Lecture 1 : Introduction

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Lecture 2 : Buffers

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Lecture 3 Introduction to Biochemistry Laboratory Equipments and Safety Measures

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Lecture 4 Practical Aspects of Making Buffer

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Lecture 5 Making Tris Buffer (pH=8.2)

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Lecture 6 Making Phosphate Buffer (100mM)

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Lecture 07 : Amino Acids and Their Properties

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Lecture 08 : Amino Acid Titrations

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Lecture 09 : pI Determination of Glycine

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Lecture 10 : pI Determination of Lysine

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Lecture 12 : UV and Visible Spectroscopy

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Lecture 13 : Fluorescence Spectroscopy

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Lecture 14 : UV/Visible Spectra of Amino Acids and Proteins

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Lecture 15 : Fluorescence Spectra of Amino Acids and proteins

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Lecture 16 : Spectroscopic Techniques Summary

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Lecture 17 : Protein Folding and Denaturation - I

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Lecture 18 : Protein Folding and Denaturation - II

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Lecture 19 : Urea denaturation of HSA studied by UV/Vis absorbance

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Lecture 20 : Temperature denaturation of HSA studied by UV/Vis absorbance

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Lecture 21 : Denaturation of HSA by GdnHCl studied by Trp fluorescence

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Lecture 22 : Protein Folding and Denaturation Summary

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Lecture 23 : Chromatographic Techniques - I

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Lecture 24 : Chromatographic Techniques - II

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Lecture 25 : Protein Purification by Size Exclusion Chromatography (SEC)

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Lecture 26 : Protein Purification by Affinity Chromatography

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Lecture 27: Gel Electrophoresis of DNA and Proteins - Part I

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Lecture 28: Gel Electrophoresis of DNA and Proteins - Part II

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Lecture 29: Gel Electrophoresis of DNA and Proteins - Part II

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Lecture 30 : Isolation and Characterization of Proteins Part - I

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Lecture 31 : Isolation and Characterization of Proteins Part - II

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Lecture 32 : Isolation and Purification of Proteins

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Lecture 33 : Quality and Quantity of the Isolated Protein

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Lecture 34 : Enzyme Kinetics I

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Lecture 35 : Enzyme Kinetics II

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Lecture 36 : Enzyme Kinetics (by using enzyme from apple juice)

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Lecture 37 : Enzyme Kinetics (by using enzyme from apple juice) (Contd.)

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Lecture 38 : Isolation and Characterization of DNA Part - I

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Lecture 39 : Isolation and Characterization of DNA Part - II

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Lecture 40 : Bacterial Culture for Plasmid DNA Isolation

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Lecture 41 : Isolation of Plasmid DNA

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Lecture 42 : Isolation and Characterization of DNA Summary

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Lecture 43 : Basics of rDNA Technology Part - I

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Lecture 44 : Basics of rDNA Technology Part - II

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Lecture 45 : Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and Ligation

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Lecture 46 : DNA Transformation

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Lecture 47 : Protein-Ligand Interaction

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Lecture 48 : Protein-Ligand Interaction (Contd.)

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Lecture 49 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy

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Lecture 50 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy (Contd.)

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Lecture 51 : Analysis of the structure of protein ligand complex

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Lecture 52: Immunoassay Techniques

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Lecture 53: Western Blotting Technique

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