylase.
12	Preparation of buffer solution and measurement of pH.- 04,07 and 09.