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2217 - 生物化學(一) Biochemistry (I)


教育目標 Course Target

講授核酸、蛋白質、醣類、和脂質等生物分子的化學與物理性質,以及酵素化學原理,藉此奠定學生生物化學的基礎,以便進階學習生化代謝、核酸化學、分子生物、生物技術、營養學等課程。生物化學承接有機化學與普通生物學與遺傳學等基礎,為往後延伸至食品科學各專業科目,以及如分子生物學、細胞生物學等生命科學領域擔任關鍵之樞紐。本課程以一學期為規劃,期望修習者能在這課程內掌握各生物分子的結構、功能、交互作用與調控,並能與各種生命現象包含疾病等產生關連,了解其本質。Teach the chemical and physical properties of biomolecules such as nucleic acids, proteins, sugars, and lipids, as well as the principles of enzyme chemistry, thereby laying the foundation for students' biochemistry for advanced study of biochemical metabolism, nucleic acid chemistry, molecular biology, biotechnology, and nutrition Study courses. Biochemistry undertakes the basics of organic chemistry, general biology and genetics, and serves as a key hub for extending to various professional subjects in food science, as well as life science fields such as molecular biology and cell biology. This course is planned for one semester. It is expected that practitioners can master the structure, function, interaction and regulation of various biological molecules in this course, and be able to relate to various life phenomena, including diseases, and understand their essence.


課程概述 Course Description

Cell structure, components characteristics and enzymatic catalysis
cell structure, components characteristics and enzymatic catalysis


參考書目 Reference Books

A. 教材:
Campbell and Farrell. 2018. Biochemistry. 9th ed. Thompson Learning Inc.
B. 參考書︰
Tymoczko/Berg/Stryer, 2013. Biochemistry: A Short Course. 2nd ed. W.H. Freeman and Company, New York
Lehninger, Nelson Cox. 2009. Principles of Biochemistry. 5th ed., Worth Publishers, NY.
Lubert Stryer, 2012. Biochemistry. 7th ed. W.H. Freeman and Company, New York
A. Textbook:
Campbell and Farrell. 2018. Biochemistry. 9th ed. Thompson Learning Inc.
B. Reference books:
Tymoczko/Berg/Stryer, 2013. Biochemistry: A Short Course. 2nd ed. W.H. Freeman and Company, New York
Lehninger, Nelson Cox. 2009. Principles of Biochemistry. 5th ed., Worth Publishers, NY.
Lubert Stryer, 2012. Biochemistry. 7th ed. W.H. Freeman and Company, New York


評分方式 Grading

評分項目 Grading Method 配分比例 Grading percentage 說明 Description
期中考期中考
midterm exam
50 配對填空、填充、問答計算題
期末考期末考
final exam
50 配對填空、填充、問答計算題

授課大綱 Course Plan

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相似課程 Related Course

必修-2211 Biochemistry (I) / 生物化學(一) (食科系2A,授課教師:盧錫祺/謝陸盛,三/6,7,五/7[AG101])

Course Information

Description

學分 Credit:0-3
上課時間 Course Time:Tuesday/1,2[AG101] Friday/6[AG122]
授課教師 Teacher:盧錫祺/謝陸盛
修課班級 Class:食科系2B
選課備註 Memo:
授課大綱 Course Plan: Open

選課狀態 Attendance

There're now 53 person in the class.
目前選課人數為 53 人。

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