Advanced Biochemistry

  1. Introduction to biochemistry
  2. General laboratory practices in advance Biochemistry
  3. Instrumentation: Principle and Handling
  4. Reagent preparation
  5. Dilution and absorbance
  6. Isolation of proteins form plant/bacteria/blood
  7. Characterization of proteins
  8. HPLC and its Application in Biochemiltry
  9. ELISA and its application in Biochemistry
  10. Analytical chemistry
  11. Food Biochemistry