KNUST Level 300 Subjects in Biochemistry
Year Three: Semester One
BCHEM 353 – METABOLISM AND DISEASES I
General principles governing synthetic pathways. Synthetic pathways of carbohydrate and lipid metabolism – gluconeogenesis, glyoxylate cycle, glycogenesis, biosynthesis of fatty acids, phospholipids and cholesterol.
BCHEM 355 – ANALYTICAL BIOCHEMISTRY I
Acid/bases. Buffers. Methods of measuring pH. Potentiometric titrations. Polarimetry. Colorimetry and spectrophotometry. Flourimetry. Phosphorimetry. Turbidometry. Nephelometry. Flame photometry.
BCHEM 357 – FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY I
Definition of fermentation. Types of fermentation processes. Safety in the fermentation laboratory. Microbial isolation (e.g. antibiotics producing strains). Strain preservation and culture management. Inoculum preparation. Fermentation with wild-type strains, mutant and genetically engineered microorganisms. Fermentative production of amino acids, eg. glutamic acid. Strain improvement for amino acid production. Amino acid production with enzymes. Strain improvement methods for antibiotic production.
BCHEM 361 – INTEGRATED LABORATORY METHODS I
Analytical biochemistry practicals: experiments on the use of the pH meter and its calibration; preparation of buffer solutions and determination of buffer capacity of different buffers, experiments on titration of strong and weak acid systems; use of the polarimeter for qualitative and quantitative analysis of sugars; experiments on spectrophotometry; determination of absorption spectrum of some dyes; Biuret and Lowry methods of protein quantitation; determination of serum cholesterol levels; inorganic phosphate determination by Fiske and Subbarow method.
Fermentation and biotechnology practicals: general microbiology laboratory safety and regulations; basic techniques of observation, isolation and characterization of microbes; preservation of microbes; fermenter types and functions (industrial visits); design and costing for a fermentation set-up.
BCHEM 363 – BIOCHEMICAL ENGINEERING I
Introduction to biochemical engineering. Material and energy balances. Fluid flow. Mixing and agitation of liquids. Heat transfer. Microbial growth kinetics – batch, fed – batch and continuous culture systems. Fermenters (bioreactors): types and construction principles. Operations: oxygen supply and demand, aeration efficiency, pH and temperature control, use of anti – foaming agents.
BCHEM 365 – BIOPHYSICS
Physical techniques: electrophoresis, microscopy and radiobiology.
(1) Electrophoresis: theory and methods of electrophoresis. Polyacrylamide gel electrophoresis. SDS- PAGE, agarose gel electrophoresis. Isoelectric focussing applications.
(2) Microscopy: important parameters used in microscopy – magnification, resolving power and contrast. Phase contrast microscopy. Electron microscopy. Practical microscopy.
(3) Radiobiology: origin and properties of radioactivity. Types of radiation. Artificial radioactivity. Atomic transmutation. Kinetics of radioactive decay. Detection of radioactivity. Geiger – Müller tube. Liquid scintillation counting techniques and applications. Isotope dilution. Radiotracer techniques in metabolic studies. Autoradiography. Biological effects of nuclear radiation. Radiation dosimetry. Activation analysis. Safe handling of radioisotopes. Disposal of radioactive waste; Application of radioisotopes in agriculture, food, medicine etc. Imaging techniques.
MATH 153 – STATISTICAL METHODS I
Basic concepts of statistics; statistical methods; descriptive statistics, organization and presentation of data; numerical measurers; central tendency; dispersion; position; skewness; kurtosis; probability; random experiments; probability laws; computation of probability of single events; application of permutation and combination; counting techniques in probability.
ECON 151 – INTRODUCTION TO ECONOMICS I
The purpose of this course is to introduce those without prior knowledge of Economics to fundamental concepts and the use of analytical techniques which will be helpful in the study of economic problems. It is also to provide those not intending to specialise in the subject with knowledge of principles which can be in related discipline. The course covers the nature and scope of economics; consumer choice; determination of prices in different market conditions; production theory; and theory of distribution.
YEAR THREE: SEMESTER TWO
BCHEM 354 – METABOLISM AND DISEASES II
Nitrogen cycle and amino acid metabolism. Metabolism of porphyrin, purines and pyrimidines. Disorders of carbohydrate, lipids and amino acid metabolism. Metabolic regulation.
BCHEM 356 – ANALYTICAL BIOCHEMISTRY II
Chromatographic methods: Partition, adsorption, ion exchange, molecular exclusion, thin layer and affinity chromatography, Gas Liquid Chromatography (GLC), High Performance Liquid Chromatography (HPLC). Chromatofocussing. Preparative and analytical centrifugation. Immunological methods and biosensors.
BCHEM 358 – FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY II
Development of fermentation processes. Bench-top fermenters set-up. Purification methds (small and large-scale). Bioethanol, wine and beer productions. Vinegar production. Fermentative production of citric acids. Biomass, biopolymer (e.g. polyhydroxy alkanaotes: PHAs, etc.) and single-cell protein (SCP) production. Solid state fermentation: enzyme production, mushroom production. Production of proteins via recombinant – DNA techniques.
BCHEM 362 – INTEGRATED LABORATORY METHODS II
Food analysis practicals: proximate analysis of a food sample to include determination of moisture, ash, protein, crude fibre, non-protein nitrogen, nitrogen-free extract, oils and fats.
Analytical biochemistry practicals: determination of the iron content of some selected vegetables by atomic absorption/flame photometry, experiments on chromatography to include adsorption chromatography for separation of plant pigments, experiments on thin layers chromatography for separation of lipids using one solvent and two solvent systems. Demonstration of HPLC and GLC Experiments on rapid isolation of DNA from plant and animal sources. DNA characterisation by agarose gel electrophoresis.
Fermentation and biotechnology practicals: Lactic acid fermentation and yoghurt production from cow milk and plant milk sources; cheese production from milk; lactic acid fermentation of some local vegetables; alcohol fermentation – ethanol from sugar/sugar cane; malt from various indigenous cereals – comparison of wort from these cereals; wine production from different carbohydrate sources; solid state fermentation of traditional foods – kenkey, ogi, fish, etc.
BCHEM 364 – BIOCHEMICAL ENGINEERING II
Downstream processing, Fermentation economics, Sterilization. Refrigeration principles. Size reduction. Mixing and forming. Separation and concentration of products. Drying. Waste disposal.
BCHEM 360 – FOOD BIOCHEMISTRY
Essential nutrients required by man. Carbohydrates, lipids and proteins; properties related to food. Enzymes; properties related to food. Sources and uses of food enzymes. Plant pigments. Plant acids. Pectic substances and colloidal state of foods. Browning reactions. Food additives and toxicants. Sensory characteristics of taste; sweet, sour and bitter tastes.
MATH 154 – STATISTICAL METHODS II
Averages and variations; mode, median and mean; measures of variation; mean and standard deviation of grouped data; percentiles and Box-and-Whisker plots; random variables and probability distribution; binomial distribution; Poisson distribution; normal distribution; statistical influences.
ECON 152 – INTRODUCTION TO ECONOMICS II
A survey of national income – its measurement and determinants; fluctuations in economics activity and trends in Ghana’s national income; index number; international trade and national economy; role of government.