Lab Exam 1

Magnifies the size of the image

Located closest to the specimen, magnifies the image

Brings the image into approximate focus by moving the stage up and down

Refines the image into sharper focus

Focuses light onto the specimen and into the objective lense

Opens/closes to regulate the amount of light that reaches the specimen

Open/Closes the diaphragm

Adjusts the height of the condenser

Area that can be seen as a circle of light when looking through the microscope

The minimum distance that two points can be separated and still be distinguished as separate

The vertical distance that remains in focus at one time

How well a specimen can be seen in comparison to the background

1. Staining specimen

2. Closing iris diaphragm

3. Decreasing light intensity

4. Adjusting condenser height

Specimen will appear larger

Specimen will appear with more clarity

Specimen will appear bolder/darker

Fraction of the field diameter the specimen occupies x The field diameter

Ie, 1/4 of FD x 1.8mm FD = 1.8mm/4 =0.45 mm .45mm actual size

Sugars. Starch, cellulose, gylcogen

Used for short term energy storage

An immediate source of energy in cells, monosaccharide

A Polysaccharide

Polymers of amino acids held together by peptide bonds

Enzymes, hormones, muscle contraction etc

Insoluble in water (hydrophobic), long-term energy source

3 fatty acids with 1 glycerol molecule

Tests for glucose

Positive tests are green , yellow, brown, or red

Negative tests remain blue

Will test positive for glucose and starch*

Tests for starch only

Positive results are dark blue/black

Negative results remain yellow/brown

Tests for protein

Positive results are purple

Negative results remain blue

Tests for lipids

Positive tests split into 2, a clear water base with a bright red layer of dissolved lipids on top

Negative results remain clear with flecks of red floating within, because the reagent is non-polar it will not dissolve in water

Gives confidence in results by repeating the experiment to check for inconsistencies

The hydrogen ones in the secondary and tertiary folds of a protein break and are rendered biologically inert

Amino acids required by, but not produced by, the body that must be obtained from food

Connective tissue used for storing fats

1. The cell is the basic unit of life

2. All living organisms are composed of cells

3. All cells are derived from previously existing cells

A condition of relatively stable internal environment

The movement of particles from an area of high solute concentration to an area of low solute concentration

A homogenous mixture of substances

The dissolving agent

The substance being dissolved

Constant and random motion

Can regulate the flow of materials across the membrane

The net movement of water across a selectively permeable membrane from an area of high water concentration to an area of low water concentration

The same solute concentration as the solution you’re comparing it to

A higher solute concentration than the solution you’re comparing it to

A lower solute concentration than the solution you’re comparing it to

A solution containing and equal number of H+ ions and OH- ions, pH 7

A solution containing more H+ ions than OH- ions, pH 0-7

A solution containing more OH- ions than H+ ions, pH 7-14

Resist changes in pH by donating or absorbing H+ ions form a solution, but will eventually become overwhelmed and the pH will change rapidly

The energy your body would be able to extract from food

Monosaccharides (glucose and fructose)

Polysaccharides (starch)

Disaccharides (sucrose and maltose)

Whole grains stripped of their bran and germ, contain less nutrients

Found in plant cell walls and the bran of whole grains

A fibre that can be digested by humans

A fibre that cannot be digested by humans so it binds to the water in the large intestine

Small organic molecules required in small amounts in our diets

Inorganic chemical elements required in small amounts in our diets

Have one double bond (olive oil, canola oil)

2 or more double bonds, (corn oil, soy oil)

Unsaturated fatty acids that are also essential nutrients

Important for metabolism, nervous system function, immune response etc

Saturated in hydrogen, no double bonds

Hydrogen atoms are added to oil to remove double bonds, resulting in trans-fatty acids as a byproduct (trans fats are linked to heart disease)

Made by taking a measurement from known samples and graphing them

Carbohydrates - 4 kcal/g

Protein - 4 kcal/g

Fat - 9 kcal/g