Q. The method for determining molecular weight based on the size is __________

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Q. Which of the following methods cannot be used to determine the molecular weight of enzymes?

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Q. Which of the following is the best method for isolating enzymes from cell free extract?

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Q. __________ is a compound which is frequently used for DNA removal.

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Q. Which of the following chemical is not used to isolate enzymes from cell free extract?

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Q. Cetyl trimethyl ammonium bromide is a cationic detergent.

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Q. The increase in pH affects the inter H₂ bonds and intramolecular hydrophobic bonds are majorly affected leading to denaturation of DNA.

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Q. Increase or decrease in _________ leads to protonation or deprotonation of bases which leads to melting of DNA in turn isolating the enzyme after centrifugation.

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Q. ___________ is responsible for maintaining biologically native structure of an enzyme and even nucleic acid.

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Q. Which one if the chemicals is not used to isolate enzymes from cell free extract?

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Q. Which of the following methods cannot be used to isolate enzymes from cell free extract?

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Q. Enzymes can be isolated from cell free extract by which one of the following methods?

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Q. _________________ is the main contaminant present in the resultant free extract from cells.

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Q. __________ is a method which is highly used for lab scale procedures than large scale work.

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Q. Mortar and pestle, french press and homogenizer are widely used to lyse the cells by ultrasonication.

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Q. Freezing technique is not preferred unless otherwise there is a need.

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Q. ____________ technique is nothing but a cold or psychrophilic shock.

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Q. The technique in which the cells are subjected to cold temperature of about -15° C to -25° C is referred to as _____________

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Q. Homogenization performed by passing the cells at high pressure through narrow orifice which can also cause cell rupture is referred to as _______________

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Q. A _________ has long teflon tube about 30-40 cm long which is bulged at the end and has an automated machine for providing the pressure.

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