Course Contents

Carbohydrates: Occurrence and classification. A general account of ribose, deoxyribose, xylulose, xylose, D-glucose, D-galactose, D-mannose, cellobiose, sucrose, maltose, trehalose, pentosans, fructosans, starch, cellulose, hemicellulose, amino sugars, derived acids and alcohols, glycosides, mucilages, pectins and lignins. Lipids: Occurrence, classification. Structure and chemical properties of fatty acids, triglycerides, phospholipids, glycolipids, sulpholipids, waxes and sterols. Proteins: Amino acids and their structure. Electro chemical properties and reactions of amino acids. Classification of proteins. Primary, secondary, tertiary and quaternary structure of proteins. Biological role. Nucleic Acids: General introduction. Purine and pyrimidine bases, nucleosides, nucleotides. Structure and properties of DNA and RNA. Types and functions of RNA. Enzymes: Nature and functions, I.U.E. classification with examples of typical groups. Isozymes, ribozymes, abzymes. Enzyme specificity. Enzyme kinetics.Nature of active site and mode of action. Allosteric enzymes and feedback mechanism. Practicals 1. Solutions, acids and bases. Electrolytes, non-electrolytes, buffers, pH. Chemical bonds. 2. To determine the Rf value of monosaccharides on a paper Chromatogram. 3. To estimate the amount of reducing and non-reducing sugars in plant material titrimetrically/spectrophotometrically. 4. To determine the saponification number of fats. 5. To extract and estimate oil from plant material using soxhlet apparatus. 6. Analysis of various lipids by TLC methods. 7. To determine the Rf value of amino acids on a paper chromatogram. 8. Extraction of Nucleic acids from plant material and their estimation by UV absorption or colour reactions. 9. To estimate the catalytic property of enzyme catalase or peroxidase extracted from a plant source. 10. To determine the PKa and isoelectric point of an amino acid.