Volume 3 of the landmark treatise 'Food Analysis - Principles and Techniques' provides a distinctive, comprehensive treatment of biological techniques utilized in the analysis of food constituents, ranging from the use of biologically active molecules - the enzymes - to the employment of cell cultures, microorganisms, and whole animals. This book eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area. In self-contained chapters - written by renowned investigators to assure authoritative, up-to-date coverage - this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework, details specific applications and procedures, including numerous illustrative examples, discusses advantages and limitations for each technique to help you select appropriate techniques for your needs, and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field. Unmatched in scope, Biological Techniques - like its companion volumes in this important 8-volume set - reflects the broad-ranging recent developments in the field and is a requisite source for all food analysts in industry, government, and academia, including food scientists, nutritionists, biochemists, microbiologists, toxicologists, biologists, and environmental chemists. Additionally, graduate students in food science and nutrition will find each volume of this work indispensable in their studies.To make a microscopically distinct labeling compound or marker, the antibody is purified from the serum and combined with a ... directly in purified rabbit antibody, rinsing, and incubating with (possibly purchased) fluorescein isothiocyanate- labeled sheep antirabbit IgG. ... eyepiece or ocular lens magnifies this image od Figure 1 Diagram of lens of slight convexity (low 184 I Sterling Compound Microscope.
|Publisher||:||CRC Press - 1984-11-09|