Course Content
1. Qualitative analysis of carbohydrates (Glucose, Fructose, Lactose, Maltose, Sucrose and starch)
2. Identification tests for Proteins (albumin and Casein)
3. Quantitative analysis of reducing sugars (DNSA method) and Proteins (Biuret method)
4. Qualitative analysis of urine for abnormal constituents
5. Determination of blood creatinine
6. Determination of blood sugar
7. Determination of serum total cholesterol
8. Preparation of buffer solution and measurement of pH
9. Study of enzymatic hydrolysis of starch
10. Determination of Salivary amylase activity
11. Study the effect of Temperature on Salivary amylase activity.
12. Study the effect of substrate concentration on salivary amylase activity.
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