Experiments for the determination of reducing sugars and total sugars
Grasp the basic principles of quantitative determination of reducing sugar and total sugar, learn the basic operation of colorimetric determination of sugar met
Knowledge Base
Laboratory Protocols & SOPs Library
3,200+ step-by-step lab protocols and SOPs for cell culture, staining, PCR, protein work and microbiology, with reagents, conditions and evaluation criteria.
3228 articles
Enzyme activation and inhibition experiments
Understand the activating and inhibiting effects of enzymatic reactions; learn the methods and principles by which activators and inhibitors affect enzymatic re
Plant mature tissue observation experiment
Source of content: Microbiology Lab.
Experiments on the induction, extraction and activity determination of amylase
When barley (or wheat) seeds germinate, the seed embryo produces GA3 that diffuses into the endosperm's pasteurized cells (known as the "target cells" of the GA
Experiments for the determination of root vigor
The root system of plants is the main organ of fertilizer and water absorption, as well as the organ of assimilation, transformation and synthesis of many subst
Experiments for the determination of plant wound flow
The amount of wounding is an important indicator of plant root vigor. When the amount of wounding is high, the volume can usually be measured directly, while fo
Experiments for the determination of the water potential of plant tissues
The water status of plant tissues can be expressed in terms of water potential (representing the energy level of water). The lower the water potential of a plan
Experimental volumetric determination of transpiration intensity
When a branch with leaves is inserted in a burette filled with water, the leaves are still constantly undergoing transpiration. The strength of transpiration va
Experiments on the determination of the purity of barley-wheat seeds by polyacrylamide gel electrophoresis
In this experiment, polyacrylamide gel electrophoresis is used to extract and separate proteins in seeds, and the authenticity and purity of varieties can be id