| T-W-01 |
Antimicrobial analysis of wine produced |
| T-W-02 |
Ascorbic acid analysis of different plant/ fruits/ food samples. |
| T-W-03 |
Determination of aldehydes as acetaldehydes |
| T-W-04 |
Determination of alkalinity |
| T-W-05 |
Determination of dissolved solids |
| T-W-06 |
Determination of esters as ethyl acetate |
| T-W-07 |
Determination of ethyl alcohol |
| T-W-08 |
Determination of fixed acidity |
| T-W-09 |
Determination of higher alcohol as amyl alcohol |
| T-W-10 |
Determination of methyl alcohol |
| T-W-11 |
Determination of specific gravity |
| T-W-12 |
Determination of suspended solids |
| T-W-13 |
Determination of Thermal Death Point (TDP) |
| T-W-14 |
Determination of Thermal Death Time (TDT) |
| T-W-15 |
Determination of total acidity (tartaric acid) |
| T-W-16 |
Determination of volatile acidity (acetic acid) |
| T-W-17 |
Disc and well diffusion method used for antibacterial and antifungal activity of the herbal formulation |
| T-W-18 |
Disc and well diffusion method used for antibacterial and antifungal activity of isolated compounds |
| T-W-19 |
Disc and well diffusion method used for antibacterial and antifungal activity of isolated compounds |
| T-W-20 |
Disc and well diffusion method used for antibacterial and antifungal activity of protein sample |
| T-W-21 |
Disc and well diffusion method used for antibacterial and antifungal activity of pure compounds |
| T-W-22 |
Estimate minimum inhibitory concentration (MIC) of enzymes |
| T-W-23 |
Estimation of alcohol by specific gravity method |
| T-W-24 |
Estimation of ethanol by potassium dichromate method |
| T-W-25 |
Estimation of sugar content in juices/wine |
| T-W-26 |
Estimation of tartaric acid in juices/wine |
| T-W-27 |
Estimation of the reducing sugar by DNSA method |
| T-W-28 |
Minimum Inhibitory Concentration (MIC) herbal formulation |
| T-W-29 |
Minimum Inhibitory Concentration (MIC) isolated compounds |
| T-W-30 |
Minimum Inhibitory Concentration (MIC) of plant extracts |
| T-W-31 |
Minimum Inhibitory Concentration (MIC) protein sample |
| T-W-32 |
Minimum Inhibitory Concentration (MIC) pure compounds |
| T-W-33 |
Probiotic attribute analysis – Antimicrobial activity |
| T-W-34 |
Qualitative and quantitative plant secondary metabolites (saponin, flavonoid, tannins, phenols, alkaloids etc.) |
| T-W-35 |
Quantitative antioxidant analysis |
| T-W-36 |
Screening of amylase-producing microorganisms |
| T-W-37 |
Screening of lipase-producing microorganisms. |
| T-W-38 |
Total lipid extraction through soxhlet apparatus from herbal samples. |
