Analytical Method Videos: Polysaccharides

00:01  Introduction
01:16  Theory of the Analytical Procedure
02:33  Kit Content & Reagent Preparation
06:15  Weighing of Samples
06:44  A. Starch Pretreatment
12:04  B. Precipitation of Amylopectin with Con A & the Determination of Amylose
16:11  C. Determination of Total Starch
18:35  Determination of D-Glucose in Amylose & Total Starch Fractions
20:37  Calculation of Amylose Content

00:02  Theory of the Yeast Beta Glucan Assay Procedure
01:02  Kit Components
01:41  Preparation of Reagents
03:19  Preparation of other Reagents required
03:41  Measurement of 1, 3:1, 6-Beta-Glucan in Yeast Preparations
10:26  Calculations

00:03  Introduction
01:39  Principle
04:16  Reagent Preparation
09:32  Weighing of Samples
11:28  Procedure
19:58  Calculations

00:02  Theory of the Analytical Procedure
02:07  Kit Description
03:12  Preparation of Reagent Solutions/Suspensions
05:30  Samples Containing 0–12% Fructan
07:55  Samples Containing 12–100% Fructan
10:07  Analysis of Fructan Content: a. Hydrolysis of Sucrose & Low DP Maltosaccharides
12:39  Analysis of Fructan Content: b. Hydrolysis of Fructan
14:16  Analysis of Fructan Content: c. Measurement of Fructan
17:14  Calculation of Fructan Content

00:03  Introduction
00:48  Principle
01:37  Reagent Preparation
04:50  Weighing of samples
06:20  Gelatinisation of sample
07:08  Lichenase depolymerisation of β-Glucan
08:30  pH adjustment & incubation with β-Glucosidase
10:30  Glucose Determination (GOPOD Reagent)
12:04  Calculations
14:30  Further information