�ݺ�ߣshows by User: AmanChauhan8

�ݺ�ߣshows by User: AmanChauhan8 / http://www.slideshare.net/images/logo.gif �ݺ�ߣshows by User: AmanChauhan8 / Fri, 04 Mar 2022 05:46:05 GMT �ݺ�ߣShare feed for �ݺ�ߣshows by User: AmanChauhan8 SDS PAGE /slideshow/sds-page-251283576/251283576 sds-page-220304054606
SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) is a discontinuous electrophoretic system developed by Ulrich K. Laemmli which is commonly used as a method to separate proteins with molecular masses between 5 and 250 kDa.]]>
SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) is a discontinuous electrophoretic system developed by Ulrich K. Laemmli which is commonly used as a method to separate proteins with molecular masses between 5 and 250 kDa.]]> Fri, 04 Mar 2022 05:46:05 GMT /slideshow/sds-page-251283576/251283576 AmanChauhan8@slideshare.net(AmanChauhan8) SDS PAGE AmanChauhan8 SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) is a discontinuous electrophoretic system developed by Ulrich K. Laemmli which is commonly used as a method to separate proteins with molecular masses between 5 and 250 kDa. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/sds-page-220304054606-thumbnail.jpg?width=120&height=120&fit=bounds" /> SDS-PAGE (sodium dodecyl sulfate–polyacrylamide gel electrophoresis) is a discontinuous electrophoretic system developed by Ulrich K. Laemmli which is commonly used as a method to separate proteins with molecular masses between 5 and 250 kDa.

SDS PAGE from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Agarose gel electrophoresis /slideshow/agarose-gel-electrophoresis-251283555/251283555 agarosegelelectrophoresis-220304054409
Agarose gel electrophoresis is a method of gel electrophoresis used in biochemistry, molecular biology, genetics, and clinical chemistry to separate a mixed population of macromolecules such as DNA or proteins in a matrix of agarose, one of the two main components of agar.]]>
Agarose gel electrophoresis is a method of gel electrophoresis used in biochemistry, molecular biology, genetics, and clinical chemistry to separate a mixed population of macromolecules such as DNA or proteins in a matrix of agarose, one of the two main components of agar.]]> Fri, 04 Mar 2022 05:44:08 GMT /slideshow/agarose-gel-electrophoresis-251283555/251283555 AmanChauhan8@slideshare.net(AmanChauhan8) Agarose gel electrophoresis AmanChauhan8 Agarose gel electrophoresis is a method of gel electrophoresis used in biochemistry, molecular biology, genetics, and clinical chemistry to separate a mixed population of macromolecules such as DNA or proteins in a matrix of agarose, one of the two main components of agar. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/agarosegelelectrophoresis-220304054409-thumbnail.jpg?width=120&height=120&fit=bounds" /> Agarose gel electrophoresis is a method of gel electrophoresis used in biochemistry, molecular biology, genetics, and clinical chemistry to separate a mixed population of macromolecules such as DNA or proteins in a matrix of agarose, one of the two main components of agar.

Agarose gel electrophoresis from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Prokaryotic and eukaryotic cell /slideshow/prokaryotic-and-eukaryotic-cell-251049478/251049478 prokaryoticandeukaryoticcell-220125042942
Prokaryotic and eukaryotic cell]]>
Prokaryotic and eukaryotic cell]]> Tue, 25 Jan 2022 04:29:42 GMT /slideshow/prokaryotic-and-eukaryotic-cell-251049478/251049478 AmanChauhan8@slideshare.net(AmanChauhan8) Prokaryotic and eukaryotic cell AmanChauhan8 Prokaryotic and eukaryotic cell <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/prokaryoticandeukaryoticcell-220125042942-thumbnail.jpg?width=120&height=120&fit=bounds" /> Prokaryotic and eukaryotic cell

Prokaryotic and eukaryotic cell from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 NCBI National Center for Biotechnology Information /slideshow/ncbi-national-center-for-biotechnology-information/250717202 ncbi-211124104228
The National Center for Biotechnology Information advances science and health by providing access to biomedical and genomic information]]>
The National Center for Biotechnology Information advances science and health by providing access to biomedical and genomic information]]> Wed, 24 Nov 2021 10:42:28 GMT /slideshow/ncbi-national-center-for-biotechnology-information/250717202 AmanChauhan8@slideshare.net(AmanChauhan8) NCBI National Center for Biotechnology Information AmanChauhan8 The National Center for Biotechnology Information advances science and health by providing access to biomedical and genomic information <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/ncbi-211124104228-thumbnail.jpg?width=120&height=120&fit=bounds" /> The National Center for Biotechnology Information advances science and health by providing access to biomedical and genomic information

NCBI National Center for Biotechnology Information from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Preparation and staining of specimens for microscopy /slideshow/preparation-and-staining-of-specimens-for-microscopy/250381001 preparationandstainingofspecimensformicroscopy-211006083019
This presentation is about various techniques to visualize microorganisms under the microscope.]]>
This presentation is about various techniques to visualize microorganisms under the microscope.]]> Wed, 06 Oct 2021 08:30:19 GMT /slideshow/preparation-and-staining-of-specimens-for-microscopy/250381001 AmanChauhan8@slideshare.net(AmanChauhan8) Preparation and staining of specimens for microscopy AmanChauhan8 This presentation is about various techniques to visualize microorganisms under the microscope. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/preparationandstainingofspecimensformicroscopy-211006083019-thumbnail.jpg?width=120&height=120&fit=bounds" /> This presentation is about various techniques to visualize microorganisms under the microscope.

Preparation and staining of specimens for microscopy from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Microbial polysaccharides /slideshow/microbial-polysaccharides-249447201/249447201 microbialpolysaccharides-210622073709
Polysaccharides produced by microorganism during their growth and especially at the stationary phase of growth when there is excess of carbon source in the medium. High molecular weight carbohydrate polymers mainly produced by bacteria and fungi. Microbial polysaccharides are of two types: Storage polysaccharides like glycogen, inulin etc. Exopolysaccarides like xanthans, dextrans, levans which are secreted by the cells. ]]>
Polysaccharides produced by microorganism during their growth and especially at the stationary phase of growth when there is excess of carbon source in the medium. High molecular weight carbohydrate polymers mainly produced by bacteria and fungi. Microbial polysaccharides are of two types: Storage polysaccharides like glycogen, inulin etc. Exopolysaccarides like xanthans, dextrans, levans which are secreted by the cells. ]]> Tue, 22 Jun 2021 07:37:08 GMT /slideshow/microbial-polysaccharides-249447201/249447201 AmanChauhan8@slideshare.net(AmanChauhan8) Microbial polysaccharides AmanChauhan8 Polysaccharides produced by microorganism during their growth and especially at the stationary phase of growth when there is excess of carbon source in the medium. High molecular weight carbohydrate polymers mainly produced by bacteria and fungi. Microbial polysaccharides are of two types: Storage polysaccharides like glycogen, inulin etc. Exopolysaccarides like xanthans, dextrans, levans which are secreted by the cells. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microbialpolysaccharides-210622073709-thumbnail.jpg?width=120&height=120&fit=bounds" /> Polysaccharides produced by microorganism during their growth and especially at the stationary phase of growth when there is excess of carbon source in the medium. High molecular weight carbohydrate polymers mainly produced by bacteria and fungi. Microbial polysaccharides are of two types: Storage polysaccharides like glycogen, inulin etc. Exopolysaccarides like xanthans, dextrans, levans which are secreted by the cells.

Microbial polysaccharides from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Organic acids production copy /slideshow/organic-acids-production-copy/248494707 organicacidsproduction-copy-210524135139
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.]]>
Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.]]> Mon, 24 May 2021 13:51:38 GMT /slideshow/organic-acids-production-copy/248494707 AmanChauhan8@slideshare.net(AmanChauhan8) Organic acids production copy AmanChauhan8 Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/organicacidsproduction-copy-210524135139-thumbnail.jpg?width=120&height=120&fit=bounds" /> Generally, organic acids are produced commercially either by chemical synthesis or fermentation. ... All organic acids of tricarboxylic acid cycle can be produced in high yields in microbiological processes. Among fermentation processes, the production of organic acids is dominated by submerged fermentation.

Organic acids production copy from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Methods of strain improvement /slideshow/methods-of-strain-improvement/244969023 methodsofstrainimprovement-210324070542
Wild strains of microorganisms produce low quantities of commercially important metabolites. Therefore we need genetic improvement to produce high quantities of metabolites/products.]]>
Wild strains of microorganisms produce low quantities of commercially important metabolites. Therefore we need genetic improvement to produce high quantities of metabolites/products.]]> Wed, 24 Mar 2021 07:05:42 GMT /slideshow/methods-of-strain-improvement/244969023 AmanChauhan8@slideshare.net(AmanChauhan8) Methods of strain improvement AmanChauhan8 Wild strains of microorganisms produce low quantities of commercially important metabolites. Therefore we need genetic improvement to produce high quantities of metabolites/products. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/methodsofstrainimprovement-210324070542-thumbnail.jpg?width=120&height=120&fit=bounds" /> Wild strains of microorganisms produce low quantities of commercially important metabolites. Therefore we need genetic improvement to produce high quantities of metabolites/products.

Methods of strain improvement from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Refrigeration /slideshow/refrigeration-244281737/244281737 refrigeration-210312095706
Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.]]>
Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.]]> Fri, 12 Mar 2021 09:57:05 GMT /slideshow/refrigeration-244281737/244281737 AmanChauhan8@slideshare.net(AmanChauhan8) Refrigeration AmanChauhan8 Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/refrigeration-210312095706-thumbnail.jpg?width=120&height=120&fit=bounds" /> Refrigeration is a technique used for preserving food in low temperatures. This procedure slow down or stop most bacteria from dividing and thereby multiplying, but do not kill them.

Refrigeration from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Patents /AmanChauhan8/patents-242909379 patents-210217144900
A patent is an exclusive right granted for an invention – a product or process that provides a new way of doing something, or that offers a new technical solution to a problem.]]>
A patent is an exclusive right granted for an invention – a product or process that provides a new way of doing something, or that offers a new technical solution to a problem.]]> Wed, 17 Feb 2021 14:49:00 GMT /AmanChauhan8/patents-242909379 AmanChauhan8@slideshare.net(AmanChauhan8) Patents AmanChauhan8 A patent is an exclusive right granted for an invention – a product or process that provides a new way of doing something, or that offers a new technical solution to a problem. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/patents-210217144900-thumbnail.jpg?width=120&height=120&fit=bounds" /> A patent is an exclusive right granted for an invention – a product or process that provides a new way of doing something, or that offers a new technical solution to a problem.

Patents from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Vaccines /slideshow/vaccines-240828947/240828947 vaccines-210102055547
Vaccination is the administration of a vaccine to help the immune system develop protection from a disease. ]]>
Vaccination is the administration of a vaccine to help the immune system develop protection from a disease. ]]> Sat, 02 Jan 2021 05:55:47 GMT /slideshow/vaccines-240828947/240828947 AmanChauhan8@slideshare.net(AmanChauhan8) Vaccines AmanChauhan8 Vaccination is the administration of a vaccine to help the immune system develop protection from a disease. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/vaccines-210102055547-thumbnail.jpg?width=120&height=120&fit=bounds" /> Vaccination is the administration of a vaccine to help the immune system develop protection from a disease.

Vaccines from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Chemical reactions and rancidity of fats /slideshow/chemical-reactions-and-rancidity-of-fats/239437104 chemicalreactionsandrancidityoffats-201124104108
Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result.]]>
Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result.]]> Tue, 24 Nov 2020 10:41:08 GMT /slideshow/chemical-reactions-and-rancidity-of-fats/239437104 AmanChauhan8@slideshare.net(AmanChauhan8) Chemical reactions and rancidity of fats AmanChauhan8 Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chemicalreactionsandrancidityoffats-201124104108-thumbnail.jpg?width=120&height=120&fit=bounds" /> Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, or moisture or by bacterial action, resulting in unpleasant taste and odor. Specifically, it is the hydrolysis or autoxidation of fats into short-chain aldehydes and ketones, which are objectionable in taste and odor. When these processes occur in food, undesirable odors and flavors can result.

Chemical reactions and rancidity of fats from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Characteristics of biological databases /slideshow/characteristics-of-biological-databases-238992122/238992122 characteristicsofbiologicaldatabases-201027153217
Information contained in biological databases includes gene function, structure, localization (both cellular and chromosomal), clinical effects of mutations as well as similarities of biological sequences and structures. Biological databases can be broadly classified into sequence, structure and functional databases.]]>
Information contained in biological databases includes gene function, structure, localization (both cellular and chromosomal), clinical effects of mutations as well as similarities of biological sequences and structures. Biological databases can be broadly classified into sequence, structure and functional databases.]]> Tue, 27 Oct 2020 15:32:17 GMT /slideshow/characteristics-of-biological-databases-238992122/238992122 AmanChauhan8@slideshare.net(AmanChauhan8) Characteristics of biological databases AmanChauhan8 Information contained in biological databases includes gene function, structure, localization (both cellular and chromosomal), clinical effects of mutations as well as similarities of biological sequences and structures. Biological databases can be broadly classified into sequence, structure and functional databases. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/characteristicsofbiologicaldatabases-201027153217-thumbnail.jpg?width=120&height=120&fit=bounds" /> Information contained in biological databases includes gene function, structure, localization (both cellular and chromosomal), clinical effects of mutations as well as similarities of biological sequences and structures. Biological databases can be broadly classified into sequence, structure and functional databases.

Characteristics of biological databases from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 FASTA /slideshow/fasta-238729894/238729894 fasta-201004060610
In bioinformatics and biochemistry, the FASTA format is a text-based format for representing either nucleotide sequences or amino acid (protein) sequences, in which nucleotides or amino acids are represented using single-letter codes. The format also allows for sequence names and comments to precede the sequences.]]>
In bioinformatics and biochemistry, the FASTA format is a text-based format for representing either nucleotide sequences or amino acid (protein) sequences, in which nucleotides or amino acids are represented using single-letter codes. The format also allows for sequence names and comments to precede the sequences.]]> Sun, 04 Oct 2020 06:06:10 GMT /slideshow/fasta-238729894/238729894 AmanChauhan8@slideshare.net(AmanChauhan8) FASTA AmanChauhan8 In bioinformatics and biochemistry, the FASTA format is a text-based format for representing either nucleotide sequences or amino acid (protein) sequences, in which nucleotides or amino acids are represented using single-letter codes. The format also allows for sequence names and comments to precede the sequences. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/fasta-201004060610-thumbnail.jpg?width=120&height=120&fit=bounds" /> In bioinformatics and biochemistry, the FASTA format is a text-based format for representing either nucleotide sequences or amino acid (protein) sequences, in which nucleotides or amino acids are represented using single-letter codes. The format also allows for sequence names and comments to precede the sequences.

FASTA from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Organoleptic properties of proteins /slideshow/organoleptic-properties-of-proteins/238691708 organolepticpropertiesofproteins-201001085737
Proteins affect the sensory properties of food, i.e., appearance; texture (sols, gels, foams, emulsions, extruded pieces); colour (via browning reactions); flavor (via browning reactions and sulphide elimination reactions, via proteolysis, and by entrapment and binding of both desirable and undesirable flavors). ]]>
Proteins affect the sensory properties of food, i.e., appearance; texture (sols, gels, foams, emulsions, extruded pieces); colour (via browning reactions); flavor (via browning reactions and sulphide elimination reactions, via proteolysis, and by entrapment and binding of both desirable and undesirable flavors). ]]> Thu, 01 Oct 2020 08:57:37 GMT /slideshow/organoleptic-properties-of-proteins/238691708 AmanChauhan8@slideshare.net(AmanChauhan8) Organoleptic properties of proteins AmanChauhan8 Proteins affect the sensory properties of food, i.e., appearance; texture (sols, gels, foams, emulsions, extruded pieces); colour (via browning reactions); flavor (via browning reactions and sulphide elimination reactions, via proteolysis, and by entrapment and binding of both desirable and undesirable flavors). <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/organolepticpropertiesofproteins-201001085737-thumbnail.jpg?width=120&height=120&fit=bounds" /> Proteins affect the sensory properties of food, i.e., appearance; texture (sols, gels, foams, emulsions, extruded pieces); colour (via browning reactions); flavor (via browning reactions and sulphide elimination reactions, via proteolysis, and by entrapment and binding of both desirable and undesirable flavors).

Organoleptic properties of proteins from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Denaturation of proteins /slideshow/denaturation-of-proteins-238691691/238691691 denaturationofproteins-201001085707
The loss of native conformation brings about changes in specific properties characterizing the identity of proteins. Bring changes in the proteins. It makes peptide bonds more readily available for hydrolysis by proteolytic enzymes. Protein solubility decreased (hydrophobic groups exposed out). Biological properties (catalytic, hormonal) are lost. Viscosity and optical rotation increases. ]]>
The loss of native conformation brings about changes in specific properties characterizing the identity of proteins. Bring changes in the proteins. It makes peptide bonds more readily available for hydrolysis by proteolytic enzymes. Protein solubility decreased (hydrophobic groups exposed out). Biological properties (catalytic, hormonal) are lost. Viscosity and optical rotation increases. ]]> Thu, 01 Oct 2020 08:57:07 GMT /slideshow/denaturation-of-proteins-238691691/238691691 AmanChauhan8@slideshare.net(AmanChauhan8) Denaturation of proteins AmanChauhan8 The loss of native conformation brings about changes in specific properties characterizing the identity of proteins. Bring changes in the proteins. It makes peptide bonds more readily available for hydrolysis by proteolytic enzymes. Protein solubility decreased (hydrophobic groups exposed out). Biological properties (catalytic, hormonal) are lost. Viscosity and optical rotation increases. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/denaturationofproteins-201001085707-thumbnail.jpg?width=120&height=120&fit=bounds" /> The loss of native conformation brings about changes in specific properties characterizing the identity of proteins. Bring changes in the proteins. It makes peptide bonds more readily available for hydrolysis by proteolytic enzymes. Protein solubility decreased (hydrophobic groups exposed out). Biological properties (catalytic, hormonal) are lost. Viscosity and optical rotation increases.

Denaturation of proteins from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 OMIM- Online Mendelian Inheritance in Man /slideshow/omim-online-mendelian-inheritance-in-man/238668373 omimpresentation-200929151450
It is a comprehensive, authoritative and timely knowledgebase of human genes and genetic disorders compiled to support human genetics research and education and the practice of clinical genetics. One of the best websites for detailed and updated information of genetic diseases. Set up in 1995 by the National Centre for Biotechnology Information (NCBI). ]]>
It is a comprehensive, authoritative and timely knowledgebase of human genes and genetic disorders compiled to support human genetics research and education and the practice of clinical genetics. One of the best websites for detailed and updated information of genetic diseases. Set up in 1995 by the National Centre for Biotechnology Information (NCBI). ]]> Tue, 29 Sep 2020 15:14:50 GMT /slideshow/omim-online-mendelian-inheritance-in-man/238668373 AmanChauhan8@slideshare.net(AmanChauhan8) OMIM- Online Mendelian Inheritance in Man AmanChauhan8 It is a comprehensive, authoritative and timely knowledgebase of human genes and genetic disorders compiled to support human genetics research and education and the practice of clinical genetics. One of the best websites for detailed and updated information of genetic diseases. Set up in 1995 by the National Centre for Biotechnology Information (NCBI). <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/omimpresentation-200929151450-thumbnail.jpg?width=120&height=120&fit=bounds" /> It is a comprehensive, authoritative and timely knowledgebase of human genes and genetic disorders compiled to support human genetics research and education and the practice of clinical genetics. One of the best websites for detailed and updated information of genetic diseases. Set up in 1995 by the National Centre for Biotechnology Information (NCBI).

OMIM- Online Mendelian Inheritance in Man from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Antigen & antigenicity /slideshow/antigen-antigenicity/238620325 antigenantigenicity-200923102621
Antigen Antigen is a substance which binds specifically with the products (antibodies, T-cells) of the immune system. Its ability to bind with antibodies is called antigenicity. Immunogen It is a substance which produces an immune response as well as binds to its products. So, immunogen is an antigen as well but antigen need not be immunogen. The property of producing an immune response is called immunogenicity. ]]>
Antigen Antigen is a substance which binds specifically with the products (antibodies, T-cells) of the immune system. Its ability to bind with antibodies is called antigenicity. Immunogen It is a substance which produces an immune response as well as binds to its products. So, immunogen is an antigen as well but antigen need not be immunogen. The property of producing an immune response is called immunogenicity. ]]> Wed, 23 Sep 2020 10:26:21 GMT /slideshow/antigen-antigenicity/238620325 AmanChauhan8@slideshare.net(AmanChauhan8) Antigen & antigenicity AmanChauhan8 Antigen Antigen is a substance which binds specifically with the products (antibodies, T-cells) of the immune system. Its ability to bind with antibodies is called antigenicity. Immunogen It is a substance which produces an immune response as well as binds to its products. So, immunogen is an antigen as well but antigen need not be immunogen. The property of producing an immune response is called immunogenicity. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/antigenantigenicity-200923102621-thumbnail.jpg?width=120&height=120&fit=bounds" /> Antigen Antigen is a substance which binds specifically with the products (antibodies, T-cells) of the immune system. Its ability to bind with antibodies is called antigenicity. Immunogen It is a substance which produces an immune response as well as binds to its products. So, immunogen is an antigen as well but antigen need not be immunogen. The property of producing an immune response is called immunogenicity.

Antigen & antigenicity from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 Protein Data Bank (PDB) /AmanChauhan8/protein-data-bank-pdb proteindatabank-200917170758
Archive of experimentally determined 3D structures of biological macromolecules. Established in 1971, by Research Collaboratory for Structural Bioinformatics (RCSB), Brookhaven National Laboratories, USA. Archive contain atomic coordinates, bibliographic citations, primary and secondary structure information, crystallographic structure factors, NMR experimental data. ]]>
Archive of experimentally determined 3D structures of biological macromolecules. Established in 1971, by Research Collaboratory for Structural Bioinformatics (RCSB), Brookhaven National Laboratories, USA. Archive contain atomic coordinates, bibliographic citations, primary and secondary structure information, crystallographic structure factors, NMR experimental data. ]]> Thu, 17 Sep 2020 17:07:57 GMT /AmanChauhan8/protein-data-bank-pdb AmanChauhan8@slideshare.net(AmanChauhan8) Protein Data Bank (PDB) AmanChauhan8 Archive of experimentally determined 3D structures of biological macromolecules. Established in 1971, by Research Collaboratory for Structural Bioinformatics (RCSB), Brookhaven National Laboratories, USA. Archive contain atomic coordinates, bibliographic citations, primary and secondary structure information, crystallographic structure factors, NMR experimental data. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/proteindatabank-200917170758-thumbnail.jpg?width=120&height=120&fit=bounds" /> Archive of experimentally determined 3D structures of biological macromolecules. Established in 1971, by Research Collaboratory for Structural Bioinformatics (RCSB), Brookhaven National Laboratories, USA. Archive contain atomic coordinates, bibliographic citations, primary and secondary structure information, crystallographic structure factors, NMR experimental data.

Protein Data Bank (PDB) from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 SWISS-PROT /slideshow/swissprot-238500282/238500282 swiss-prot-200916050215
It is an annotated protein sequence database maintained by the Swiss Institute of Bioinformatics and European Bioinformatic Institute.]]>
It is an annotated protein sequence database maintained by the Swiss Institute of Bioinformatics and European Bioinformatic Institute.]]> Wed, 16 Sep 2020 05:02:15 GMT /slideshow/swissprot-238500282/238500282 AmanChauhan8@slideshare.net(AmanChauhan8) SWISS-PROT AmanChauhan8 It is an annotated protein sequence database maintained by the Swiss Institute of Bioinformatics and European Bioinformatic Institute. <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/swiss-prot-200916050215-thumbnail.jpg?width=120&height=120&fit=bounds" /> It is an annotated protein sequence database maintained by the Swiss Institute of Bioinformatics and European Bioinformatic Institute.

SWISS-PROT from Thapar Institute of Engineering & Technology, Patiala, Punjab, India

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0 https://cdn.slidesharecdn.com/profile-photo-AmanChauhan8-48x48.jpg?cb=1735363909 https://cdn.slidesharecdn.com/ss_thumbnails/sds-page-220304054606-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/sds-page-251283576/251283576 SDS PAGE https://cdn.slidesharecdn.com/ss_thumbnails/agarosegelelectrophoresis-220304054409-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/agarose-gel-electrophoresis-251283555/251283555 Agarose gel electropho... https://cdn.slidesharecdn.com/ss_thumbnails/prokaryoticandeukaryoticcell-220125042942-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/prokaryotic-and-eukaryotic-cell-251049478/251049478 Prokaryotic and eukary...