Restriction enzyme

Nuclear magnetic resonance (NMR) spectroscopy and imaging can be used to investigate, noninvasively, a wide range of biological processes in systems as diverse as protein solutions, single cells, isolated perfused organs, and tissues in vivo. It is also possible to combine different NMR techniques enabling metabolic, anatomical, and physiological information to be obtained in the same experiment. This review provides a simple overview of the basic principles of NMR and outlines both the…

ABSTRACT Objective: To evaluate the in-vitro anti-inflammatory activity on leaves extract of Callistemon citrinus by using inhibition of albumin denaturation technique. Method- The different extract i.e. chloroformic, ethanolic and aqueous extract at different concentrations was incubated with egg albumin in controlled experimental condition and subjected to determine absorbance to evaluate the anti-inflammatory activity. Diclofenac sodium was used as the standard/ reference drug. Result: This…

Where Does Taurine Come From? Taurine (2-aminoethanesulfonic acid) is an is an organic compound discovered in bull bile in 1827 and mainly found in different animal tissues mainly in bile and large intestines. The term Taurine has a Latin origin from the word taurus which means a bull. Taurine has many functions inside animal bodies like muscle development, cardiovascular functions, and nervous system development among other functions. Once extracted, this acid compound is used in several…

4.5.3 Texture Acceptability of Mushroom Soup In term of texture, the acceptance of particle in soups was determined (Table 4.3). Generally, soup prepared from freeze dried powders had higher scores for acceptability of 4.47 ± 1.10 than oven dried and vacuum dried powder that varies between 3.80± 1.06 and 4.47± 1.43. However, there was no significant difference (p> 0.05) among the soups prepared with fresh mushroom and powders in the respect of texture. The lower texture acceptability of oven…

Estimation of Plasma urea, uric acid and Creatinine in plasma of control and experimental rats Urea, creatinine and uric acid were assayed in plasma using standard kits supplied from Agappe Diagnostics Ltd., Kerala, India and the results expressed as mg/dl. 3.4.1 Effect of Kombucha on urea, creatinine and uric acid in control and experimental rats As shown in Table 3.4.1, STZ induced diabetic hyperglycemia causes the significant elevation of plasma levels of urea, uric acid and creatinine…

Calculating the Enthalpy Change of Combustion of Five Different Alcohol Fuels Including Methanol, Ethanol, Propanol, Butanol and Pentanol by Heating and Measuring the Change in Temperature of Water using a Temperature Probe Introduction: The enthalpy change of combustion can be calculated using the formula △H = MC△T, where △H is the enthalpy change in kJ mol-1, M is the mass in kilograms, C is the specific heat capacity in kilojoules, and △T is the temperature change in kelvins. In this…

Lab number 11 is also titled “Final Plaque-Purification”. The objective for this lab is the same as lab number 9. The materials needed in this lab are a sterilized Agar plate, sterilized, 1 P20 Micropipette. P20 micropipette tips, 4.5 milliliters of Top Ager, 0.5 milliliters of M. smegmatis, 2 serological pipets, and 5.0 milliliters of Phage buffer. The protocol is to create agreed on the bottom of the Agar plate to look like a checkerboard. Flip it back over with a cover face in the ceiling.…

Cyclodextrins are enzymatically modified starches composed of glycopynanose units which form a ring of either six (α-cyclodextrin), seven (β-cyclodextrin) or eight (γ-cyclodextrins) units. Characteristics of β-cyclodextrins include: • Glucose unit: 07 • Molecular weight: 1135 • Solubility =1.85g/100ml • Cavity diameter = 6.4 Ǻ • Diameter of outer periphery = 15.4 Ǻ • Approx. volume of cavity = 262 (Ǻ)3 Cyclodextrins have a cylindrical shape with central axial cavity and resembles the shape of a…

Non-enzymatic and Enzymatic Browning PART A: NON-ENZYMATIC BROWNING The Maillard Reaction is a process of non-enzymatic browning foods happens when you cook both reducing sugars and amino acids at high temperatures while dry cooking. The carbonyl group of the sugar interacts with the nucleophilic amino group (amine; -NH2) of the amino acid peptides or proteins to eliminate a molecule of water, a brown pigment, called “melanoidin” is formed after polymerization and odor and flavor of molecules…

Bacterium Inoculums preparations for the MIC and MBC experiments From the previous isolated and identified MRSA and VRSA S. aureus isolates, four MRSA+VRSA and four MRSA+VSSA isolates were chosen for MIC and MBC experiments. With a sterile loop, a loopfull from each chosen isolate was inoculated from the BHI slant into MH broth then incubated with shaking at 37°C overnight for 24 hours. The concentrations of these suspensions were adjusted to be equal to the 0.5 McFarland standards by adding a…