Basic Experiments in Biotechnology

This book has been divided into four segments. First segment has introduction about biotechnology and its emerging fields. Second segment has 13 basic experiments for the students who are entering into the laboratory for the first time. In this segment, students will learn about the preparation of buffer and solutions, quantitative and qualitative tests about amino acids, protein, nucleic acids, (RNA & DNA) by different methods and isolation of casein protein from the milk. In the segment 2, we have elaborated about physiology. Here, the students will learn about expression of solutions in concentrations, determination of urine urea nitrogen, calculating acid number of fats, calculation of saponification number and average molecular weight of triacylglycerols, salting in, salting out and dialysis of proteins, determination of serum albumin, total cholesterol, etc., blood group analysis, ouchterlony double diffusion test and determination of haemoglobin content by haemoglobinometer. The last segment has 28 experiments about biotechnology and biological techniques for microbiology, plant tissue culture, genetic engineering and industrial biotechnology. This book will extensively assist students, teachers and academicians to further extend their knowledge beyond the course work and related subject matter but onto the practical application to gain insights of what happening new in the present era of applied science.