Biochemistry Virtual Lab II

Biochemistry Virtual Lab II deals with topics like enzymology, purification of plant pigments and natural products as well as estimation of iodine value and saponification value of fats and oils.

Isolation of β -Amylase from Sweet Potato
To introduce and learn the technique of isolating enzyme from its source.
Gelatin Zymography
To introduce the students, the technique of zymography.
Extraction of Caffeine from Tea
The technique used to separate an organic compound from a mixture of compounds
Construction of Maltose Standard Curve by DNS Method
To construct standard Maltose Curve.
Isolation of Plant Pigments by Column Chromatography
Column chromatography devised on the basis of differential adsorbance(partition coefficient) of substances on solid adsorbent (eg:silica or alumina) to an extent, that depends on the substance polarity (considered for solubility) and other chemical pro
Structural Studies of Phycobiliproteins from Spirulina
To Prepare the spirulina extract and to study the structural properties of the phycobiliproteins
Construction of Protein Standard Curve using Folin’s Lowry Method
To construct a standard curve to study the specific activity of beta amylase enzyme.
Effect of Substrate Concentration on Enzyme Kinetics
To analyse the effect of substrate concentration on the activity of enzyme
Effect of temperature on enzyme kinetics
To study the effect of temperature on the activity of enzyme amylase
Hydrolysis of Ester using orange peel esterase
to study the extraction of esterase from orange peel

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