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noc19_cy07_Assignment3noc19_cy07_Assignment3
noc19_cy07_Assignment4noc19_cy07_Assignment4
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noc19_cy07_Assignment6noc19_cy07_Assignment6
noc19_cy07_Assignment7noc19_cy07_Assignment7
noc19_cy07_Assignment8noc19_cy07_Assignment8
noc19_cy07_Assignment9noc19_cy07_Assignment9


Sl.No Chapter Name MP4 Download
1Lecture 1 : IntroductionDownload
2Lecture 2 : BuffersDownload
3Lecture 3 Introduction to Biochemistry Laboratory Equipments and Safety Measures Download
4Lecture 4 Practical Aspects of Making BufferDownload
5Lecture 5 Making Tris Buffer (pH=8.2)Download
6Lecture 6 Making Phosphate Buffer (100mM)Download
7Lecture 07 : Amino Acids and Their PropertiesDownload
8Lecture 08 : Amino Acid TitrationsDownload
9Lecture 09 : pI Determination of GlycineDownload
10Lecture 10 : pI Determination of Lysine Download
11Lecture 11 : SummaryDownload
12Lecture 12 : UV and Visible SpectroscopyDownload
13Lecture 13 : Fluorescence SpectroscopyDownload
14Lecture 14 : UV/Visible Spectra of Amino Acids and ProteinsDownload
15Lecture 15 : Fluorescence Spectra of Amino Acids and proteinsDownload
16Lecture 16 : Spectroscopic Techniques SummaryDownload
17Lecture 17 : Protein Folding and Denaturation - IDownload
18Lecture 18 : Protein Folding and Denaturation - IIDownload
19Lecture 19 : Urea denaturation of HSA studied by UV/Vis absorbance Download
20Lecture 20 : Temperature denaturation of HSA studied by UV/Vis absorbance Download
21Lecture 21 : Denaturation of HSA by GdnHCl studied by Trp fluorescenceDownload
22Lecture 22 : Protein Folding and Denaturation SummaryDownload
23Lecture 23 : Chromatographic Techniques - IDownload
24Lecture 24 : Chromatographic Techniques - IIDownload
25Lecture 25 : Protein Purification by Size Exclusion Chromatography (SEC)Download
26Lecture 26 : Protein Purification by Affinity ChromatographyDownload
27Lecture 27: Gel Electrophoresis of DNA and Proteins - Part IDownload
28Lecture 28: Gel Electrophoresis of DNA and Proteins - Part IIDownload
29Lecture 29: Gel Electrophoresis of DNA and Proteins - Part IIDownload
30Lecture 30 : Isolation and Characterization of Proteins Part - IDownload
31Lecture 31 : Isolation and Characterization of Proteins Part - IIDownload
32Lecture 32 : Isolation and Purification of ProteinsDownload
33Lecture 33 : Quality and Quantity of the Isolated ProteinDownload
34Lecture 34 : Enzyme Kinetics IDownload
35Lecture 35 : Enzyme Kinetics IIDownload
36Lecture 36 : Enzyme Kinetics (by using enzyme from apple juice)Download
37Lecture 37 : Enzyme Kinetics (by using enzyme from apple juice) (Contd.)Download
38Lecture 38 : Isolation and Characterization of DNA Part - IDownload
39Lecture 39 : Isolation and Characterization of DNA Part - IIDownload
40Lecture 40 : Bacterial Culture for Plasmid DNA IsolationDownload
41Lecture 41 : Isolation of Plasmid DNADownload
42Lecture 42 : Isolation and Characterization of DNA SummaryDownload
43Lecture 43 : Basics of rDNA Technology Part - IDownload
44Lecture 44 : Basics of rDNA Technology Part - IIDownload
45Lecture 45 : Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and LigationDownload
46Lecture 46 : DNA TransformationDownload
47Lecture 47 : Protein-Ligand InteractionDownload
48Lecture 48 : Protein-Ligand Interaction (Contd.)Download
49Lecture 49 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopyDownload
50Lecture 50 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy (Contd.)Download
51Lecture 51 : Analysis of the structure of protein ligand complexDownload
52Lecture 52: Immunoassay TechniquesDownload
53Lecture 53: Western Blotting TechniqueDownload

Sl.No Chapter Name English
1Lecture 1 : IntroductionPDF unavailable
2Lecture 2 : BuffersPDF unavailable
3Lecture 3 Introduction to Biochemistry Laboratory Equipments and Safety Measures PDF unavailable
4Lecture 4 Practical Aspects of Making BufferPDF unavailable
5Lecture 5 Making Tris Buffer (pH=8.2)PDF unavailable
6Lecture 6 Making Phosphate Buffer (100mM)PDF unavailable
7Lecture 07 : Amino Acids and Their PropertiesPDF unavailable
8Lecture 08 : Amino Acid TitrationsPDF unavailable
9Lecture 09 : pI Determination of GlycinePDF unavailable
10Lecture 10 : pI Determination of Lysine PDF unavailable
11Lecture 11 : SummaryPDF unavailable
12Lecture 12 : UV and Visible SpectroscopyPDF unavailable
13Lecture 13 : Fluorescence SpectroscopyPDF unavailable
14Lecture 14 : UV/Visible Spectra of Amino Acids and ProteinsPDF unavailable
15Lecture 15 : Fluorescence Spectra of Amino Acids and proteinsPDF unavailable
16Lecture 16 : Spectroscopic Techniques SummaryPDF unavailable
17Lecture 17 : Protein Folding and Denaturation - IPDF unavailable
18Lecture 18 : Protein Folding and Denaturation - IIPDF unavailable
19Lecture 19 : Urea denaturation of HSA studied by UV/Vis absorbance PDF unavailable
20Lecture 20 : Temperature denaturation of HSA studied by UV/Vis absorbance PDF unavailable
21Lecture 21 : Denaturation of HSA by GdnHCl studied by Trp fluorescencePDF unavailable
22Lecture 22 : Protein Folding and Denaturation SummaryPDF unavailable
23Lecture 23 : Chromatographic Techniques - IPDF unavailable
24Lecture 24 : Chromatographic Techniques - IIPDF unavailable
25Lecture 25 : Protein Purification by Size Exclusion Chromatography (SEC)PDF unavailable
26Lecture 26 : Protein Purification by Affinity ChromatographyPDF unavailable
27Lecture 27: Gel Electrophoresis of DNA and Proteins - Part IPDF unavailable
28Lecture 28: Gel Electrophoresis of DNA and Proteins - Part IIPDF unavailable
29Lecture 29: Gel Electrophoresis of DNA and Proteins - Part IIPDF unavailable
30Lecture 30 : Isolation and Characterization of Proteins Part - IPDF unavailable
31Lecture 31 : Isolation and Characterization of Proteins Part - IIPDF unavailable
32Lecture 32 : Isolation and Purification of ProteinsPDF unavailable
33Lecture 33 : Quality and Quantity of the Isolated ProteinPDF unavailable
34Lecture 34 : Enzyme Kinetics IPDF unavailable
35Lecture 35 : Enzyme Kinetics IIPDF unavailable
36Lecture 36 : Enzyme Kinetics (by using enzyme from apple juice)PDF unavailable
37Lecture 37 : Enzyme Kinetics (by using enzyme from apple juice) (Contd.)PDF unavailable
38Lecture 38 : Isolation and Characterization of DNA Part - IPDF unavailable
39Lecture 39 : Isolation and Characterization of DNA Part - IIPDF unavailable
40Lecture 40 : Bacterial Culture for Plasmid DNA IsolationPDF unavailable
41Lecture 41 : Isolation of Plasmid DNAPDF unavailable
42Lecture 42 : Isolation and Characterization of DNA SummaryPDF unavailable
43Lecture 43 : Basics of rDNA Technology Part - IPDF unavailable
44Lecture 44 : Basics of rDNA Technology Part - IIPDF unavailable
45Lecture 45 : Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and LigationPDF unavailable
46Lecture 46 : DNA TransformationPDF unavailable
47Lecture 47 : Protein-Ligand InteractionPDF unavailable
48Lecture 48 : Protein-Ligand Interaction (Contd.)PDF unavailable
49Lecture 49 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopyPDF unavailable
50Lecture 50 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy (Contd.)PDF unavailable
51Lecture 51 : Analysis of the structure of protein ligand complexPDF unavailable
52Lecture 52: Immunoassay TechniquesPDF unavailable
53Lecture 53: Western Blotting TechniquePDF unavailable


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1EnglishNot Available
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available