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FD3411 - Biochemistry And Nutrition Laboratory Syllabus Regulation 2021 Anna University

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FD3411 Subject code belongs to the Anna University, B.Tech Food Technology Semester IV syllabus. In this article, we discuss the syllabus of the Biochemistry And Nutrition Laboratory subject. We hope it helps the students prepare for the academic exams.

The following article, FD3411 – Biochemistry And Nutrition Laboratory Syllabus assists the students in thorough preparation for theory examinations. We include the detailed syllabus along with the expertise referred textbooks and references. Students can easily get information regarding the biochemistry and nutrition laboratory syllabus, we add every concept to each unit. You can follow the information and prepare well if you have any doubts regarding the syllabus of this subject. You can comment below. Aplustopper.com will be available as soon as possible. Hope this information is useful. Don’t forget to share this information with your classmates.

If you want to know more about the syllabus of B.Tech Food Technology Syllabus connected to an affiliated institution’s four-year undergraduate degree program. We provide you with a detailed Year-wise, semester-wise, and Subject-wise syllabus in the following link  B.Tech Food Technology Syllabus Anna University, Regulation 2021.

Aim of Objectives:

The course aims to enable the students to practically understand

  • Principles behind the qualitative and quantitative estimation of biomolecules.
  • The quantitative methods in assessing nutritional status of individuals and groups.

List Of Experiments:

  1. Units of volume, weight, density and concentration measurements and their range in biological measurements. Demonstration of proper use of volume and weight measurement devices.
  2. Preparation of buffer –titration of a weak acid and a weak base.
  3. Qualitative tests for carbohydrates – distinguishing reducing from non-reducing sugars and keto from aldo sugars.
  4. Quantitative method for amino acid estimation using ninhydrin – distinguishing amino from amino acid.
  5. Protein estimation by Biuret and Lowry’s methods.
  6. Protein estimation by Bradford and spectroscopic methods.
  7. Extraction of lipids and analysis by TLC.
  8. Enzymatic assay phosphatase from potato.
  9. Nutritional anthropometry – Standards for reference – WHO, Body Mass Index and reference value.
  10. Techniques of measuring height, weight, head, chest and arm circumference, waist-to-hip ratio, skin-fold thickness, Calculation of percent Body fat using skin folds callipers.
  11. Calculation of the calories from nutrient composition of foods.
  12. Comparison of Food Composition databases.

Text Books:

  1. Gupta. R.C. and Bhargavan. S. Practical Biochemistry, 5th Edition, CBS Publishers and Distributors 2013.
  2. David T. Plummer. Introduction of Practical Biochemistry, 3rd Edition. McGraw- Hill Publishing co. 2017.
  3. Mann, Jim and Stewart Truswell “Essentials of Human Nutrition”, 3rd Edition. OxfordUniversity Press, 2007.

References:

  1. R.K. Murray, D.K. Granner, P.A. Mayes and V.W.Rodwell, Harpers Biochemistry.McGraw Hill Co. 26th Edition. 2003.
  2. Thomas M. Devlin. Textbook of Biochemistry with clinical correlations. Wiley Publishers, 7th Edition. 2010.
  3. Gibney, Michael J., et al., “Introduction to Human Nutrition”. 2nd Edition. Blackwell, 2009.

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