BCEM 393
U of C
Course Overview
Lessons & Practice
1. Lipids
27min2. Water/Acids/Bases/Buffers
1.2hr3. Amino Acids - Structures and Properties
30min4. Peptides and Proteins
2.4hr5. Protein Purification
30min6. Carbohydrates - Monosaccharides + Linking Monosaccharides
31min- 6.I. Chapter Intro: Carbohydrates
6.1.1. Carbohydrate Conformation and Annotation6.1.2. Carbohydrate Cyclization6.1.3. Complex Carbohydrates6.1.4. Polysaccharides6.1.5. Example: Simple Sugars6.1.6. Example: Glucose6.1.7. Example: Carbohydrate Structures6.1.8. Practice: Naming Carbohydrates6.1.9. Cheatsheet: Important Monosaccharides to Remember
7. Glycoproteins and Lectins
8min8. Basic Concepts about Enzymes
6min9. Enzyme Kinetics
11min10. Allosteric Enzymes
11min11. Enzyme Mechanisms and Inhibitors
29min12. Classes of Enzymes and Chymotrypsin Mechanism
18min13. Example of an Allosteric Protein: Hemoglobin
12min14. Membranes and Membrane Proteins
43min- 14.I. Chapter Intro: Lipids
14.2.1. Proteins in the Lipid Bilayer14.2.2. Peripheral Membrane Proteins14.2.3. Integral Membrane Proteins14.2.4. Transport Proteins: Diffusion14.2.5. Transport Proteins: Ion Channels14.2.6. Practice: Peripheral Membrane Proteins14.2.7. Practice: Integral Membrane Proteins14.2.8. Practice: Integral Membrane Proteins