BIOC06009 2019 HEALTH BIOCHEMISTRY 1

Describe the structure, function and characteristics of proteins, lipids and carbohydrates

Perform calculations pertaining to solution preparation and accurately prepare such solutions

Describe the fundamental characteristics of buffers and experimentally determine some of those characteristics

Demonstrate proficiency in the performance of a variety of laboratory techniques

Utilize scientific knowledge and technical procedure to analyse, evaluate and explain specific experimental outcomes through oral and written communication

This module will be delivered full time. This will include lectures, laboratory practicals, and tutorials augmented by independent learning and directed learning. 

This approach is expected to address student learning needs. Moodle will be used as a repository of educational resources and a means of assessment.  

This Module is 65 % Continuos Assessment and 35% Final Exam.  

CA will involve 3 MCQs during the semester worth a total of 15%

Lab Reports and a Lab based practical exam worth a total of 50%  

The student must reach an assigned gate of 30% in the final exam and achieve 40% overall to pass the subject. 

During the delivery of this module, self-learning is encouraged among students through the use of comprehensive on-line resources including voice-supported presentations, on-line notes, and formative assessments. Laboratory technique and report-writing ability are assessed as part of the practical work performed during the module. Regular summative tests are used to encourage engagement with the module, monitor progress and provide feedback.  This approach enables the student to take timely corrective action, in the event of failure to achieve the required standard, before the results significantly impact on the final grade.

Repeat assessment Procedures: Repeat Continuos Assessment and / or Final Exam

Assessment Facilities: Laboratories, Flat classrooms, final examinations centres.

Modules Dependencies: N/A

1. Describe the structure, function and characteristics of proteins, lipids and carbohydrates

Lectures and Lab Based experimentation 

2. Perform calculations pertaining to solution preparation and accurately prepare such solutions

Lectures and Lab Based experimentation 

3. Describe the fundamental characteristics of buffers and experimentally determine some of those characteristics

Lectures and Lab Based experimentation 

4. Demonstrate proficiency in the performance of a variety of laboratory techniques

Lab Based experimentation 

5. Utilise scientific knowledge and technical procedure to analyse, evaluate and explain specific experimental outcomes through oral and written communication

Lab Based experimentation & Reporting scientific experimentation