Unit 1 Fundamentals of Plant Biochemistry and Biotechnology Notes Part 1

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 Unit -1 (Part – 1 ) 

Fundamentals of plant biochemistry and biochemistry 

Content :- 

Introduction 

Historical aspects of Biochemistry 

Scope, impact and importance of Biochemistry in plant sciences 

Properties of water , PH and Buffers 

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Biochemistry :- 

 The branch of science of which deals with the all study of all life process such as control and coordination within living organism is called Biochemistry. 

Neuberg introduced the termed the Biochemistry in 1903. 

This field include the biology as well as the chemistry to study the chemical structure of living organisms. 

It mainly deals with study of structural and function of biomolecules such as Carbohydrates , Lipids , proteins, amino acids . hence it is also called molecular biology. 

Importance of Biochemistry :- 

The chemical process which particular diet transform into compounds. 

The catalytic function of enzymes. 

Utilizing the potential energy from the oxidation of foods which requires for the processes of living cells. 

To solve the problems of medicine and biology. 

Scope of Biochemistry :- 

To evaluate the value of nutritive value of cereals , pulses, oilseed, fruits and vegetables. 

Formulation of balance diet 

Removal and inactivation of toxic or anti nutritional factors present in food grains and grain legumes in particular by breeding and chemical treatment EG, ODAP in Khesari Dal, Trypsin Inhibitors. 

Food preservation and processing technology 

Biochemistry of diseases and pest resistances. 

Biochemistry of drought resistance , proline and hydroxyproline impart reistance to Jowar. 

Water :- 

 Water a substance composed to the chemical elements hydrogen and oxygen and existing in gaseous, liquid, and soild state. 

It is the most plentiful and essential of compounds. 

A tasteless and odourless (without smell) liquid at room temperature, it has important ability to dissolve many other substances. 

Water is made up of oxygen and two hydrogen atoms. 

Oxygen has tendency to pull electrons towards itself. 

Properties of Water :- 

Melting point: 0 °C 

Boiling Point : 100 °C  

Heat of Vaporization (100°C ) 40.65 kilojoules per moles 

Molarmass :- 18.01

Specific heat :- 4.148 kJ/KG 

Water as a Universal Solvent :_ 

  Water dissolve such as NACL by hydrating and stabilizing the Na – and Cl – ions, weakning the elelctrostatic interactions between them and thus counteracting to associate in a crystalline lattice. 

Buffer Solution :- 

  A buffer solution is an aqueous solution consisting of a mixture of a weak acid and it conjugate base. 

Its pH changes very little when a small amount of strong acid or base is added to it. 

Buffer solution means to keeping pH at a nearly constant value in a wide range variety of chemical applications. 

Examples :- solution of acetic acid and sodium acetate CH3COOH + CH3COONa 


Acidic buffers :- 

  These solutions used to maintain its acidic environment. Acidic buffer has acidic pH and is prepared by mixing a weak acid and its salt with a strong base. 

Example :- a solution of an equal concentration of acetic acid and sodium acetate has a pH of 4.74. 

Alkaline Buffer :- 

  These solution used to maintain the basic environment. Buffer has a basic pH and is prepared by mixing a weak base and its salt with strong acid. 

Example :- An Aqueous solution of an equal concentration of ammonium hhydroxide and ammonium chloride has a pH of 9.25.

Handerson – Hasselbalach Equation :- 

   Consider an acidic buffer solution, containing a weak acid (HA) and its salt (KA) with a strong base (KOH). Weak acid ionizers, and the equilibrium can be written as :- 

HA + H2O   H- + A- 

Acid dissociation constant = Ka = [H+] [A-] / HA 




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