{"id":986,"date":"2022-11-14T11:21:55","date_gmt":"2022-11-14T03:21:55","guid":{"rendered":"http:\/\/biomedicine.mnums.edu.mn\/?page_id=986"},"modified":"2022-11-14T11:21:55","modified_gmt":"2022-11-14T03:21:55","slug":"%d0%be%d1%80%d0%b3%d0%b0%d0%bd%d0%b8%d0%ba-%d1%85%d0%b8%d0%bc%d0%b8","status":"publish","type":"page","link":"https:\/\/biomedicine.mnums.edu.mn\/en\/%d1%82%d1%8d%d0%bd%d1%85%d0%b8%d0%bc%d2%af%d2%af%d0%b4\/%d0%b0%d0%bd%d0%b0%d0%b3%d0%b0%d0%b0%d1%85%d1%8b%d0%bd-%d1%85%d0%b8%d0%bc%d0%b8%d0%b9%d0%bd-%d1%82%d1%8d%d0%bd%d1%85%d0%b8%d0%bc\/%d0%be%d1%80%d0%b3%d0%b0%d0%bd%d0%b8%d0%ba-%d1%85%d0%b8%d0%bc%d0%b8\/","title":{"rendered":"Organic chemistry"},"content":{"rendered":"

Contents of the Organic chemistry course (Nutrition)<\/p>\n\n\n\n

Nm<\/td>Lecture content<\/td>Hour<\/td><\/tr>
1<\/td>Basic concepts of organic chemistry, general properties of hydrocarbons<\/td>2<\/td><\/tr>
2<\/td>Chemical composition and properties of animal and vegetable food products<\/td>2<\/td><\/tr>
3<\/td>Food Chemistry of Simple Functional Group Compounds<\/td>2<\/td><\/tr>
4<\/td>Food Chemistry of Lipids (Simple Lipids)<\/td>2<\/td><\/tr>
5<\/td>Chemistry of edible oil and oil-rich foods (lipids)<\/td>2<\/td><\/tr>
6<\/td>Chemistry of protein-rich foods (amino acids)<\/td>2<\/td><\/tr>
7<\/td>Chemistry of protein-rich foods (proteins)<\/td>2<\/td><\/tr>
8<\/td>Food Chemistry of Carbohydrates (simple Carbohydrates)<\/td>2<\/td><\/tr>
9<\/td>Food Chemistry of Carbohydrates (complex Carbohydrates)<\/td>2<\/td><\/tr>
10<\/td>Chemistry of vitamin-rich foods<\/td>2<\/td><\/tr>
11<\/td>Chemistry containing biologically active compounds<\/td>2<\/td><\/tr>
12<\/td>Some food additives and toxicity (pesticides)<\/td>2<\/td><\/tr>
 <\/td>Lab work content<\/td> <\/td><\/tr>
1<\/td>Organic chemistry basics, main concepts, hydrocarbons<\/td>4<\/td><\/tr>
2<\/td>Basic compounds that make up the ingredients of food raw materials and products, and their analysis methods<\/td>4<\/td><\/tr>
3<\/td>Food Chemistry of Simple Functional Group Compounds<\/td>4<\/td><\/tr>
4<\/td>Chemical composition of foods containing carboxyl group compounds and simple lipids<\/td>4<\/td><\/tr>
5<\/td>Food chemistry of simple functional group compounds<\/td>4<\/td><\/tr>
6<\/td>Foods that contain amino acids, the basic building blocks of protein<\/td>4<\/td><\/tr>
7<\/td>Chemical composition of proteins and protein foods<\/td>4<\/td><\/tr>
8<\/td>Food Chemistry of Carbohydrates (simple Carbohydrates)<\/td>4<\/td><\/tr>
9<\/td>Food chemistry of carbohydrates (complex carbohydrates)<\/td>4<\/td><\/tr>
10<\/td>Chemistry of vitamin-rich foods<\/td>4<\/td><\/tr>
11<\/td>Chemistry containing biologically active compounds<\/td>4<\/td><\/tr>
12<\/td>Food additives, pesticides, dyes, food stabilizers, flavoring agents<\/td>4<\/td><\/tr><\/tbody><\/table><\/figure>","protected":false},"excerpt":{"rendered":"

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