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Catalog Course Search Details

New Course: this course was added after the last catalog

 Course Title:   Introduction to Biochemistry

 Title Abbreviation:   Intro to Biochem

 Department:    CHEM&

 Course #:    123

 Credits:    5

 Variable:     No

 IUs:    6

 CIP:    260210

 EPC:    n/a

 REV:    2017

 Course Description  

Lipids, proteins, enzymes, bioenergetics, carbohydrate, lipid, and protein metabolism; biosynthetic pathways; nucleic acids and protein synthesis; chemical communication; body fluids; nutrition; and digestion.


CHEM& 121 with a C grade (2.0) or better.

Additional Course Details

Contact Hours (based on 11 week quarter)

Lecture: 33

Lab: 44

Other: 0

Systems: 0

Clinical: 0

Intent: Distribution Requirement(s) Status:  

Academic Natural Sciences  

Equivalencies At Other Institutions

Other Institution Equivalencies Table
Institution Course # Remarks
Col Basin CHEM& 123
Peninsula CHEM& 123
Walla Wall CHEM& 123

Learning Outcomes

After completing this course, the student will be able to:

  1. Distinguish, on the basis of structure and function: - Carbohydrates—simple carbohydrates, oligosaccharides, starch, glycogen and oligosaccharides. - Lipids—triglycerides, membrane lipids, mediators of inflammation, and steroids. Proteins—fibrous and globular proteins, and enzymes. - DNA and RNA.
  2. Interpret graphs of optimal enzymatic activity and predict the action of competitive and noncompetitive inhibitors.
  3. Utilize the major biochemical categories to explain the steps in genetic replication, gene expression, and protein synthesis.
  4. Describe how energy gets produced for the cell, by relating the roles of fuel molecules, enzymes, coenzymes, and subcellular compartments to glycolysis, beta-oxidation, the citric acid cycle, and oxidative phosphorylation.
  5. Match the names of drugs, microbes, genetic variations, or biochemical structures discussed in class with the appropriate disease state or healthy physiologic function.
  6. Demonstrate the safe use of laboratory glassware, equipment and reagents in order to synthesize, characterize or separate simple biochemical compounds from natural products.

General Education Learning Values & Outcomes

Revised August 2008 and affects outlines for 2008 year 1 and later.

2. Critical Thinking

Definition: The ability to think critically about the nature of knowledge within a discipline and about the ways in which that knowledge is constructed and validated and to be sensitive to the ways these processes often vary among disciplines.

Outcomes: Students will be able to . . .
2.1 Identify and express concepts, terms, and facts related to a specific discipline.

8. Mathematical Reasoning

Definition: Understanding and applying concepts of mathematics and logical reasoning in a variety of contexts, both academic and non-academic.

Outcomes: Students will be able to . . .
8.1 Analyze problems to determine what mathematical principles apply.

9. Scientific Literacy

Definition: Understanding scientific principles, and analyzing and applying scientific information in a variety of contexts.

Outcomes: Students will be able to . . .
9.1 Demonstrate an understanding of fundamental scientific concepts.

Course Contents

  1. Carbohydrates, Lipids and Proteins
  2. Enzymes
  3. Neurotransmitters and Hormones
  4. Nucleic Acids and Gene Expression
  5. Bioenergetics and Metabolism