INTRODUCTION

TO
BIOCHEMISTRY
 INTRODUCTION TO BIOCHEMISTRY:
• Biochemistry deals with the study of chemical processes
inside living systems.
• The word Biochemistry was used by a German chemist carl
Neuberg in 1903.
• Applications of biochemistry:
• Research into the causes and treatment of diseases
• Development of new drugs and therapies
• Design of new enzymes and other biomolecules
• Analysis of the structure and function of biological molecules
• Production of food additives and preservatives
• Fermentation
 BRANCHES OF BIOCHEMISTRY

The primary branches of biochemistry are listed following :

• Molecular Biology:It is also referred to as the roots of Biochemistry. It deals with the study of functions of the living
systems. This field of biology explains all the interactions between DNA, proteins, and RNA and their synthesis.

• Cell biology: Cell Biology deals with the structure and functions of cells in living organisms. It is also called
Cytology. Cell biology primarily focuses on the study of cells of the eukaryotic organisms and their signaling pathways,
rather than focusing on prokaryotes- the topics that will be covered under microbiology.

• Genetics: Genetics is a branch of biochemistry that deals with the study of genes, their variations and the heredity
characteristics in living organisms.
• The other branches include Animal and Plant Biochemistry, Biotechnology, Molecular Chemistry, Genetic engineering,
Endocrinology, Pharmaceuticals, Neurochemistry, Nutrition, Environmental, Photosynthesis, Toxicology, etc.
 .
• As the biochemistry deals with the study of chemical process inside the living organisms and
food is chemically composed of following constituents :
• Carbohydrats
• Proteins
• Lipids
• vitamins
CARBOHYDRATES:
 CARBOHYDRATES:

• Carbohydrate is a naturally occurring compound which is an important component of our food

(Nutrition).
• Carbohydrates contain Carbon, Hydrogen and Oxygen.
• The general formula of carbohydrates is Cx(H2O)y.
• Carbohydrates are polyhydroxy compounds with at least one aldehyde(-CHO) or ketone(-
COR) functional group.
 FORMATION OF
CARBOHYDRATES:

• Carbohydrates are formed by the process of

photosynthesis:

6CO2+6H2O C6H12O6+6O2
 CLASSIFICATION OF CARBOHYDRATES:-

• On the basis of hydrolysis, there are three types ofcarbohydrates:

• (1) Monosaccharides (simple sugars)
• (2) Oligosaccharides
• (3) Polysaccharides
PROTEINS:
 PROTEINS:
• Proteins are complex nitrogenous organic
compounds.
• Proteins consist of large molecules composed of
one or more long chains of amino acids which are
linked by Peptide linkage.
• These are an essential part of all living
organisms, especially as structural components of
body tissues.
• such as muscle, hair, collagen, etc., and as
enzymes and antibodies:
 FORMATION OF PROTEINS:

• PEPTIDE LINKAGE:
• Amino acids are joined together to form
proteins by means of a peptide linkage or
peptide bond.
• Proteins may contain 60 to 6,000 amino acid
molecules.
• That’s why proteins are also called
Polypeptides.
SOURCE OF
PROTEINS:
• Egg
• Meat
• Pulses
• Nuts
• Milk
• Peas
• Cheese
LIPIDS:
 LIPIDS:

• Naturally occurring fats & oils are called lipids.

• They are insoluble in water.
• But soluble in non-polar organic solvents(like: alcohol, ether, benzene, chloroform, benzene and
acetone) and Bloor's Reagent.
• Bloor's reagent is a mixture of ethyl alcohol (C2H5OH) and diethyl(C2H5-O-C2H5) ether.
• Fatty Acids + Glycerol Lipids + H20
• These are important dietary constituents:
• high energy value and delivers fat soluble vitamins.
 SOURCES OF LIPIDS:

ANIMAL: VEGETABLE
BUTTER, GHEE, CHEESE ETC. : ,VEGETABLE OILS, OILS OF SEED,
NUTS, ETC.
VITAMINS:
 VITAMINS:

• Vitamins are organic components in food that are needed in very small amounts for growth and
for maintaining good health.
• Vitamins are a group of organic compounds which are essential for normal growth and nutrition
and are required in small quantities.
• Vitamins are obtained from the diet because they cannot be synthesized by the body.
• No single food contain all of them in sufficient quantities.
• Absence or deficiency of these vitamins in the diet can lead to a characteristic deficiency state
and disease.
 TYPES OF VITAMINS:

On the basis of solubility there are two types of Vitamins

• (1) Water Soluble Vitamins:

Vitamin B and Vitamin C are water soluble vitamins.

These vitamins are not stored in the body therefore need to be included in diet every day.
If we take these vitamins in excess, they cannot harm us.
• (2) Fat Soluble Vitamins:
• Vitamin A, D, E & K are fat soluble vitamins.
• These vitamins are stored in the body tissues for a long period of time.
• If we take these vitamins in excess, they can harm us.
 SOURCE OF VITAMIN:

vitamin A —
vitamin E —
carrots, sweet vitamin B12 —
nuts, seeds,
potatoes, spinach, meat, poultry, fish vegetable oils
kale