| 當期課號 |
1857 |
Course Number |
1857 |
| 授課教師 |
賴龍山 |
Instructor |
LAI,LONG SHAN |
| 中文課名 |
酵素學 |
Course Name |
Enzymology |
| 開課單位 |
應用化學系(四日)三A |
Department |
|
| 修習別 |
選修 |
Required/Elective |
Elective |
| 學分數 |
3 |
Credits |
3 |
| 課程目標 |
本課程的目標是要讓學生對於酵素概念、酵素純化、酵素動力學、酵素催化反應、酵素抑制及酵素結構有基本的認識與了解，並且讓學生能夠熟悉蛋白質、二次代謝物的基本原理及應用，包括實際應用、治療及醫學有關之酵素研究的一些例子。 |
Objectives |
This course intends to provide an introduction to the fundamental concepts in enzyme purification, mechanisms and kinetics, to the common methods for studying enzymes, and the current developments in the field. Give an approach to the study of the catalytic properties of enzymes and of the chemical basis of enzyme catalysis. The course also tries to provide an understanding of the principles and application of proteins, secondary metabolites and enzyme biochemistry in therapeutic applications and clinical diagnosis. The theoretical understanding of biochemical systems would certainly help to interpret the results of laboratory experiments. |
| 教材 |
1.書面講義(請自行影印)
2.參考書: 陳石根等著,酶學,九州圖書. |
Teaching Materials |
1.Notes (copied by yourself)
2.Reference: see the Chinese version |
| 成績評量方式 |
含期中考與期末考在內,本科目共訂有四次考試,每次考試滿分約為115-120分,另外,課堂參與(含點名)成績屬於學期加分的考量.
此外,為讓修課學生能掌握學習重點,定期每週將小考一次(註:此部份成績評量方式,正研議中);其他未盡事宜將適時通知. |
Grading |
In this course, there are totally four examinations, including middle-term and final test. The maximum of each of the four examinations scores 115-120; meanwhile, the course attendance is considered to be a bonus. Generally, course grading shall be evaluated based on the performance of each student.
In order to remind the key points of enzymology, we might design to have a short test during the course in every week. Others will also be announced in the class, if necessary. |
| 教師網頁 |
|
| 教學內容 |
地球上到處都有生命，從參天的大樹到顯微鏡下才能看見的細菌、病毒，形形色色，種類繁多，但不管生命是如何多樣，凡是有生命的地方就一定有酵素(或稱為酶)，也一定需要酵素，因為它參與生物個體內的代謝活動之調節。
近年來，酵素學的研究與醫學、藥物學、農學、營養學乃至於工程學，對人類生活的直接、間接有關係的領域日益密切，其重要性毋庸置疑；回顧歷史，酵素的研究始於瞭解受微生物催化之醱酵(fermentation)或腐敗(putrefication，它是一種無氧呼吸，即細菌在缺氧狀態下分解蛋白質和胺基酸作用)的現象。1839年Liebig和Berzelius等人認為醱酵係由於「某種化學物質」的催化所引起；但1857年Pasteur認為醱酵係由於活的酵母所促成；兩者間的爭論，一直到1897年Buchner才證明此兩種觀念皆有誤，他以酵母磨碎液(extract)再添加蔗糖，發生了與活酵母同樣的酒精醱酵之實驗才獲得結論：目前我們的瞭解是醱酵等生物化學反應現象，係由於酵素(來自細胞)之特異性的催化作用而來。 |
Syllabus |
Life exists evwerywhere in the world. Despite the biodiversity, life is indeed a system of cooperating enzyme reactions because a number of enzymes are inevitably reqiired and closely involved in the regulation of cell metabolism.
Recently, the research of enzymology has been intimately linked to daily life of human being, such as the field of medicals, agriculture, nutrition or even engineering. Therefore, its imporance is widely recognized. While reviewing the development history of enzymes, we all know that the enzyme research was initiated and based on our understansding of fermentation and putrefication. The arguement on the chemical constitutents and the role of enzymes was more clear until the experiment by Buchner at 1987. |