| Week |
Theoretical |
Practical |
| 1 |
Description and subjects of biochemistry, functions, distribution and metabolism of cell water, properties of biochemical solutions |
Introduction to biochemistry laboratory, the working principles in the laboratory, laboratory accidents, first aid informations |
| 2 |
Diffusion, osmotic pressure, dialysis, surface tension, absorption, freezing point depression, hydrogen ion concentration and isotopes, the definition and classification of carbohydrates, aldoses and ketoses, the formulation and D and L forms of monosaccharides and epimerism. |
Kinds of biochemical analysis, learning how to use the equipments and materials used for the qualitative analyses |
| 3 |
Asymmetric carbon atom, stereoisomerism, optical activity, enantiomers, structure of the hemiacetal, 3 and a isomers, mutarotation, specific rotation |
Molisch, Seliwanoff and Moore experiments, their principles and interpretations |
| 4 |
Osazone formation, the effects of acids and alkalines on monosaccharides, enolisation, reduction and oxidation products of sugars, amino and deoxy sugars, phosphate derivative |
Fehling, Benedict and Nylander experiments, their principles and interpretations |
| 5 |
Glycosides, properties of monosaccharides and disaccharides, maltose and trehalose type glycosidic binding, properties of maltose, lactose, saccharose and cellobiose, structure of homo- and heteropolysaccharides, enzymatic hydrolysis of starch, description of other polysaccharides |
Fermentation, osazone formation and interpretation of test results |
| 6 |
Description, classification and properties of lipids, saturated, unsaturated and essential fatty acids, their physical and chemical properties, simple and complex glycerids |
Hydrolysis of saccharose, investigating the properties and structure of saccharose reaction |
| 7 |
The physical, chemical properties and reactions of glycerol containing lipids and neutral lipids, the simple and conjugated glycerides |
Hydrolysis of polysaccharides, investigation of hydrolysis products |
| 8 |
Phosphoglycerides, sphingolipids, alcohol and waxes,terpenes, carotenoids, bile acids. Classification, formulation and description of proteins and amino acids |
The formation of acrolein, demonstration of double bound in unsaturated fatty acids, esterification, Salkowski |
| 9 |
The physical properties, chemical reactions and bipolar character of the amino acids, essential amino acids and their importance |
Xanthoprotein, Biuret and Ninhydrine experiments, their principles and interpretations |
| 10 |
The formation of peptid bound, the structure, physical properties, purification and denaturation of protein molecules, simple and conjugated proteins |
Pettenkofer, Hay, Gmelin and Rosin experiments, their principles and interpretations |
| 11 |
Nucleic acids, structures, properties and types of DNA and RNA, chromoproteins, heme and phorphyrins, ETS’s proteins, bilirubin and biliverdin |
Precipitation of proteins with ammonium sulphate and heat |
| 12 |
Properties of minerals, macrominerals and microelements, presence in the blood, deficiencies of minerals and malfunctions |
Precipitation of proteins with mineral acids, heavy metals and alkaloids |
| 13 |
Enzyme, catalyser, apoenzyme, prosthetic group, the structure and properties of enzymes, the mechanisms of enzyme reactions, action way, nomenclature of enzymes |
Urease experiment, inhibition of urease |
| 14 |
Classification of enzymes, the factors affecting enzyme activity, enzyme inhibition, allosteric enzymes, coenzymes |
The determination of catalase in the blood and liver |
