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Nutritional status and biochemical composition of major food materials viz., cereals, pulses
oilseeds, fruits and vegetables.

UNIT – III: (15 Hours)
Importance and biological functions of nutritional and anti-nutritional factors
Importance and biological functions of vitamins and minerals; anti-nutritional factors in food
stuffs; factors affecting the nutritive value of food grains, fruits and vegetables

PRACTICAL (30 Hours)

Preparation of solutions; qualitative tests for proteins, amino acids, carbohydrates, and lipids;
estimation of dietary fibre; estimation of oil, iodine value and saponification value.

SUGGUESTED READINGS:

1. Katoch R. 2019. ―Agricultural Biochemistry‖. 1st edition, Kalyani Publishers, India.
2. Katoch R. 2011. ―Analytical Techniques in Biochemistry and Molecular Biology‖. 1st
edition, Springer, New York, USA.
3. Katoch R. 2018. ―Macromolecules, Enzymology and Metabolism‖. 1st edition, Kalyani
Publishers, India.
4. Katoch R. (2019). Principals and techniques in Biochemistry: 1st edition. Published by
Department of Chemistry and Biochemistry, CSKHPKV, Palampur.

SEC III:

Chem.224 Chemistry of Cosmetics and Perfumes 3+1

LEARNING OBJECTIVES:

Objectives of this course are:
 familiarization of the students with essential oils and their application in Industry.
 to provide basic knowledge about various cosmetic products.

LEARNING OUTCOMES:

The student will be able to
 to understand the methods of preparation of various cosmetic products.
 to apply knowledge gained through the course to different artificial flavours and their uses.

THEORY (30 Hours)

UNIT I: (10 Hours)

A general study including preparation and uses of the following:hair dye, hair spray, shampoo,
sun tan lotions, face powder, lipsticks, talcum powder

UNIT-II: (10 Hours)
Study of methods of preparation and uses of the followingnail enamel, creams (cold, vanishing
and shaving creams), antiperspirants.
UNIT-III: (10 Hours)

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