Fundamentals of Biochemistry
The first part of the course is a review of water and aqueous solutions with an emphasis on properties that most strongly affect biological processes. The fundamental chemical and physical properties of amino acids, nucleic acids, carbohydrates, and lipids are then discussed in detail, as well as their organization into more complex structures such as proteins, enzymes, polynucleotides, polysaccharides, and biological membranes. Various modern analytical methods for the purification and characterization of proteins, enzymes, and nucleic acids will be presented in this context. The structure and function of representative proteins and enzymes such as myoglobin, hemoglobin, collagen, and chymotrypsin will also be discussed.
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