series III MMGL

  1. Metabolism & Clinical Biochemistry                                    31 experiments
  2. Nutritional and Food Biochemistry                                       24 experiments
  3. Industrial Biochemistry                                                              15 experiments
  4. Biochemical Techniques & Equipment                               17 experiments
  5. Plant Biochemistry                                                                       20 experiments
  6. Scientific English Writing and Research Tools               14 exercises

Ordering Information
 
Price: 600/- PKR
Edition: 2023-2024 (1st edition)
ISBN: 978-627-7502-06-5 (Print)

This Series contains One hundred and twenty one (121) full length experiments
Published by Dr. Muhammad Ali

© Copyright 2022. All rights reserved by Dr. Muhammad Ali

Contact us for purchase and online ordering:
0320-7177763
[email protected]

Series III

Life Sciences by Dr. Muhammad Ali

Soup industry

MMGL - Life Sciences by Dr. Muhammad Ali
MMGL
MMGL- Life sciences
MMGL- Life sciences
Life Sciences by Dr. Muhammad Ali

AAS

Transformed bacteria are used in enzymology for the production of enzymes. Moreover, the transformation is used to multiply copies of plasmids containing genes of our interest.

Life Sciences by Dr. Muhammad Ali

Contents of EBB Series-III

  1. Metabolism and Clinical Biochemistry. 5

Experiment 1.1- Estimation of serum glucose (Ortho-toluidine Method)  6

Experiment 1.2- Estimation of serum fatty acids  7

Experiment 1.3- Estimation of serum triglyceride   9

Experiment 1.4- Estimation of serum cholesterol (Sulphuric acid method)  10

Experiment 1.5- Estimation of serum/tissue cholesterol, HDL and LDL/VLDL  11

Experiment 1.6- Estimation of glycerol (Enzymatic method)  13

Experiment 1.7- Estimation of phospholipids by non-destructive method   15

Experiment 1.8- Blood group determination   17

Experiment 1.9- Estimation of blood hemoglobin   17

Experiment 1.10- Estimation of serum ammonia (Nesseler’s and Salicylate Methods)  19

Experiment 1.11- Estimation of urea in blood and serum samples  22

Experiment 1.12- Estimation of serum creatinine kinase (Jaffe’s reaction)  23

Experiment 1.13- Estimation of serum lactic acid   24

Experiment 1.14- Estimation of serum uric acid (Uricase method)  26

Experiment 1.15- Estimation of total serum proteins by Lowry assay  27

Experiment 1.16- Estimation of serum albumin   29

Experiment 1.17- Estimation of serum bilirubin (Malloy and Evelyn)  30

Experiment 1.18- Estimation of serum ALT (SGPT)  31

Experiment 1.19- Estimation of serum AST (SGOT)  33

Experiment 1.20- Estimation of serum ALP (Alkaline Phosphatase)  34

Experiment 1.21- Estimation of serum TAC (Total Antioxidant Capacity)  34

Experiment 1.22- Estimation of serum TOS (Total Oxidant Status)  36

Experiment 1.23- Estimation of serum GSH (mg of GSH/g of protein)  38

Experiment 1.24- Estimation of serum catalase   40

Experiment 1.25- Estimation of tissue MDA (Malondialdehyde)  41

Experiment 1.26- Estimation of cytotoxicity through hemolytic activity  43

Experiment 1.27- Estimation of Na, K, and Ca (in serum and urine) by flame photometer  44

Experiment 1.28- Estimation of inorganic phorphorous (P) in serum and urine   46

Experiment 1.29- Estimation of chloride in a urine sample by titration   48

  1. Nutraceutical, Nutritional, and Food Biochemistry. 50

Experiment 2.1- Determination of moisture contents of raisin   51

Experiment 2.2- Determination of ash content of cabbage   52

Experiment 2.3- Estimation of fat contents in almond   53

Experiment 2.4- Estimation of fat by chloroform–methanol procedure (Folch extraction)  54

Experiment 2.5- Protein quantification by Kjeldahl method   55

Experiment 2.6- Estimation of vitamin C in orange samples (mg /g of fruit)  56

Experiment 2.7- Preparation of different extracts from fennel seeds  57

Experiment 2.8- Determination of total phenolic contents (TPCs)  58

Experiment 2.9- Determination of total flavonoids contents (TFCs)  60

Experiment 2.10- Determination of reducing power  62

Experiment 2.11- DPPH radical scavenging activity  64

Experiment 2.12- Hydrogen peroxide scavenging capacity (phenol and 4-aminoantipyrine)  65

Experiment 2.13- Antioxidant activity in linoleic acid system (inhibition of lipid peroxidation)  68

Experiment 2.14- Estimation of ABTS cation radical scavenging activity  69

Experiment 2.15- Estimation of hydroxyl radical scavenging activity  71

Experiment 2.16- Estimation of ferric reducing antioxidant power (FRAP)  72

Experiment 2.17- Estimation of α-amylase inhibition assay  75

Experiment 2.18- Estimation of SOD (superoxide dismutase) activity  76

Experiment 2.19- Estimation of POD (peroxidase) activity  77

Experiment 2.20- Catalase activity (µM/mg of protein)  79

Experiment 2.21- Quantitation of citric acid   81

Experiment 2.22- Quantitation of succinic acid   82

Experiment 2.23- Antimicrobial activity of crude extract and standard drugs. 84

Experiment 2.24- Determination of minimum inhibitory concentration (MIC)  85

  1. Industrial Biochemistry. 87

Experiment 3.1- Extraction of oil by Soxhlet method   88

Experiment 3.2- Determination of acid value   89

Experiment 3.3- Determination of iodine value (iodine monochloride)  89

Experiment 3.4- Determination of peroxide value   90

Experiment 3.5- Purification of phytochemicals by column chromatography  91

Experiment 3.6- Separation of phospholipids by TLC   91

Experiment 3.7- Determination of ethanol percentage in the fermentation broth   92

Experiment 3.9- Preservation of food by UV-radiation / chemical method   95

Experiment 3.10- Estimation of total proteins, reducing sugar, total sugar from extract of seasonal fruits  95

Experiment 3.11- Flow process diagram for sugar industry  95

Experiment 3.12- Flow process diagram for cooking oil industry  97

Experiment 3.13- Flow process diagram for fermentation and alcohol extraction industry  98

Experiment 3.13- Flow process diagram for waste-water treatment industry  98

Experiment 3.14- Flow process diagram for cloth industry  100

Experiment 3.15- Flow process diagram for soup industry  101

  1. Biochemical Techniques and Equipment. 102

Experiment 4.1- Two-dimensional electrophoresis  103

Experiment 4.2- HPLC for the identification of specific phenolic compound   104

Experiment 4.3- LC-MS analysis of digested protein sample   105

Experiment 4.4- Flame photometry for the quantitation of alkali metals  106

Experiment 4.5- Atomic absorption spectroscopy for the quantitation of metal ions  107

Experiment 4.6- Inductively coupled plasma for simultaneous quantitation of multiple elements. 107

Experiment 4.7- Circular dichromic analysis for protein structure determination   108

Experiment 4.8- FTIR study  109

Experiment 4.9- General methods of fractionation of DNA and proteins  110

Experiment 4.10- Dialysis of blood   111

Experiment 4.11- Lypholysation   112

Experiment 4.12- NMR   112

Experiment 4.13- Fluorescence spectroscopy  112

Experiment 4.14- X-Ray crystallography  112

Experiment 4.15- Scanning tunneling microscope (TEM)  113

Experiment 4.16- Scanning electron microscope (SEM)  114

Experiment 4.17- Native SDS-PAGE  115

  1. Plant Biochemistry. 116

Experiment 5.1- Sterilization and germination of tomato sees  117

Experiment 5.2- Embryo culture, anther culture   117

Experiment 5.3- Micro culture for double haploid   117

Experiment 5.4- Micropropagation by auxiliary buds  118

Experiment 5.5- Adventitious shoot proliferation   118

Experiment 5.6- Plant regeneration by organesis  119

Experiment 5.7- Somatic embryo genesis from culture cells  119

Experiment 5.8- Meristem culture for virus elimination, 120

Experiment 5.9- Invitro fertilization   120

Experiment 5.10- Protoplast isolation and culture   121

Experiment 5.11- Agrobacterium mediated transformation   121

Experiment 5.12- ELISA to certify pathogen free plant  122

Experiment 5.13- Extraction and qualitative analysis of chlorophyll 122

Experiment 5.14- Extraction and qualitative analysis of starch   122

Experiment 5.15- Extraction and qualitative analysis of lipids  123

Experiment 5.16- Extraction and qualitative analysis of auxins  123

Experiment 5.17- Extractions and estimation of alkaloids, phenolics and flavonoids  124

Experiment 5.18- Oxygen estimation by Wiklers method   124

Experiment 5.19- Estimation of amylases from germinating seeds  125

Experiment 5.20- Determination of water potential by Chardakov’s method. 125

Experiment 5.21- Plant expression vectors  126

Experiment 5.22- Plant transformation   126

  1.  Scientific English Writing and Research Tools. 128

Exercise 6.1- Websites for searching articles and books  128

Exercise 6.2- How to search a research or review article?  128

Exercise 6.3- What is general anatomy (parts) of a research article or dissertation?  132

Exercise 6.4- Guidelines for the reading of a research article?  133

Exercise 6.5- How to write a research article?  134

Exercise 6.6- General guidelines for the font and page set-up for thesis (dissertation)  135

Exercise 6.7- Parts of ppt for the defence of research article, synopsis, or thesis defence   136

Exercise 6.8- How to select a topic of research?  136

Exercise 6.9- A list of funding agencies  137

Exercise 6.10- How to write a good application for funding?  137

Exercise 6.11- How to use Endnote to insert citation?  141

Exercise 6.12- How to use GraphPad Prism for One-way ANOVA?  146

Exercise 6.13- How to use GraphPad Prism forTwo-way ANOVA?  150

Exercise 6.14- How to use GraphPad Prism to find correlation?  153

  1. Appendices. 156

7.1- Reagents for Biochemistry, Molecular & Cell Biology lab   156

7.2- Solution for preparing resolving gels for Tris-glycine SDS-Polyacrylamide Gel Electrophoresis  159

7.3- Composition of reagents for making gradient SDS page gel (6-17 %)  160

7.4- Buffers composition for plasmid extraction   160

  1.  Bibliography and further reading. 162

      

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