EXPERIMENT 1 Title Structures of animal cell and plant cell Aim To study the structures of animal cell and plant cell Material s Onion, Hydrilla sp leaf, toothpick, distilled water, filter paper, blue methylene solution, iodine solution Apparatu s Light microscope, cover slips, slides, dropper, razor blade, forceps, scalpels Procedur e a. To observe the structure of cheek cells 1. Some cells were scrapped carefully from inside of the cheek using the blunt end of a toothpick. 2. The scrapping was spread onto a clean slide. 3. A drop of blue methylene solution is added to the smear. 4. A cover slip was placed at an angle to the solution on the slide. The cover slip was slide slowly to cover the specimen without trapping air bubbles. 5. The solution around or on the slide was cleaned up and dried. 6. The cheek cell was examined under a microscope, first on low magnification then on high magnification. The structure of the cheek cell is drawn and labeled in the space provided. b. To observe the structure of epidermal cells of an onion 1. An epidermal layer of an onion measuring 1cm X 1cm is peeled of using a razor blade and scalpels and stripped off using forceps. 2. The epidermal onion leaf is mounted onto a clean slide with a drop of water. 3. 2 drops of iodine solution were added to the epidermal onion leaf. 4. A cover slip was placed at an angle to the solution on the slide. The cover slip was slide slowly to cover the specimen without trapping air bubbles. 5. The solution around or on the slide was cleaned up and dried. 6. The onion cell was examined under a microscope, first on low magnification then on high magnification. The structure of the onion cell is drawn and labeled in the space provided. 7. Another slide with Hydrilla sp leaf is prepared and observed. Observat ions Discussi on 1. What is the effect of iodine solution on the epidermal cells of onion and Hydrilla sp.? ____________________________________________________________________________________ ____________________________________________________________________________________ ____________________________________ 2. What is the function of methylene blue solution in the preparation of the cheek cells slide? ____________________________________________________________________________________ _________________ 3. What will be observed if iodine solution is used to stain cheek cells? ____________________________________________________________________________________
Transcript
EXPERIMENT 1Title Structures of animal cell and plant cellAim To study the structures of animal cell and plant cellMaterials Onion, Hydrilla sp leaf, toothpick, distilled water, filter paper, blue methylene solution, iodine solutionApparatus Light microscope, cover slips, slides, dropper, razor blade, forceps, scalpelsProcedure a. To observe the structure of cheek cells
1. Some cells were scrapped carefully from inside of the cheek using the blunt end of a toothpick.2. The scrapping was spread onto a clean slide.3. A drop of blue methylene solution is added to the smear.4. A cover slip was placed at an angle to the solution on the slide. The cover slip was slide slowly to cover the specimen
without trapping air bubbles.5. The solution around or on the slide was cleaned up and dried.6. The cheek cell was examined under a microscope, first on low magnification then on high magnification. The structure of
the cheek cell is drawn and labeled in the space provided.b. To observe the structure of epidermal cells of an onion
1. An epidermal layer of an onion measuring 1cm X 1cm is peeled of using a razor blade and scalpels and stripped off using forceps.
2. The epidermal onion leaf is mounted onto a clean slide with a drop of water.3. 2 drops of iodine solution were added to the epidermal onion leaf.4. A cover slip was placed at an angle to the solution on the slide. The cover slip was slide slowly to cover the specimen
without trapping air bubbles.5. The solution around or on the slide was cleaned up and dried.6. The onion cell was examined under a microscope, first on low magnification then on high magnification. The structure of the
onion cell is drawn and labeled in the space provided.7. Another slide with Hydrilla sp leaf is prepared and observed.
Observations
Discussion 1. What is the effect of iodine solution on the epidermal cells of onion and Hydrilla sp.?____________________________________________________________________________________________________________________________________________________________________________________________________________
2. What is the function of methylene blue solution in the preparation of the cheek cells slide?_____________________________________________________________________________________________________
3. What will be observed if iodine solution is used to stain cheek cells?_____________________________________________________________________________________________________
4. Based on your observations, state the differences between epidermal cell of onion and cheek cell.__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Conclusion 1. A cell is the ___________________________ of life.2. Animal and plant cell have ______________, ________________ and ________________ in common.3. Green plant cells have __________________ and ___________________.
EXPERIMENT 2 Title Movement of substances across a semi permeable membraneAim To study the movement of substances across a semi permeable membraneProblem statement
What substances are able to move across a semi permeable membrane?
Hypothesis Molecules which are __________________ than the pores of a Visking tube are able to move across the plasma membrane.
Apparatus 2 test tubes, 3 beakers, Bunsen burner, wire gauze, tripod standTechnique _________ for the presence of starch and glucose with iodine and Benedict’s solution respectivelyMethod 1. A Visking tubing is immersed in water until it is soft.
2. One end of the Visking tubing is firmly tightened with thread.3. The Visking tubing is then filled up with 10 ml of starch solution and 10 ml of glucose solution.The other end of
the Visking tubing is tightened. The colour of the solution in the Visking tubing is recorded. 4. The whole Visking tubing is rinsed with distilled water.5. The Visking tubing is placed in a beaker of water with 10 ml iodine solution in it (500 ml water + 3 ml iodine).6. The experiment is set aside for 30 minutes.7. After 30 minutes, the Visking tubing is taken from the beaker and placed in a dry beaker.8. The colour of the solution in the Visking tubing and in the beaker is recorded.9. The solution in the Visking tubing and solution in the beaker are tested for the presence of reducing sugar
(glucose) by using Benedict’s test. a) 2 ml of the solution to be tested is put into a test tube. 1 ml of the Benedict’s reagent is added to it.b) The test tube is placed in a hot water bath and heated. Any change in colour is recorded.
Results Test Contents of Visking tubing Contents of beaker
Initial colour Final colour Initial colour Final colourIodine test Clear Blue black Brown BrownBenedict test Blue Blue Blue Orange precipitate
Discussion 1. Based on the results, make an inference on the size of the iodine molecules as compared to starch molecules.__________________________________________________________________________________________________________________________________________________________________________
2. Compare the size of the glucose molecules with the starch molecules.__________________________________________________________________________________________________________________________________________________________________________
3. Based on the results of the experiment, briefly explain the need of the breakdown of starch into glucose in the digestive canal.__________________________________________________________________________________________________________________________________________________________________________
Conclusion Is the hypothesis accepted or rejected? Give reasons for your answer._________________________________________________________________________________________________________________________________________________________________________________
EXPERIMENT 3 Title Effects of hypotonic, hypertonic and isotonic solutions on animal cells.Aim To study the effects of hypotonic, hypertonic and isotonic solutions on animal cells.Materials Fresh chicken blood, 0.15 M sodium chloride solutions, 0.50 M sodium chloride solutions, Distilled water, Filter
paperApparatus Glass slides, Cover slips, Filter papers, Light microscope, Test tubes, Beakers, DropperTechnique _____________ and study the effects of hypotonic, hypertonic and isotonic solutions on animal cells from the slides
by using microscopeMethod 1. 4 slides were labeled as A, B, C and D.
2. A drop of blood was dropped on slide A and covered with a cover slip and is observed under a light microscope.
3. A drop of distilled water was dropped on slide B and covered with a cover slip. A drop of blood was put at one side of the cover slip.
4. The slide was observed under a light microscope after the blood was drawn into the water.5. Steps 3 and 4 were repeated using 0.15 and 0.50M sodium chloride solutions on slide C and D respectively.
4. Explain the observation made in slide D.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Conclusion 1. Red blood cells in hypotonic solution will _____________________. This phenomenon is called as _________________.
2. Red blood cells in hypertonic solution will _____________________. This phenomenon is called as _________________.
3. Red blood cells in isotonic solution will _____________________.
EXPERIMENT 3Title Effects of hypotonic, hypertonic and isotonic solutions on plant cells.Aim To study the effects of hypotonic, hypertonic and isotonic solutions on plant cells.Materials Onion bulb, 0.5 M sucrose solutions, 1.0 M sucrose solutions, Distilled waterApparatus Light microscope, Glass slides, Cover slips, Razor blade / scalpel, A pair of forceps, Mounting needle
Filter papersTechnique ______________ and study the effects of hypotonic, hypertonic and isotonic solutions on plant cells from the slides by
using microscope.Method 1. A thin layer of epidermal cell of onion was stripped and mounted on slide A.
2. A drop of distilled water was dropped on it and covered with a cover slip.3. The slide was examined under a light microscope using low power and then high power.4. Steps 1 – 2 was repeated with 0.5 M and 1.0M sucrose solutions on slide B and C respectively.5. All observations were recorded.
Results Slide Shape or condition of the cell Drawing of the cell
4. Explain the observation made in slide A.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
5. What will happen if cell in slide C is moved to another slide and a drop of water is added on it?__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Conclusion 1. Epidermal cells in hypotonic solution will _____________________. This phenomenon is called as _________________.
2. Epidermal cells in hypertonic solution will _____________________. This phenomenon is called as _________________.
3. Epidermal cells in isotonic solution will _____________________.
EXPERIMENT 5Title Concentration of an external solution which is isotonic to the cell sap of a plant Aim To ________________ the concentration of an external solution which is isotonic to the cell sap of a plantProblem statement
What is the concentration of an external solution which is isotonic to the cell sap of a plant?
Hypothesis When the external solution is isotonic to the cell sap of the plant, there is no net gain in the size of the plant cellVariables Constant : _______________________________
Materials Potato, distilled water, filter paper and sucrose solutions with concentration of 0.1M, 0.2M, 0.3M, 0.4M, 0.5 and 0.6MApparatus Petri dishes, knife, forceps, ruler and cork borerTechnique ____________ the length of the potato strip with a ruler and _______________ the dataMethod 1. 7 petri dishes were labeled as A – G.
2. Petri dish A was filled with distilled water3. Each petri dish was filled with different solution according to the table below:
Petri dish B C D E F GSucrose solution (M) 0.1 0.2 0.3 0.4 0.5 0.6
4. A cork borer was used to bore 21 potatoes in cylindrical strips. Each strip was cut to a length of 5cm. 5. 3 strips were placed in each petri dish and left for an hour.6. After an hour, the strips were removed. The potato strips were wiped dry and the length of each strip was measured.7. Measurements were recorded.8. A graph of ELONGATION of potato strip against the CONCENTRATION of sucrose solution was plotted.
Results
Discussion 1. From the graph, state the concentration of sucrose solution which is isotonic to the cell sap of potato cells. Explain your answers._______________________________________________________________________________________________________________________________________________________________________________________
Conclusion Is the hypothesis accepted or rejected? Give your comments.________________________________________________________________________________________________________________________________________________________________________________________________
Concentration of sucrose solution
(M)
Initial length (cm) Final Length (cm) Change in length (cm)
1 2 3 Mean 1 2 3 Mean
0.00.10.20.30.40.50.6
EXPERIMENT 6Title Effect of temperature on the activity of enzyme amylase on starchAim To study the effect of temperature on the activity of enzyme amylase on starchProblem statement
What is the effect of temperature on the activity of enzyme amylase on starch?
Hypothesis The _________________ the temperature, the ___________________ the rate of enzyme reaction until it reaches optimum temperature of _____________.
stop watchTechnique ___________________ the time taken for complete hydrolysis of starch with a stopwatch.Method 1. 5 ml of saliva was collected in a beaker after rinsing one’s mouth with clean water.
2. 5 ml of distilled water was added into the beaker to dilute the saliva.3. 5 test tubes were labeled as A, B, C, D and E and each of it were filled with 1 ml of saliva.4. 5 test tubes were labeled as A1, B1, C1, D1 and E1 and each of it were filled with 1 ml of starch solution.5. Test tubes A and A1 were placed in a beaker of ice water at a temperature of 50C and left for 10 minutes.6. A few drops of iodine were dropped separately on a white tile.7. After 10 minutes, the content of test tube A was poured into A1 and the temperature of mixture was
maintained at 50C.8. The mixture was stirred using a glass rod and small amount of mixture was taken out and added to the iodine
drop. Stop watch is started.9. The change in the color of iodine is observed.10. The iodine test for test tube A1 is continuously done at an interval of 1 minute for 10 minutes.11. Time taken when the mixture no longer changed and the color of iodine was recorded.12. Steps 5 – 11 were repeated with the pairs of test tubes at different temperature as shown below.
Pair of test tube B & B1 C & C1 D & D1 E &E1
Temperature (0C) 28 37 45 60
13. All observations were recorded.14. A graph of rate of reaction (1 / time) against temperature was plotted.
Results Temperature, 0C Time taken for the complete
hydrolysis of starch (minutes)Rate of reaction (1/time)
528374560
Discussion Based on your graph, deduce the effect of temperature on enzyme activity._______________________________________________________________________________________________________________________________________________________________________________
Conclusion 1. Hypothesis is ___________________.2. The rate of enzyme reaction _____________ as the temperature ________________ until it reaches ______.
After the temperature, the rate of reaction _______________.
Materials Albumen suspension, 1% pepsin solution, 0.1M hydrochloric acid, 0.1 M sodium hydroxide solution, pH paper, distilled water
Apparatus Test tube, syringe, thermometer, stopwatch, beaker, Bunsen burner tripod stand, filter funnel, wire gauzeTechnique Observing and recording the change in the content of test tubesMethod 1. 5ml of albumin suspension was poured into each test tube, P, Q and R.
2. The following solutions were added into each test tube.Test tube Solution
P 1 ml hydrochloric acid + 1 ml pepsin solutionQ 1 ml sodium hydroxide + 1 ml pepsin solutionR 1 ml distilled water + 1 ml pepsin solution
3. A piece of pH paper was dipped into each test tube. The pH value was recorded.4. All test tubes were placed into a beaker of water bath at 370C for 20 minutes.5. The change in the content of the test tube was observed and recorded.
Results Test tube pH Observation after 20 minutes
P 3Q 9R 7
Discussion 1. Why were the test tubes placed in a beaker containing water at 370C for 20 minutes?____________________________________________________________________________________________________________________________________________________________________________
2. What is the effect of pepsin on albumen?____________________________________________________________________________________________________________________________________________________________________________
3. State the most favourable pH value for pepsin activity.__________________
Conclusion Hypothesis is _________________________.Pepsin is most active in __________________ condition.
EXPERIMENT 8Title Effect of enzyme concentration on the rate of biochemical reaction.Aim To study the effect of enzyme concentration on the rate of biochemical reaction.Problem statement
What is the effect of enzyme concentration on the rate of biochemical reaction?
Hypothesis The _________________ the enzyme concentration, the ______________________ the rate of biochemical reaction until it reaches a ___________________.
stopwatchTechnique Test for the presence of starch using iodine test
Record the time taken for the hydrolysis of starch to be completed with a stopwatchMethod 1. Six test tubes were labeled as A, B, C, D, E and F.
2. Each test tube was filled different volumes of saliva and distilled water as given.3. A few drops of iodine dropped separately on a white tile.4. 4 ml of starch solution was poured into test tube A.5. The stop watch was started and a small amount of the withdrawn using a dropper and added to a drop of iodine on
the white tile immediately.6. The color change in iodine was observed.7. The iodine test was carried out at an interval of 30 seconds until there was no more color change in the iodine.8. The time taken when the mixture no longer changed the color of iodine was recorded.9. Steps 4 – 8 were repeated for test tubes B, C, D, E and F.10. All observations were recorded.11. A graph of RATE OF REACTION against ENZYME CONCENTRATION was plotted.
Results Test tube A B C D E F
Enzyme concentration (%)Time taken for breakdown of starch
(minutes)Rate of reaction, (1/time)
Discussion 1. Which test tube shows the highest rate of reaction?________________________________________________________________________________
2. Which test tube shows the lowest rate of reaction?________________________________________________________________________________
3. What is the effect of enzyme concentration on the rate of biochemical reaction?___________________________________________________________________________________________________________________________________________________________________________
Conclusion Hypothesis is ____________________.The _________________ the enzyme concentration, the ______________________ the rate of biochemical reaction until it reaches a ___________________.
EXPERIMENT 9 Title Stages of mitosisAim To prepare and observe the slide of an onion root tip to identify the stages of mitosis.Materials Root of an onion bulb, toothpicks, acetic orsein stain, filter paperApparatus Scalpel, beaker, razor blade, watch-glass, slides, cover slips, light microscope, mounted pinTechnique Observe the prepared slides using a light microscope and draw.Method 1. An onion was suspended over the water in a beaker for few days until roots were grown.
2. A scalpel was used to cut off 20mm from the root of the onion.3. The root was placed on a piece of filter paper and 5mm of the root tip was cut.4. The root tip was placed in a watch-glass containing acetic orsein stain.5. The root tip was warmed for 5 minutes.6. The root tip was then removed and put on a slide with a drop of acetic orsein stain.7. The tissues of the root tip were broken up using a mounted pin.8. A cover slip was placed over the broken tissues.9. A cover slip was covered with a piece of filter paper and pressed down with the thumb.10. The squashed root tip was observed under a light microscope.11. Various stages of mitosis were identified and drawn in sequence.
Observations
Discussion 1. Write in sequence the various stages of mitosis.________________________________________________________________________________
2. State the features that help you identify the following stages.a. Metaphase : __________________________________________________________________b. Anaphase : __________________________________________________________________c. Telophase : __________________________________________________________________
Conclusion Mitosis is _______________________________________________________________________________________
Materials Fresh cashew nuts, white bread, matches, distilled water, plasticineApparatus Boiling tube, thermometer, long pin, electronic weighing machine, measuring cylinderTechnique Measuring initial and final temperatures of water using a thermometer.Method 1. One fresh cashew nut was weighed and the mass was recorded.
2. 1 boiling tube was filled with 20ml of distilled water.3. The apparatus of the experiment was set up as shown in the
diagram.4. The initial temperature of the water was recorded.5. The cashew nut was burned and put as near as possible to the
bottom of the boiling tube.6. The water was stirred.7. The temperature of the water was read and recorded when the
cashew nut has stopped burning.8. The energy value of the cashew nut was calculated.
9. Steps 1 – 8 were repeated using white bread.Results
Food sample Cashew nut White breadInitial temperature of water (0C)Final temperature of water (0C)Difference in temperature (0C)Mass of water (g)Mass of nut (g)Energy value (Jg-1 0C-1)
Discussion 1. State precautions needed when carrying out this experiment.a. _______________________________________________________________________________b. _______________________________________________________________________________c. _______________________________________________________________________________
2. Does the mass of the nut affect its energy value?__________________________________________________________________________________________________________________________________________________________________________
3. How can we apply the knowledge of the energy value in our daily lives?__________________________________________________________________________________
Conclusion Hypothesis is _______________________._______________________ has a higher energy value than __________________________.
EXPERIMENT 11 Title Nutrient content in different food sampleAim To determine the nutrient content in different food sampleMaterials Benedict’s solution, dilute hydrochloric acid, sodium bicarbonate powder, starch suspension, Millon’s reagent, filter paper, distilled
water, grape juice, potato, carrot juice, peanuts, bread, cooking oil, boiled egg white, sucrose solutionApparatus Test tubes, test tube holders, beaker, measuring cylinder (5ml), white tile, wire gauze, mortar and pestleMethod 1. Food test on various samples were carried out.
2. Observations made were recorded. Observation
Experiment Food sample Observation A. Test for reducing sugar
1. 1 ml of grape juice and 1ml of Benedict’s solution is put in a test tube.
2. The mixture is heated in a water bath.3. Change in mixture is recorded.4. Steps 1-3 are repeated using carrot juice, boiled egg white
and sucrose solution.
Grape juice
Carrot juice
Egg white
Sucrose solution
B. Test for non reducing sugar 1. 1 ml of sucrose solution and a few drops of dilute
hydrochloric acid in a test tube.2. The mixture is heated in a water bath for 3 minutes.3. The mixture is cooled under running water.4. Sodium bicarbonate is added till there is no effervescence.5. Benedict’s test is carried out.6. Steps 1-5 are repeated using boiled egg white and bread.
Sucrose solution
Bread
Egg white
C. Test for starch 1. A few drops of iodine solution is put on a piece of bread.2. Step 1 is repeated using potato and groundnut.
Bread Potato Ground nut
D. Test for protein 1. A few drops of Millon’s reagent are added to groundnut
suspension.2. The mixture is heated in a water bath.3. Change in mixture is observed.4. Steps 1-5 are repeated using boiled egg white, potato and
bread.
Ground nut
Bread
Potato
Egg white
E. Test for lipid 1. A few pieces of crushed groundnuts were pressed to a piece
of filter paper.2. The filter paper was left to dry.3. The filter paper was held against the light.4. The translucent mark was noted.5. Steps 1-4 were repeated using cooking oil, grape juice and
crushed potato.
Ground nut
Cooking oil
Grape juice
Potato
Discussion 1. What is the end product obtained when carrying out Benedict’s test? : _______________________________2. Explain the chemical process involved in the production of end product in question 1.
3. To test non reducing sugar, why must the food sample be heated with dilute hydrochloric acid?_______________________________________________________________________________________________________________________________________________________________________________________________________
4. What is the function of sodium bicarbonate in the test of non reducing sugar?_________________________________________________________________________________________
5. Why must the test of reducing sugar be carried out before the test for non reducing sugar is done?
___________________________________________________________________________________Conclusion Different food sample have ___________________________.
EXPERIMENT 12Title Vitamin C content in fruit juicesAim To determine the vitamin C content in fruit juicesProblem statement
Which fruit juice has highest vitamin C content?
Hypothesis ______________________ has highest vitamin C content than _________________ and __________________.Variables Constant : _______________________________
Materials 0.1% ascorbic acid solution, DCPIP solution, lemon juice, pineapple juice and papaya juiceApparatus Specimen tubes, syringes, measuring cylinderTechnique Recording the amount of ascorbic acid solution used and calculating the percentage and concentration of vitamin CMethod 1. Four specimen tubes were labeled as A, B, C and D.
2. 1 ml of DCPIP solution was placed in each specimen tube.3. A syringe was filled with 5ml of ascorbic acid solution.4. The needle of the syringe was immersed in DCPIP solution.5. The ascorbic acid solution was added drop by drop to the DCPIP solution and the tube was shaken slowly.6. The amount of ascorbic acid solution used to turn the DCPIP solution colorless was recorded.7. Steps 2-6 were repeated using lemon juice, pineapple juice and papaya juice.8. The percentage and concentration of vitamin C in the three types of juices were calculated.
Results Solution Initial volume
(ml)Final volume
(ml)Volume used
(ml)Percentage of vitamin C (%)
Concentration of vitamin C
(mg cm-3)Ascorbic acidLemon juice
Pineapple juicePapaya juice
Discussion 1. What reaction causes the DCPIP solution to change color?______________________________________________________________________________________________________________________________________________________________________________
2. When the ascorbic acid solution or the fruit juice is added to the DCPIP solution, the tube containing the solution cannot be shaken vigorously. Why is this so?______________________________________________________________________________________________________________________________________________________________________________
3. Predict the results obtained if the fruit juice is prepared a day before the experiment.______________________________________________________________________________________________________________________________________________________________________________
4. What is the relationship between the content of the vitamin C in fruit juice with the volume of fruit juice required to turn the DCPIP solution colorless?______________________________________________________________________________________________________________________________________________________________________________
Conclusion The hypothesis is _______________________.______________________ has highest vitamin C content than _________________ and __________________.
EXPERIMENT 13 Title Digestion of starchAim To study the digestion of starchProblem statement
Materials 1% starch suspension, Benedict’s solution, iodine solution, saliva and distilled waterApparatus Test tubes, beakers, measuring cylinder (5ml), test tube holder, Bunsen burner, tripod stand and wire gauzeMethod 1. 2 ml of saliva is collected in a beaker and diluted with 2ml of distilled water.
2. 1 ml of diluted saliva was poured into a test tube. The presence of starch was tested.3. 1 ml of diluted saliva was poured into another test tube. The presence of reducing sugar was tested.4. Steps 2-3 was repeated using starch suspension.5. Three test tubes were labeled as A, B and C.6. 1 ml of saliva was put into test tube A and C and 1ml of distilled water was put into test tube B.7. Test tube C was heated in a beaker of boiling water for 5 minutes.8. 5ml of starch suspension was added into each test tube.9. All the test tubes were immersed in a water bath of 370C for 3m minutes.10. After 30 minutes, an iodine test and a Benedict’s test were carried out on the content in test tubes A, B and
