| Course title | |||||
| 生体分子化学Ⅱ [Biomolecular and Biomaterial Chemistry Ⅱ] | |||||
| Course category | Requirement | Credit | 2 | ||
| Department | Year | 1～ | Semester | 3rd | |
| Course type | 3rd | Course code | 05lc0102 | ||
| Instructor(s) | |||||
| 好田 正 [YOSHIDA Tadashi] | |||||
| Facility affiliation | Faculty of Agriculture | Office | afjgxte/L1151 | Email address | |
| Course description |
|
The purpose of this lecture is to provide students with the knowledge needed to understand the latest outcomes of biomolecular and biomaterial chemistry in the field of applied life sciences. The lecture also provides students with the knowledge needed to develop solutions for research on applied life sciences. This lecture introduces the latest knowledge of chemical reactions among biomolecules and analytical methods for the function and structure of them. |
| Expected Learning |
|
- To understand the methods for isolation and purification of biomolecules - To understand the methods for analyzing the structure and function of biomolecules - To understand the chemical reactions among biomolecules Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/ |
| Course schedule |
|
Omnibus/15 periods total Tadashi Yoshida (4 periods) 1. Methods for analyzing the health promoting function of food 2. Examples of research for the health promoting function of food 3. Discussing health promoting function of food 4. Presentation about the health promoting function of food Yoshihiro Nomura (4 periods) 5. Introduction 6. Methods for analyzing the molecular weight and structure of extracellular matrix focusing on collagen 7. Application of collagen 8. Structure, function and application of hyaluronic acid Makoto Hattori (4 periods) 9. Methods for isolation and purification of food proteins 10. Methods for analyzing the structure of food proteins 11. Methods for analyzing the function of food proteins 12. Examples of research for the structure and function of food proteins Shinji Miyata (3 periods) 13. Structure and function of proteoglycans 14. Physical properties of glycosaminoglycans 15. Examples of research for the structure and function of extracellular matrix |
| Prerequisites |
|
This lecture is an elective subject, and is one of the specialized subjects. Students need to preview and review for an amount of time as indicated in the student guidelines of TUAT, in addition to the attendance of lecture (30 hours). |
| Required Text(s) and Materials |
| Handouts will be provided if needed |
| References |
| Prepare based on the necessity. |
| Assessment/Grading |
|
Performance in lecture (30% total), report assignment given by each instructor (70% total) Typical rate of each grading was S (10%), A (50%), B (30%), C (10%), D (<5%). |
| Message from instructor(s) |
| We hope that this lecture will help you on your research in the future. |
| Course keywords |
| Protein、Saccharide、Extracellular matrix, Food ingredient、Structure、Function、Isolation and Purification |
| Office hours |
| Lunch time (Take an appointment by E-mail) |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 1/12/2021 5:01:37 PM |