11th Biochemistry - TamilNadu State Board (English Medium)

11th Biochemistry - TamilNadu State Board (English Medium)

BioChemistry 11th std - 11th Biochemistry

Chapter 1 : Basic Concepts of Bio Chemistry and Cell Biology

1. Basic Concepts of Bio Chemistry and Cell Biology
2. The unit of biological organisation: The Cell
3. Two major classes of cells: prokaryotic and eukaryotic
4. Shape and structure of cell
5. Subcellular organelles - Cell Biology
6. Acids and bases
7. Hydrogen ion concentration and pH
8. Buffers - Examples, Buffer action, Key Concept
9. Henderson-Hasselbalch equation
10. Uses of Buffers
11. pH and Buffer system in Body fluids
12. Acid-Base Balance

Chapter 2 : Biomolecules

1. Carbohydrates - Biomolecules - Importance, Definition, Classification, Monosaccharides, Oligosaccharides, Polysaccharides
2. Proteins - Biomolecules - Definition, Classification, Functional diversity of Proteins
3. Lipids - Biomolecules - Definition, Classification, Functions of lipids
4. Nucleic acids - Biomolecules - Definition, Classification, Structure, Functions
5. Summary for Biomolecules

Chapter 3 : Proteins

1. Proteins - Introduction
2. Dietary sources of proteins
3. Amino acids - Biochemistry
4. Proteins and their structure
5. Properties of proteins
6. Haemoglobin - an example for globular protein
7. Collagen - an example for fibrous protein
8. Denaturation and Protein folding

Chapter 4 : Enzymes

1. Enzymes - Introduction
2. Nature and Properties of Enzymes
3. Nomenclature and Classification of Enzymes
4. Coenzyme
5. Factors influencing Enzyme activity
6. Inhibitors and its types
7. Industrial applications of enzymes
8. Medical applications of enzymes

Chapter 5 : Carbohydrates

1. Carbohydrates - Introduction
2. A Primary Source of Energy - Carbohydrates
3. Classification of Carbohydrates
4. Structure of Glucose, Fructose and Galactose
5. Properties of Glucose, Fructose and Galactose
6. Haworth's Projection formula
7. Disaccharides - Example, Properties, Structure | Carbohydrates
8. Polysaccharides - Example, Source, Structure, Uses | Carbohydrates

Chapter 6 : Lipids

1. Lipids: Classification and Biological Functions
2. Classification of Fatty acids
3. Triacylglycerols or Triglycerides - Physical and Chemical properties | Lipids
4. Quantitation of fat - Lipids
5. Phospholipids - Structure, Classification | Lipids
6. Derived Lipids - Example, Structure, Types, Importance, Applications | Lipids

Chapter 7 : Nucleic Acids

1. Nucleic Acids - Introduction
2. Significance of Nucleic acids
3. Composition of Nucleic acids
4. Nucleosides
5. Nucleotides - Functions, Structure | Nucleic Acids
6. Structure of DNA
7. Denaturation of DNA
8. Griffith's experiment to identify the genetic material
9. Types of Ribonucleic acids (RNA)
10. Differences between DNA and RNA
11. Summary for Nucleic Acids

Chapter 8 : Vitamins

1. Vitamins - Introduction, Classification
2. Fat soluble vitamins - Classification, Sources, Functions, Deficiency
3. Water soluble vitamins - Classification, Sources, Functions, Deficiency
4. Vitamin C - Structure, Sources, Functions, Deficiency
5. Summary for Vitamins

Chapter 9 : Minerals

1. Minerals - Introduction
2. Classification of Minerals
3. Macro Mineral Elements - Classification, Functions, Sources, Absorption, Factors affecting absorption, Excretion, Deficiency
4. Micro Mineral Elements - Classification, Functions, Sources, Absorption, Factors affecting absorption, Excretion, Deficiency

Chapter 10 : Biochemical Techniques

1. Biochemical Techniques - Introduction
2. Chromatography
3. Principle of chromatography
4. Types of chromatography
5. Electrophoresis: Principle and Types
6. Centrifugation techniques: Principle and Types
7. Spectrophotometry
8. Biosensor