| Academic Year |
2026Year |
School/Graduate School |
School of Science |
| Lecture Code |
HJ150000 |
Subject Classification |
Specialized Education |
| Subject Name |
生体物質化学 |
Subject Name
（Katakana） |
セイタイブッシツカガク |
Subject Name in
English |
Chemistry of Biological Compounds |
| Instructor |
To be announced. |
Instructor
(Katakana) |
タントウキョウインミテイ |
| Campus |
Higashi-Hiroshima |
Semester/Term |
2nd-Year, Second Semester, 4Term |
| Days, Periods, and Classrooms |
(4T) Tues3-4,Thur7-8：SCI E208 |
| Lesson Style |
Lecture |
Lesson Style
(More Details) |
Face-to-face |
Lecture-based, exercise-focused, with extensive board
work |
| Credits |
2.0 |
Class Hours/Week |
4 |
Language of Instruction |
J
:
Japanese |
| Course Level |
2
:
Undergraduate Low-Intermediate
|
| Course Area（Area） |
25
:
Science and Technology |
| Course Area（Discipline） |
07
:
Chemistry |
| Eligible Students |
Second-year undergraduate students and above |
| Keywords |
Carbohydrates, Stereochemistry, Lipids, Bioactive Compounds, Biological Membranes,
Amino Acids, Isoelectric Point, Proteins, Protein Purification, Protein Structure, Coenzymes,
Vitamins |
| Special Subject for Teacher Education |
|
Special Subject |
|
Class Status
within Educational
Program
(Applicable only to targeted subjects for undergraduate students) | This is an organic chemistry course within the chemistry program.
(You will learn the fundamentals of biochemistry.) |
|---|
Criterion referenced
Evaluation
(Applicable only to targeted subjects for undergraduate students) | Chemistry
（Knowledge and Understanding）
・Understanding and learning advanced expertise in several chemical and interdisciplinary areas. |
|---|
Class Objectives
/Class Outline |
.Such as physiologically active substances, biologically constructed substances, bioenergetic substances, genetic information substances
Outline the basic structure on the chemical structure and properties of biological substances and understand how they are involved in biological phenomena (biological functions) from the viewpoint of substance interaction and chemical reaction. |
| Class Schedule |
lesson1：Course Description
lesson2：Chemistry of Amino Acids and Proteins I
lesson3：Chemistry of Amino Acids and Proteins Ⅱ
lesson4：Chemistry of Amino Acids and Proteins Ⅲ
lesson5：Chemistry of Carbohydrates I
lesson6：Chemistry of Carbohydrates Ⅱ
lesson7：Chemistry of Carbohydrates Ⅲ
lesson8：Carbohydrates, Amino Acids, and Proteins Review – Midterm
Exam
lesson9：Chemistry of Lipids I
lesson10：Chemistry of Lipids Ⅱ
lesson11：Enzymes and Vitamins I
lesson12：Enzymes and Vitamins Ⅱ
lesson13：Enzymes and Vitamins Ⅲ
lesson14：Enzymes and Vitamins Ⅳ
lesson15：Lipids, Enzymes, and Vitamins Review – Final Exam
A midterm and a final exam will be administered.
Each lecture will include time for exercises, and the midterm and
final exam questions will be based on them |
Text/Reference
Books,etc. |
Lecture Format (Lecture-based)
Textbook: None specified. The following reference books will be used.
Reference Books: J. McMurry, *McMurry Organic Chemistry, Volume 2, 9th Edition*, Tokyo Kagaku Dojin
Fumio Sugawara and Koji Kuramochi (eds.), *McMurry Biological Organic Chemistry: Biochemistry Edition (8th Edition)*, Maruzen Publishing |
PC or AV used in
Class,etc. |
Text, Handouts, Other (see [More Details]) |
| (More Details) |
Course slides |
| Learning techniques to be incorporated |
|
Suggestions on
Preparation and
Review |
The chemical structures of biomolecules are generally complex; this course aims to develop the ability to interpret them. Students are expected to review each lecture carefully in order to understand the fundamental structures, properties, and stereochemistry of biomolecules. |
| Requirements |
|
| Grading Method |
Grades will be determined by the total score from the midterm (50 points) and final exam
(50 points). |
| 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. |