Basic Techniques in Biochemistry, Microbiology and Molecular Biology: Principles and Techniques (Springer Protocols Handbooks)

Preface
Contents
About the Authors
Part I: Instruments
	Chapter 1: BOD (Biochemical Oxygen Demand or Biological Oxygen Demand) Incubator
	Chapter 2: Laminar Air Flow/Biosafety Cabinets
	Chapter 3: Aseptic Hood
	Chapter 4: Autoclave
	Chapter 5: Hot Air Oven
	Chapter 6: Deep Freezer (-20 C) (Low-Temperature Cabinet)
	Chapter 7: Refrigerator
	Chapter 8: Compound Microscope
	Chapter 9: Digital Colony Counter
	Chapter 10: Digital Turbidity Meter
	Chapter 11: Digital Nephelometer
	Chapter 12: Digital PhotoColorimeter
	Chapter 13: Digital UV/Visible Spectrophotometer
	Chapter 14: Polymerase Chain Reaction
	Chapter 15: ELISA Reader
	Chapter 16: Sonicator
Part II: Molecular Biology
	Chapter 17: Enzyme Assay: Qualitative and Quantitative
		1 Qualitative Enzyme Assays
		2 Quantitative Enzyme Assay
	Chapter 18: Antimicrobial Sensitivity Assay
		1 Procedure
		2 Procedure
	Chapter 19: Extraction of DNA from Plant Cells
		1 From Onion
			Procedures
		2 From Spinach and Cauliflower
	Chapter 20: Extraction of DNA from Animal Cells
		1 From Blood [Using Phenol Extraction Method]
		2 From Blood [Using Isopropanol Precipitation]
		3 From Mouse Liver
		4 From Pig Spleen
	Chapter 21: Extraction of DNA and RNA from Microorganism
		1 From Bacteria
		2 From Yeast Cells
	Chapter 22: Estimation of DNA by Diphenylamine Reaction
	Chapter 23: Estimation of RNA Using Orcinol Method
	Chapter 24: Determination of Melting Temperature of DNA
	Chapter 25: Quantitative Estimation of DNA and RNA
	Chapter 26: Purification and Bioassay of Interleukin-1 and Interleukin-2 (IL-1 and IL-2)
	Chapter 27: Quantitative Determination of TNF Alpha and Interleukin-6
Part III: Microbiology
	Chapter 28: Sterilization of Glassware; Preparation and Sterilization of Media
	Chapter 29: Sub-culturing of Bacteria, Fungi and Actinomycetes
	Chapter 30: Preservation of Microorganisms: Stabs, Slants, Lyophilization and Cryopreservation
	Chapter 31: Staining Methods - Simple Staining, Negative Staining, Gram´s Staining and Acid-Fast Staining
	Chapter 32: Isolation of Coprophilous Fungi (Moist Chamber Method)
	Chapter 33: Isolation of Microorganisms from Air
	Chapter 34: Motility Testing - Hanging Drop Method and Stab
	Chapter 35: Sterility Testing of Pharmaceuticals
		1 Method B: Direct Inoculation (Table 7)
	Chapter 36: Physical, Chemical and Bacteriological Analysis of Water
		Methods
			Ultraviolet Spectrophotometric Method
			Nitrate Electrode Method
			Phenoldisulfonic Acid (PDA) Method
	Chapter 37: To Perform Biochemical Identification of Microorganism: IMViC (Oxidative Fermentation and Carbohydrate Source Util...
	Chapter 38: To Perform Biochemical Identification of Microorganism by Nitrogen Source Utilization or Urease Test
	Chapter 39: Immobilization of Enzymes and Microorganisms
		1 Enzyme Immobilization in Polyacrylamide Gel
		2 Enzyme Immobilization in Alginate Gel
		3 Enzyme Immobilization in Gelatin Gel
		4 Cell Immobilization in Agarose
		5 Immobilization of Microbial Cells in Gelatin
Part IV: Biochemistry
	Chapter 40: Qualitative Systematic Analysis of Carbohydrates (Glucose, Fructose, Lactose, Maltose, Sucrose and Starch)
		1 Molisch´s Test (α-Naphthol Reaction)
		2 Benedict´s Test
		3 Fehling´s Test
		4 Iodine Test
		5 Nylander´s Test (Bismuth Reduction Test)
		6 Cole´s Test
		7 Reduction of Methylene Blue Test
		8 Barfoed´s Test: Reducing Monosaccharide
		9 Bial´s Test for Pentose
		10 Seliwanoff´s Test
		11 Hydrolysis of Sucrose
		12 Methylamine Test for Lactose
		13 Osazone Test
	Chapter 41: Protein Analysis in Food
		1 Kjeldahl Method
		2 Dumas (Nitrogen Combustion)
		3 Infrared Spectroscopy
		4 Colorimetric Methods
		5 Dye-Binding Methods
			5.1 Anionic Dye-Binding Method
			5.2 Bradford Dye-Binding Method
		6 Copper Ion-Based Methods
			6.1 Biuret Method
			6.2 Lowry Method
			6.3 Bicinchoninic Acid Method
		7 Ultraviolet Absorption at 280 nm
		8 Peptide Measurement at 190-220 nm
	Chapter 42: Identification Tests for Proteins (Casein and Albumin)
	Chapter 43: Quantitative Analysis of Reducing Sugars by 3, 5-Dinitrosalicylic Acid (DNSA Method)
	Chapter 44: Quantitative Analysis of Proteins by Various Methods Including Biuret
		1 Other Methods
			1.1 Bradford Method
			1.2 Lowry Method
			1.3 Protein Precipitation
				1.3.1 Ammonium Sulfate Precipitation
	Chapter 45: Qualitative Analysis of Urine for Abnormal Constituents
		1 Physical Properties
		2 Biochemical Characterization of Urine to Detect Abnormal Constituents
		3 Benedict´s Test
		4 Tauber´s Test for Detection of Aldopentoses in Urine Samples
		5 Bial´s Test for Detection of Pentoses in Urine Samples
		6 Seliwanoff´s Test for Detection of D-Fructose in Urine Samples
		7 Mucic Acid Test for Analysis of Lactose or Galactose
		8 Detection of Acetone Bodies Using Rothera´s Nitroprusside Test
		9 Estimation of Acetoacetic Acid by Gerhardt´s Test
		10 Analysis of Proteins in Urine Sample by Sulfosalicylic Acid Test
		11 Analysis of Proteins in Urine Sample by Bence Jones Protein
		12 Determination of Bile Pigments by Harrison Spot Test
		13 Schlesinger´s Test for Urobilinogen
		14 Detection of Bile Salts in Urine by Pettenkofer´s Test
		15 Detection of Occult Blood in Urine
	Chapter 46: Determination of Blood Creatinine
		1 Serum Creatinine Test (Jaffe´s Test)
	Chapter 47: Determination of Blood Sugar
		1 Folin-Wu Method
		2 Glucose Oxidase Method
	Chapter 48: To Perform Oral Glucose Tolerance Test
	Chapter 49: Determination of Serum Total Cholesterol
		1 Enzymatic Colorimetric Method
		2 Sackett´s Method
		3 Zak´s Method
	Chapter 50: Preparation of Buffer Solution and Measurement of pH
	Chapter 51: Study of Enzymatic Hydrolysis of Starch
	Chapter 52: Determination of Salivary Amylase Activity
	Chapter 53: Study the Effect of Temperature on Salivary Amylase Activity
	Chapter 54: Study the Effect of Substrate Concentration on Salivary Amylase Activity
	Chapter 55: Analysis of Butter
	Chapter 56: Analysis of Milk
	Chapter 57: Thin Layer Chromatography of Carbohydrates
	Chapter 58: Thin Layer Chromatography of Amino Acid
	Chapter 59: Paper Chromatography of Amino Acid
	Chapter 60: Paper Chromatography of Carbohydrates
	Chapter 61: Fat Characterization
		1 Methods for Characterization of Fats
			1.1 Melting Point
			1.2 Iodine Value
			1.3 Saponification Value
			1.4 Peroxide Value
		2 Methods for Lipid Components
			2.1 Fatty Acid Composition and Fatty Acid Methyl Esters (FAMEs)
			2.2 Cholesterol and Phytosterols
	Chapter 62: Analysis of Bread
Appendices
	Appendix I: Composition of Different Types of Media
	Appendix II: Buffers
	Bibliography