Modules / Lectures

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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 : IntroductionDownload
Verified
2Lecture 2 : BuffersDownload
Verified
3Lecture 3 Introduction to Biochemistry Laboratory Equipments and Safety Measures Download
Verified
4Lecture 4 Practical Aspects of Making BufferDownload
Verified
5Lecture 5 Making Tris Buffer (pH=8.2)Download
Verified
6Lecture 6 Making Phosphate Buffer (100mM)Download
Verified
7Lecture 07 : Amino Acids and Their PropertiesDownload
Verified
8Lecture 08 : Amino Acid TitrationsDownload
Verified
9Lecture 09 : pI Determination of GlycineDownload
Verified
10Lecture 10 : pI Determination of Lysine Download
Verified
11Lecture 11 : SummaryDownload
Verified
12Lecture 12 : UV and Visible SpectroscopyDownload
Verified
13Lecture 13 : Fluorescence SpectroscopyDownload
Verified
14Lecture 14 : UV/Visible Spectra of Amino Acids and ProteinsDownload
Verified
15Lecture 15 : Fluorescence Spectra of Amino Acids and proteinsDownload
Verified
16Lecture 16 : Spectroscopic Techniques SummaryDownload
Verified
17Lecture 17 : Protein Folding and Denaturation - IDownload
Verified
18Lecture 18 : Protein Folding and Denaturation - IIDownload
Verified
19Lecture 19 : Urea denaturation of HSA studied by UV/Vis absorbance Download
Verified
20Lecture 20 : Temperature denaturation of HSA studied by UV/Vis absorbance Download
Verified
21Lecture 21 : Denaturation of HSA by GdnHCl studied by Trp fluorescenceDownload
Verified
22Lecture 22 : Protein Folding and Denaturation SummaryDownload
Verified
23Lecture 23 : Chromatographic Techniques - IDownload
Verified
24Lecture 24 : Chromatographic Techniques - IIDownload
Verified
25Lecture 25 : Protein Purification by Size Exclusion Chromatography (SEC)Download
Verified
26Lecture 26 : Protein Purification by Affinity ChromatographyDownload
Verified
27Lecture 27: Gel Electrophoresis of DNA and Proteins - Part IDownload
Verified
28Lecture 28: Gel Electrophoresis of DNA and Proteins - Part IIDownload
Verified
29Lecture 29: Gel Electrophoresis of DNA and Proteins - Part IIDownload
Verified
30Lecture 30 : Isolation and Characterization of Proteins Part - IDownload
Verified
31Lecture 31 : Isolation and Characterization of Proteins Part - IIDownload
Verified
32Lecture 32 : Isolation and Purification of ProteinsDownload
Verified
33Lecture 33 : Quality and Quantity of the Isolated ProteinDownload
Verified
34Lecture 34 : Enzyme Kinetics IDownload
Verified
35Lecture 35 : Enzyme Kinetics IIDownload
Verified
36Lecture 36 : Enzyme Kinetics (by using enzyme from apple juice)Download
Verified
37Lecture 37 : Enzyme Kinetics (by using enzyme from apple juice) (Contd.)Download
Verified
38Lecture 38 : Isolation and Characterization of DNA Part - IDownload
Verified
39Lecture 39 : Isolation and Characterization of DNA Part - IIDownload
Verified
40Lecture 40 : Bacterial Culture for Plasmid DNA IsolationDownload
Verified
41Lecture 41 : Isolation of Plasmid DNADownload
Verified
42Lecture 42 : Isolation and Characterization of DNA SummaryDownload
Verified
43Lecture 43 : Basics of rDNA Technology Part - IDownload
Verified
44Lecture 44 : Basics of rDNA Technology Part - IIDownload
Verified
45Lecture 45 : Cloning : Polymerase Chain Reaction, Restriction Enzyme Digestion and LigationDownload
Verified
46Lecture 46 : DNA TransformationDownload
Verified
47Lecture 47 : Protein-Ligand InteractionDownload
Verified
48Lecture 48 : Protein-Ligand Interaction (Contd.)Download
Verified
49Lecture 49 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopyDownload
Verified
50Lecture 50 : Interaction study of HSA protein with Curcumin and Gallic acid using UV-Vis spectroscopy (Contd.)Download
Verified
51Lecture 51 : Analysis of the structure of protein ligand complexDownload
Verified
52Lecture 52: Immunoassay TechniquesDownload
Verified
53Lecture 53: Western Blotting TechniqueDownload
Verified


Sl.No Language Book link
1EnglishDownload
2BengaliNot Available
3GujaratiNot Available
4HindiNot Available
5KannadaNot Available
6MalayalamNot Available
7MarathiNot Available
8TamilNot Available
9TeluguNot Available