Classification of carbohydrates. Stereoisomerism and optical isomerism of sugars. Reactions of carbohydrates due to the presence of hydroxyl, aldehyde and ketone groups. Ring structure and anomeric forms, mutarotation. Structure, occurrence and biological importance of monosaccharides (glucose fructose, galactose) disaccharides (mannose, lactose, maltose, sucrose)  and trisaccharides (rabinose, rhamnose, raffinose).

Structure, occurrence and biological importance of polysaccharides and their derivatives e.g. Cellulose, glycogen, starch, chitin, agar, algenic acids, pectins, proteoglycans, sialic acids, blood group polysaccharides. Bacterial cell wall polysaccharides.

Definition and classification based upon their function (as storage, as structural and as signals, cofactors and pigments.) Fatty acids: introduction, classification, nomenclature, structure and properties of saturated and unsaturated fatty acids. Essential fatty acids, prostaglandins. Triacylglycerols: nomenclature, physical properties, chemical properties and characterization of fats - saponification value,iodine value, acid number, rancidity of fats, Reichert-Meissel number and reactions of glycerol.Lipids-I   

Definition and classification based upon their function (as storage, as structural and as signals, cofactors and pigments.) Fatty acids: introduction, classification, nomenclature, structure and properties of saturated and unsaturated fatty acids. Essential fatty acids, prostaglandins. Triacylglycerols: nomenclature, physical properties, chemical properties and characterization of fats - saponification value,iodine value, acid number, rancidity of fats, Reichert-Meissel number and reactions of glycerol.

Structural and biological importance of pyridine, pyrole, quinoline, pyrimidine, purine, pteridine, thiazole, imidazole and indole ring containing compounds.
Porphyrin- structure and biologically important compounds containing porphyrin ring, bile pigments-structure and biological importance.