| T-M-01 |
Adulteration in cereals |
| T-M-02 |
Adulteration in dairy products |
| T-M-03 |
Adulteration in milk |
| T-M-04 |
Adulteration in oils |
| T-M-05 |
Adulteration in spices |
| T-M-06 |
Antibacterial and antifungal activity of different antibiotics against isolated microorganisms. |
| T-M-07 |
Ascorbic acid analysis of different plant/ fruits/ food samples. |
| T-M-08 |
Biochemical testing of isolated bacteria (Urease, catalase, citrate, MR-VP, amylase, protease, nitrate reductase etc) |
| T-M-09 |
Calculation of Colony Forming Units (CFU/ml) |
| T-M-10 |
Checking adulteration in sweets |
| T-M-11 |
Disc and well diffusion method used for antibacterial and antifungal activity of plant extracts/herbal formulation/pure compounds/isolated compounds/protein sample etc. |
| T-M-12 |
Gram staining, capsule staining and endospore staining |
| T-M-13 |
Growth Kinetics of isolated bacteria at different parameters. |
| T-M-14 |
Identification of pathogenic bacteria |
| T-M-15 |
Identification of microorganisms using different staining methods identification of microorganisms using motility methods |
| T-M-16 |
Isolation of bacteria from air, water & soil |
| T-M-17 |
Isolation of microorganisms on selective media |
| T-M-18 |
Minimum Inhibitory Concentration of plant extracts /herbal formulation/pure compounds/isolated compounds/ protein sample etc. |
| T-M-19 |
Preservation of microbial cultures by glycerol stock method |
| T-M-20 |
Qualitative and quantitative plant secondary metabolites (saponin, flavonoid, tannins, phenols, alkaloids etc.) |
| T-M-22 |
Quantitative antioxidant analysis |
| T-M-23 |
Sampling of air, water & soil |
| T-M-24 |
Total lipid extraction through soxhlet apparatus from herbal samples. |
