Module Title
INTRODUCTORY BIOCHEMISTRY
Module
Number
STF 4003
JACS Subject Code(s) and
% of each subject
C720
ASC Category(ies)
3
Level (0‐M)
Credits
ECTS Credit
% Taught in Welsh
Module Type
4
20
10
0%
Standard Taught Module
Teaching Period
Pre‐requisites
Term 1,2,3
None
Module Leader
School(s)
Campus
Dr. Tryfon Adamidis
Perrotis College
Perrotis College
Assessment Methods
Assessment Type
Duration/Length of
Weighting of Assessment
Approximate Date of
Assessment Type
Submission
Course work and
Equivalent to 3000
50%
February
Practical report
Examination
2 hours
50%
May
Students need to achieve a minimum of 25% in each element, in addition to a module average of 40% or above
in order to successfully pass the module. Any elements marks below 25% would automatically require the
students to retrieve that particular failed element (regardless of overall module mark).
Aim(s)
•
•
•
•
•
To provide students with a basic introduction to the chemistry involved in food and biological system.
To study the structure of important biological molecules
To train students laboratory skills
To explore the relationship between structure and role of selected compounds in biological systems
To establish basic biochemical principles and to demonstrate the dynamic nature of cells and their
constituents
•
Learning Outcomes
At the end of this module, the student will be able to:
1. Describe the basic concepts of chemical sciences as applied to biological macromolecules.
2. Describe the structure and function of a range of biological molecules including carbohydrates, amino
acids/proteins, and lipids.
3. Describe the structure of cells and their organelles.
4. Explore the connections between chemical structure and biological importance.
5. Gain an understanding of the role of macro‐ and micro‐nutrients in foodstuffs.
6. Outline a range of catabolic pathways responsible for the metabolism of nutrients and the generation of
energy.
7. Outline a range of anabolic pathways responsible for the synthesis of biological macromolecules and the
storage of energy.
Learning and Teaching Delivery Methods
Lectures
44 hours
Practical
14 hours
Tutorials
8 hours
Optional workshops
5 hours
Supporting material available on Blackboard
Indicative content
Term One
Basic atomic structure, relationship between inorganic and organic chemistry
Physical and Inorganic chemistry:
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•
•
•
Water and electrolytes, pH, acids – bases and salts, preparation and relevance of buffers, morality,
solutions and colloids
Chemical bonds, atom and atomic structure
Introduction to Spectroscopy
Introduction to metabolism: 1
Organic chemistry and macronutrients:
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•
•
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Chemistry of proteins , peptides and amino acids and Enzymes
Chemistry of lipids, fatty acids, phospholipids and triacylglycerols
Chemistry of carbohydrates, poly sacchardies, di and mono
Chemistry of organic acid and vitamins
The module will continue in the second term indicating the following elements which complete the Introductory
Biochemistry module.
Term Two:
• Cellular structure and function.
• Structure and function of animal and plant carbohydrates.
• Structure and function of enzymes to include classification, active sites, kinetics, allosterism, coenzymes.
• Structure and function of fatty acids, steroids, phospholipids and triacylglycerols.
• Energy production by biological oxidation systems including glycolysis, TCA cycle, oxidative
phosphorylation, high energy compounds.
• Inter‐relationships between Fat, Amino Acid and Carbohydrate metabolism.
• Specific and general control mechanisms.
• Dietary requirements with regard to essential and non‐essential amino acids, fatty acids etc.
Recommended Reading
• Nelson, D. L; Cox, M. M; Lehninger, A. L (2013), Lehninger – Principles of Biochemistry, (6TH EDITION),
Freeman and company
• Campbell, M. K & Farrell, S.O (2011), Biochemistry, (7thEdition) Brooks/Cole, CA, USA.
• Berg, J.M, Tymoczko, J.L, Stryer, Lubert (2011), Biochemistry, (7th Edition), Freeman, NY, USA
• Hames, B. D & Hooper, N. M (2011), Biochemistry, (4th Edition), Garland Science, , NY, USA
• Lehman, J. W (2010), Multiscale operational organic chemistry: a problem‐solving approach to the
laboratory course, 2nd Prentice Hall,
• Aleyamma N, (2008) Organic chemistry: how organic chemistry works, (2nd Edition), Abergele, Norwich
UK
• Baird, C (2006) Chemistry in Your Life. (2nd Edition) Freeman
• Sutton, R. et al. (2009) Chemistry for Life Sciences.( 2nd Edition) Taylor & Francis
• Hames B.D & Hooper N (2005), Instant Notes in Biochemistry , (3rd Edition), BIOS Taylor & Francis,
NY,USA
• Alais, C. & Linden, G. (1991). Food Biochemistry. Ellis Horwood. Virginia, USA
Access to Specialist Requirements
Moodle Software
Coursework practical report 50% term one
Examination 50% term two