Lab. in Food Biochemistry and Chemistry

Course Overview

Qualitative and Quantitative Assays of Sugars, Ionic Properties of Amino Acids, Separation and Analysis of Proteins, Properties of Milk Proteins, Fractionation and Characterization of Lipids, Enzyme Kinetics, Enzyme Inhibition, Enzymatic and Non-Enzymatic B.

Prerequisites

Analytical Chem. Lab 1 for Biochemical Engineering 125105
 and Introduction to Biochemistry and Enzymology 134019
 and Metabolic Pathways 134113

 

Contact Hours

Recitation: 1 Hour.

Lab Work: 3 hours.

Credits: 2 Points.