使學生藉由實驗操作更加了解氨基酸,蛋白質,醣類,脂質及DNA之基本特色Enable students to understand the basic characteristics of amino acids, proteins, sugars, lipids and DNA through practical experiments
本課程內容有配製緩衝液、胺基酸之酸鹼滴定、半乳糖之米式常數、各種醣類定性、測定糞便中的脂肪、薄色層分析、蛋白質定量、蛋白質純化、親和層析分析及ELASA等實驗。
The course includes preparation of buffering, acid titration of amino acids, rice-forming normalization of galactose, qualitative qualitative properties of various types of sugars, detection of fat in stool, thin color analysis, protein quantification, protein purification, triglyceride analysis, and ELASA.
生物化學實驗原理和方法 李建武等合著 藝軒出版社
生物化學實驗書 柯文慶 賴滋漢等合著 富林出版社
其他見數位平台
Principles and methods of biochemistry experiments co-authored by Li Jianwu and others Art Publishing House
Biochemistry experiment book Co-authored by Ke Wenqing, Feng Zihan and others Fulin Publishing House
Other digital platforms
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 報告報告 report |
50 | 含實驗結果 |
| 出席出席 Attend |
20 | （準時上課、穿著實驗衣、結報按時繳交、實驗時用心與否） |
| 期末考期末考 Final exam |
30 | 筆試及跑檯考 |
