Introductory chemistry of amino acids; their properties, reactions and biological functions.
Classification of amino acids: neutral, basic and acidic; polar and non-polar; essential and
non-essential amino acids. Introductory chemistry of proteins; methods of their isolation,
purification and identification. Primary, secondary, tertiary and quaternary structures of
proteins. Basic principles of tests for proteins and amino acids. Biological functions of
proteins. Introductory chemistry of carbohydrates, lipids and nucleic acids. Nomenclature of
nucleosides, and nucleotides; effects of acid and alkali on hydrolysis of nucleic acids.