FOOD SCIENCE 123L
(2 units) SPRING QUARTER

COURSE GOALS: Food Science 123L is designed to give students an understanding of procedures for detection and purification of enzymes and quantitative evaluation of the influence of parameters such as concentrations of substrate and enzyme, pH, temperature and inhibitors on enzyme activity. Purification methods of enzymes are also studied.

TEST USED: Experiments for An Introduction to Enzymology, Whitaker and Bernhard, 1991; Bookstore. Several reference books on reserve in Food Science Library and Main Library.

ENTRY LEVEL: Students should be familiar with fundamental principles, reactions and compounds of basic biochemistry, by having completed the equivalent of Biological Sciences 102, 103. Food Science and Technology 123 required concurrently.

COURSE FORMAT: One three-hour laboratory and one one-hour lecture-discussion session per week. Laboratory exercises are selected to complement lecture material in Food Science 123 and require a written report. Grading is based on nine laboratory reports - 180 points, pop quizzes and problems - 50 points and a one-hour final examination - 100 points. There are no special assignments. Grading on absolute percentage, not curve. Individual and group discussions gladly arranged (see instructor).

TOPICAL OUTLINE:

1. Qualitative determination of some typical enzymes.
2. Effect of extraction procedures and titrimetric determination of enzyme activity.
3. Separation based on affinity chromatography principles.
4. Enzyme-coenzyme-substrate relationships.
5. Kinetics, Michaelis constant, and inhibition.
6. pH optimum of an enzyme.
7. Effect of temperature on activity.
8. Nature of a-amylase activity on starch.
9. Enzyme-linked immunoassay technique.
   

DATE PREPARED: March 13, 1994
INSTRUCTOR: G.M. Smith