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Bio - Chemistry-11
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1. LIVING CELL
1.1 Introduction
1.2 Sub cellular Organelles
1.3 Blood and body Fluids
1.4 Body Fluids
1.5 Buffers
1.6 Acids and bases
2 BIOMOLECULES
2.1 Introduction
2.2 Carbohydrates
2.3 Proteins
2.4 Lipids
2.5 Nucleic Acids
3. ENZYMES
3.1 Introduction
3.2 Chemical nature of enzymes
3.3 Naming of enzymes
3.4 Classification of enzymes
3.5 factors influencing enzyme activity
3.6 Iso enzymes
3.7 Importance of enzymes
4. CARBOHYDRATES
4.1 Introduction
4.2 Functions of carbohydrates
4.3 Classification of carbohydrates
4.4 Polysaccharides
5. PROTEINS
5.1 iNTRODUCTION
5.2 Sources of Protein
5.3 Amino acids
5.4 Properties of Proteins
5.5 Protein Structure
5.6 Biologically important proteins
6. LIPIDS
6.1 Introduction
6.2 Fatty acids
6.3 Structure of triacyl glycerol
6.4 Phospholipids
6.5 Sterols
7. Nucleic Acids
7.1 Introduction
7.2 Pyrimidine bases
7.3 Purine Bases
7.4 Nucleic acids
8. VITAMINS
8.1 Introduction
8.2 Classification
9. MINERALS
9.1 Introduction
9.2 Classification
10. BIOCHEMICAL TECHNIQUES
10.1 Introduction
10.2 Chromatography
10.3 Electrophoresis
10.4 Centrifugation Techniques
10.5 Spectrophotometry
PRACTICALS
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Bio-Chemistry 11
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