Dietetics and Nutrition

Chemistry

Lecture, 3.00 ECTS

 

Course content

The Chemistry module focuses on establishing and fixing the basics in chemistry for appropriate application in metabolic processes.
Web resources will be included to train terminology and understanding:
• organization of matter on molecular level, periodic system of elements (PSE)
• energy in chemistry
• units / magnitudes (nano - giga): nomenclature, labeling, estimation; logarithm / exponential
• (bio)chemical compounds in aqueous media
• transformation of matter: driving forces and kind of chemical reactions
• equilibria, disturbing equilibria and subsequent system-responses (kinetics)
• redox-reactions + energy content based on thermodynamic background
• pH, pKa, aqueous buffer systems
• activation of chemical compounds and enzymatic catalysis
• classses of carbon-based compounds: aliphatics, alcohols, amines, carbonyls, carboxyls, esters, thioesters, anhydrides
• composition and functionality of carbohydrates, oligo- and polysaccharides
• composition and functionality of lipids, in particular of fatty acids
• composition and functionality of aminoacids, peptides and proteins
• composition and functionality of nucleic acids

Learning outcomes

Students
• are experienced in basics of chemical terminology and know about the areas of application of chemistry terms and formalisms
• are familiar with systematics regarding organization of matter on molecular level (PSE) and the correlated most important laws and rules of transformation
• are capable to classify and construct carbon-based compounds
• are familiar with oxidation and reduction processes and know about the impact of compound concentrations in mixes (law of masses)
• are familiar with the most important aqueous buffer systems
• know about the correlation of energy content of chemical compounds and chemical reactivity
• know about the mechanisms of enzymatically catalyzed reactions supported by coenzymes
• are familiar with the chemistry background of carbohydrates, oligo- and polysaccharides
• are familiar with the chemistry of lipids, in particular of fatty acids
• are familiar with the chemistry of amino acids, peptides and proteins, and know as well about the functional properties of structural proteins as of enzymes
• are familiar with the chemistry of purin- and pyrimdin-bases, nucleosids and nucleic acids
• obtained know-how on important issues regarding chemical transforamtions in metabolic processes
• know about support on chemistry issues in the web and on mobile applications

Recommended or required reading and other learning resources / tools

Taschenatlas der Biochemie, J.Koolman, K-H. Röhm, J.Wirth, Thieme Verlag, 4.Auflage

Mode of delivery

face-to-face presentation and discussion;
interactive flip-chart supported learning;

Prerequisites and co-requisites

none

Assessment methods and criteria

lfinal written examination (75%) + subsequent final oral examination (25%)