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