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AKTU Food Biochemistry Lab (BFT453) Syllabus PDF – B.Tech 2nd Year
Food Biochemistry Lab BFT453
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- Semester 4
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Official AKTU syllabus of Food Biochemistry Lab (BFT453) for B.Tech 2nd Year – 1 credits, L-T-P 0-0-2. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Food Biochemistry Lab
Download PDFBFT453 · 1 credits · L-T-P 0-0-2
OBJECTIVE: To give the students a solid foundation in biology and chemistry and to develop analytical and critical thinking skills in biological phenomena through scientific methods.
Course Outcomes
After successful completion of the course the students will be able to:
- Learn fundamental approaches for experimentally investigating biochemical problems
- Learn the enzyme kinetics and the effect of various factors on enzyme activity
- Understand the applicability of the biochemical methods to realistic situations
| S.No | Name of Authors / Books / Publishers | Yearof Publication / Reprint |
| 1 | Wilson W. Principles and Techniques of Practical Biochemistry. Cambridge University Press, England. | 2005 |
| 2 | Dr. G. Sattanathan, Dr. S.S. Padmapriya, Ph.D. and Dr. B. Balamuralikrishnan. PracticalManual ofBiochemistry. Skyfox Publishing Group. https://skyfox.co/wp-content/uploads/2020/12/Practical-Manual-ofBiochemistry.pdf | 2020 |
| 3 | Nutritional Biochemistry Practical Manual. Indira Gandhi National Open University School of Continuing Education. https://egyankosh.ac.in/handle/123456789/93464 | 2020 |
Contents
- Determination of enzyme activity and specific activity (Enzyme assay).
- Determination of effect of temperature on enzyme activity.
- Determination of effect of pH on enzyme activity.
- Determination of effect of substrate concentration on enzyme activity & estimation of Km value.
- Estimation of enzymatic browning in foods.
- Estimation of enhancement in an enzyme activity during ripening of fruits.
- Estimation of enhancement in an enzyme activity during sprouting of grains.
- Detection/ estimation of catalase and peroxidase activity in vegetable.
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