| 週次 |
授課內容 |
| 第1週 |
Course introduction and organization
|
| 第2週 |
Chemical properties of polypeptides and amino acids
|
| 第3週 |
Determination of the molecular mass of proteins
|
| 第4週 |
Protein sequencing
|
| 第5週 |
Protein Structure
|
| 第6週 |
Protein Folding
|
| 第7週 |
Factors which determine the folding and structural stability
|
| 第8週 |
In vitro and in vivo protein folding
|
| 第9週 |
Presentation and discussion (I)
|
| 第10週 |
Protein solubility and stablization
|
| 第11週 |
Optimization of protein extraction and clarification
|
| 第12週 |
Principle of protein purification (size)
|
| 第13週 |
Principle of protein purification (charge)
|
| 第14週 |
Principle of protein purification (affinity & hydrophobicity)
|
| 第15週 |
Presentation and discussion (II)
|
| 第16週 |
Final exam
(self-learning) This week is for students preparing their presentation using their after class time
(self-learning) This week is for students preparing their presentation using their after class time |
自主學習
內容 |
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