Learn · Experimental Biochemistry
Lecture 7 of 53WEEK 2
Lecture 07 : Amino Acids and Their Properties
Prof. Swagata Dasgupta and Prof. Soumya De · IIT Kharagpur
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- Experimental Biochemistry, IIT Kharagpur (at NPTEL)
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All the lectures
- Lecture 1 : Introduction
- Lecture 2 : Buffers
- Lecture 3 Introduction to Biochemistry Laboratory Equipments and Safety Measures
- Lecture 4 Practical Aspects of Making Buffer
- Lecture 5 Making Tris Buffer (pH=8.2)
- Lecture 6 Making Phosphate Buffer (100mM)
- Lecture 07 : Amino Acids and Their Properties
- Lecture 08 : Amino Acid Titrations
- Lecture 09 : pI Determination of Glycine
- Lecture 10 : pI Determination of Lysine
- Lecture 11 : Summary
- Lecture 12 : UV and Visible Spectroscopy
- Lecture 13 : Fluorescence Spectroscopy
- Lecture 14 : UV/Visible Spectra of Amino Acids and Proteins
- Lecture 15 : Fluorescence Spectra of Amino Acids and proteins
- Lecture 16 : Spectroscopic Techniques Summary
- Lecture 17 : Protein Folding and Denaturation - I
- Lecture 18 : Protein Folding and Denaturation - II
- Lecture 19 : Urea denaturation of HSA studied by UV/Vis absorbance
- Lecture 20 : Temperature denaturation of HSA studied by UV/Vis absorbance
- Lecture 21 : Denaturation of HSA by GdnHCl studied by Trp fluorescence
- Lecture 22 : Protein Folding and Denaturation Summary
- Lecture 23 : Chromatographic Techniques - I
- Lecture 24 : Chromatographic Techniques - II
- Lecture 25 : Protein Purification by Size Exclusion Chromatography (SEC)
- Lecture 26 : Protein Purification by Affinity Chromatography
- Lecture 27: Gel Electrophoresis of DNA and Proteins - Part I
- Lecture 28: Gel Electrophoresis of DNA and Proteins - Part II
- Lecture 29: Gel Electrophoresis of DNA and Proteins - Part II
- Lecture 30 : Isolation and Characterization of Proteins Part - I
- Lecture 31 : Isolation and Characterization of Proteins Part - II
- Lecture 32 : Isolation and Purification of Proteins
- Lecture 33 : Quality and Quantity of the Isolated Protein
- Lecture 34 : Enzyme Kinetics I
- Lecture 35 : Enzyme Kinetics II
- Lecture 36 : Enzyme Kinetics (by using enzyme from apple juice)
- Lecture 37 : Enzyme Kinetics (by using enzyme from apple juice) (Contd.)
- Lecture 38 : Isolation and Characterization of DNA Part - I
- Lecture 39 : Isolation and Characterization of DNA Part - II
- Lecture 40 : Bacterial Culture for Plasmid DNA Isolation
- Lecture 41 : Isolation of Plasmid DNA
- Lecture 42 : Isolation and Characterization of DNA Summary
- Lecture 43 : Basics of rDNA Technology Part - I
- Lecture 44 : Basics of rDNA Technology Part - II
- Lecture 45 : Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and Ligation
- Lecture 46 : DNA Transformation
- Lecture 47 : Protein-Ligand Interaction
- Lecture 48 : Protein-Ligand Interaction (Contd.)
- Lecture 49 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy
- Lecture 50 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy (Contd.)
- Lecture 51 : Analysis of the structure of protein ligand complex
- Lecture 52: Immunoassay Techniques
- Lecture 53: Western Blotting Technique