are the fundamentals of histology and techniques in histochemistry. This experiment involved exercising free-hand sectioning techniques‚ learning maceration procedures and application of staining techniques. Sudan dye for Lipids and IKI test for starch were applied on section stem‚ root and leaf parts of Tridax procumbens. Stem cross-section of T. procumbens showed distinct ground tissues and fourteen to sixteen vascular bundles organized into a ring. The root sections show a central stele surrounded
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Objective: To find out the food substance in food sample X‚Y and Z. Biological Principle: Test for lipids using the grease spot test Test for glucose using Clinistix paper Test for reducing sugars using Benedict’s test Test for starch using the iodine test Test for proteins using Albustix paper Test for vitamin C using DCPIP solution A control using distilled water instead of the sample should be included. Independent: different types of food samples Dependent: different types of food
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parts: eye piece‚ body tube‚ arm‚ nosepiece‚ objectives‚ stage clips‚ mechanical stage‚ diaphragm‚ condenser‚ fine and course adjustments‚ light stage‚ base Protein‚ peptide bond‚ simple sugar‚ polysaccharide‚ lipid‚ adipose tissue Biuret reagent‚ iodine‚ Benedict’s reagent‚ Sudan IV‚ spot test Positive control‚ negative control Eukaryote‚ prokaryote‚ yeast‚ budding‚ cilia‚ pseudopod‚ chloroplast‚ nucleus‚ cytoplasmic streaming‚ chromoplast‚
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Cellular Transport Worksheet KEY OSMOSIS Copy the pictures below‚ and write the correct type of solution underneath (isotonic‚ hypertonic‚ or hypotonic) Hypotonic Hypertonic Isotonic Hypertonic means there is a GREATER concentration of solute molecules OUTSIDE the cell than inside. Hypo tonic means there is a LOWER concentration of solute molecules OUTSIDE the cell than inside. Isotonic means there
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Differentiating Between Prokaryotic and Eukaryotic Cells‚ Distinguish Among Plant‚ Animal‚ and Protist Cells‚ and Identifying the Organelles that are Evident in Them Introduction There are two different types of cells‚ prokaryotes and eukaryotes. Prokaryotes‚ such as bacteria‚ lack a nuclear membrane and other membrane bound organelles. Their genetic material consists of a single molecule of singular DNA. Eukaryotes‚ such as plant and animal cells‚ have a nuclear membrane and other membrane
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the investigator with common methods used to identify carbohydrates and proteins in the laboratory. Materials: 7 clean test tubes plus test tube rack dropper bottles of 1% starch‚ 1% protein‚ 1% glucose‚ and distilled water (DW)‚ slurries of honey‚ egg white‚ and saltine crackers dropper of IKI solution (starch test) dropper bottle of Benedict’s reagent (glucose test) dropper bottles of 10% NaOH and 2% CuSO4 (Biuret Reagents – protein test) 95ºC water bath masking tape for labeling test
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work out the rate equations for reactions and how to use the Arrhenius equation - http://www.chemistry-react.org/go/Faq/Faq_27906.html What is the use of starch solution in the clock reaction of the reduction of peroxodisulphate (Ⅵ)ions by iodide ions - http://www.chemistry-react.org/go/Faq/Faq_27122.html I am doing my coursework on the iodine clock reaction - http://www.chemistry-react.org/go/Faq/Faq_26765.html I am having difficulty in working out the Arrhenius equation. Are
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Require cofactors for activity Classified according to the types of reaction they catalyze – Oxidoreductase – Transferase – Hydrolase – Lyase – Isomerase – Ligase Page 6 Page 7 Amylase An enzyme that breaks down starch into oligosaccharides through hydrolysis Secreted by the human’s parotid glands and the pancreas α-Amylase β-Amylase γ-Amylase Page 8 Factors that may affect catalysis rates Temperature pH Enzyme concentration Amount
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Available online at www.pelagiaresearchlibrary.com Pelagia Research Library European Journal of Experimental Biology‚ 2012‚ 2 (2):385-388 ISSN: 2248 –9215 CODEN (USA): EJEBAU Effect of cooking on amylose content of rice ______________________________________________________________________________ ABSTRACT In diabetes type 2‚ there is a deficiency of insulin which results in improper/ slow breakdown of food. This results in sugar level spikes immediately after a meal‚ which can be
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temperatures)‚ the experiment may start. The amylase and starch solutions should be checked in order to test their pH values and be sure they are the precise and correct pH needed for the experiment. If desired‚ the pH values can be measured using pH strips. Add around 2cm3 of amylase solution into a 10cm3 measuring cylinder. After precisely reaching 2cm3 of amylase‚ the solution is to be poured into test tubes 1-5 of group 1. 2cm3 of starch solution should be poured in test tubes 1-5 of group 2.
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