| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Biochemistry |
| Course code | Ķīmi2021 |
| Credit points (ECTS) | 6 |
| Total Hours in Course | 162 |
| Number of hours for lectures | 24 |
| Number of hours for laboratory classes | 40 |
| Independent study hours | 98 |
| Date of course confirmation | 30/03/2021 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., doc. Velga Miķelsone |
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| Prior knowledge | |
| Ķīmi2018, Food Organic Chemistry Ķīmi2019, Physical and Colloidal Chemistry Ķīmi2020, Inorganic and Analytical Chemistry |
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| Course abstract | |
| Biochemistry studies the chemical composition of live organisms and the chemical processes of metabolism.
The course covers the biochemical transformations of several food components, with an aim to gain understanding of the interconnectedness of metabolism processes and their regulation within an organism. The aim of the study course implementation- The aim of the study course implementation- understanding of biochemical processes is a necessary base of professional activities in food technology and food-processing science. |
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| Learning outcomes and their assessment | |
| Knowledge. Is able to demonstrate specific primary and specialized knowledge of the biochemistry and is able to apply critical understanding of this knowledge, as well as understanding of most important terms and interconnected patterns. Ability to understand the principles of scientific research.
Understands The chemical behavior of the chemical composition and metabolism of living organisms, the biochemical transformation of food, the interconnectness between processes of metabolism and their regulation in the body. Examinations 1 to 11. Skills. Able to use acquired theoretical foundations and skills of the biochemistry and manage innovative research activities, formulate and analytically describe the information, problems and solutions, connected with professional areas of food-processing science, able to engage in discussion, explain and justify hypothesis based on arguments. Has skills of scientific research. Laboratory works 1 to 15. Competence. Able to access, select and analyze information independently and apply it in practice, make decisions and solve biochemical aspects of food-processing science, understand the influence of professional activity on environment and society, apply knowledge of the biochemistry to develop the scientific research and professional expertise. Formatting, processing and analysis of the results, evaluation and defence of results obtained in laboratory work. Is able to extract information from variety of literature, including scientific literature, to develop argumentation for the course paper and subsequently presenting their point of view in the study course “Physiology of the Nutrition.” |
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| Course Content(Calendar) | |
| 1. The chemical composition of living organisms - 1. Laboratory Work: Chromatographic determination of amino acids. Lecture 2 h, Laboratory work 2 h.
2. Gathering and transferring of genetic information. 2. Laboratory Work: Distribution of lean protein fractions. Test 1. Lecture 1 h, Laboratory work 3 h. 3.Enzymes. Enzymes in the food industry.- 3. Laboratory Work:.Hydrolysis of yeast nucleoproteins and the demonstration of hydrolysis products. Test 2. Lecture 2 h, Laboratory work 2 h. 4.Nutrient degradation stages. Biological Oxidation. - 4. Laboratory Work.: Oxidation reduction enzymes in fresh and heat-treated products. Test 3. Lecture 1 h, Laboratory work 3 h. 5. Carbohydrate metabolism Part 1. - 5. Laboratory Work: Saliva and grain amylase properties.The dependence of the enzyme on temperature. Specificity of saccharase. Test 4. Lecture 2 h, Laboratory work 2 h. 6. Carbohydrate metabolism Part 2. Fermentation reactions. - 6. Laboratory Work: Determination of lactose content in milk. Test 5. Lecture 1 h, Laboratory work 3 h. 7. Lipid catabolism. Deterioration of fat. - 7. Laboratory Work: Determination of Peroxide Number in Fat. Test 6. Lecture 2 h, Laboratory work 2 h. 8. Lipid anabolism. - 8. Laboratory Work: Determination of ketone bodies in the urine. Test 7. Lecture 1 h, Laboratory work 3 h. 9. Protein catabolism. - 9. Laboratory Work: Stomach acid. Protein digestion with pepsin and trypsin. Test 8. Lecture 2 h, Laboratory work 2 h. 10. Protein Anabolism. Gene engineering history and development.- 10. Laboratory Work: Bile. Pancreas lipase properties. Test 9. Lecture 1 h, Laboratory work 3 h. 11. Role and change of water in the body. - 11. Laboratory Work: Properties of urea and uric acid in the final protein product. Urea hydrolysis with NaOH and urease. Adrenaline. Lecture 2 h, Laboratory work 2 h. 12. Change of mineral resources.-12. Laboratory Work: Extract and demonstration of lean extracts. Test 10. Lecture 2 h, Laboratory work 3 h. 13.Hormone regulation of substances change. - 13. Laboratory Work: Determination of protein in milk. Lecture 2 h, Laboratory work 2 h. 14. Pancreatic hormones and diabetes mellitus. -14. Laboratory Work: Isolation of caseinogen from milk. Lecture 2 h, Laboratory work 3 h. 15. Fats and water-soluble vitamins in the metabolism process. -15. Laboratory Work: Determination of ascorbic acid in fruits and roots. Lecture 2 h, Laboratory work 2 h. 16. Interchangeability of substances. Lecture 2 h. |
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| Requirements for awarding credit points | |
| Written exam. To pass the exam, all 10 tests and 15 laboratory tests must be passed.
The exam consists of: •questions on the theoretical material covered during the study course; •questions about the topics taught at the study course laboratory. The course is considered successful if the exam grade is not lower than “4” (almost satisfactory). |
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| Description of the organization and tasks of students’ independent work | |
| 1.Study of literary and scientific literature, independently preparing answers to 10 tests and exam questions. 2. Processing, calculation, analysis and evaluation of the results obtained in laboratory work. | |
| Criteria for Evaluating Learning Outcomes | |
| The study course ends with a written exam.
The assessment of the study course examination consists of the assessment of the examination tasks (50%) and the assessment of the 10 tests of the course (50%). The student can get successful assessment (4 points) in the test and exam if at least 50% of the questions are answered correctly. All tests are scored using a 10-point scale |
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| Compulsory reading | |
| 1.Nelson, David L. Lehninger principles of biochemistry: University of Wisconsin-Madison, - Seventh edition. - New York, NY : W.H. Freeman and Company ; Houndmills, Basingstoke : Macmillan Higher Education, 2017, I45 lpp
2.McKee T., McKee J.R. Biochemistry: the molecular basis of life. Oxford, New York: Oxford University Press, 2012., p. 752 3.King M. W. Integrative Medical Biochemistry, Indiana University School of Medicine and Center for Regenerative Biology and Medicine, 2014- 1871 pgs. 4.Robert K.Murray, David A.Bender, Kathleen M. Botham, Peter J. Kennely, Victor W. Rodwell, P. Anthony Weil, „Harper's Illustrated Biochemistry, the twenty-ninth edition”, University of California, San Francisco,2012- 1125 pgs. 5.Gropper, Sareen S. Advanced nutrition and human metabolism / Florida Atlantic University, Auburn University University of Delaware, Timothy P. Carr, University of Nebraska-Lincoln. - Seventh edition. - Boston, MA : Cengage Learning, 2017], 583 lpp. 6. Garrett R. H., Grisham Ch. M., Biochemistry 5th ed., / : Belmont, CA: Cengage Learning, 2013, 1169 lpp 7.Miķelsone V. Bioķīmija. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008 197 lpp. |
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| Further reading | |
| 1.Biochemistry Lippincot Ilustrated Rewievs, 7 Edition, Philadelphia, Wolters Kluver, 2017, p.567
2.Eskin N.A.M. Biochemistry of foods. Third edition / edited by N.A. Michael Eskin and Fereidoon Shahidi. Amsterdam : Academic Press, an imprint of Elsevier, 2013, p. 565 3.Belitz H.-D., Grosch W., Schieberle P. Food Chemistry. Berlin etc.: Springer – Verlag, 2009. 1070 lpp. 4.Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 46 lpp. 5.Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 58 lpp. |
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| Periodicals and other sources | |
| 1.The Journal of Physiology and Biochemistry. Published by Springer. ISSN (printed): 1138-7548. ISSN (electronic): 1877-8755. Anotācijas LLU FB datubāze SpringerLink
2.The International Journal of Biotechnology & Biochemistry. Published by Research India Publications. ISSN: 0973-2691. Pieejams arī: http://www.ripublication.com/ijbb.htm 3.International Journal of Biochemistry &Cell Biology. Published by Elsevier Science. ISSN:1357-2725. Pieejams LLU FB datubāzē ScienceDirect. |
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| Notes | |
| Compulsory 3rd semester course of the PTF Food Quality and Innovation Study Program. | |