1. Lab#1

2. 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

3. 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).

4. 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

5. 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

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

7. 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.

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

9. 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

10. 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

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

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

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

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

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