Index of Free Biochemistry Courses video lectures

Free Biochemistry Video Lecture from IIT, Kharagpoor

Lecture - 1 Amino Acids I

Lecture - 2 Amino Acids II

Lecture – 3 Proteins lectures I

Lecture – 4 Protein lecture II

Lecture – 5 Protein structure III

Lecture – 6 Proteins Structure IV

Lecture – 7 Enzymes - I

Lecture - 8 Enzymes II

Lecture - 9 Enzymes III

Lecture - 10 Enzyme Mechanisms I

Lecture - 11 Enzyme Mechanisms II

Lecture - 12 Kinetics of Bi substrate Enzyme

Lecture - 13 Lipids and Membranes 1

Lecture - 14 Lipids and Membranes II

Lecture - 15 Membrane Transport

Lecture - 16 Carbohydrates I

Lecture - 17 Carbohydrates II

Lecture - 18 Vitamins and Co enzymes 1

Lecture - 19 Vitamins and Co enzymes II

Lecture - 20 Nucleic Acids 1

Lecture - 21 Nucleic Acids II

Lecture - 22 Nucleic Acids III

Lecture - 23 Bio energetics 1

Lecture - 24 Bio energetics II

Lecture - 25 Metabolism I

Lecture - 26 Metabolism II

Lecture - 27 Metabolism III

Lecture - 28 Overview of the Course

Lecture - 11 Enzyme Mechanisms II

Lecture - 11 Enzyme Mechanisms II

Lecture - 15 Membrane Transport

Video lecture : Lipids and Membranes 1

The lipids are important constituents of the diet because of their high energy value and also because of the fat-soluble vitamins and the essential fatty acids found with the fat of the natural foodstuffs. In the body, the fats serve as efficient source of energy which is stored in the adipose tissues.

Lipids are not generally classed as macromolecules, even though they share some of their features: for example, most are synthesized as linear polymers of a smaller molecule (the acetyl group on acetyl-CoA), and they self-assemble into larger structures (membranes).

Definition:

The lipids are a heterogeneous group of compounds related to fatty acids and include fats, oils, waxes and other related substances. These are oily or greasy organic substances, relatively insoluble in water and considerably soluble in organic solvents like ether, chloroform and benzene.

They are, thus, hydrophobic in nature. These are variously called as lipins or lipoids. The latter term is, however, sometimes used to refer “fat-like” substances which may not actually be related to the fatty acids. The term ‘lipid’ was first used by the German biochemist Bloor in 1943 for a major class of tissue components and foodstuffs.

lipids are molecular organic compounds, composed largely of carbon and hydrogen, that are essential for cell growth. Lipids are non-soluble in water and combine with carbohydrates and proteins to form the majority of all plant and animal cells. Lipids are more commonly synonymous with the word "fats" when speaking in terms of personal health, and though all fats are lipids, not all lipids are fats.

The three major purposes of lipids are energy storage, cell membrane development, and serving as a component of hormones and vitamins in the body. In healthcare, physicians order lipid tests or lipid profiles to measure cholesterol and triglycerides in a person's blood. Lipoprotein is the medical term used to define a combination of fat and protein.

Cholesterol is a naturally occurring substance in the body and is comprised of lipids. Cholesterol is separated into two types, high-density lipoprotein (HDL) and low-density lipoprotein (LDL). In a lipid test, the lipoproteins are separated so the level of each can be measured. Lipid tests are often part of preventative routine care, as they help determine whether there is significant risk for atherosclerosis, a hardening of the arteries that interferes with or interrupts blood flow. Lipoprotein levels are measured and dietary changes are usually in order when total cholesterol levels approach or rise above 200 milligrams per decilitre in the blood.

Fatty acids, also comprised of lipids, are an important dietary concern. Some fatty acids are essential and others are harmful. Fatty acids are categorized as mono-saturated, mono-unsaturated, and poly-unsaturated. Some essential fatty acids cannot be created by the body, and must be consumed in the diet. These include linoleic acid and alpha-linolenic acid.

 

Lipids & membranes 1

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur.

Nucleic Acids Lecture III

Nucleic Acids Lecture III

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Nucleic Acids Lecture II

Nucleic acids Lecture II

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Nucleic Acids Lecture I

Nucleic acids Lecture I

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Carbohydrate Lecture II

Carbohydrate lecture II

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Carbohydrates lecture I

Carbohydrates lecture I

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Lecture Video - 3 Enzymes as Biocatalysts

Lecture Video Enzymes II

Lecture Video Enzymes I

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur. For more details on NPTEl visit http://nptel.iitm.ac.in

Video Lecture : Protein Structure–I

Protein Structure Video lecture I

Video Lecture : Protein Structure 4

Lecture Series on BioChemistry I by Prof.S.Dasgupta, Dept of Chemistry, IIT Kharagpur.

Protein Lecture IV

Video Lecture : Protein structure II

Video Lecture : Protein Structure III

Protein Structure III

Lecture - 2 Amino Acids II

Lecture - 1 Amino Acids I

Next Amino Acid lecture part II

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