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Introduction to lab techniques BMS2301C Course Outline.pptx
- 1. Introduction to lab techniques BMS2301C οΆCourse Description β’ This is a full practical course. β’ It introduces the students, whatever their previous chemical or biological background, to the fundamental chemical and biological techniques. β’ It involves separation techniques, titrimetric analysis, paper chromatography, boiling point determination, microscopy, microscopic slide preparation, qualitative tests, dialysis, microbiology (microorganism collection) and culture and microtomy. β’ It is expected to foster in them a correct approach to the laboratory work, precision and safety.
- 2. Course Objectives and Outcomes οΆThe course should enable the students to: β’ Use different separation techniques to obtain a pure solid sample from homogeneous and heterogeneous mixtures. β’ Determine the pH of a solution and carry out pH and redox titration. β’ Use qualitative chromatography techniques and determine Rf values. β’ Determine the boiling point of liquids and the composition diagrams for ideal and non-ideal liquid mixtures. β’ Use a microscope and prepare temporary and permanent slides (use microtome) for microscopic investigation. β’ Understand the basics for growth and development by observing mitosis and meiosis. β’ Carry out qualitative analysis of food samples (proteins, carbohydrates and fats) and fruit juices for Vitamin C. β’ Relate dialysis to the function of kidneys. Collect and culture microorganisms.
- 3. Learning Outcomes: οΆThe students should be able to: β’ Design experiments to carry out the isolation of a pure solid/ crystalline sample from a mixture. β’ Apply titrimetric analysis to determine the RMM of a substance. β’ Identify the components of a mixture using the qualitative chromatography (TLC) technique. β’ Identify the different pH curves and use the pH meter to measure the variation of the pH during titration experiments. β’ Apply redox titration to find the water of crystallization in a hydrated salt. β’ Design an experiment (redox titration) to determine free chlorine in Super Market bleach. β’ Design an experiment to separate a binary liquid mixture and justify its purity. β’ Identify temporary and permanent tissue sections (microtome sections) by using a microscope. β’ Demonstrate the differences in the propagation of the somatic and gametic cells. β’ Analyze qualitatively food samples for protein, carbohydrate, and lipid contents and juice samples for vitamin C content. β’ Design an experiment to represent kidney function (dialysis) Demonstrate awareness of working safely in chemical or biological labs.
- 4. Course Technical skills β’ Recognize the common symbols used in the laboratory. β’ Able to identify the parts and functions of different parts of a compound optical microscope. β’ Compare the focusing of microscope under different objectives β’ Calculate the size of the object under different objectives. β’ Practice and differentiate between temporary and permanent mounts. β’ Recognize the importance of onion root tip in making a squash slide. β’ Locate the position of chromosomes at different stages of mitosis. β’ Identify and describe the application of hand sectioning method. β’ Demonstrate the ability to section plant tissues using hand sectioning technique, β’ Observe, identify, draw and describe the plant tissues via hand sectioning. β’ Identify and describe the application of methods used to fix plant tissue. β’ Demonstrate the ability to process plant tissues with respect to dehydration, embedding, sectioning and slide preparation. β’ Use staining techniques in order to demonstrate specific structures of plant tissue. β’ List the requirements necessary for the growth of microorganisms.
- 5. Course Technical skills (Cont----) β’ Recognize the safety measures in a microbiology laboratory and different methods of sterilization. β’ Compare the use of nutrient agar with a nutrient broth. β’ Demonstrate the steps involved in preparing an agar slope and agar plate. β’ Inoculate microorganisms in an agar plate and agar slope. β’ Compare the microorganisms from different parts of the body. β’ Perform different tests and get familiarized with the steps in testing carbohydrates including β’ Molischβs test, Mooreβs test, Benedictβs Test, Fehlingβs Test, Lugolβs test. β’ Learn how to perform different tests and get familiarized to perform different techniques on Biuret Test, Millonβs Test, Ninhydrin Test. β’ Performs different test and get familiarized with the steps involved in doing Emulsion Test, Translucency Test, and Sudan III Test. β’ Perform different tests in order to identify unknown compound in the given food samples. β’ Learn how to determine the amount of vitamin C in some fruits. β’ Recognize which fruit juice contains more vitamins. Learn microtomy technique, its usage and applications.
- 6. Course Content β’ Laboratory safety β’ Care and use of a compound optical microscope β’ Measurement with the microscope β’ Temporary and permanent mount of yeast cells β’ Microscopic examination of cell division β’ Tissue sectioning β’ Cultivation and isolation of microorganisms β’ Inoculation of agar plates and agar slopes β’ Biological analysis : Qualitative analysis β’ Biological analysis: Quantitative Analysis β’ Microtomy