Biochemistry KS-JO-6-2-BCH

Basic concepts from biochemistry. Characterization of amino acids, their properties, construction and function. Proteins and their structure. Behavior at the isoelectric point, denaturation and shedding of proteins. Properties of lipids, fatty acids and the formation of soaps. The role of emulsifiers and micelles. Simple and complex sugars, colored reactions. Reducing properties of sugars. Distribution of starch by salivary amylase. Vitamins and selected vegetable dyes.

In order to pass the subject student is about to:
completion of 5 laboratory exercises,
participation in training,
preparation of reports;
participation in lecture,
test at the end of the project.