Laboratory Handbook on Biochemistry

Foreword. Preface. Preface to the First Edition. Acknowledgements. Section One: Amino Acids, Proteins, Enzymes and other Nitrogenous Compounds—1. Qualitative Analysis of Amino Acids—General Procedure. 2. Estimation of Glycine by Ninhydrin Method. 3. Estimation of Proline by Ninhydrin Method. 4. Qualitative Analysis of Proteins. 5. Estimation of Total Proteins by Folin–Lowry's Method. 6. Estimation of Total Proteins by Biuret Method. 7. Estimation of Proteins by Bradford Method. 8. Estimation of Proteins by Copper (II)—Neocuproine Method. 9. Estimation of Proteins by Warburg–Christian Assay (Spectrophotometric Assay at 280 nm). 10. Estimation of Albumin by Bromocresol Green (BCG) Method. 11. Estimation of Creatinine by Alkaline Picrate (Jaffe's) Method. 12. Effect of pH on the Rate of Acid Phosphatase Catalyzed Reaction. 13. Effect of Temperature on the Rate of Acid Phosphatase Catalyzed Reaction. 14. Estimation of Urea by Diacetyl Monoxime–Thiosemicarbazide (DAM–TSC) Method. 15. Estimation of Uric Acid by Henry Caraway Method. Section Two: Carbohydrates—16. Qualitative Analysis of Carbohydrates—General Procedure. 17. Estimation of Free Reducing Sugars by 3, 5–Dinitrosalicylic Acid Method. 18. Estimation of Glucose by O-Toluidine Method. 19. Estimation of Xylose by Orcinol Method. 20. Estimation of Fructose by Resorcinol Method. 21. Hydrolysis of Starch and Estimation of Glucose by Glucose Oxidase and Peroxidase (GOD–POD) Method. Section Three: Lipids—22. Qualitative Analysis of Lipids. 23. Estimation of Cholesterol by Zak's Method. 24. Estimation of Sterols by Liebermann–Burchard Method. Section Four: Nucleic Acid—25. Estimation of DNA by Diphenylamine Method. 26. Estimation of DNA by UV Spectrophotometry. 27. Estimation of RNA by Orcinol Method. Section Five: Alkaloids, Flavonoids, Phenolic Compounds, Vitamins, Tannins—28. Estimation of Alkaloids by Singh and Archana Sahu Method. 29. Estimation of Flavonoids by Aluminium Chloride Method (Zhishen Mengcheng, and Jianming). 30. Estimation of Total Phenolics by Modified Folin–Ciocalteau Method (Eberhardt et al.). 31. Estimation of Ascorbic Acid (Vitamin C) by 2, 4–DNPH Method. 32. Estimation of Vitamin E by Baker and Frank Method. 33. Estimation of Tannins by Modified Prussian Blue Method. Section Six: In vitro Enzymatic Antioxidant Assay—34. Ferric Ion Reducing/Antioxidant Power (FRAP) Assay (Oyaizu Method). 35. Modified Ferric Ion Reducing/Antioxidant Power Assay (Modified FRAP Assay). 36. Modified CUPRAC (Cupric Ion Reducing Antioxidant Capacity) Assay (Resat Apak et al.). 37. Ferrous Ion Chelating Ability Assay (Decker and Welch Method). 38. Determination of Total Antioxidant Capacity by Phosphomolybdenum Method (Prieto et al.). 39. Modified Hydroxyl Radical Scavenging Assay (Resat Apak et al.). 40. ABTS Radical Scavenging Assay (Re et al.). 41. DPPH Radical Scavenging Assay (Shimada et al.). 42. Phytochemical Screening. 43. Determination of Nitric Oxide Radical Scavenging Activity. 44. Determination of Superoxide Radical Scavenging Activity. 45. Determination of Catalase Activity. 46. Determination of Glutathione Peroxidase (GPx) Activity. 47. Determination of Glutathione Reductase (GR) Activity. 48. Determination of Glutathione Transferase (GST) Activity. 49. Determination of Superoxide Dismutase (SOD) Activity. 50. Determination of Laccase Activity. 51. Down-streaming of a Recombinant Peptide after Production by Fermentation-Immobilized Metal Affinity Chromatography (IMAC). 52. Concentration and Diafiltration. Appendices—I: Preparation of Laboratory Reagents: Carbohydrates–Qualitative. II: Preparation of Laboratory Reagents: Amino Acids and Proteins–Qualitative. III: Definitions.