Category Archives: Biochemistry

Kevin Ahern – YouTube

This lecture about how hemoglobin works is one I give to general audiences. It discusses the mechanisms of action without too many details. This lecture is the most popular one I give, both to students in the classroom and to non-students. If you like this one, I hope you will check out my many other videos here on YouTube.

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1. Contact me at kgahern@davincipress.com / Friend me on Facebook (kevin.g.ahern) 2. Download my free biochemistry book at http://biochem.science.oreg... 3. Take my free iTunes U course at https://itunes.apple.com/us... 4. Check out my free book for pre-meds at http://biochem.science.oreg... 5. Lecturio videos for medical students - https://www.lecturio.com/me... 6. Course video channel at http://www.youtube.com/user... 7. Check out all of my free workshops at http://oregonstate.edu/dept... 8. Check out my Metabolic Melodies at http://www.davincipress.com/ 9. My courses can be taken for credit (wherever you live) via OSU's ecampus. For details, see http://ecampus.oregonstate.... 10. Course materials at http://oregonstate.edu/inst... Show less

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Grand Opening of CBEC

The grand opening of our CBEC building recently won a bronze medal for Excellence in Special Events, Series of Events from the Council for Advancement and Support of Education District V. This was one of nine medals won by Ohio State as part of the Pride of Case V Awards, which will be presented at the annual CASE V Conference in Chicago in December 2015. At the pre-opening dinner for the major donors involved in the buildings fundraising, not one seat was empty, a rare occurrence. Furthermore, the opening day festivities and unique ribbon cutting experience made this event award worthy. All in all, the opening was a success thanks to the dedication and collaboration of the College of Engineering and the College of Arts and Sciences and the departments sharing this new space, Chemistry and Biochemistry, and Chemical Engineering.

More information about the award.

More information about details of the building and construction.

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Department of Biochemistry – Graduate Program

The Ph.D. Program in Biochemistry and Molecular Biology

The Wake Forest School of Medicine Department of Biochemistry offers the Ph.D. degree in Biochemistry and Molecular Biology through the Graduate School of Wake Forest University, and is recruiting highly motivated and enthusiastic students interested in training for a successful career in biomedical sciences. Students interested in obtaining a Ph.D. in Biochemistry and Molecular Biology apply to the Molecular and Cellular Biosciences Track, a recently designed integrated curriculum that was inaugurated in the 2011-2012 academic year. Students in the Biochemistry and Molecular Biology graduate program benefit from a low student to faculty ratio and a collegial atmosphere that promotes faculty-student interactions and a strong training environment.

Atrium at Wake Forest Biotech Place, location of many of the laboratories in the Department of Biochemistry and courses taught in the Molecular and Cellular Biosciences Track.

The faculty of the Department of Biochemistry welcomes students in the Master of Science in Biomedical Science Program. The Master of Science degree is a full-time, graduate degree option that is designed to help students with a bachelors degree, preferably with a major in the sciences, improve their academic foundation in the biomedical sciences, and augment their credentials for admission into health professional programs, Ph.D. study in the sciences, or entrance to the workforce. Students in the Master of Science Program have the option to transition to the Ph.D. program. A detailed description of the Master of Science Program can be found at the Master of Science in Biomedical Science Program web site.

The research interests of the facultyare focused in four inter-related areas that address fundamentally important biological questions:

The Department features research and training in four key technologies that form the core of modern Biochemistry:

Details of our research programs can be found in the Laboratory Page of individual faculty members

Collaborative Training and Research

Department of Biochemistry faculty members participate in multiple interdisciplinary efforts in graduate student training. For example, the following NIH Institutional Training Grants (T32 grants) have Biochemistry faculty members as part of their training faculty:

In addition to the Biochemistry and Molecular Biology graduate program, Department of Biochemistry faculty members also participate in additional graduate programs, whose students may be working beside you in the laboratory:

Research in the Department of Biochemistry is highly collaborative. Faculty members and students participate in the activities of a variety of research centers whose missions include promoting research collaborations. These include:

Students apply to the Molecular and Cellular Biosciences (MCB) Track. The MCB Admissions Committee evaluates applications based on undergraduate research experience, grade point average, the verbal and quantitative scores on the Graduate Record Examination (GRE), the Test of English as a Foreign Language (TOEFL) in the case of applicants for whom English is not the native language, letters of reference, and a statement of personal interests. Selected applicants will be invited for an interview during the process of consideration. Major criteria for evaluation of the interview are the degree of motivation for a career in science and the quality and extent of the applicants undergraduate scientific training.

Students participate in the MCB common curriculum in the first year. This curriculum includes two Core Courses that cover macromolecular synthesis, structure and function; gene expression and genetics; cell structure and communication; organ systems integration, and physiology and pathology. In addition, students take a course in analytical skills and at least three electives. Students also participate in at least three individual laboratory research rotations in their first year in order to choose a faculty research advisor. Students choosing to pursue a Ph.D. in Biochemistry and Molecular Biology enter the program at the beginning of the second year. The Ph.D. preliminary examination is completed at the end of the second year, after the student has passed all required courses. In subsequent years students primarily continue with laboratory research under the direction of their research advisor. Completion of the Ph.D. degree requires the student to generate a body of original research and an oral defense of a written research dissertation. A detailed description of the degree requirements can be found at Guidelines for Graduate Students.

The Department of Biochemistry has state-of-the-art facilities for use by students and postdoctoral fellows. Students are encouraged to develop a hands-on understanding of the instrumentation used in their research. Laboratories for macromolecular X-ray crystallography and high-resolution NMR spectrometry as well as, rapid reaction kinetics, time-resolved fluorescence spectroscopy, circular dichroism spectroscopy, phosphorimaging, dynamic light scattering, cellular imaging, and analytical ultracentrifugation have been established to meet the needs of investigators. The professionally staffed Biomolecular Resource Core Facilities are also available for protein and DNA sequence analysis, peptide and oligonucleotide synthesis, GC- and tandem mass spectrometry.

Financial Aid

All Ph.D. students in the Department of Biochemistry are fully supported financially by tuition scholarships and graduate research assistantships. Additional scholar achievement awards are offered to select outstanding applicants. Students who have advanced to candidacy are also eligible to compete for the departments prestigious Artom and Cowgill Fellowships, which provide additional stipend and support for travel to scientific conferences. Upper level students are invited to compete for the Cheung award, awarded by the Department to an outstanding student in Biochemistry each year.

Aerial view of the Medical Center and downtown Winston-Salem

Wake Forest University and Winston-Salem

Wake Forest University has earned a reputation of distinction among institutions of higher learning and supports a community of widely acclaimed scholars in many disciplines. The University is ranked among the 50 most competitive American colleges and universities. The Bowman Gray Campus, home of the Wake Forest School of Medicine, the Reynolda Campus, and the Wake Forrest Innovation Quarter are located within a short driving distance of one another. The medical center ranks among the top 40 institutions nationally in federal research funding. Wake Forest is located in Winston-Salem, a city of about 236,000 in the northern Piedmont region of North Carolina noted for its exceptional programs in the fine arts and for Old Salem, a restored village on the site of the original 18th century Moravian settlement.

Correspondence and Information

Please send e-mail to biochemrecruit@wakehealth.edu if you are interested in obtaining more information about the Biochemistry Graduate program, or write to the address below.

Department of Biochemistry Wake Forest School of Medicine Medical Center Boulevard Winston-Salem, NC 27157-1016 Telephone: 336-716-4689 Fax: 336-716-7671 E-mail: biochemrecruit@wakehealth.edu Start the on-line application process Follow Biochemistry on Facebook!

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Department of Biochemistry - Graduate Program

Biochemistry | University of Pretoria

Welcome to the University of Pretoria's Department of Biochemistry.

Biochemistry,originally developed as a small crossover field between Biology and Chemistry,has matured over the years into an autonomous discipline that focuseson the molecular aspects of Biology. It shares techniques and interests with many other Life Sciences such as Microbiology, Pharmacology, Genetics, Medicine, Veterinary Science, Virology, Physiology and Food Sciences, but still retains firm links to Chemistry and Physics. In this sense,Biochemistry is the central discipline of all natural sciences.

At the University of Pretoria, the Department of Biochemistry focuses on molecular aspects of Diseases of Poverty including HIV/AIDS, tuberculosis, malaria as well as antimicrobial peptides. It also lays a strong emphasis on Structural Biology and Tea Research.

Prospective students are encouraged to browse the available academic programmes on offer. Clickherefor more information.

Departmental Administrator:

Ms Saronda Fillis

Head of Department

Prof Wolf-Dieter Schubert

Fore more information, please contact us.

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Biochemistry Honours 2017

Applications are now open - please see the attached document for more information!

BCM 367 supplementary/aegrotat exam

Take the note the venues for the BCM 367 supplementary/aegrotat exam on 7 December at 09:30 are Agric Annex 2-9 and Agric Annex 2-7. Students writing the aegrotat exam please go to Agric Annex 2-7. Supplementary candidates with last names A - M please go to Agric Annex 2-9. Supplementary candidates with last names N - Z please go to Agric Annex 2-7.

BCM368 - perusal

The BCM 368 exam perusal is scheduled for Thursday, 3 December at 09:30 - 10:30 in Biolab A/B.

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Biochemistry | University of Pretoria

Biochemistry, Microbiology and Immunology, University of …

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Fermentation – Wikipedia, the free encyclopedia

Fermentation is a metabolic process that converts sugar to acids, gases or alcohol. It occurs in yeast and bacteria, but also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. French microbiologist Louis Pasteur is often remembered for his insights into fermentation and its microbial causes. The science of fermentation is known as zymology.

Fermentation takes place in the lack of oxygen (when the electron transport chain is unusable) and becomes the cells primary means of ATP (energy) production.[1] It turns NADH and pyruvate produced in the glycolysis step into NAD+ and various small molecules depending on the type of fermentation (see examples below). In the presence of O2, NADH and pyruvate are used to generate ATP in respiration. This is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available, the exception being obligate anaerobes which cannot tolerate oxygen.

The first step, glycolysis, is common to all fermentation pathways:

Pyruvate is CH3COCOO. Pi is phosphate. Two ADP molecules and two Pi are converted to two ATP and two water molecules via substrate-level phosphorylation. Two molecules of NAD+ are also reduced to NADH.[2]

In oxidative phosphorylation the energy for ATP formation is derived from an electrochemical proton gradient generated across the inner mitochondrial membrane (or, in the case of bacteria, the plasma membrane) via the electron transport chain. Glycolysis has substrate-level phosphorylation (ATP generated directly at the point of reaction).

Humans have used fermentation to produce food and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt (see fermentation in food processing), as well as for producing alcoholic beverages such as wine (see fermentation in winemaking) and beer. Fermentation can even occur within the stomachs of animals, such as humans. Auto-brewery syndrome is a rare medical condition where the stomach contains brewers yeast that break down starches into ethanol; which enters the blood stream.[3]

To many people, fermentation simply means the production of alcohol: grains and fruits are fermented to produce beer and wine. If a food soured, one might say it was 'off' or fermented. Here are some definitions of fermentation. They range from informal, general usage to more scientific definitions.[4]

Fermentation does not necessarily have to be carried out in an anaerobic environment. For example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption (a phenomenon known as the Crabtree effect).[5] The antibiotic activity of hops also inhibits aerobic metabolism in yeast[citation needed].

Fermentation reacts NADH with an endogenous, organic electron acceptor.[1] Usually this is pyruvate formed from the sugar during the glycolysis step. During fermentation, pyruvate is metabolized to various compounds through several processes:

Sugars are the most common substrate of fermentation, and typical examples of fermentation products are ethanol, lactic acid, carbon dioxide, and hydrogen gas (H2). However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone. Yeast carries out fermentation in the production of ethanol in beers, wines, and other alcoholic drinks, along with the production of large quantities of carbon dioxide. Fermentation occurs in mammalian muscle during periods of intense exercise where oxygen supply becomes limited, resulting in the creation of lactic acid.[6]

Fermentation products contain chemical energy (they are not fully oxidized), but are considered waste products, since they cannot be metabolized further without the use of oxygen.

The chemical equation below shows the alcoholic fermentation of glucose, whose chemical formula is C6H12O6.[8] One glucose molecule is converted into two ethanol molecules and two carbon dioxide molecules:

C2H5OH is the chemical formula for ethanol.

Before fermentation takes place, one glucose molecule is broken down into two pyruvate molecules. This is known as glycolysis.[8][9]

Homolactic fermentation (producing only lactic acid) is the simplest type of fermentation. The pyruvate from glycolysis[10] undergoes a simple redox reaction, forming lactic acid.[2][11] It is unique because it is one of the only respiration processes to not produce a gas as a byproduct. Overall, one molecule of glucose (or any six-carbon sugar) is converted to two molecules of lactic acid: C6H12O6 2 CH3CHOHCOOH It occurs in the muscles of animals when they need energy faster than the blood can supply oxygen. It also occurs in some kinds of bacteria (such as lactobacilli) and some fungi. It is this type of bacteria that converts lactose into lactic acid in yogurt, giving it its sour taste. These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or

Heterolactic fermentation, where some lactate is further metabolized and results in ethanol and carbon dioxide[2] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C6H12O6 CH3CHOHCOOH + C2H5OH + CO2 If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): C12H22O11 + H2O 2 C6H12O6 Heterolactic fermentation is in a sense intermediate between lactic acid fermentation, and other types, e.g. alcoholic fermentation (see below). The reasons to go further and convert lactic acid into anything else are:

In aerobic respiration, the pyruvate produced by glycolysis is oxidized completely, generating additional ATP and NADH in the citric acid cycle and by oxidative phosphorylation. However, this can occur only in the presence of oxygen. Oxygen is toxic to organisms that are obligate anaerobes, and is not required by facultative anaerobic organisms. In the absence of oxygen, one of the fermentation pathways occurs in order to regenerate NAD+; lactic acid fermentation is one of these pathways.[2]

Hydrogen gas is produced in many types of fermentation (mixed acid fermentation, butyric acid fermentation, caproate fermentation, butanol fermentation, glyoxylate fermentation), as a way to regenerate NAD+ from NADH. Electrons are transferred to ferredoxin, which in turn is oxidized by hydrogenase, producing H2.[8] Hydrogen gas is a substrate for methanogens and sulfate reducers, which keep the concentration of hydrogen low and favor the production of such an energy-rich compound,[12] but hydrogen gas at a fairly high concentration can nevertheless be formed, as in flatus.

As an example of mixed acid fermentation, bacteria such as Clostridium pasteurianum ferment glucose producing butyrate, acetate, carbon dioxide and hydrogen gas:[13] The reaction leading to acetate is:

Glucose could theoretically be converted into just CO2 and H2, but the global reaction releases little energy.

Acetic acid can also undergo a dismutation reaction to produce methane and carbon dioxide:[14][15]

This disproportionation reaction is catalysed by methanogen archaea in their fermentative metabolism. One electron is transferred from the carbonyl function (e donor) of the carboxylic group to the methyl group (e acceptor) of acetic acid to respectively produce CO2 and methane gas.

The use of fermentation, particularly for beverages, has existed since the Neolithic and has been documented dating from 70006600 BCE in Jiahu, China,[16] 6000 BCE in Georgia,[17] 3150 BCE in ancient Egypt,[18] 3000 BCE in Babylon,[19] 2000 BCE in pre-Hispanic Mexico,[19] and 1500 BC in Sudan.[20] Fermented foods have a religious significance in Judaism and Christianity. The Baltic god Rugutis was worshiped as the agent of fermentation.[21][22]

The first solid evidence of the living nature of yeast appeared between 1837 and 1838 when three publications appeared by C. Cagniard de la Tour, T. Swann, and F. Kuetzing, each of whom independently concluded as a result of microscopic investigations that yeast is a living organism that reproduces by budding. It is perhaps because wine, beer, and bread were each basic foods in Europe that most of the early studies on fermentation were done on yeasts, with which they were made. Soon, bacteria were also discovered; the term was first used in English in the late 1840s, but it did not come into general use until the 1870s, and then largely in connection with the new germ theory of disease.[23]

Louis Pasteur (18221895), during the 1850s and 1860s, showed that fermentation is initiated by living organisms in a series of investigations.[11] In 1857, Pasteur showed that lactic acid fermentation is caused by living organisms.[24] In 1860, he demonstrated that bacteria cause souring in milk, a process formerly thought to be merely a chemical change, and his work in identifying the role of microorganisms in food spoilage led to the process of pasteurization.[25] In 1877, working to improve the French brewing industry, Pasteur published his famous paper on fermentation, "Etudes sur la Bire", which was translated into English in 1879 as "Studies on fermentation".[26] He defined fermentation (incorrectly) as "Life without air",[27] but correctly showed that specific types of microorganisms cause specific types of fermentations and specific end-products.

Although showing fermentation to be the result of the action of living microorganisms was a breakthrough, it did not explain the basic nature of the fermentation process, or prove that it is caused by the microorganisms that appear to be always present. Many scientists, including Pasteur, had unsuccessfully attempted to extract the fermentation enzyme from yeast.[27] Success came in 1897 when the German chemist Eduard Buechner ground up yeast, extracted a juice from them, then found to his amazement that this "dead" liquid would ferment a sugar solution, forming carbon dioxide and alcohol much like living yeasts.[28] Buechner's results are considered to mark the birth of biochemistry. The "unorganized ferments" behaved just like the organized ones. From that time on, the term enzyme came to be applied to all ferments. It was then understood that fermentation is caused by enzymes that are produced by microorganisms.[29] In 1907, Buechner won the Nobel Prize in chemistry for his work.[30]

Advances in microbiology and fermentation technology have continued steadily up until the present. For example, in the late 1970s, it was discovered that microorganisms could be mutated with physical and chemical treatments to be higher-yielding, faster-growing, tolerant of less oxygen, and able to use a more concentrated medium.[31] Strain selection and hybridization developed as well, affecting most modern food fermentations. Other approaches to advancing the fermentation industry has been done by companies such as BioTork, a biotechnology company that naturally evolves microorganisms to improve fermentation processes. This approach differs from the more popular genetic modification, which has become the current industry standard.

The word ferment is derived from the Latin verb fervere, which means 'to boil' . It is thought to have been first used in the late fourteenth century in alchemy, but only in a broad sense. It was not used in the modern scientific sense until around 1600.

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Fermentation - Wikipedia, the free encyclopedia

Biochemistry – Rutgers University Department of Molecular …

About Us

The Department of Molecular Biology and Biochemistry (MBB) has 22 faculty that combine molecular, biochemical, genetic, structural and cell biological approaches to study a diverse array of fundamental biological problems. Current areas of study include understanding the role of chromatin in transcriptional regulation, RNA processing, DNA replication and transposition, protein folding and molecular recognition, circadian rhythm, signal transduction, cell cycle control, cell death and development. The faculty are members of the School of Arts and Sciences and located in the Nelson Biological laboratories, Waksman Institute, and the Center for Advanced Biotechnology and Medicine (CABM) on Busch Campus.

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Biochemistry - Rutgers University Department of Molecular ...

Department of Biochemistry and Microbiology at the Rutgers …

The Department of Biochemistry and Microbiology unites two academically rich and overlapping disciplines - microbiology as an organism-defined discipline and biochemistry as a discipline underlying the study of all living systems. Edward Voorhees established the Department of Soil Chemistry and Bacteriology in 1901, the first department of agricultural microbiology in the country and the progenitor of the current Department of Biochemistry and Microbiology. The Biochemistry component of the Department had its genesis at the School of Agriculture as the Department of Agricultural Biochemistry in 1925 under Dr. Walter C. Russell. In 1965, the Departments of Agricultural Microbiology and Agricultural Biochemistry were merged to form what is today the Department of Biochemistry and Microbiology.

The mission of the Department of Biochemistry and Microbiology is to provide leadership in research and education in Biochemistry and Microbiology to advance our understanding of life processes. Microorganisms are the smallest living things, the oldest form of life on Earth, ubiquitous in the biosphere and perform diverse metabolic functions and ecosystem services that are central to and essential for life on Earth. Microbiology is the study of all aspects of microorganisms, exploiting bacteria, archaea, fungi and viruses; Biochemistry is the study of life processes of all living systems, at the level of molecules and their interactions. Our department combines these disciplines in one encompassing theme.

The academic programs in Biochemistry and Microbiology serve the central mission of the School of Environmental and Biological Sciences, the New Jersey Agricultural Experiment Station, and Rutgers University through its programs in fundamental and applied research and instruction in microbiology and biochemistry. Microbiology and Biochemistry are at the core of the food, biotechnology, and pharmaceutical industries, where they are broadly utilized in wide ranging applications from food fermentations, new pharmaceuticals production, waste treatment, to biodegradation of toxic chemicals. Thus, the fields of microbiology and biochemistry are major contributors toward industrial development, human, animal and plant health, environmental integrity and agricultural productivity.

- Max Hggblom, Chair

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Major In Biochemistry | Undergraduate Program | Department …

About the Program

The Biochemistry major provides students with an integrated education in biochemistry that brings together the basics of biochemistry and its application to biological systems. The major takes advantage of the diversity of molecular/biochemical research and coursework that is offered at Rutgers at SEBS and the other schools. Students will apply their basic understanding of biochemistry to a specific area of interest, ranging from toxicology /pharmacology, to food and nutritional sciences, microbiology, animal science, and plant biology. This redesigned and enhanced curriculum follows the recommendations of the American Society for Biochemistry and Molecular Biology (ASBMB) and has components of both a traditional coursecentered approach to teaching and the more current content- and outcome-centered approach. The purpose of the major is to prepare students for futures in science, either through obtaining advanced degrees or through entering the workforce in the pharmaceutical, biotechnological and chemical industries, government service, communications, law and many other fields.

Learning Goals for Biochemistry (11:115)

Degree: Bachelor of Science

All students must complete the SEBS core requirements appropriate for students majoring in Biochemistry (Areas I through VII below), plus the additional major requirements (Area VIII A through Fbelow). To enroll in 11:115:403,404 General Biochemistry (4,3), students, be they majors in Biochemistry or not, must have completed 01:160:307-308 Organic Chemistry (4,4) or 160:315-316 Principles of Organic Chemistry with grades of Cor higher.

V. Human Behavior, Economic Systems, and Political Processes (9 credits)

VI. Oral and Written Communication (6 credits)

VII. Experience-Based Education (3 credits)

VIII. Proficiency in Biochemistry (94 credits)

The major in Integrated Biochemistry consists of the six parts A through F listed immediately below. They are described briefly here; the specific requirements are listed below.

Detailed Requirements

I. Life and Physical Sciences Core The following are required with the exception of 01:160:251 01:119: 101/102 General Biology I and II (4,4) 01:160: 161/162 General Chemistry I and II (4,4) or equivalent 01:160: 171 General Chemistry Laboratory (1) 01:750:193/1941 Physics for the Sciences (4,4) or 01:750:201/202 Extended General Physics (5,5) or 01:750:203/204 General Physics I and II (3,3) 01:160: 307/308 or 315/316 Organic Chemistry I and II (4,4) 01:160:309 or 311 Organic Chemistry Laboratory (2) 01:447:380 Genetics (4)

II. Biochemistry Core 11:115:201 Contemporary Issues in Biochemistry (new course)2 (2) 11:115:403/404 General Biochemistry I and II (4,3) 11:115:413/414 Experimental Biochemistry I and II (3,3) 11:115:409 Principles of Biophysical Chemistry (3) or 01:160: 342 Physical Chemistry: Biochemical Systems (3) or equivalent (Note: at present 160:342 requires 01:640:251 Multivariable Calculus (4)). 11:115:406 Problem Solving in Biochemistry (2 cr.) 1 Pre-medical students should be aware that two semesters of Physics lab are required for medical school admission. Extended General Physics and Physics for the Sciences contain the lab; General Physics does not, so pre-medical students will have to include the labs in their programs.

2 Normally taken in the sophomore year. Transfer students entering in the fall of the junior year will take it in the fall of that year. Among other matters included in it, this class will satisfy the ethics requirement for Biochemistry majors.

IV. Quantitative Methods 01:640:151/152 Calculus for Math and Physical Sciences I and II (4, 4)

V. Research Experience The curriculum is designed to provide students with the basics of laboratory experimentation followed by independent research experience in a research lab. A minimum of two semesters of research is required. With approval of the Undergraduate Program Director, Cooperative Education may be accepted to meet this requirement. Biochemical Communications provides the opportunity for students to present their own research, in both written and oral formats, as well as research from the biochemical literature.

11:115:493/494 Research Problems in Biochemistry (6 cr.). May be replaced by 11:015:497/ 498 George H. Cook Honors Research (6-12 cr) 11:115:491 Biochemical Communications (3 cr)

VI. Options: Requires four classes from the specific lists below. Biochemistry electives, including Option requirements, must equal at least 12 credits; at least one course with a laboratory (indicated by an *).

The bold faced course(s) in each option is(are) required.

Biochemistry of Microbial Systems 11:680:390 General Microbiology (4) 11:680:394 Applied Microbiology (4) 01:447:498 Bacterial Physiology (3) 11:126:486 Analytical Methods in Microbiology (3) 11:126:407 Comparative Virology (3) 01:146:474 Immunology (3) 01:146:475 Laboratory in Immunology (1) 11:680:480 Microbial Genetics and Genomics (3)

Biochemical Toxicology 11:115:422 Biochemical Mechanisms of Toxicology (3) 11:067:450 Endocrinology (3) 11:115:434 Molecular Toxicology (1.5) 11:115:436 Molecular Toxicology Laboratory (2.5)* 11:115:421 Biochemistry of Cancer (3) 01:146:356 Systems Physiology (3) 01:146:357 Systems Physiology Laboratory (1)* 01:146:474 Immunology (3) 01:146:475 Laboratory in Immunology (1)* 30:718:304 Pathophysiology (3) 30:718:405 Pharmacology I (2) 30:718:406 Pharmacology II (2)

Biochemistry of Plant Systems 16:765:520 Plant Biochemistry and Metabolism (3) 11:776:382 Plant Physiology (4) 11:770:301 General Plant Pathology (3) 11:770:311 General Plant Pathology Laboratory (1) 11:776:242 Plant Science (3) 11:776:305 Plant Genetics (4) 11:776:312 Medicinal Plants (3) 11:776:403 Plant Science Techniques (3) 11:776:452 Plant Tissue Culture (3)

Protein and Structural Biochemistry 01:640:251 Calculus III (4) 11:115:412 Proteins and Enzymes (3) 11:115:428 Homology Modeling of Protein Three Dimensional Structure (3) 11:115:452 Biochemical Separations (3) 01:694:412 Proteomics and Functional Genomics (3) 01:694:413 Chromatin and Epigenomics: the science of chromatin modifications in development and disease (3)

General Option 11:126:481 Molecular Genetics (3) 11:115:412 Proteins and Enzymes (3) OR 11:115:452 Biochemical Separations (3) Two additional courses chosen from the options above with no more than one from any single option with one exception: 11:115:434 Molecular Toxicology (1.5) and 11:115:436 Molecular Toxicology Laboratory (2.5) shall be considered as a single course for this option.

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Harpers Illustrated Biochemistry (Lange Medical Book …

Gain a thorough understanding of the principles of biochemistry and molecular biology as they relate to modern medicine

Includes 16 case histories

Clear, concise, and in full color, Harpers Illustrated Biochemistry is unrivaled in its ability to clarify the link between biochemistry and the molecular basis of disease. Combining outstanding full-color illustrations with integrated coverage of biochemical diseases and clinical information, Harpers offers an organization and careful balance of detail and brevity not found in any other text on the subject.

Following two introductory chapters, the text is divided into six main sections: Section I addresses the structures and functions of proteins and enzymes. Section II explains how various cellular reactions utilize or release energy and traces the pathways by which carbohydrates and lipids are synthesized and degraded. Section III covers the amino acids, their metabolic fates, certain features of protein catabolism, and the biochemistry of the porphyrins and bile pigments. Section IV describes the structure and function of nucleotides and nucleic acids, DNA replication and repair, RNA synthesis and modification, protein synthesis, the principles of recombinant DNA technology, and new understanding of how gene expression is regulated. Section V deals with aspects of extracellular and intracellular communication. Section VI includes fifteen special topics, ranging from nutrition, digestion and absorption to the biochemistry of aging

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Harpers Illustrated Biochemistry (Lange Medical Book ...