NOC:Experimental Biochemistry

Lecture 1 - Introduction

Lecture 2 - Buffers

Lecture 3 - Introduction to Biochemistry Laboratory Equipments and Safety Measures

Lecture 4 - Practical Aspects of Making Buffer

Lecture 5 - Making Tris Buffer (pH=8.2)

Lecture 6 - Making Phosphate Buffer (100mM)

Lecture 7 - Amino Acids and Their Properties

Lecture 8 - Amino Acid Titrations

Lecture 9 - pI Determination of Glycine

Lecture 10 - pI Determination of Lysine

Lecture 11 - Summary

Lecture 12 - UV and Visible Spectroscopy

Lecture 13 - Fluorescence Spectroscopy

Lecture 14 - UV/Visible Spectra of Amino Acids and Proteins

Lecture 15 - Fluorescence Spectra of Amino Acids and proteins

Lecture 16 - Spectroscopic Techniques Summary

Lecture 17 - Protein Folding and Denaturation - I

Lecture 18 - Protein Folding and Denaturation - II

Lecture 19 - Urea denaturation of HSA studied by UV/Vis absorbance

Lecture 20 - Temperature denaturation of HSA studied by UV/Vis absorbance

Lecture 21 - Denaturation of HSA by GdnHCl studied by Trp fluorescence

Lecture 22 - Protein Folding and Denaturation Summary

Lecture 23 - Chromatographic Techniques - I

Lecture 24 - Chromatographic Techniques - II

Lecture 25 - Protein Purification by Size Exclusion Chromatography (SEC)

Lecture 26 - Protein Purification by Affinity Chromatography

Lecture 27 - Gel Electrophoresis of DNA and Proteins - Part I

Lecture 28 - Gel Electrophoresis of DNA and Proteins - Part II

Lecture 29 - Gel Electrophoresis of DNA and Proteins - Part II

Lecture 30 - Isolation and Characterization of Proteins Part - I

Lecture 31 - Isolation and Characterization of Proteins Part - II

Lecture 32 - Isolation and Purification of Proteins

Lecture 33 - Quality and Quantity of the Isolated Protein

Lecture 34 - Enzyme Kinetics - I

Lecture 35 - Enzyme Kinetics - II

Lecture 36 - Enzyme Kinetics (by using enzyme from apple juice)

Lecture 37 - Enzyme Kinetics (by using enzyme from apple juice) (Continued...)

Lecture 38 - Isolation and Characterization of DNA Part - I

Lecture 39 - Isolation and Characterization of DNA Part - II

Lecture 40 - Bacterial Culture for Plasmid DNA Isolation

Lecture 41 - Isolation of Plasmid DNA

Lecture 42 - Isolation and Characterization of DNA Summary

Lecture 43 - Basics of rDNA Technology Part - I

Lecture 44 - Basics of rDNA Technology Part - II

Lecture 45 - Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and Ligation

Lecture 46 - DNA Transformation

Lecture 47 - Protein-Ligand Interaction

Lecture 48 - Protein-Ligand Interaction (Continued...)

Lecture 49 - Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy

Lecture 50 - Interaction study of HSA protein with Circumin and Gallic acid using UV-Vis spectroscopy (Continued...)

Lecture 51 - Analysis of the Structure of Protein ligand complex

Lecture 52 - Immunoassay Techniques

Lecture 53 - Western Blotting Technique