Biochemie 1 (BC1)

Dozentin: Prof. Dr. Roswitha Stenzel

Semester: 3BB, 3BCB

Contents:

1.        Amino acids

1.1      Structure and properties
1.2      Acid-base properties
1.3      Paper chromatography and Ninhydrin reaction

2.        Covalent structures of proteins                                         

2.1      Structure of peptides and the peptide bond
2.2      Nomenclature
2.3      Examples of peptides
2.4      Primary structure determination
2.4.1   Sanger and Edman degradation
2.5      Synthesis of polypeptides

3.        Three-dimensional structures of proteins

3.1      Secondary structure
3.1.1   Helical structures
3.1.2   Beta structures
3.2      Fibrous proteins
3.2.1   a-Keratin
3.2.2   Silk Fibroin
3.2.3   Collagen
3.2.4   Elastin
3.3      Globular proteins
3.3.1   Tertiary structure
3.4      Protein
3.4.1   Electrostatic forces
3.4.2   Hydrogen bonding forces
3.4.3   Hydrophobic bonding forces
3.4.4   Disulfide bonds
3.4.5   Protein stabilisation
3.5      Quaternary structure

4.        Hemoglobin function                                                          

4.1      Heme
4.2      Oxygenbinding
4.3      Carbon dioxide transport and the Bohr effect
4.4      Effect of BPG an O2binding
4.5      Sickle-cell anemia

5.        Introduction to the immune system                       

5.1      The immune system
5.2      The lymphoid system
5.3      Antibodies and antigens
5.4      Immunoassays 

6.        Enzymes                                                                             

6.1      General characteristics
6.2      Enzyme kinetics
6.3      Enzyme inhibition
6.4      Effects of pH and temperature on enzymatic activity
6.5      Quantitative assay of enzymatic activity
6.6      Catalytic mechanisms
6.7      Enzyme regulation

7.        Carbohydrates                                                                   

7.1      Names and structures of monosaccharides
7.1.1    Definition
7.1.2   D,L-nomenclature by Fischer
7.1.3   The conformations and cyclic forms of sugars
7.1.4   Mutarotation
7.1.5   Fehling-and Tollenstest
7.1.6   Lobry de Bryn van Ekenstein rearrangement
7.1.7   Glycosylamines
7.2      Disaccharides
7.3      Polysaccharides
7.4      Formation of N-Glycosides
7.5      Chromatographic separations
7.5.1   Ion exchange chromatography
7.5.2   Gel filtration chromatography
7.5.3   Affinity chromatography
7.6      Glycosaminoglycans
7.7      Glycoproteins
7.8      Proteoglycans
7.9      Glycoprotein structure

8.        Lipids and membranes                                         

8.1      Lipid classification
8.1.1   Fatty acids
8.1.2   Triacylglycerols
8.1.3   Glycerolphospholipids
8.1.4   Sphingolipids and blood groups
8.1.5   Waxes
8.1.6   Simple lipids: steroids, Cholesterol
8.2      Properties of lipid aggregates
8.2.1   Micelles
8.2.2   Liposomes
8.3      Biological membranes
8.3.1   Membrane proteins
8.3.2   Fluid mosaic model of membrane structure
8.4      Surfactants
8.4.1   Classification
8.4.2   Application in Biotechnology

9.        BSE                                                                                    

10.      Influenza