TP Biochemistry

Know and correctly use the room and equipment provided for practical biochemistry work
Apply methods for analyzing water and proteins in food.

EU Structural Biochemistry courses

Practical exercise 0: Good laboratory practice (No grade) (L. Daury-Joucla, C. Bosch-Bouju, M-L Jobin)
This practical exercise introduces the equipment available in the biochemistry laboratory and its use.
Good laboratory practice.
Instructions for formatting results.

Practical work 1: Learning colorimetric assays (C. Bosch-Bouju, M-L Jobin)
The aim of this practical work session is to give students a sense of responsibility for the work to be carried out.
Starting with an element to be assayed, students construct and carry out an assay protocol, prepare a standard range and choose the appropriate dilutions.
CR to be handed in at the end of the session: 90% of the mark
QCM de TP : 10 % de la note
This is individual work.

Practical exercise 2: Water (K. Touyarot)
Determination of the water content of simple foods (jam, yoghurt, flour) using various techniques (steaming, halogen lamp). Determination of aw.
Final CR: 100% of mark

TP 3: Proteins (M-L. Jobin)
Analysis of proteins in simple solutions (Bradford assay) or in complex foods (Kjeldahl method).
Final CR: 100% of mark