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Introduction to biochemistry // Biochemistry
- 1. Introduction of biochemistry Biochemistry slides BIOCHEMISTRYSLIDES Chemistry of life
- 2. Biochemistry : Biochemistry isthe study of the chemical processes in living organisms. It deals with the structure and functions of cellular components such as proteins, carbohydrates, lipids, nucleic acids and other biomolecules. BIOCHEMISTRY SLIDES Chemistry of life
- 3. chemical properties of importantbiological molecules, like proteins chemistry of enzyme-catalysed reactions. biochemistry of cell metabolism and the endocrine system biochemistry of genetics (DNA and RNA) Biochemistry of protein synthesis Biochemistry of cell membrane transport. Biochemistry of signal transduction Biochemistry studies BIOCHEMISTRY SLIDES Chemistry of life
- 4. Importance of Biochemistry Biochemistry makessignificant contributions to the fields like Cancer Cell Biology Physiology Immunology Microbiology Pharmacology Toxicology Cell Injury BIOCHEMISTRY SLIDES Chemistry of life
- 5. Carbohydrates means hydratedcarbons. Carbohydrates are poly- hydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis. Carbohydrates BIOCHEMISTRY SLIDES Chemistry of life
- 6. Disaccharides Oligosaccharides Polysaccharides Classes carbohydrates Monosaccharides Monosaccharides aresimple sugars in which there are one oxygen atom and two hydrogen atoms for each carbon atom present in the molecule. They have general formula as (CH2O)n. • Glucose • Fructose Oligosaccharides are a type of carbohydrate formed when three to 10 simple sugars are linked together. • Sucrose • Lactose • Maltose A disaccharide (also called a double sugar is the sugar formed when two monosaccharides are joined by glycosidic linkage. • Sucrose • Maltose A polysaccharide is a large molecule made of many smaller monosaccharides. A polysaccharide is also called a glycan. • Starch • Glycogen • Cellulose
- 7. Lipids They are largenumber and diverse group of organic compounds composed of fatty acids and glycerol
- 8. Classes of lipids Non- Glycerides Lipids Fattyacid Glycerides Complex lipids Saturated and unsaturated fatty acids Glycerol containing lipids Sphingolipids, waxes and sterols Lipoproteins and glycoprotein
- 9. Protein Proteins are thepolymer of amino acids, with each amino acid residue joined to its neighbour by a specific type of a covalent bond. The two main food groups that contribute to protein are the: 'lean meat and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans' group. 'milk, yoghurt, cheese and/or alternatives (mostly reduced fat)' group.
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- 11. Nucleic acid a complexorganic substance present in living cells, especially DNA or RNA, whose molecules consist of many nucleotides linked in a long chain
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