DEPARTMENT OF AGRICULTURAL CHEMISTRY
B.Sc. (Hons.) Part-1
CHEMISTRY
Course No. AgCh-311
Credit hrs-3(2-2)
Introduction: History, contribution and scope
Acids and Bases: General concepts of acids and bases, relative strength of acids and
bases, significance of pH, pKa, pKb and buffer solution, standards solutions (SI units)
Sample and Sampling: Sample collection, soil, plants and agrochemicals, Perfect
composite samples, principles and instruments of sampling, Samples reduction and
storage procedures.
Proximate composition of agricultural products: Major food constituents and their
determination. Energy values of food and its calculation,
Qualitative analysis: Carbohydrates, proteins amino acids analysis, physical and
chemical constants of fats and oils and their importance
Instrumental analysis: Titrometery, conductometery, potentiometery, chromatography,
spectrophotometry, polarimetry and flame photometery
Practical
1.
Lab. Equipment and Apparatus, Names and use, Generals Lab. Instructions.
2.
Standard solutions and calculations related to the preparation of these
solutions (Theory).
3.
Preparation and standardization of acid and base solutions
4.
Determination of moisture and ash.
5.
Qualitative tests of carbohydrates and proteins
6.
Determination of D and L sugar by polarimeter
Book
1.
Chemistry One (Bio-analytical Chemistry) 2nd Ed. By Dr. Iqtidar A. Khalil. 1990.
2.
Quantitative inorganic analysis by Vogel, A. I. A text book of macro and semi
micro qualitative inorganic analysis, Longman and Green an d Co. 1995
3.
Modern analytical chemistry, David H. McGraw Hill International ed. 2000.
240
BIOCHEMISTRY
Course No. AgCh-411
Credit hrs- 3(2-2)
Introduction to Biochemistry: Scope and fields of biochemistry, Biochemical Unity,
Application of Biochemistry
Carbohydrate: Biological importance of Carbohydrates. Classification, Structures and
reactions of monosaccharids, some oligosaccharides and polysaccharides,
Lipids: Biological importance, Classification, fatty acids, triglycrides, Phospholipids,
arytenoids and Steroids, Properties of fat/oils
Proteins and Amino Acids: Biological importance, classification, structure and
characteristics of proteins, essential amino acids.
Enzymes: Enzymes terminology, nomenclature, Classification, nature and specificity of
enzymes, Factor affecting enzymes activity.
Vitamins: Introduction, Classification, deficiency symptoms of vitamins and sources A,
D, E, K, B-complex and Vita-C
Minerals: Classification, deficiency symptoms and sources of Calcium, Phosphorus,
Iron, Zinc, Iodine and Magnesium.
Practical
1.
2.
3.
4.
5.
6.
Determination of Reducing Sugars by volumetric method.
Determination of Non-reducing Sugars by volumetric Method.
Determination of Acid value.
Determination of Saponification value.
Determination of Protein by Kjeldahl method.
Determination of Vitamin-C by dye reduction method.
Text Books
1. Basic Biochemistry, Iqtidar A. Khalil and H. Shah, National Book foundation
Islamabad (2002).
2. Essential of Biochemistry, Dr. Muhammad Rafique Khan 1981.
3. Biochemistry, L. Stryer, W. H. Freeman and Co. 5th ed. 2002.
4. Biochemistry, Zubay G., Brow Dubuque, Lowa, 4th ed. 1998.
241
5th Semester
APPLIED BIOCHEMISTRY
Credit hrs –4(3-2)
Course No. Agch-501
Fermentation processes; Anaerobic and Aerobic, Manufacture of antibiotics,
vitamins, and steroids by microbial processes, Oils and Fats: Occurrence, structure,
extraction, refining, hydrogenation and rancidity. (Food-by-product) and utilization;
Vegetable and animal gelatin,. Microencapsulation in food industry. Introduction,
properties, uses, ingredients and techniques.
Light microscopy in Food Analysis, Introduction, Specimen preparation, physical
method of obtaining contrast, histochemical staining, iodine vapour, staining for starch,
Osmium tetroxide vapour, Combined vapor staining of lipids and starch, Starch:
preparation, modification and application in food.
PRACTICAL
1.
2.
3.
Determination of saponification value, Acid value, Iodine value and R.M &
Polenske value.
Determination of Vitamin A and Vitamin C in food and food products.
Staining methods: Starch, lipid.
BOOKS RECOMMENDED
1.
2.
3.
4.
5.
6.
7.
Konddo, A. Microcapsules, Processing and technology. New York NY. Marcel
Dekker, Inc. 1989.
Olga, Flint, Food Microscopy, 1994.
Principles of Biochemistry. Albert L. Lehninger. The John Nophins University
School of medicine. Worth Publishers, INC-year 1993.
Chemistry and Chemical industry, smiley, Publisher, R.A. CRC. 2002
Kent, J.A. Riegal’s handbook of Industrial chemistry. CBS Publishers and
Distributors, New Delhi, 1997.
Smith, R., Chemical Process Design, McGraw Hill Book Co. New York, 1995.
Lehninger, A.L. Principles of Biochemistry, worth Publisher, New York 2001.
242
VITAMIN AND MINERALS
Course No. AgCh-502
Credit hrs - 4
1.
Vitamins
Historical review, classification, structure, physiological functions, deficiency
diseases, sources and recommended dietary allowances (RDA) of vitamin A, D, E,
K and B-Complex (B1, B2, B5, B6, B12) and Ascorbic Acid.
2.
Minerals
Macro and micro nutrients, their role in the body, sources, RDA and diseases
associated with the deficiency of calcium, phosphorus, Iron, Iodine, Zinc, Cu, Mn,
Mg, K.
PRACTICAL
1.
2.
3.
4.
5.
Determination of vitamin A by spectrophotometer/HPLC
Determination of vitamin C by Dye titrimetric method
Determination of phosphorus in food/feed by spectrophotometer
Determination of micron ting chemistry Zm, Cu, AAS).
Determination of Cu, Na, Mg. K by flame photometry in food.
Books Recommended
1.
2.
3.
4.
5.
6.
Fat soluble vitamin by Morton, R.A. Ed. (1970). Proganon Press New York.
Biochemistry by Metzier, M.S. (1979). Academic Press, New York.
Principle of Biochemistry by White, A. et al (1978). 6th Edn. MacGraw Hill,
New York.
Hand book of Vitamins by Lawrence J. Machlin (1984). Marcel Dekker New York
USA.
Mendham, J.R.C. Denny, J.D. Barnes and M. Thomas, Vogels Text Book of
Quantitative Chemical analysis, 6th Edition Prentice Hall (2000).
Skoog D.A, DM West and F. J. Holler, Fundamentals of Analytical Chemistry, 6ths
Edition, Saunders College Publishing Co. (1992).
243
CHEMISTRY OF FATS AND OILS
Course No. AgCh-503
Credit hrs: 4
INTRODUCTION: Composition and classification of dietary fats and oils.
1.
Fatty acids
Nomenclature, saturated and unsaturated fatty acids, essential and non-essential
fatty acids.
2.
Properties of fats and oils
Melting point, refractive index, hydrogenation, hydrolysis, halogenation,
saponification and rancidity of fats and oils.
3.
Metabolism of Fat and Oils
Digestion, Absorption and Transport of fats. Oxidation of fatty acid, Formation of
ketone bodies, Biosynthesis of fats, phospholipid and cholesterol.
4.
Dietary Fat and Health
Plasma lipoproteins, low density lipoprotein (LDL) and high density lipoprotein
(LDL), their association with coronary heart diseases (CHD). Effect of dietary fat on
health such as obesity, hypertension, diabetes, cancer etc and immune response
system. Recommended level of different types of dietary fat.
Practical
1.
Determination of iodine value, R.M. value, and Polenske value
2.
Determination of the melting point of fat.
3.
Fatty acid determination by GLC
4.
Cholesterol determination of spectrophotometric method
Text Books
1.
I.A. Khalil, Basic Biochemistry. National Book Foundation, Islamabad (1998).
2.
Compbell, M.K. Biochemistry. Saunders College Pub. Philadelphia (1991).
3.
Kroschwitz,J.I. and Winokur, M. Chemistry - General, Organic, Biological. 2nd
Edn, McGraw Hill, Inc, New York (1990).
Reference Books
1.
FAO.WHO Fats and Oils. FAO. Food and Nutrition paper 57. Rome (1994).
2.
Mead, J.F. et a.. Lipids Chemistry, Biochemistry and Nutrition. Plenum Press,
London (1986).
3.
Vergroesen, A.J. and Crawford. The role of fat in Human Nutrition. 2nd Ed.
Academic Press, London (1989).
244
BIO-ORGANIC CHEMISTRY
Course No. AgCh- 504
(3-2)
Credit hrs-4
1. Introduction to bioorganic chemistry:
2. Chemistry of natural products and biosynthesis: Organic matter (Cellular, hemi
cellular hum acid, ligm
3. Stereochemistry and general conformational analysis:
4. Chemistry of nucleic acid, carbohydrates, protein, and heterocycles
5. Chemistry and application of protective group.
6. Chemistry of phosphorus containing compounds: Amino and lipid, acids, and
sulpher.
7. Conformation of nucleic acid, carbohydrates and proteins and their interactions
8. Enzyme engineering, molecular mechanics
Practicals
1. Synthesis Iodoform and aspirin.
2. Chemical reactions of ketone.
3. Qualitative and quantities determination of alkaloids (nitrogen containing
compounds (nicotine, caffeine, etc).
4. Tests for Natural Products (naphthalene, quinone etc)
Textbooks
1.
2.
3.
4.
5.
6.
7.
8.
9.
Bioorganic Chemistry by H. Dugas and C. Penny;
Principles of Nucleic Acid Structures by W, Saenger
Biological Chemistry by C.J Sucklings
Organic Chemistry: Vol.I 6th Ed. And Vol. II 5th Ed. By I.L. Finar. Longman
Green and Co. London (1995)
Volhart. Organic Chemistry with (CD), 1995.
Harris. Quantitative chemical analysis with (CD), 2001.
Bansel. R.K. Heterocyclic chemistry, weig Eastern Ltd. New Delhi 2001.
Stereochemistry: Introduction: Optical Isomerism, Optical activity, methods of
determing configuration, recemicmixtures Geometrical isomerism: Determination
of configuration of geometrical isomers. Citrons isomerism in cyclic systems.
Conformational isomerism.
Stereo-chemistry of Carbon compound McGraw Hill, London.
245
6th Semester
BIO-PHYSICAL CHEMISTRY
Course No. AgCh-511
1.
2.
Credit hrs - 4
Acids, Bases Introduction & Scope:Modern concepts of acids and bases. pH, its measurement. Buffers and their role in
biological system, Electrophori.
Osmosis
Osmotic pressure, determination of osmotic pressure. Isotonic, Hypotonic and
Hypertonic solutions. Role of osmotic pressure in fluid exchange of biological
system.
3.
Colloids and polymers:
Nature and characteristic of colloids, Purification of colloidal solutions. Application
and uses.
4.
Adsorption isotherm and viscosity
Biophysical phenomena, Adsorption, viscosity and surface tension, principles of
Adsorption, determination of viscosity and surface tension.
PRACTICAL
1.
2
3
4.
5.
6.
Determination of surface tension by stalagmometer, Dete.of M.Wt by Osmosis.
Determination of viscosity by viscometer.
Determination of pH value by potentiometer method.
Potentiometric titration of acids and bases.
Determination of refractive index by a refractometer.
Adsorption of Acetic acid on Charcoal.
Books Recommended
1.
Physical Chemistry. A. J Mee. English Book Society London (1969).
2.
Essential of Physical Chemistry. Bahl and Tuli Chand Co. Delhi (1984).
3.
Physical Chemistry. Khetarpal Chand Co. Delhi, (1985).
7.
Biochemistry Vol. I by Dr. M. Rafiq Khan 1981.
8.
Biophysics, Cotterill, R.M.J. John Wiley. 2002
Reference Books
Physical Chemistry. Samuel Gladstone. MacMillan and Co. Limited, London
(1980).
Atkins P.W & M.J. Cluster, Principles of by Pitman Publishing Co. 1998.
246
PROTEIN CHEMISTRY
Credit hrs – 4 (3-2)
Course No. AgCh-512
1.
Introduction:
Classification of Structural and functional proteins.
2.
Protein Structure
Primary, secondary, tertiary and quaternary structures.
3.
Amino Acids
Structure, classification and properties of amino acids. Essential amino acids, and
their occurrence in food animal and plant origin.
4.
Protein Characteristics
Properties and reaction of protein. Solubility, optical activity, dialysis, ultra
centrifugation, electrophoresis, precipitation and hydrolysis of proteins.
5.
Protein Quality Evaluation
Amino acid score with reference to FAO/WHO standard. Deficient Amino acids
score in foods. Protein efficiency ratio (PER), net protein utilization (NPU) and
biological value (BV) of protein. Nitrogen balance (NB).
PRACTICAL
1.
Crude protein determination by Kjeldahl and spectrometric by formal titration.
2.
Determination of protein by farmol titration.
3.
Preparation of protein hydrolysate.
4.
Amino acid determination by paper and ion-exchange chromatography.
5.
Quantitative estimation of amino acids by ninhydrin method.
6.
Determination of PER, NPU, BV by Bioassay methods.
Text Books
1.
Creighton, T.E. Proteins. W.H. Freeman and Co. San Francisco, California, USA
(1985).
2.
Campbell, M.K. Biochemistry, Saunders college Pub. Philadelphia (1991).
3.
Khalil. I.A, Basic Biochemistry, National Book Foundation, Islamabad (1991).
9.
Conn and Stump, Outline of Biochemistry, Mcmillan Co. (1990).
10.
Structure in Protein Chemistry, Kyte, J. Carland (1995)
247
PRINCIPLES OF FOOD SECURITY
Credit hrs – 4(3-2)
Course No. AgCh-513
1.
Concept
Food security at macro/micro level. Global, national and house-hold food security.
Food accessibility, stability and safety.
2.
Factors
Different factors responsible for food insecurity of a nation/family and individual.
Current food situation and problems.
3.
Strategies
Policy and plan to increase availability of food and stabilize its supplies to the
public. Food safety plan.
4.
House-Hold Food Security
Family resources, education and women participation in farming, home gardening,
and food management.
PRACTICAL
1.
2.
3.
4.
Determination of Dietary intake through questionnaire.
Interpretation of Food Balance sheet
Use of food Composition table.
Designing Home garden for food security.
BOOKS RECOMMENDED
1.
2.
3.
11.
12.
FAO 1997, Food, Agriculture and Nutrition, Food and Nutrition Miv., FAO, Fome.
FAO/WHO (World Health Organization), 1992. International Conference on
Nutrition. Final Report of the conference, Rome.
Cumming Jr. R.W., and Wortman, S. 1978. To Feed this World. John Hopkins
Univ. Press Baltimore, USA.
Internal food safety handbook, Heijden, K. V.D. Marcel Dekker, 1999.
Biotechnology and Safety assessment, J.A. Academic Press, 2002
248
ENVIRONMENTAL BIOCHEMISTRY
Course No. 514
Introduction:
Sources of Environmental Pollution
Credit hours 4
Fossil Fuel & Energy Sources
Origin and development of coal. Origin of petroleum and natural gas. Composition
and classification of petroleum. Refining and environmental problems associated
with petroleum, nuclear fusion, reactors, and impact on environment. Solar energy.
The Atmospheric & Air Pollution
Introduction to air pollution. Vehicular exhausts & Industrial emission. Atmospheric
photochem. Ozone depletion. Effects of : SO2, Oxides of N, CO & heavy metals etc
on the environment.
The Greenhouse Effect & Greenhouse Gases
The phenomenon and impact of Greenhouse effect on global climate & agriculture.
The sources, role and atmospheric concentrations of CO2, CH4, N2O, CFCs, O3.
Contaminate of Soil and Water
Sources Organic and Inorganic, Health Hazard, Water Quality, Treatment of Water
Purification, Primary and Secondary treatment of Sources of industrial water
pollution
Agro Chemical Pollution
Impact of fertilizer and Pesticide Industry Residual effect of Pesticide and
Insecticide, Criteria of Water quality WHO standard.
Practicals
1. Determination of heavy metals in irrigation water and drinking water
2. Pb. Ni. Cr.Cd, Cu, l, Mn, Zn. Report writing Dl.Bod. Cop.
3. Fraction of Metals in Soil contanmentel
Recommended Books:
1.
Environmental Chemistry. J.W..Moore & E.M.Moore. Academic Press, New
York.
2.
Environmental Chemistry. Anil Kumar. Wiley Eastern, New Delhi.
3.
Environmental Science (1985). Daniel D. Chiras. Benjamin/Cumming Pub.
Comp, USA.
4.
Global Warming. (1989). Gerald Foley. Panos Pub. Ltd. London, UK.
5.
Environmental and Agricultural Pollution, Prabhekar, V.K. Annual
Publication, India, 2001.
6.
Manual of Envinmental Microbiology, Hurst, C.J. ASM, 2002
249
7th semester
BIOCHEMICAL ANALYSIS (Cancelled)
Course No. AgCh-601
Credit hrs - 4
1.
Introduction
Chemical analysis and its application in the chemical and food industry. Qualitative
and quantitative analysis. Gravimetric, volumetric and instrumental method of
analysis, their merits and demerits.
2.
Molecular Spectroscopy
Electromagnetic radiation (EMR). Quantitative laws of absorption of radiations. Use
of absorption measurements for quantitative analysis. Colorimeter and
spectrophotometer, and its application in chemical analysis.
3.
Atomic Spectroscopy
Principle, working mechanism and uses of flame photometer and atomic absorption
spectrophotometer.
4.
Chromatography
Various chromatographic techniques used for the separation of biological materials.
5.
Electrophoresis
Principle and uses of electrophoresis techniques. Separation of protein by discelectrophoresis.
PRACTICAL
1.
Determination of moisture, crude protein, crude fat, ash and nitrogen free extract
(NFE) in a sample.
2.
Determination of sugars by polarimeter.
3.
Determination of phosphorus by colorimeter (Spectronic-20).
4.
Preparation of protein hydrolysate
5.
Determination of amino acids by amino acid analyser.
Books Recommended
1.
Modern Method of Chemical Analysis. Robert and Thomas. 2nd Ed. John Waley
and sons (1976).
2.
Introduction to Chemical Analysis. Braun, McGraw Hill Singapore (1985).
250
CLINICAL BIOCHEMISTRY
Credit hrs – 4(3-2)
Course No. AgCh-602
Biochemistry of blood, biochemical aspects of cardiovascular, neurological and
endocrine disorders, inborn errors of metabolism, immunology of human diseases, immune
diagnostics, biochemical aspects of cancer, etiology, clinical diagnosis and treatment,
infection and infestation, disease due to chemical and physical agents genetic and
constitutional, factors in disease, diseases of organs, on cogenesis.
LABORATORY
1.
2.
3.
4.
Determination of urea, total cholesterol, lipid profile, bilirubin in serum,
Determination of calcium, phosphorus, uric acid.
Analysis of normal and pathogenic urine.
Lipid profile.
BOOKS RECOMMENDED
1.
2.
3.
4.
5.
6.
Lewin B (1994). Genes V
Goldbergs, (1993) Clinical Biochem.
Zubay G.L., Parson W.W. and Vance, D.E (1995) Biochem 4th edn.
Marshal W.J. and Bangest S.K. (1995). Clinical Biochem.
Zilva J.F., Pannall, P.R. and Mayne, P.D. (1988). Clinical Chemistry in dignosis and
treatment.
Recent literature/review
251
AGRICULTURE MICROBIOLOGY
Credit hrs – 4(3-2)
Course No. AgCh-603
Introduction
Definition and history of Microbiology,
Method of Microbiology:
Pure culture techniques, sterilization techniques, culture media, selective media, light
microscopy.
Microbiology:
Bacterial morphology, cell structure and reproduction. Bacterial growth classification of
bacteria, fungi, virus, actironomy, cells and others.
Toxicity:
Microbial transport of toxic metals, Biological processes for pollution control in soil and
water.
Genetics of Microorganism:
Importance of genetic exchange in degradation of xenobiotic
chemicals, Mutation, Transformation, Conjugation, Transduction, Microorganization,
actinomysm, Fungi, virus.
PRACTICALS
Staining Techniques: Simple staining, negative staining, ground staining, acid fast
staining,spore staining, capsule staining, motility.
Test for Microbes:
hydrolysis.
Urease test, oxidation fermentation test iron, P, S and casein
Cultivation of bacteria:
Nutritional requirements, routine and selective media, effect
of pH and temperature on growth.
BOOKS RECOMMENDED
1.
R. Mitchell, Environmental Microbiology, 1992, Wiley Liss, A. John Wiley
and Sons, Inc.
Publication.
2.
R.Y. Stainier, J. L. Ingraham, M.L. Wheelis, P.R. Painter, General
Microbiology, Fifth edition, 1992, McMillan Education Ltd.
1.
W.A. Wolk. Basic Microbiology, Seventh Edition, 1992, Harper Collins
Publishers
2.
Manual of Environmental Microbiology, Hurst, C. J. ASM. 2002
3.
Microbiology Laboratory manual, Bey R. F. 2001
4.
Alexander Soil Microbiology. 1977.
252
PRINCIPLES OF BIOCHEMISTRY
Course No. AgCh-604
Credit hrs- 4(3-2)
The Cell: Cell structures and their functions, origin and nature of biomolecules, chemical
composition of plasma membrane, cell wall, transport processes,
Enzyme and Co-enzymes:
General characteristics of enzymes, nomenclature,
classification, enzymatic action, kinetics and inhibition.
Nucleic acids: purine and pyrimdines nucleotides, structure and functions of DNA and
different types of RNAs.
Metabolism: Carbohydrates, lipids and proteins.
Growth Hormones: Introduction, types, sources and mode of action uses and
application (relevant literature)
PRACTICAL
1.
2.
3.
4.
Microscopic study of cell
Determination of phytic acid in cereal and legume
Determination of gluten
Ripening of fruits by application of different hormones
Books Recommended
1.
2.
3.
4.
Out lines of Biochemistry. 4th Edn. Conn and stumpf. John Wiley and sons.
Inc. New York. (1976).
Fundamental of Biochemistry, Voet, D.John Willey, 1999.
Lehinger Principles of Biochemistry, Nelson D.L. Worth Published, 2000
Marker Deker: Plant growth Hormon 2000-2001
253