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COURSE SYMBOL AND NO    :  BCH 284

 

COURSE TITLE                           : BIOCHEMICAL ANALYSIS OF FOOD

 

CRIDIT HOURE                           : 3(1+2)

 

PREREQUISITE                            : BCH 101

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LECTURE  NO.                                                         TOPICS

 

 

1-2                                           Sampling of foodstuffs factors . Manual sampling and tools used . Preservation of sample. sampling of plant materials.

 

3                                              Statistical concepts . standard deviation and means chemical and physical determinations.

 

4-5                                           Food colors . optical aspects. Acceptable color of foods

 

6-8                                           Carbohydrates: determination of sugar . detection of carbohydrate . determination of reducing sugar. Iodimetric titration method oxidation method.

 

9-                                             Polysaccharide in foods. Determination of starch. Pectin in fruits  crude fibers in food.

 

10-                                           lipids in foods calcifications of lipids . Extraction of lipids with solvents physical and chemical properties of lipids

 

11-                                           Nitrogenous compound of foods. total protein

 

12-                                           Preservatives added to foods

 

13-                                           General revision.