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Produktbild: Basic Techniques in Biochemistry, Microbiology and Molecular Biology
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Basic Techniques in Biochemistry, Microbiology and Molecular Biology Principles and Techniques

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166,99 € UVP 192,59 €

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Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.02.2020

Abbildungen

XIV, 50 illus., 39 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen

Verlag

Springer Us

Seitenzahl

282

Maße (L/B/H)

26/18,3/2,2 cm

Gewicht

758 g

Auflage

1st ed. 2020

Sprache

Englisch

ISBN

978-1-4939-9860-9

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

28.02.2020

Abbildungen

XIV, 50 illus., 39 illus. in color., schwarz-weiss Illustrationen, farbige Illustrationen

Verlag

Springer Us

Seitenzahl

282

Maße (L/B/H)

26/18,3/2,2 cm

Gewicht

758 g

Auflage

1st ed. 2020

Sprache

Englisch

ISBN

978-1-4939-9860-9

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

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  • Produktbild: Basic Techniques in Biochemistry, Microbiology and Molecular Biology

  • Chapter 1. BOD (Biochemical oxygen demand or biological oxygen demand) Incubator.- Chapter 2. Laminar Air Flow/ Biosafety Cabinets.- Chapter 3. Aseptic Hood.- Chapter 4. Autoclave.- Chapter 5. Hot Air Oven.- Chapter 6. Deep Freezer (-20 0C) (Low Temperature Cabinet).- Chapter 7. Refrigerator.- Chapter 8. Compound Microscope.- Chapter 9. Digital Colony Counter.- Chapter 10. Digital Turbidity Meter.- Chapter 11. Digital Nephel Ometer.- Chapter 12. Digital Colorimeter.- Chapter 13. Digital UV / Visible Spectrophotometer.- Chapter 14. Polymerase Chain Reaction.- Chapter 15. ELISA Reader.- Chapter 16. Sonicator.- Chapter 17. Enzyme Assay: Qualitative and Quantitative (Protease, Amylase, Penicillinase, Pectinolytic Enzyme, Chitinase, Keratinase).- Chapter 18. Antimicrobial Sensitivity Assay.- Chapter 19. Extraction of DNA from plant cells.- Chapter 20. Extraction of DNAfrom Animal cells.- Chapter 21. Extraction of DNA and RNA from microorganism.- Chapter 22. Estimation of DNA by Diphenylamine Reaction.- Chapter 23. Estimation of RNA using Orcinol Method.- Chapter 24. Determination of Melting Temperature of DNA.- Chapter 25. Quantitative Estimation of DNA AND RNA.- Chapter 26. Purification and Bioassay of Interleukin 1 and 2 (IL 1 AND IL 2).- Chapter 27. Object: Quantitative Determination of TNF Alpha and Interleukin 6 in the given sample.- Chapter 28. Sterilization of Glassware, Preparation of Media and its Sterilization.- Chapter 29. Sub Culturing of Bacteria, Fungi and Actinomycetes.- Chapter 30. Preservation of Microorganisms: Stabs, Slants, Lyophilization, Cryopreservation.- Chapter 31. Staining Methods: Simple, Negative, Gram Staining, Acid-Fast Staining, Cell Wall, Capsule, Flagella, Nuclear material, Cytoplasm, Filamentous Fungi, Mycoplasma.- Chapter 32. Isolation of Coprophilous Fungi (By Moist Chamber Method).- Chapter 33. Isolation of Microorganisms from air.- Chapter 34. Motility Testing: Hanging Drop Method and Stab.- Chapter 35. Sterility Testing of Pharmaceuticals.- Chapter 36. Physical, Chemical and Bacteriological Analysis of Water. (a) Physical and Chemical Analysis of Water (b) Bacteriological Analysis of Water.- Chapter 37. To Perform Biochemical Identification of Microorganism: Imvic, Oxidative Fermentation, Carbohydrate Source Utilization.- Chapter 38. To Perform Identification of Microorganism by Urease Test.- Chapter 39. Immobilization of Enzymes and Microorganisms.- Chapter 40. Qualitative Systematic Analysis of Carbohydrates (Glucose, Fructose, Lactose, Maltose, Sucrose and Starch).- Chapter 41. Protein Analysis in Food.- Chapter 42. Identification Tests for Proteins (Casein and Albumin).- Chapter 43. Quantitative Analysis of Reducing Sugars by 3, 5-Dinitrosalicylic Acid (Dnsa Method).- Chapter 44. Quantitative Analysis of Proteins by Various Methods Including Biuret.- Chapter 45. Qualitative Anaylsis of Urine for Abnormal Constituents.- Chapter 46. Determination of Blood Creatinine.- Chapter 47. Determination of Blood Sugar.- Chapter 48. To Perform Oral Glucose Tolerance Test.- Chapter 49. Determination of Serum Total Cholesterol.- Chapter 50. Preparation of Buffer Solution and Measurement of PH.- Chapter 51. Study of Enzymatic Hydrolysis of Starch.- Chapter 52. Determination of Salivary Amylase Activity.- Chapter 53. Study the Effect of Temperature on Salivary Amylase Activity.- Chapter 54. Study the Effect of Substrate Concentration on Salivary Amylase Activity.- Chapter 55. Analysis of Butter.- Chapter 56. Analysis of Milk.- Chapter 57. Tlc of Carbohydrates.- Chapter 58. Tlc of Amino Acid.- Chapter 59. Paper Chromatography of Amino Acid.- Chapter 60. Paper Chromatography of Carbohydrates.- Chapter 61. Fat Characterization.- Chapter 62. Analysis of Bread.