Dolichos biflorus, a commonly used legume in Uttarakhand, produces alpha amylase enzyme for conversion of starch present in its cotyledons to glucose, so that this glucose can be further utilized for the life controlling processes, glycolysis and Kreb's cycle. Yield of this α -amylase isolated from the germinating legume comes out to be 27.7 IUml -1 . Maximal amylase production occurs at pH 6.1 at 45 O C. The enzyme was purified two fold, first with ultra-filtration and then with Ion-exchange chromatography. Ultra-filtration revealed size of amylase to be between 10 kDa and 30 kDa, against larger sizes of other bacterial amylases. The pH and temperature optima for purified enzyme were 6.1 and 45 O C respectively. The K m for starch came out to be 1.95 mgml -1 . This finding of generating one more new and low-price source of α -amylase is a great advancement in biotechnology.

14 plant and bacterial species were extensively investigated for α-amylase enzyme present in them. Comparison was made on the basis of optimum pH, optimum temperature, Km, Vmax, pH stability range and thermal stability of enzyme. It was found that the plant enzyme is equally good than the bacterial enzyme in terms of characteristics.

The GFP protein is a protein of high interest for molecular biologists and biotechnologists. Since 1994, this protein has proved to be an indispensable tool for molecular biology and biotechnology research work. This protein requires only oxygen and an energy source like glucose to work. It gives a green colour in presence of UV to blue light. This protein can be attached with the foreign gene to track its expression. The main aim of the task is to introduce GFP into the given bacterial culture. Induction of the protein gene is followed by Bradford assay; quantification of protein is done using this. The results of gene induction are checked via SDSPAGE and western blot. All preparations are of standard grade and all readings are taken in triplicates. A standard graph is also made to find out the protein in the unknown.