BTE 211 -Techniques in Biochemistry

Sr. No.

Name of the Practical

Practicals

1. Preparation of buffers (Phosphate buffer, acetate buffer) and

determination of pH with pH meter

01

2. General test for carbohydrates and ditection of unknown

carbohydrate (Glucose, fructose, maltose, sucrose, xylose

and starch)

03

3. Estimation of reducing sugar from apple juice by Benedict’s

Method.

01

4. Spot test for amino acids (Arginine, methionine, cystine,

tyrosine, histidine, proline, tryptophan)

02

5. Quantitative method for amino acid by Ninhydrin method. 01

6. Protein estimation (Biuret method) 01

7. Estimation of cholesterol (Iron reagent). 01

8. Isolation and characterization of casein from milk.

.

01

9. Qualitative assay of α amylase using starch as substrate. 01

10. Isolation and characterization of starch from potatoes. 01

11. Estimation of Glucose by 3,5 Dinitro salicylic acid method 01

12 Formal titration for estimation of aminoacids 01

Reference:- Chemistry

Text book of practical organic chemistry (4th

Edition, Longman) –

A. I. Vogel

Reference:- Biochemistry

1. Practical biochemistry - J. Jayaraman

2. Practical Biochemistry - David Plummer

3. Medical Microbiology - Cruickshank vol. II

4. Stains and staning - Desai & Desai