This course will enable the students to:
- Develop an understanding of the principles that underlie biochemical estimations
- Develop skills in both qualitative and quantitative estimations
Contents:
- Qualitative analysis of monosaccharides, disaccharides and polysaccharides
- Qualitative analysis of amino acids and proteins
- Estimation of moisture and ash content of foodstuffs
- Estimation of acid value of fats and oils
- Estimation of vitamin-C by titrimetric method
- Estimation of calcium using EDTA by titration
- Qualitative testing of food adulterants – metanil yellow in turmeric, arhar dal and yellow sweets; vanaspati in pure ghee; chalk powder and sand in wheat flour; lead chromate in turmeric powder; starch in milk.
- Paper chromatography