INTRODUCTION TO AGRICULTURAL BIOCHEMISTRY.pdf

Description

CONTENT PAGE
Module 1……………………………………………………. 1
Unit 1 The Chemistry Of Carbohydrates…………… 1
Unit 2 Structure, Properties and Classification of
Proteins………………………………………. 17
Unit 3 Amino Acids…………………………………. 31
Unit 4 Nucleic Acids and Nucleoproteins…………… 47
Module 2……………………………………………………. 60
Unit 1 The Chemistry Of Lipids…………………….. 60
Unit 2 Minerals in Animal Nutrition………………… 69
Unit 3 The Vitamins And Their Functions…………… 80
Unit 4 The Nature, Classification And Function Of
Enzymes and Hormones……………………… 100

MODULE 1
Unit 1 The Chemistry Of Carbohydrates
Unit 2 Structure, Properties and Classification of Proteins
Unit 3 Amino Acids
Unit 4 Nucleic Acids and Nucleoproteins
UNIT 1 THE CHEMISTRY OF CARBOHYDRATES
CONTENTS
1.0 Introduction
2.0 Objectives
3.0 Main Content
3.1 Importance of carbohydrates
3.2 Some general properties of carbohydrates
3.3 Classification of carbohydrates
3.3.1 Monosaccharides
3.3.1.1 Naming of Sugars
3.3.2 Oligosaccharides
3.3.3 Disaccharides
3.3.3.1 Sucrose (Cane sugar)
3.3.3.2 Maltose (Malt sugar)
3.3.3.3 Cellobiose
3.3.3.4 Lactose (Milk sugar)
3.3.4 Polysaccharides
3.3.4.1 Starch
3.3.4.2 Structure of Amylose
3.3.4.3 Structure of Amylopectin
3.3.4.4 Cellulose
3.3.4.5 Glycogen
4.0 Conclusion
5.0 Summary
6.0 Tutor-Marked Assignments
7.0 References/Further Reading
1.0 INTRODUCTION
Carbohydrates make up most of the organic structures of all plants. It is
as well present to some extent in all animals. Carbohydrates in plants
are produced by the process of photosynthesis (the most important
chemical reaction in nature). During photosynthesis, radiant energy
(solar energy) from the sun is captured by chlorophyll and changed to
chemical energy, which in turn supports formation of glucose from
carbon dioxide and water. This overall reaction can be represented by
the equation below.