ee CHITIMUKULA igh BIOLOGY PRACTICAL 5090/3 1 De KN (FOR GRADE 10-12) A STEP TO SUCCESS COMPILED BY: SICHALWE D.MCONTENTS 1. (i) Cutting and drawing of specimen (ii) Longitudinal and transverse cutting (iii) Drawing rules, labeling magnification (iv) Making comparison: similarities and differences between specimens, 2. Food Tests (a) (@ Starch food store (ii) Leaf ~ starch test (b) Protein test (burette method) (o) LIPIDS TEST (i) Grease spot method (ii) Emulsion method (d) REDUCING SUGAR (€).Non ~ reducing sugar 3. EYE-ACCOMODATION TEST () The blind spot (ii) Pupil opening 4, Common speciinen for examination and assignments for researchHOW TO FACE PRACTICALS (1) Enter the exam room some days before the exam day and familiaze yourself with the room set up and as much as possible handle some of the equipment physically in your hands. This will ease mental tension and fright. (il) You will need a sharp and clean razor or scalpel (small knife). An HB pencil, rubber (eraser), some tissue paper, a 30cm ruler with millimeters graduation and a hand Jens (magnifying glass). ” : . 1, HOW TO DRAW SPECIMEN (ii) Required face (a) Longitudinal/section (i) Cutting (b) transverse section (0) Transvefse/ emis (2) Longitudinal section RULES (Read instruction carefully before you move your knife or pencil. a (ii) Draw plain and flat diagrams ~ not pictures. Do not shed at all. No colour or decorations are required. * (ili) Use most of the space provided and draw large diagrams. Small diagrams lose marks. . {iv) Leave spaces on both sides of the drawing for labels. labels should be evenly. ~ distributed to the right and left of the drawing-Label when asked to label.©) Pointers for labels should not have arrow heads - but, should be plain straight lines_ The label lines should touch the actual parts being labeled. (vi) - Ifyou are not sure of a label leave it out x (vii) Draw structures that'you see-not what think is there. You may use a converging hand lens to see features clearly. (viii) Compare your specimen to those of your neighbor. You might be dealing with a misplaced or wrongly labeled specimen (ix): Your drawing should be clean and neat. (9) Correct spelling and legible handwriting will impress the marker. Bad handwriting puts off the marker from your work. (xi) Cut specimens are drawn with an edge of double lines, (sii) Draw free-hand diagrams. Do not use compasses or straight edge eg. Ruler MAGNIFICATION Magnification is the relationship of the image or drawing to the actual object in term of'size. Itisa ratio of size and as such should not have units. Show your working aéarly. Magnification=length of drawing Length of actual object om + you can use centimeters. a =x2 2/3 or 2.67x '=x2.67 or 2.67x = x2.67 5x27 (i). Measure from the fartherest point apart. (ii) Round off to one decimal places. * (iii) You can put the x first or after the figure Or write “times” in words : (iv) Do not omit the x.Drawing MAKING COMPARISONS OF SPECIMEN Present your comparisons logically. You may refer to size, colour, shape, scent, texture and some other clear distinction like weight. ‘SPECIMEN W21 z ‘SPECIMEN W22 COLOUR YELLOW BROWN _ - | SIZE e ___| LARGE _ ‘SMALL. : FLESHY Jory —S NOT THIS WAY ‘SPECIMEN W21 __| SPECIMEN W22 al COLOUR __ YELLOW. —__| SMALL. ___ [SIZE a —___| LARGE LIGHT WEIGHT TEXTURE —__| FLESH BROWN - In some cases you may have to use sentences. The sentences should be precise, meaningful, . clear and use scientific.terminology. : : Eg. specimen ~ w21 is yellow while specimen w22 is brown. Eg. both specimen w21 and w22 are fruits. Use “both” - for similarities and “while” for differences.Restrict yourself to the number of comparisons required. Adding more will not gain you more marks. You might even end up contradicting yourself, Use the labels provided (w21 orw22). Do not identify specimen as potato or Pawpaw, Again ensure that the specimen are correctly labeled e.g, w21, for the right object Replace the specimen on their correct positions (where you found them) wien you finish Courtesy requires you to do this for the next person after you. Leave the workplace cles and also-equipment. . SAFETY: DO NOT FORGET TO WASH YOURHANDS AFTER PRACTICALS, 2 FOOD TESTS You will be required to prepared specimen and identify the nutrients present in them. You will also be expected to have a thorough knowledge of the digestion, transportation, sources and uses of the nutrients identified, So, therefore, you need to study the subject of nutrition and the alimentary canal well. (a) (i) STARCH FROM FOOD STOR@s Many plants store food as starch either in the root, stem, or seed. Starch is insoluble in water and thus the forces of osmosis ill not affect it. SOURCES: Stem tubers: Irish potatoes and yams. These have tubers which have eyes (auxiliary buds) -scale leaves, Root tubers: carrots (a litre), sweet potatoes, cassava (much starch) the roots are swollen with food reserves, - TEST PROCEEDURE ¥ Crush or break the specimen into small pieces, if not already in powder or liquid form. The shake it in a test tube with a little water. “NB: The test tube contents should be about 2cm or the length of your smallest finger in all experiments, ¥ Collect 2cm of the liquid specimen you prepared and add 3 drops of iodine solution into the contents in a test tube. ¥ Ablue ~ black colour indicates the presence of starch in the specimen, iodine solution is brown, 5 : . ¥ Include a dash -where two colour are mixed, if you do not do this you will be marked wrong absolutely. A coma is wrong.RECORDING TABLE | ‘SPECIMEN | TEST METHOD __| OBSERVATION ___| CONCLUSION \ w21 Tadded 3 drops of | Brown colour seen | Starch is absent in | iodine to 2cm of wat | ___| specimen . _ w22 added 3 drops of | Deep blue- black. | Starch is present in | iodine to 2cm of _| colour seen w22 | l specimen’ . | FOLLOW UP QUESTIONS | | 1. Which one of the above specimen. could be an extract from a root tuber? | sesame Lad. sa | 2. Give two uses of the specimen you selected in question (i) to plants eon kedeleg btebbal 3 4 5. 6. (b) (ii) LEAF TEST PROCEDURE ‘Test if chlorophyll is necessary for 1, Arrange a water bath as shown. Photosynthesis 2. Take a health, variegated leaf that has been exposed to light for the last six hours, Dip the leaf in boiling water for half a minute to kill the protoplasm.Beaker water Lea n ethancl ‘\ ‘tripod Stand * _ REASONS -To make the leaf more permeable To kill the cytoplasm ‘To denature enzymes with might - interfere with the starch. PRECAUTION: When water is boiling putoff the heat and Then insert the test tube with leaf in ethanol. _—_3, Boil the leaf in ethanol until Ethanol is flammable highly. Chlorophyll dissolves in ethanol. 7. Parts with starch will turn blue whilst. REASONS those with out starch will be stained __- To remove chlorophyll (green yellow or brown colour) so that colour observation is clear and make the leaf permeable to iodine solution. 8. INFERENCE Chlorophyll is necessary for starch production in a leaf. 4. Remove the leaf from the test tube and rinse it in water to make it soft. 1. TEST FOR PROTEIN (BIURET METHOD) 5. Spread the leaf on a white tile. * 6. Drop iodine solution on it completely. ., You should be conversant with proteii digestion in order to'uriderstand this practical test well.Sodium hydroxide is used to break the peptide bonds of proteins and the test presence of amino acids in the riow digested specimen. PROCEEDURE; ¥ Crush the sample and shake it with a little water if itis solid. ¥ Ad 10% strong NaOH (aq) to the content followed by an equal quality (about Sem)of s 1% CUSO, solution. Do not shake the mixture. Leave it for five minutes then observe. ‘The student should know that Na OH (aq) and CU SO, (aq) reacts to form blue a precipitate of copper hydroxide ~ Cu (OH)> (s) reacts with amino acids to produce a . purple colour. A positive result for protein should show a purple colour. NB Distinguish purple from the blue colour of CU (OH)2 (s) try 1% albumin, milk, groundnuts and soya flour, v ‘ Aburette reagent is a “mixture” (compound really) of 10% NaOH and 1% CUSO, Solutions. This forms a mixture of Na,SO, and Cu (OH), is insolate in water. asc RECORDING TABLE _ : i _ | ‘SPECIMEN | TEST METHOD ____| OBSERVATION | CONCLUSION 1} SI To about 2cm of specimen si | a added Sem of NaOH followed | Purple colour Proteins are present | by Sem of CUSO, (aq) seen in a . S2 To about 2cm of specimen s2 I 7 added Sem of Na OH(aq) Blue colour seen | Proteins are absent ; followed by Sem of CUSO,(aq) 7 ins? | FOLLOW UP QUESTIONS 1. What are the final products of protein digestion?. ‘om the tests you made above which specimen could be egg album? SPLICE Luce 5. Name three types of proteins found in mammalian bodies. + 6. Explain what happens to the final products of protein digestion that can not be used . immediately?,LIPID TESTS LIPIDS INCLUDE: {a) Olls- these are lipids that are liquid at room temperature. (b) Fats ~ these are lipids that are solid at room temperature. (0) Steroids, phospholipids and waxes. Lipids dissolves only in non ~ polar solvents are like organic liquids eg benzene and alcohol. Lipids are insoluble in polar liquids like water. : (i) GREASE spoT ¥ Place 1 or 2 drops of the liquid specimen or rub the jelly or powder with your finger against a strip of filter paper. You can use brown paper. Ifthe filter paper appears translucent (clear) we say that a grease spot has been formed. This spot confirms the presence of liquids in the specimen, Dip the greased filter paper I alcohol (ethanol or methanol) for five minutes then remove it and leave it to dry. Y The grease spot disappears confirming that lipids are soluble in organic solvents. v v (ii) EMULSION TEST PROCEEDURE ¥ Shake a powdery or liquid sample of the specimen in a test tube with alcohol to dissolve the lipids in the specimen. ¥ Carefully pour the clear liquid only (leaving solid particles) into another test tube half filled with clean water. ¥ Ifa white cloudy suspension (of tiny droplets of lipids) form we call an emulsion and it confirms the presence of lipids or fats in the specimen. FOLLOW UP QUESTIONS 1. What is the end products of the digestion of lipids?.... ate = fone 2. State two functions of the lipids in the mammalian bod! RQ ATR ad Fh CEL G, : 3. Which enzyme secreted by the pan crease helps in the digestion of lipids? Define the term emulsification of |REDUCING SUGARS Some plants store food as carbohydrates like glucose and fructose. Of these hexose sugars fructose can be found in ripe fruits, bulbs and tubers like oranges, tomatoes, onions and carrots just to name a few. There are other simple sugars like galactose from milk and mannose, and ribose. Theses are monosaccharide. They are used by living things in respiration to release energy. *You are expected to master the molecular formular. - Notstructural, of these sugars OHOH 4 —— H/ H on ine Dé c oh NOH HOW chon H oH oH H . Glucose molecule fructose molecule ‘The molecular formula of glucose, the molecular of glucose and fructose is the same but they differ in their structural formulas. This makes them different in properties. Reducing sugar reduces CU * (blue) ions into CU * (red) ions. This is what happens when they are heated with Benedict's solution which has CU * ions. PROCEEDURE (i) Break or crush the sample and shake with a li {ii) Sieve off the solids and remain with a solution. (iii) Arrange a water bath. le water bin a test tube. REASONS: ¥ The water bath distributes the heat evenly to all test tubes. The heat is steady and gentle for easy observation. ¥ The water bath is safer to use than direct flames. (iv) To 2cm of the sample add 2cm of Benedict's solution and place in a water bath. (v) Ifrreducing sugars are present in the specimen there will be a progressive colour change from blue to green to yellow and finally brick-red or orange. The colour depends on the concentration of the sugar in the specimen. (vi) Use a clean test tube. Ifthe test tube has a stubborn yellow colour inside, this, could be CU' rinse it with dilute HCL (aq) then water. ‘SPECIMEN | TEST METHOD. OBSERVATION [CONCLUSION Tadded 2cm of Benedicts | Changed colour from | Reducing sugar : le solution to 2cm of sample | blue to yellow and —_| present irt AS1 «____| and warm gently ~_| finally brick-red. | _ ladded 2cm of Benedicts | Changed colour from | Reducing sugar AS2 solution to 2cm of sample | blue to green | absent in AS2 - | - and warm gently” - -Do not confuse Benedicts with copper I! sulphate solutions. Both are blue m colour FOLLOW UP QUESTIONS (0) Which of the above could be urine got from some one suffering from diabetes mellitus? ou (deeouoh (il) Which hormone is used to regulate the level of glucose in the blood and which Organ secretes It? wneud AitdanAi deal. For what do plants use the reducing sugar? (iv) Name two parts of a growing plant where reducing sugar is mostly used. NON - REDUCING SUGARS Plants like sugarcane and sugar beet store food in their stems as sucrose, a form of disaccharide. Other disaccharides are maltose made of two glucose molecule and lactose made ofa glucose molecule and a galactose molecule in milk. Unlike sucrose maltose is a reducing sugar. Sucrose is a non-reducing sugar carbohydrates in plants are transported as sucrose solution. Disaccharides are soluble in water and taste Sweet. CoH 2c + CoHs206 —— CyaHa2011 + H20 (Glucose) (Fructose) (Sucrose) (Water) This is a condensation reaction when a disaccharide if formed by a combination of two monosaccharide's a molecule of water is released. This is an example of a condensation reaction. To break down sucrose into glucose and fructose we have to hydrolyse (add water) the sucrose. This can be done by boiling sucrose with dilate hydrochloric acid. PROCEDURE (i) First test a sample of the specimen for reducing sugar using a clean test tube. If reducing sugars are absent then continue with the rest of the specimen as follows: ii) Boil the sample of the specimen with a little water in dilute hydrochloric acid (about 2cm of acid to 2cm of sample solution) and let the contents cool. The acid hydrolyses * the disaccharide into nronosaccharide (reducing sugar). . (ii) Neutralize the acid with Na HCOs solution using a dropper slowly until fizzing or bubbles cease to appear. You can also use Na OH to neutralize the acid, (iv) Add Benedict's Solution to the contents if (iii) and proceed the test as for reducing sugars. ' : (v) Ifyou observe'a brick-red precipitates then conclude that the specimen has non: reducing sugars. _Do not say that the specimen has reducing sugars. ‘This is where tnany students err and fail TYPICAL QUESTIONS . (i) Explain why you added the following reagents. (a) Dilute hydrochloric acid... (b) Dilute Na HCO3(aq). (ii) In what form are carbohydrates transported in plants? (ii) Explain why this carbohydrate is stored in the form you mentioned in your answer to (ii) above. . EYE ACCOMODATION TESTS (i) Holding this page about 30cm from your face, close your left eye. Then move the page closer to your face. Ata certain position the dot disappears if you focus your right eye on the plus sign. Explain this phenomenon in terms of the blind spot in the eye. The spot and plus should be 10cm apart. (ii) On cardboard make two holes about Sem apart with a pin. Then holding the cardboard over your eye look at any object seen through a window. ‘As you look on, the picture becomes clearer and clearer. Why is this? | COMMON EXAMINATION SPECIMEN (i) Assignment: Research work (a) Study and name the parts of dicotyledon and monocoty ledon plants: leaf, seed, stem, root and germination systems. (b) Name the differences between dicoty ledons and monocotyledon on (2) above. {(c) Read on food store changes of a seed and an Irish stem tuber during | germination and sprouting respectively. Mention starch ~ maltose glucose | changes due to enzymes action. (@) Read on vegetative propagation: creepers, climbers, climbers, corms, buildsand | underground stems. (c) Read on seed dispersal and specialization of different fruits (adaptation) for seed dispersal. : - ” Cut and name the parts of berries like lemons, tomatoes. . - Cutand name the pomes eg. apple, drupes e.g. mango and simple dry fruits like bean pod and maize fruit. 7 ~ Name features that distinguish wind pol flowers, * - State ways in which fruits like combretum, dandelion and sycamore are adapted for wind dispersal: name features like size (weight), fluffy, wings. ated flowers and insect pollinated+ () Distinguish (i) teeth-molars, incisors, canines (il) vertebra- thoracic, lumbar, cervical Draw and label the parts, COMMON EXAMINATION SPECIMEN BERRIES: these are adapted for (Specimen Drawings : seed dispersal by animal, -Freshy, succulent fruits ~ Bright colour = Strong scent - Indigestible seeds Remains of style Messocarp_ Epicarp Examples: oranges, water melons, cucumber (Fruits stalk) Berry (tomato) Remains of Sepalseed pencarp_ —receptacle | Seed» POMES: eg. apple, pear Fleshy, succulent - Bright colour - Strong scent - Hard seeds - False fruits outer parts are formed by floral parts surrounding ovaries. - Receptacle is part of the fruit. , Pome (apple) ‘True fruit developed from the ovary only DRUPES: Seeds are contained in hard stones which are surrounded by flesh which is soft. - Succulent fruits fleshy + Strong sent - Bright colour ~ Inedible seed in a hard core Drupe (Mango)Gente | Cobopae pases) easy | | [position of Raticat Lb / orth (re seth \ \ [7 attachment to Cob EXTERNAL STRUCTURE OF MAIZE FRUIT INTERNAL STRUCTURE OF MAIZE (2EA MAYS) FRUIT MONOCOTYLEDOUS FRUIT . RY, DEHIS: NY. *Dehiscent means opening spontaneously when ripe \ || postive of mata ot : | a a aa \ ems vew J —— ICO" DEXPLOSIVE FRUIT WIND DISPERSAL dy A Pacents = ,\ ATOAS sed __ Wingtike extension “otarany wall ae Pra foram FS Vv LEGUME (crotalans) —— Mar-tke calyx (Pappusyruke Fruit LEGUME (CROTALANA) CYPSELA (TRIDAX) CHARACTERISTICS PARACHUTIC -SMALL AND LIGHT ~ WINGS/HAIR/SILKY, PARACHUTIC TO CATCH AIR. bse sabe 2 (ear) Chi