Lab exam: 1 Flashcards
(169 cards)
Name all the microscope pieces from left to right.
-ocular lenses
-Diopter adjustment
-Nose piece
-objective lenses
-Stage clip
-aperture
-diaphragm
-condenser
-light source
-Head
-arm
-mech. stage
-coarse adjustment
-fine adjustment
-stage controls
-base
-light/brightness adj
–light controls
How many parts of the microscope?
18
Objective magnification?
4x, 10x, 40x
What is high power magnification?
400x
Total magnification?
40x, 100x, 400x
Low power magnification?
40x. Not 4x.
Resolving power equation?
min. distance that can be resolved = wavelength of light/2
Diameter of F.O.V?
d of F.O.V =L.Pmag.x.dofL.P(um)
/Current mag.
Why does Green give better Resolution than Red?
Red light has higher wavelength than green light hence it doesn’t provide better resolution than green.
Why use methyl cellulose in lab 1 with pond water?
It slows down pond protoza for viewing. Methyl cellulose is convenient for mounting live embryos.
D.O.F
Depth of field: Range within an object can be seen clearly
When you increase the magnification, what decreases?
D.O.F
What are leucoplasts?
subcellular components of plant cells that store energy in form of starch
When looking at starches under a microscope, what shape can you see? (Hint: one of ur fav sports…)
rugby Ball-shaped structures=
Starch grains
What is Hilum?
Border around starch grains
What are Sclerieds?
Subcellular components of plant cells that provide protection & support to plant tissue
Where are sclerieds appearant? (Hint: A Fruit)
pears
What is a Macromolecule?
composed of mulitple smaller parts (monomers) linked together by bonds
How do you build a macromolecule?
By removing water (H2o)
equation for dehydration synthesis (D.S)
A-OH + B-H –> AB + H2O
How do you break apart marcomolecules?
By adding water to separate the monomers
What is the name for adding water to a macromolecule to break it apart (Hint: Opposit of D.S)
Hydrolysis
equation for hydrolysis?
AB +H2O –> A-OH + B-H
What do the cool people say for carbohydrates?
Hydrates of carbon