Lab#1

Microscope Eyepiece: where you look through to see the image. Body tube: long tube that holds the eyepiece and connects it to the objectives Nosepiece: the rotating part of the microscope at the bottom of the body tube; it holds the objectives

Microscope Objective lenses: (low, medium, high, oil immersion) 2, 3 or more objectives they vary in length (the shortest is the lowest power or magnification; the longest is the highest power or magnification).

Microscope Arm-part: Coarse adjustment knob Fine adjustment knob That carry the microscope with. Coarse adjustment knob large, round knob on the side of the microscope used for focusing the slide Fine adjustment knob small, round knob on the side of the microscope used to fine-tune the focus after using the coarse adjustment knob

Microscope Stage: Condenser: light source: large, flat area under the objectives it has a hole in it (that allows light through) the slide is placed on the stage for viewing Condenser: Consists of the condenser lens, iris diaphragm and filter holder Diaphragm controls the amount of light light source: usually found near the base of the microscope light source

Starch Polysacchride Occurs in granules(diff. sizes,shapes) Almost in all organs (roots, rhizomes, fruits& seeds)

Physical properties Solubility: Reaction with iodine: -Cold water suspension -Hot water gelatinization -Organic solvents( CHCl3, pet ether, benzene) insoluble -Chloral hydrate soluble Reaction with iodine: -I2+ starch solution blue color white starch ( blue color disappears ) -Not a chemical reaction cold Evap.

Chemical properties -Doesn’t reduce fehling solution) Being a polysaccharide) Fehling solution+ monosaccharide +ve test Starch +v test with fehling hydrolysis

Chemical properties Reduction of fehling reagent by monosaccharide: Hydrolysis of starch by dil. Acid (fehling solution work in alkaline medium) Neutralization by dil NaOH then alkalinization by excess of NaOH Equal volume of fehling A&B +starch sol any change in color +ve test 30 min 15 min W.B

Chemical properties Molishes test: +ve result with any compound containing sugar part Starch solution + alcoholic a naphthol  drops on wall by conc H2SO4 violet ring

Microscopical examination Potato, wheat, maize, rice All have same physical & chemical properties but under microscope the granules have different sizes and shapes

Microscopical examination Potato : Shape: oval Hilum: droplet seen as a point (accentric) Striation: present Aggregation: simple

Microscopical examination Wheat: Shape: lenticular Hilum: as a point faint centric Striation: present Aggregation: simple

Microscopical examination Maize: Shape: polyhydral Hilum: present radial Striation: not present Aggregation: semicompound

Microscopical examination Rice: Shape: polyheadral Hilum: not present Striation: not present Aggregation: compound