Sunday, November 11, 2012

DNA ELECTROPHORESIS:


DNA ELECTROPHORESIS
1 KB Ladder DNA:
Description: A number of proprietary plasmids are digested to completion with appropriate restriction enzymes to yield 10 bands suitable for use as molecular weight standards for agarose gel electrophoresis. The digested DNA includes fragments ranging from 0.5 to 10.0 Kb. The 3.0 Kb fragment has increased intensity to serve as a reference band.
Source: dsDNA is digested to completion with appropriate restriction enzyme; phenol extracted and equilibrated to 10 mM Tris-HCl (pH 8.0) and 1 mM EDTA.
Concentration: 500 µg/ml
Storage condition: 10 mM Tris-HCl (pH 8.0) and 1 mM EDTA. For long term storage, store at -20°C. DNA ladders are stable for at least three months at 4°C.
Notes: All fragments have 4-base 5’-overhangs that can be labeled using T4 Polynucleotide Kinase or filled-in using DNA polymerase I Klenow fragment. Use α-[32P] dATP or α-[32P] dTTP for fill-in reaction. Dilute in TE or other buffer of minimal ionic strength. DNA may denature if diluted in dH2O and run aberrantly in gel.

Photograph 1: Horizontal Electrophoresis set running DNA on Agarose gel 
Usage recommendation: Load 0.5 µg of the 1 KB ladder diluted in sample buffer. The 1 KB ladder was not digested for precise quantification of DNA mass, but can be used for approximating the mass of DNA in comparably intense samples of similar size. The approximate mass of DNA in each of the bands is given below (assuming a 0.5 µg loading).
Fragment
Base pairs (bp)
DNA mass (ng)
1
10002
42
2
8001
42
3
6001
50
4
5001
42
5
4001
33
6
3001
125
7
2000
48
8
1500
36
9
1000
42
10a
517
42
10b
500

Figure 1: Molecular size of 1 Kb ladder (DNA marker)
Source: A practical manual for molecular biology. Tiwari KB


Photograph 2: DNA stained with EtBr under UV illumination

Amount of agarose gel and efficient range of separation of linear DNA molecules

Amount of Agarose in Gel (%)
Efficient range of separation of linear DNA molecules (Kb)
0.3
                                     60-5                                   
0.6
20-1
0.7
10-0.8
0.9
7-0.5
1.2
6-0.4
1.5
4-0.2
2.0
3-0.1

Sunday, November 4, 2012

IMPORTANT VALUES OF LIPIDS


LIPIDS:
A: Iodine Numbers of Some Common Fats and Oils

Fats or Oil
Iodine Number
Coconut
8-10
Palm
50-60
Butter
25-45
Tallow
30-48
Lard
45-65
Sardine
120-190
Olive
75-95
Peanut
84-100
Corn
115-130
Cottonseed
105-115
Soybean
125-135
Sunflower
130-150
Human fat
65-69
Ground nut
84-100
Linseed
170-185
Source:  Chemical Technology and Analysis of Oils, Fats, and Waxes, J. Lewkowitsch. And Practical biochemistry and biotechnology, Shrestha B.

B: Acid Value (AV) and the quality of fats and oils

Oil
Acid Value (AV) maximum
mg KOH/gm oil
Canola
0.071
Maize
0.223
Soya
0.60
Virgin olive oil
6.6
Used frying oil
31
Bee's wax
17-36
Blends
3.0
Refined olive oil
0.6
Refined olive-pomace oil
0.6
Mustard oil
2.2
Sunflower oil
1.6
Linseed
2.2
Coconut
1.5
Ghee Dalda
1.6
Source: Acid Value (AV) and the quality of fats and oils, ChemPRIME And Practical biochemistry and biotechnology, Shrestha B.

C: Saponification Numbers of Common Fats

Fat or Oil
Saponification number
Rapeseed oil
170 – 179
Menhaden oil
190.6
Corn oil
188 – 193
Olive oil
185 – 196
Soy bean oil
193
Cacao butter
193.55
Linseed oil
192 – 195
Cottonseed oil
193 – 195
Lard
195.4
Mutton tallow
192 - 195.5
Peanut oil (arachis)
190 – 196
Horse oil
195 – 197
Beef tallow
193.2 – 200
Palm oil
196 – 205
Butter
220 – 233
Palm kernel oil
242 – 250
Coconut oil
246 – 260
Caster oil
175-185
Mustard oil
170-176
Source:  Chemical Technology and Analysis of Oils, Fats, and Waxes, J. Lewkowitsch
And Practical biochemistry and biotechnology, Shrestha B.

D: Percentages of the more important fatty acids in commonly used fats and oils

Fat or oil
Lauric
Myristic
Palmitic
Stearic
Oleic
Linolic
Linolenic
Coconut
45
20
5
3
6
-
-
Palm kernel
55
12
6
4
10
-
-
Tallow (beef)
-
2
29.0
24.5
44.5
-
-
Tallow (mutton)
-
2
27.2
25.0
43.1
2.7
-
Lard
-
-
24.6
15.0
50.4
10.0
-
Olive
-
-
14.6
-
75.4
10.0
-
Arachis (peanut)
-
-
8.5
6.00
51.6
26.0
-
Cotton
Seed
-
-
23.4
-
31.6
45.0
-
Maize
-
-
6.0
2.0
44.0
48.0
-
Linseed
-
3
6.0
-
-
74.0
17.0
Soy bean
-
-
11.0
2.0
20.0
64.0
3.0
Source: Oils and Fats in Soap Manufacture, Soap Gazette and    Perfumer, E. T. Webb

For more information regarding the tests of lipids, please refer to book " A PRACTICAL MANUAL FOR BIOCHEMISTRY AND INSTRUMENTATION" Shrestha et al, 2012, Oasis Publication, Nepal.

Bacteria in Photos

Bacteria in Photos