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Biochemistry Syllabus

This document outlines the course units for a biochemistry course, divided into 9 units over two grading periods and a midterm and final exam period. The units cover topics including introduction to biochemistry, the cell, acids and bases, carbohydrates and their metabolism, proteins and enzymes, lipids, vitamins, minerals, and nutrition. Each unit includes subtopics that will be discussed, such as the different types of carbohydrates, protein structure and function, lipid digestion, and water and fat-soluble vitamins.

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Jun Cariño Corpuz
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747 views

Biochemistry Syllabus

This document outlines the course units for a biochemistry course, divided into 9 units over two grading periods and a midterm and final exam period. The units cover topics including introduction to biochemistry, the cell, acids and bases, carbohydrates and their metabolism, proteins and enzymes, lipids, vitamins, minerals, and nutrition. Each unit includes subtopics that will be discussed, such as the different types of carbohydrates, protein structure and function, lipid digestion, and water and fat-soluble vitamins.

Uploaded by

Jun Cariño Corpuz
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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VIII.

COURSE OUTLINE

UNIT 1. Introduction (First Grading Period)


1.1. Definition of terms
1.2. Importance of Biochemistry
1.3. Processes Undergone by Biomolecules

UNIT 2.The Cell


2.1. Types of cell
2.2. Parts of the cell
2.3. Nucleic Acids and their Synthesis
2.4. Cancer and Cellular Abnormalities

UNIT 3. Acids and Bases


3.1. Review of Elements, Compounds, Mixtures, Ions and Radicals
3.2. pH
3.3. Strong and Weak Acids
3.4. Strong and Weak Bases
3.5. Buffer Solutions
3.6. Buffer Systems of the Body
3.7. Acid Base Imbalances/ Clinical Conditions

UNIT 4. Carbohydrates (Mid-Term Exam Period)


4.1. Chemistry of Carbohydrates
4.2. Classification of Carbohydrates
4.3. Properties of Carbohydrates
4.4. Digestion and Absorption
4.5. Metabolism of Carbohydrates
a. Glucogenesis
b. Glycogenesis
c. Glycogenolysis
d. Gluconeogenesis
e. Glycolysis
f. Kreb’s Cycle
g. Hexose Monophosphate Shunt
4.6. Diabetes Mellitus
a. Pathogenesis
b. Types of DM
c. Clinical Manifestations
d. Laboratory Tests and Ketone Bodies

UNIT 5. Proteins and Enzymes


5.1. Chemistry of Proteins
5.2. Functions of Proteins
5.3. Classifications of Proteins
5.4. General and Specific Properties of Proteins/ Amino Acids
5.5. Digestion and Absorption
5.6. Utilization and Excretion of Proteins
5.7. Clinical Correlations

UNIT 6. Fats/Lipids (Finals)


6.1. Chemistry of fats
6.2. General Properties of Lipids
6.3. Classification of Lipids
6.4. Functions of Lipids
6.5. Digestion and Absorption of Lipids
6.6. Bile
6.7. Clinical Correlations

UNIT 7. Vitamins
7.1. Fat Soluble Vitamins
a. Retinol
b. Calciferol
c. Tocopherol
d. Coagulation Vitamin
7.2. Water Soluble Vitamins
a. Ascorbic Acid
b. Thiamine
c. Riboflavin
d. Pantothenic acid
e. Niacin
f. Pyridoxine
g. Biotin
h. Folic Acid
i. Cobalamin
7.3. Clinical Manifestations of Vitamin Deficiency and Excess

UNIT 8. Biochemistry of Minerals and Trace Elements

UNIT 9. Nutrition
9.1. Integration of Functions of Six Food Groups
9.2. Principles of Balanced Diet
9.3. Special Diets for Specific Patients

Prepared by: Mr. Jun C. Corpuz, RMT.,RN.,MACT.

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