Course Gaps at Enugu State University of Science and Technology

Introductory chemistry of amino acids, their properties, reactions and biological functions. Classification of amino acids: neutral, basic and acidic; polar and non-polar; essential and non- essential amino acids. Peptides. Introductory chemistry and classification of proteins. Biological functions of proteins. Methods of their isolation, purification and identification. Primary, secondary, tertiary and quaternary structures of proteins. Basic principles of tests for proteins and amino acids. Introductory chemistry of carbohydrates, lipids and nucleic acids. Nomenclature of nucleosides and nucleotides, effects of acid and alkali on hydrolysis of nucleic acids.

Laboratory experiments designed to reflect the topics covered in BCH 201 and BCH 202. Introduction to laboratory methods and procedures employed in studying biochemical processes.

History of the Science of Microbiology. Classification of organisms into prokaryotes and eukaryotes; Classification of prokaryotes into archaea and eubacteria. Anatomy and cytochemistry of bacteria and fungi. Shapes, groupings and colonial morphology of bacteria and fungi. Structure of viruses. Sterilization and disinfection; Structure, ecology and reproduction of representative microbial genera. Culture of micro-organisms. Isolation of micro-organisms; isolation of bacteria, virus, fungi (yeasts and moulds. Nutrition and biochemical activities of micro-organisms. Antigens and antibodies. Identification and economic importance of selected microbial groups. Microbial variation and heredity. Study of laboratory Equipment. Introduction to microbiology of air, food, milk, dairy products, water and soil. Staining techniques. Antibiotic sensitivity tests. Serological tests. Antimicrobial agents. 300 Level

Definition of terms in human nutrition. Chemistry and functions of cell constituents, biosynthesis and functions of nucleic acids. Availability of nutrients. Interrelationship of nutrients. Metabolism of nutrients under different physiological conditions. Effect of diet on biochemical process. Regulatory mechanisms for various nutrients. Inborn errors of metabolism.

The heart; events of the cardiac cycle. Control of cardiac contractility. Cardiac electrophysiology. Properties of cardiac muscles. Cardiac output - measurement and control. Haemodynamics of circulation. Arterial blood pressure and its regulation. Cardiovascular reflexes. Peripheral resistance and local control of the circulation. Regional blood flow. Cardiovascular changes in exercise, haemorrhage and shock. Respiratory physiology – functions of upper respiratory tract. Mechanics of respiration including compliance. Surfactant. Lung volume and capacities. Pulmonary gas exchange. Blood gas transport. Pulmonary function tests. Nervous and chemical control of respiration. Response to hypoxia, high altitude, exercise and artificial respiration.

Basic nutrition principles with special emphasis on nutrients (protein, carbohydrate, fat, minerals, vitamins, and water); sources, functions, digestion and absorption and their problems (signs and symptom of deficiency diseases). An in-depth discussion on foods, their characteristics, effects of anti-nutrients, and nutrient – nutrient and nutrient-drug interactions. Recommended dietary and nutrient intakes, safe levels of nutrient intake, balance studies to determine nutrient requirements will be addressed.