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 Unit - 2     Click  Protein and Hemoglobin  to see notes. in form of Pdf.    Join Our Telegram Channel -  Grovestudies WHAT IS PROTEIN ?  Proteins are very large molecules composed of basic units is called Amino acids.  In addition, to containing carbon, hydrogen and oxygen amino acids contains nitrogen.  Proteins are highly complex molecules that are actively involved in the most basic and important aspects of life.  These include metabolism, movement , defense, cellular communication, and molecular recognition.  CLASSIFCATION OF PROTEINS  On the basis of composition proteins are classified as simple or conjugated.  Simple proteins  sserum albumin , contains only amino acid.  In contrast, conjugated proteins consists of a simple proteins combined with a non protein component. This non protein part is called Prosthetic group.  Conjugated proteins without prosthetic group is called apoprotein. Derived Proteins – these are proteins derived by partial complete hydrolysis from the simple

Click -   Unit 2 amino acid  to see the ppt of Notes   Join  Grovestudies  Channel for more .... Amino Acid  Amino acid are molecules that combines to form proteins. Amino acids and proteins are building blocks of life.  Amino acid contains the basic amino acids (-NH2), carboxyl group (-cooH) , hydrogen atom and r group (distinctive side chain)all bonded to a carbon atom, namely the Alpha carbon.  All amino acids , except proline, have the same general structure.  More than 300 amino acids are present in the cell, however, only 22 amino acids participates in the protein synthesis ribosomically.  GENERAL PROPERTIES OF AMINO ACIDS:-  They have a very high melting and boiling points.  Amino acids are white crystalline solid substances.  In tastes, few amino acids are sweet , tasteless and bitter.  Most of the amino acids are soluble in water are insoluble in organic solvents.  BASED ON NUTRITIONAL REQUIREMENTS ;- Essential Amino acids –  amino acid that cannot be synthesized by the human

  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.  The catalytic function of enzymes.  Utilizing the potential energy from

 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 peptides  Proteins – Importance , Classification and Properties  Isoelectric PH  Denaturation  Protein – Structural Organisation  Primary - Secondary –

 Join Telegram :- GroveStudies ©™ Fundamentals Of Bio Chemistry and Plant Biotechnology :-  Q1. Why dihydroxy acetone is not optically active compound? A. The dihydroxy acetone does not contain a chiral carbon and does not exist as a pair of stereoisomers.  Q2. Why do most of the animal are able to digest starch but not cellulose?  A. Starch involve specifically to be digested that because it is a way to store glucose for later use and thus is chemical structure is fairly easy to digest.  Cellulose was made to be long lasting structure substance in other words it involve specifically to be resistant to digest.  the ability to digest cellulose is hard involve and make more energy to accomplish. Q3. Define stereoisomers?  A. Stereoisomers isomers which possesses same molecular formula, but different in the spital  arrangement of atoms or groups.  Stereoisomers can be classified broadly into geometrical isomers and isomers that contain asymmetric centre. Q4. Why ice float on the surface o

Water   water, a substance composed of the chemical elements hydrogen and oxygen and existing in gaseous, liquid, and solid states. It is one of the most plentiful and essential of compounds. A tasteless and odourless ( without a smell) liquid at room temperature, it has the important ability to dissolve many other substances.   Melting point: 0 °C  Density: 997 kg/m³ Formula: H₂O Boiling point: 100 °C Molar mass: 18.01528 g/mol IUPAC ID: Oxidane Water Properties of water Water is an important component of our body . It constitutes about 65 % of the total body mass. Most of the reaction in the cell is carried out in aqueous medium (water). Water is made up of oxygen and two hydrogen atoms.  Oxygen has a tendency to pull the electron towards itself.  Due to this a dipole  ( a pair of equal and oppositely charged or magnetized poles separated by a distance)  is created in which each water molecule is surrounded by four other water molecules. Properties: Melting point  Boiling points

Neuberg introduced the term biochemistry in 1903. The early part of 20th century witnessed a  sudden outburst of knowledge in chemical analysis, separation methods, electronic instrumentation for biological studies (X-ray diffraction, electron microscope, etc) which ultimately resulted in understanding the structure and function of several key molecules involved in life processes such as proteins, enzymes, DNA and RNA . Scope of Biochemistry   1) To evaluate ( मूल्यांकन करना )  nutritive value of cereals, pulses, oilseed, fruits and vegetable. 2) Formulation of balanced diet. 3) Removal and inactivation of toxic or anti nutritional factors present in food grains in general and grain legumes in particular by breeding and chemical treatments. e .g. ODAP in Keshari dal, Trypsin inhibitors. 4) Development and exploitation of better genotypes.   5) Food preservation and processing technology and post-harvest physiology of fruit crops and vegetables and their nutritional quality. 6) B