Biochemistry and Introduction to Biosensors IS-MER0039

Description:
Lecture: Biochemistry of cell. The role of micro- and macroelements. Biochemical characteristics of basic ingredients of matter:
carbohydrates, lipids, proteins, vitamins. Enzymes as biocatalizators- structure, classification and mechanism of operation.
Structure, functions and types of nucleic acids. Metabolism of carbohydrates and lipids. Biosensors-classification, structure,
functions. Implementation of transducers in biosensors. Characteristics of selected biosensors. Dry tests for fast medical analysis.
Biopotentials and phenomena at electrode-tissue contact. Trends in development of biosensors. Laboratory: 1) Safety rules.
Physicochemcal properties of substitutes of biological fluids, 2) Rheological properties of saliva and synovial fluids, 3)
Identification of saccharides concentration using polarymetry, density and refractometry methods, 4) Saccharides - methods of
chemical identification, 5) Proteins - Identification of isoelectric point, 6) Proteins - identification by microburette method, 7) Lipids
- investigation of chemical properties.

Requirements:
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