Term
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Definition
40x-400x
Inverted image
Live or dead specimen
Light
Inside and outside view |
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Term
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Definition
10.5x-45x
True image
Live or dead specimen
Light
Inside and outside view |
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Term
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Definition
10,000-200,000x
Photo image
Dead specimen
Electron
Inside view |
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Term
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Definition
10,000-200,000x
Photo image
Dead specimen
Electron
Outside view |
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Term
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Definition
Body tube.
(structure component) |
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Term
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Definition
Revolving nosepiece
(Changes magnification) |
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Term
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Definition
Objectives
(Located in the nosepiece. Changes magnification)
Low: Red, 4x
Medium: Yellow,10x
High: Blue, 40x
Immersion: White, 100x |
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Term
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Definition
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Term
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Definition
Abbe condenser on top
(Focuses light on specimen)
Iris diaphragm on bottom
(Brightens or dims your light) |
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Term
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Definition
Illuminator
(illuminates your view) |
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Term
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Definition
Eyepiece or ocular
(Viewing lens, 10x by itself) |
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Term
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Definition
Arm
(Structure component) |
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Term
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Definition
Mechanical stage
(Accurate movement of the slide) |
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Term
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Definition
Big knob- Coarse focus knob
Little knob- fine focus knob |
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Term
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Definition
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Term
| Proper procedure for moving the microscope from the cabinet to the lab bench, and from the lab bench back to the cabinet plus what to use to clean the lens. |
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Definition
| Grab the microscope by the arm while pulling it out of the cabinet, lift gently and place one hand under the base, carrying it to the lab bench. Sit it down carefully, take off covering. When putting up, put on covering, lift by the arm and place hand under the base, carrying it to the cabinet and placing it in correct number cabinet carefully. Clean only with lens paper. |
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Term
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Definition
| The ability to distinguish one object from another |
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Term
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Definition
| Area observed when looking through the microscope |
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Term
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Definition
| condition in which the microscope remains in focus after changing from one objective to another |
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Term
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Definition
| Ability of a lens or microscope to reveal fine detail of a specimen |
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Term
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Definition
| Distance from the objective to the specimen, when in focus |
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Term
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Definition
| Tiny particles of solid matter, bacteria and other tiny organisms in liquid suspension seem to move in a random fashion due to the bombardment of the larger particles by the smaller molecules of the fluid. |
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Term
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Definition
| Random movement of particles from high concentration or lower concentration |
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Term
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Definition
| Diffusion of water molecules through a selectively permeable membrane |
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Term
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Definition
| The greatest quantity in a mixed substance |
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Term
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Definition
| The lesser quantity in a mixed substance |
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Term
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Definition
| When the solute concentration outside the cell is greater than the concentration inside the cell |
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Term
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Definition
| Solute concentration outside the cell is less than solute concentration inside the cell |
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Term
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Definition
| Solute concentration is equal inside and outside the cell |
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Term
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Definition
| Selectively permeable to water |
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Term
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Definition
| Cells placed in a hypotonic solution swell and burst |
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Term
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Definition
| Cells placed in a hypertonic solution lose water and shrink |
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Term
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Definition
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Term
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Definition
| Plant cell contains sufficient water to push the plasma membrane up against the wall |
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Term
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Definition
| In a hypertonic solution, plant cells lose water and die |
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Term
| What happened with the dialysis tubing containing syrup and starch and why? |
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Definition
Syrup- syrup in tubing placed in water, weighed more after 30 mins. Water moved into the bag.
Starch- tubing filled with starch solution, placed in Lugol's. Iodine moved into the bag, none outside of bag.
Only syrup demonstrates osmosis because it gained weight. Starch molecules are too large to fit through the selectively permeable membrane. |
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Term
| Lugol's Iodine is an indicator for |
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Definition
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Term
| What happens to red blood cells when placed in different solutions? |
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Definition
Isotonic solution (0.85 salt)- Stays same
Hypotonic solution (distilled water)- Cell bursts
Hypertonic solution (5% salt)- Cell shrinks |
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Term
| The large plant vacuola in the onion cell went through several changes. What were the changes and what caused them? |
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Definition
Tap water- Normal , isotonic solution
5% NaCL solution- shrink, hypertonic
Return to tap water- Normal |
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Term
| What is one major difference we noted in the lab between plant and animal cells? |
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Definition
| Plant cells have rigid walls, so they stand up. |
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Term
| Solute/solvent concentration problems |
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Definition
0.00% salt& 100% water- hypotonic
0.85% salt& 99.15% water- isotonic
5% salt& 95% water- hypertonic |
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Term
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Definition
| What the basic units of certain organic compounds are made up of in chains of smaller molecules |
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Term
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Definition
| Those whose molecules contain carbon and may form chains or rings. |
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Term
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Definition
| Those whose molecules do not contain carbon or do not form chains or rings |
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Term
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Definition
| Monomers connected together to form larger molecules |
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Term
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Definition
| How polymers are made, resulting in the loss of a water molecule between each pair of monomers. |
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Term
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Definition
| How polymers can be digested, the addition of a molecule of water |
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Term
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Definition
Monosaccharides: Glucose, fructose, dextrose
Dissaccharides: Sucrose
Polysaccharides: Starch, glycogen |
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Term
| The test used to identify organic compound |
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Definition
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Term
| Benedict's Test identifies carbs with reducing sugars. What is the procedure for performing the test and what do the colors changes mean? |
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Definition
Performing the test: Set a hot water bath by putting a half full beaker of water on a hot plate. (Steam rises, temp down.) Number test tubes 1-7 and add 2.5 mL of Benedict's to each using a plastic pipette. Add eight drops of the test solutions, mix well and boil for two mins.
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Term
| Detergent is an emulsifier. What does this mean and why do they remove oil stains? |
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Definition
| It causes oil/fats and water to mix. Oils are lipids, Sudan is specific to lipids. Emulsifiers make the oil and water mix, which regular bleach will not. |
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Term
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Definition
| Polymers made of monomers called amino acids linked together by peptide bonds. |
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Term
| Characteristics of enzymes: |
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Definition
Speed up a reaction as much as a million times.
Don't enter into the reaction and aren't changed by it so they can be used repeatedly.
Cannot cause a reaction to occur, just speed it up.
Have the optimal temp and pH. Change either and you change the shape of the enzyme.
Have a specific substrate. Rennin/rennilase only* helps to curdle milk thus seperating the protein whey from the milk curd. |
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Term
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Definition
Tests for organic/inorganic compounds
Negative- won't burn
Positive- will burn and turns dark to black |
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Term
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Definition
Tests for reducing sugar
Negative- blue
Positive- Yellow, green, orange, red, color change |
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Term
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Definition
Tests for starch
Negative- Amber color
Positive- Blue to black color change |
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Term
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Definition
Tests for oils/lipids/fats
Negative- will evaporate from paper
Positive- Remains on paper |
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Term
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Definition
Tests for lipids
Negative- Does not mix with substance
Positive- Mixes and stays combined with substance |
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Term
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Definition
Tests for proteins
Negative-blue
Positive- Pink purple violet color change |
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Term
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Definition
| Number test tubes 1-7. Put 5 mL of water in 6&7. Put 6-10 drops of biuret in each test tube and mix well. Test tubes should change color if protein is present. |
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Term
| The components and the cheese making process |
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Definition
| Milk contains protein. The stomach mkaes rennin, which converts milk protein (casein) into paracasein. This precipitates out of solution foring a curd and leaves the water and other dissolved substances in the milk is whey. Cheese is made from whole milk with drops of rennilase. |
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Term
| Bromelain/Gelatin results |
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Definition
Gelatin+water= solid, inactive
Gelatin+fresh pineapple juice= liquid, active
Gelatin+canned pineapple juice= solid, inactive
Gelatin+frozed pineapple jiuce= solid, inactive/// |
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Term
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Definition
| Largest family of lipids, containing two kinds of component molecules- fatty acids and glycerides. Liquid at room temp (oil) solid at room temp (fat) |
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Term
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Definition
| The human stomach produces this, which converts casein into paracasein. |
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Term
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Definition
| Enzyme found in saliva that digests starch |
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