BCHEM 362 — INTEGRATED LABORATORY METHODS II
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Food analysis practicals: proximate analysis of a food sample to include determination of moisture, ash, protein, crude fibre, non-protein nitrogen, nitrogen-free extract, oils and fats. Analytical biochemistry practicals: determination of the iron content of some selected vegetables by atomic absorption/flame photometry, experiments on chromatography to include adsorption chromatography for separation of plant pigments, experiments on thin layers chromatography for separation of lipids using one solvent and two solvent systems. Demonstration of HPLC and GLC Experiments on rapid isolation of DNA from plant and animal sources. DNA characterisation by agarose gel electrophoresis. Fermentation and biotechnology practicals: Lactic acid fermentation and yoghurt production from cow milk and plant milk sources; cheese production from milk; lactic acid fermentation of some local vegetables; alcohol fermentation – ethanol from sugar/sugar cane; malt from various indigenous cereals – comparison of wort from these cereals; wine production from different carbohydrate sources; solid state fermentation of traditional foods – kenkey, ogi, fish, etc.
- Credits
- 0
- Level
- Level 300
Other courses on this programme
- BCHEM 353 — METABOLISM AND DISEASES I
- BCHEM 354 — METABOLISM AND DISEASES II
- BCHEM 355 — ANALYTICAL BIOCHEMISTRY I
- BCHEM 356 — ANALYTICAL BIOCHEMISTRY II
- BCHEM 357 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY I
- BCHEM 358 — FERMENTATION BIOCHEMISTRY AND BIOTECHNOLOGY II
- BCHEM 360 — FOOD BIOCHEMISTRY
- BCHEM 361 — INTEGRATED LABORATORY METHODS I
- BCHEM 363 — BIOCHEMICAL ENGINEERING I
- BCHEM 364 — BIOCHEMICAL ENGINEERING II
- BCHEM 365 — BIOPHYSICS
- BCHEM 153 — GENERAL BIOCHEMISTRY I
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