Analysis of Protein by Spectrophotometric and Computer Colour Based Intensity Method from Stem of Pea (Pisum sativum) at Different Stages

Afsheen Mushtaque Shah; Mohammad Saleh Memon; Allah Nawaz Memon; Wahab Ansari; Basir Ahmed Arain

doi:10.21743/

Analysis of Protein by Spectrophotometric and Computer Colour Based Intensity Method from Stem of Pea (Pisum sativum) at Different Stages

Authors

Afsheen Mushtaque Shah Institute of Biochemistry, University of Sindh, Jamshoro, Pakistan Author
Mohammad Saleh Memon Institute of Biochemistry, University of Sindh, Jamshoro, Pakistan Author
Allah Nawaz Memon Institute of Biochemistry, University of Sindh, Jamshoro, Pakistan Author
Wahab Ansari Department of Computer Science, ISRA, University, Hyderabad, Sindh, Pakistan Author
Basir Ahmed Arain Institute of Plant Sciences, University of Sindh, Jamshoro, Pakistan Author

DOI:

https://doi.org/10.21743/

Keywords:

Protein, Spectrophotometer, Computer software, Dye and colour intensity

Abstract

In this study proteins were analyzed from pea plants at three different growth stages of stem by spectrophotometric i.e Lowry and Bradford quantitative methods and computer colour intensity based method. Though Spectrophotometric methods are regarded as classical methods, we report an alternate computer based method which gave comparable results. Computer software was developed the for protein analysis which is easier, time and money saving method as compared to the classical methods.

Downloads

Download data is not yet available.

Downloads

Afsheen Mushtaque Shah.pdf ⁹

Published

2010-12-01

Issue

Vol. 11 No. 2 (2010): Pakistan Journal of Analytical & Environmental Chemistry

Section

Short Communication

License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

How to Cite

(1)

Analysis of Protein by Spectrophotometric and Computer Colour Based Intensity Method from Stem of Pea (Pisum Sativum) at Different Stages. Pak. J. Anal. Environ. Chem. 2010, 11 (2), 63 – 71. https://doi.org/10.21743/.