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Basic Techniques in Biochemistry, Microbiology and Molecular Biology

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Cover of 'Basic Techniques in Biochemistry, Microbiology and Molecular Biology'

Table of Contents

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    Book Overview
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    Chapter 1 BOD (Biochemical Oxygen Demand or Biological Oxygen Demand) Incubator
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    Chapter 2 Laminar Air Flow/Biosafety Cabinets
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    Chapter 3 Aseptic Hood
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    Chapter 4 Autoclave
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    Chapter 5 Hot Air Oven
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    Chapter 6 Deep Freezer (−20 °C) (Low-Temperature Cabinet)
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    Chapter 7 Refrigerator
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    Chapter 8 Compound Microscope
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    Chapter 9 Digital Colony Counter
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    Chapter 10 Digital Turbidity Meter
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    Chapter 11 Digital Nephelometer
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    Chapter 12 Digital PhotoColorimeter
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    Chapter 13 Digital UV/Visible Spectrophotometer
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    Chapter 14 Polymerase Chain Reaction
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    Chapter 15 ELISA Reader
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    Chapter 16 Sonicator
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    Chapter 17 Enzyme Assay: Qualitative and Quantitative
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    Chapter 18 Antimicrobial Sensitivity Assay
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    Chapter 19 Extraction of DNA from Plant Cells
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    Chapter 20 Extraction of DNA from Animal Cells
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    Chapter 21 Extraction of DNA and RNA from Microorganism
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    Chapter 22 Estimation of DNA by Diphenylamine Reaction
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    Chapter 23 Estimation of RNA Using Orcinol Method
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    Chapter 24 Determination of Melting Temperature of DNA
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    Chapter 25 Quantitative Estimation of DNA and RNA
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    Chapter 26 Purification and Bioassay of Interleukin-1 and Interleukin-2 (IL-1 and IL-2)
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    Chapter 27 Quantitative Determination of TNF Alpha and Interleukin-6
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    Chapter 28 Sterilization of Glassware; Preparation and Sterilization of Media
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    Chapter 29 Sub-culturing of Bacteria, Fungi and Actinomycetes
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    Chapter 30 Preservation of Microorganisms: Stabs, Slants, Lyophilization and Cryopreservation
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    Chapter 31 Staining Methods – Simple Staining, Negative Staining, Gram’s Staining and Acid-Fast Staining
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    Chapter 32 Isolation of Coprophilous Fungi (Moist Chamber Method)
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    Chapter 33 Isolation of Microorganisms from Air
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    Chapter 34 Motility Testing – Hanging Drop Method and Stab
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    Chapter 35 Sterility Testing of Pharmaceuticals
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    Chapter 36 Physical, Chemical and Bacteriological Analysis of Water
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    Chapter 37 To Perform Biochemical Identification of Microorganism: IMViC (Oxidative Fermentation and Carbohydrate Source Utilization)
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    Chapter 38 To Perform Biochemical Identification of Microorganism by Nitrogen Source Utilization or Urease Test
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    Chapter 39 Immobilization of Enzymes and Microorganisms
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    Chapter 40 Qualitative Systematic Analysis of Carbohydrates (Glucose, Fructose, Lactose, Maltose, Sucrose and Starch)
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    Chapter 41 Protein Analysis in Food
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    Chapter 42 Identification Tests for Proteins (Casein and Albumin)
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    Chapter 43 Quantitative Analysis of Reducing Sugars by 3, 5-Dinitrosalicylic Acid (DNSA Method)
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    Chapter 44 Quantitative Analysis of Proteins by Various Methods Including Biuret
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    Chapter 45 Qualitative Analysis of Urine for Abnormal Constituents
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    Chapter 46 Determination of Blood Creatinine
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    Chapter 47 Determination of Blood Sugar
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    Chapter 48 To Perform Oral Glucose Tolerance Test
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    Chapter 49 Determination of Serum Total Cholesterol
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    Chapter 50 Preparation of Buffer Solution and Measurement of pH
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    Chapter 51 Study of Enzymatic Hydrolysis of Starch
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    Chapter 52 Determination of Salivary Amylase Activity
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    Chapter 53 Study the Effect of Temperature on Salivary Amylase Activity
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    Chapter 54 Study the Effect of Substrate Concentration on Salivary Amylase Activity
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    Chapter 55 Analysis of Butter
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    Chapter 56 Analysis of Milk
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    Chapter 57 Thin Layer Chromatography of Carbohydrates
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    Chapter 58 Thin Layer Chromatography of Amino Acid
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    Chapter 59 Paper Chromatography of Amino Acid
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    Chapter 60 Paper Chromatography of Carbohydrates
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    Chapter 61 Fat Characterization
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    Chapter 62 Analysis of Bread
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Title
Basic Techniques in Biochemistry, Microbiology and Molecular Biology
Published by
Springer US, December 2019
DOI 10.1007/978-1-4939-9861-6
ISBNs
978-1-4939-9860-9, 978-1-4939-9861-6
Authors

Jain, Aakanchha, Jain, Richa, Jain, Sourabh

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