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Carbohydrates / Biomolecules / Biochemistry
Published 2/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.08 GB | Duration: 2h 25m
carbohydrates
Published 2/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 1.08 GB | Duration: 2h 25m
carbohydrates
What you'll learn
Carbohydrates a Biomolecules
carbohydrates definition
Different types of carbohydrates, Isomerism, different types of isomerism
monosaccharides'
characteristics of monosaccharides, disacharides, Oligosaccharides and Polysacchariddes
disacharides, Oligosaccharides and Polysacchariddes and their characteristics
Requirements
basic knowledge of chemistry/ biology
Description
Carbohydrates are one of the main classes of nutrients that provide energy to the body. This course will cover the fundamental principles of carbohydrates, including their structures, functions, and metabolism in the body.The course will begin with an introduction to the different types of carbohydrates, including simple sugars, complex carbohydrates, and fiber. The properties of each type of carbohydrate and their roles in human nutrition will be discussed.The course will also cover the digestion and absorption of carbohydrates, as well as their metabolic pathways in the body. Students will learn how carbohydrates are broken down into glucose, which is used as fuel by the body's cells. The regulation of blood glucose levels and the role of insulin in this process will also be covered.Additionally, the course will discuss the health implications of carbohydrate intake, including the effects of high and low-carbohydrate diets on weight management, diabetes, and other chronic diseases. Students will also learn about carbohydrate metabolism in exercise and sports performance.Throughout the course, students will be introduced to current research on carbohydrates and their effects on human health. The course will also emphasize critical thinking and problem-solving skills, as well as the ability to evaluate scientific evidence related to carbohydrates and nutrition.
Overview
Section 1: Introduction
Lecture 1 Introduction to the Carbohydrates
Lecture 2 what are the carbohydrates and their classification
Lecture 3 isomerism and its classification
Lecture 4 Isomerism Continue
Lecture 5 D and L Forms of Isomerism
Lecture 6 D and L form Isomerism Continues
Lecture 7 D and L form Isomerism Continues
Lecture 8 Optical activity
Lecture 9 cyclic or ring structure of carbohydrates / biomolecules
Lecture 10 cyclic or ring structure of carbohydrates / biomolecules continue
Lecture 11 How Ring Structure of Carbohydrates is formed?
Lecture 12 pyranose and furanoses
Lecture 13 epimers / trioses/ tetroses/ pentoses
Lecture 14 Difference b/w galactose and fructose, sources and hereditary diseases of them
Lecture 15 Properties of Monosaccharides
Lecture 16 Properties of Monosaccharides
Lecture 17 3-Properties of Monosaccharides continue
Lecture 18 Properties of Monosaccharides
Lecture 19 Synthesis of Amino sugar
Lecture 20 how deoxy ribose formed and how glycoside is formed?
Lecture 21 monosaccharides as reducing agent
Lecture 22 Tautomerization
Lecture 23 what are the disaccharides and how it is formed?
Lecture 24 Disaccharides ( lactose and what is intolerance lactose)
Lecture 25 Disaccharides (what are the sucrose and why it is non reducing sugars?)
Lecture 26 oligosaccharides and how it formed
Lecture 27 polysaccharides / glycans
for all levels
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