Syed Ahmed Sha Husaini

# 36, 5^th Main, 4^th Cross,
1^st Floor, Vasanthappa Block,
B’lore.
Email : [email protected]
 

Objective : A post in the institute where innovation & hard work is appreciated.

Name                         :         Syed Ahmed Sha Hussaini.

Father Name               :         Syed Murshid Peer Hussaini

Date of Birth                :         8-6-78

Caste                           :         Muslim, B.T (Category 1)

Permanent Address      :         # 997, 6^th Cross, K. R. Puram, Hassan.

Ph. No.                        :         08172 (63805)

Educational Background :        S.S.L.C., Govt. Junior College - Hassan Distinction 92 - 93
                                               P.U.C., Sri Hoysala Pre-university College – Hassan. I Class 93 – 95
                                               B.Sc. (Microbiology):Govt. Science College – Haasan. I Class 95 – 98
                                               M.Sc. (Biotechnology):Manasa Gangotri – Mysore. I Class 98 – 2000

Contact                        :         3532238

Passport No.                :         U575353 : Valid Till : 26-09-2005

Computer Knowledge   :         MS DOS, MS OFFICE, C.

Operating System         :          MS DOS, Windows 95/98.

Language & Packages :          Fortran 77, C

Others :

A Seminar in Principal & Basic concepts in chromatography as a purification technique.
Inhibitors & uncouplers of oxidative phosphorylation.
DNA binding proteins.
Industrial applications of tissue culture.

Workshop:

Title : Studies of total antioxident capacity of microbial metabollities & spices in department of fermentation technology, CFTRI, Mysore.

Antioxidants were any substances which present at low concentration compared to oxidazable substrate which delays or prevents oxidation of substrate.

Some important antixidants which prevents rancidity of fats, oils and lipids, objectimable odors & flavours, loss of nutrition & toxic compounds, & in graft rejection i.e. reperfusion injury in transplant liver, cardiac arrest etc. in herbs, spices and vegetables are carnoric acid, carnosol, rosmaric acid, thymal, carvacal, a - tocoyherol, Vit –C, etc.

Lactobacilli were cultured & developed by solid state and submereged fermentation, samples were collected by column chromatography using ascorbic acid as a standard graph total antioxidant capacity of samples were calculated which were equivalent to ascorbic acid content spectrophotometrically.

Using the same above method some spices antioxidants were calculated and found that cloves has highest antioxidant equivalent to ascorbic acid using spectrophotometer as at 69 nm.
 
 

Date :

Place : Bangalore                                                                                             (Syed Ahmed Sha Hussaini)