Programs
The course is designed to provide all the first-year students majored in Marine Food Science with a general understanding of the topics which are important in the field of Fishery Science, with an emphasis on Marine Food Science. The course is sponsored by all the faculty members of the Department. Beside general introductions, the recent research works of the lecturers are also included. It offers students an opportunity to understand the content of the field of Marine Food Science and to have a better knowledge in their studying program through multiple and mutual discussions with faculty members.
The two-semester course focuses on subjects so called "classical analysis" in order to avert overlap between it and the course of instrumental analysis. Theories and details of gravimetric, titrimetric, electroanalytical, and spearative methods are introduced through lectures and hand-on experiments. Students are also instructed in the techniques of evaluating analytical data as well as solving equilibrium and stoichiometry problems. The major goal of the course is to provide students with a sound background in various chemical analysis and the ability to use and evaluate the relative merits and limitations of analytical methods.
The two-semester course is designed to teach the student operation skills in chemical analysis, treatment in analytical data, and austere working manner through hand-on experience. The laboratory work in the first semester includes basic laboratory skills, calibration of volumetric glassware, acid-base titrations, gravimetric methods of analysis, and complex-formation titrations. The work in the second semester emphasizes on precipitation titrations, oxidation-reduction titrations, electroanalytical methods, spectrophotometry and chromatography.
2. Amylase activity determination
3. Gel filtration
4. Ion exchange
5. Protein determination by Lowry and Bradford methods
6. Electrophoresis of protein
7. Electrophoresis of nucleic acid.
8. Optimum pH of amylase.
9. optimum temperature of amylase.
10. Enzyme Kinetics.
11. Glucose determination.
12. Dialysis.
13. Acetone powder.
14. Fractionation of ammonium sulfate.
Special Topics in Foods
1. Introduction of reference in life science
2. Original paper
3. Patent
4. Abstracts Journal and Retrieve Journal
5. Review and book etc.
6. Machine inspection
7. Presentation and discussion
8. Topic writing.
The lectures will cover following topics:
1. Mendelian genetics
2. cell mechanics
3. sex determinated and sex linkage
4. DNA properties and replication
5. structure and replication of eukaryotic chromosomes
6. linkage, crossing-over, and chromosome mapping
7. recombination in bacteria
8. transposable genetic elements
9. gene expression
10. mutation
11. genetic fine structure
12. gene cloning and sequencing
13. regulation of gene expression in prokaryotes and eukaryote
1. Processing (Principle and Method)
2. Utilization (Specification Functional Properties)
3. By-Products from Oil Refining
4. Discussion