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 ---------------------- --------------------------------------------------- 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...
Weather Harvesting and irrigation developments during different periods – water storage – distribution and relevance to modern agriculture. The need for continuous supply of water for irrigation whether from canal, well, pond or lake is realized as the most important for agriculture in ancient period. The different irrigation principles adopted in ancient period are : Construction of large mud embankment on a stone foundation for diverting flood water. Bulding of small tanks. Severe penalty was imposed when water is let out other than sluice gate. Extensive tank irrigation systems were adopted in Sri Lanka and later in South India. Methods of conserving rain water In ancient days itself, people, especially Indians, know the methods of conservation of rain water. The various methods of rainwater harvesting are classified below under two category, Traditional and Modern methods. Traditional rainwater h...
Syllabus of Crop Physiology Syllabus of Fundamentals of Plant Biochemistry and Biotechnology Unit - 1 Carbohydrates and Lipids :- Introduction Historical aspects of Biochemistry Scope, impact and importance of Biochemistry in plant sciences Properties of water , PH and Buffers Carbohydrates Classification Monosaccharides – Structural aspects Mutarotation Reducing and oxidizing properties. Oligosaccharides Functions Polysaccharides functions Lipids – Importance and classification Structural and properties of fatty acids Essential Fatty acids Storage lipids Membrane lipids Function of Lipids Saponification Hydrogenation RM number Acid value Unit 2 Amino Acids , Proteins and Enzymes :- Amino Acids , Structural and Classification Zwitterions Titration of amino acids Peptides Oligopeptides Acyclic and Cyclic pept...
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