Hiroshima University Syllabus

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Japanese
Academic Year 2022Year School/Graduate School School of Engineering
Lecture Code K7316030 Subject Classification Specialized Education
Subject Name 生物化学III
Subject Name
(Katakana)
セイブツカガクIII
Subject Name in
English
BiochemistryIII
Instructor KITAMURA KENJI
Instructor
(Katakana)
キタムラ ケンジ
Campus Higashi-Hiroshima Semester/Term 3rd-Year,  First Semester,  1Term
Days, Periods, and Classrooms (1T) Tues5-6,Thur1-2:ENG 115
Lesson Style Lecture Lesson Style
(More Details)
 
lecture 
Credits 2.0 Class Hours/Week   Language of Instruction J : Japanese
Course Level 4 : Undergraduate Advanced
Course Area(Area) 26 : Biological and Life Sciences
Course Area(Discipline) 02 : Biotechnology
Eligible Students 3rd-Year
Keywords  
Special Subject for Teacher Education   Special Subject  
Class Status
within Educational
Program
 
Criterion referenced
Evaluation
Program of Biotechnology
(Knowledge and Understanding)
・Acquisition of basic and advanced knowledge relating to biotechnology and life science. (Target/Lecture class) 
Class Objectives
/Class Outline
Understanding of biosynthetic pathway of basic key biomolecules (glucose, fatty acid, amino acids) and related metabolic pathway 
Class Schedule lesson1
gluconeogenesis
lesson2
degradation and biosynthesis of fatty acid
lesson3
pentose phosphate pathway
lesson4
photosynthesis (Calvin cycle)
lesson5
photorespiration, C4 plant
lesson6
conversion light energy to chemical energy in photosynthesis
lesson7
photosynthetic bacteria
lesson8
summary of lessons 1-7
lesson9
nitrogen fixation
lesson10
biosynthesis of amino acids (1)
lesson11
biosynthesis of amino acids (2)
lesson12
one carbon cycle
lesson13
biosynthesis of nucleotides (1)
lesson14
biosynthesis of nucleotides (2)
lesson15
breakdown of nucleotides

examination 
Text/Reference
Books,etc.
「Voet Biochemistry 4th edition」 D. Voet, J. G. Voet  
PC or AV used in
Class,etc.
 
(More Details) textbook, Black board 
Learning techniques to be incorporated  
Suggestions on
Preparation and
Review
Preparation: read the textbook
Review: review lecture
Repeatedly browse following key figures in the textbook
1) Figures 23・8, 11, 26・11
2) Figures 25・29, 32
3) Figure 23・26
4) Figure 24・31
5) Figures 24・40, 41
6, 7) Figures 24・13, 17, 18
9) Figures 26・69, 70
10) Figures 26・54, 57, 58, 59
11) Figures 26・60, 61, 62, 63, 65
12) Figure 26・49
13) Figures 28・2, 4, 5
14) Figures 28・7, 10, 11
15) Figures 28・23, 30 
Requirements  
Grading Method Examinations  Total more than 60% will earn a credit  
Practical Experience  
Summary of Practical Experience and Class Contents based on it  
Message  
Other   
Please fill in the class improvement questionnaire which is carried out on all classes.
Instructors will reflect on your feedback and utilize the information for improving their teaching. 
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