This presentation talks about one of the most important technique in biology which is microscopy. The inclusions are the history of microscope, different types/kinds/classifications of microscope nowadays and the parts of a simple compound microscope
Microscopy - Magnification, Resolving power, Principles, Types and ApplicationsNethravathi Siri
Magnification, Resolving power, Principles and Applications of Simple, Compound, Stereozoom, Phase contrast, Fluorescent and Electron microscopes (TEM & SEM).
Microscopy is the technical field that uses microscopes to observe samples which are not in the resolution range of the normal-unaided eye.
INTRODUCTION
HISTORY
TYPES OF MICROSCOPE
Compound Microscope
Dissection Microscope
Scanning Electron Microscope (SEM)
Transmission Electron Microscope (TEM
CARE
PARTS AND FUNCTION
FOCUSING
CONCLUSION
REFERANCE
Microscopy is the technique of using microscopes to observe and analyze objects that are too small to be seen by the naked eye. Microscopes are instruments that magnify and resolve the details of objects, allowing scientists and researchers to study the structure, composition, and behavior of materials and specimens at a microscopic level
This presentation talks about one of the most important technique in biology which is microscopy. The inclusions are the history of microscope, different types/kinds/classifications of microscope nowadays and the parts of a simple compound microscope
Microscopy - Magnification, Resolving power, Principles, Types and ApplicationsNethravathi Siri
Magnification, Resolving power, Principles and Applications of Simple, Compound, Stereozoom, Phase contrast, Fluorescent and Electron microscopes (TEM & SEM).
Microscopy is the technical field that uses microscopes to observe samples which are not in the resolution range of the normal-unaided eye.
INTRODUCTION
HISTORY
TYPES OF MICROSCOPE
Compound Microscope
Dissection Microscope
Scanning Electron Microscope (SEM)
Transmission Electron Microscope (TEM
CARE
PARTS AND FUNCTION
FOCUSING
CONCLUSION
REFERANCE
Microscopy is the technique of using microscopes to observe and analyze objects that are too small to be seen by the naked eye. Microscopes are instruments that magnify and resolve the details of objects, allowing scientists and researchers to study the structure, composition, and behavior of materials and specimens at a microscopic level
A microscope is an instrument used to observe very small organisms i.e. microorganisms. The microscope provides magnification and resolution which makes the image enlarged and fine. There are different types of microscopes ranging from simple to compound microscopes.
In the late 16th century several Dutch lens makers designed devices that magnified objects, but in 1609 Galileo Galilei perfected the first device known as a microscope. Dutch spectacle makers Zaccharias Janssen and Hans Lipperhey are noted as the first men to develop the concept of the compound microscope.
A microscope is an instrument used to observe very small organisms i.e. microorganisms. The microscope provides magnification and resolution which makes the image enlarged and fine. There are different types of microscopes ranging from simple to compound microscopes.
In the late 16th century several Dutch lens makers designed devices that magnified objects, but in 1609 Galileo Galilei perfected the first device known as a microscope. Dutch spectacle makers Zaccharias Janssen and Hans Lipperhey are noted as the first men to develop the concept of the compound microscope.
Knee anatomy and clinical tests 2024.pdfvimalpl1234
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Pulmonary Thromboembolism - etilogy, types, medical- Surgical and nursing man...VarunMahajani
Disruption of blood supply to lung alveoli due to blockage of one or more pulmonary blood vessels is called as Pulmonary thromboembolism. In this presentation we will discuss its causes, types and its management in depth.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
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Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
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Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
2. WHAT IS A MICROSCOPE ?
Origin of A microscope word came: (from the Ancient
Greek: mikron- "small“ and scopeos-"to look")
Microscope: is an instrument used to see objects that
are too small for the naked eye.
A microscope is an instrument that produces an
accurately enlarged image of small objects.
Microscopy: The science of investigating small objects
using such an instrument is called microscopy.
3. Historical background :
1590 - Hans Janssen and his son Zacharias Janssen,
developed first microscope.
1609 - Galileo Galilei - occhiolino or compound
microscope.
1674 – Anton van Leeuwenhoek built a simple
microscope with only one lens to examine blood, yeast,
insects and many other tiny objects. Leeuwenhoek was
the first person to describe bacteria.
1931 – Ernst Ruska co-invented the electron
Microscope for which he won the Nobel Prize in Physics
in 1986.
5. The human eye can resolve objects down to about
0.2μm.
The Microscope is used to magnify small objects,
those below the 0.2 μm range.
Bacteria and cells are measured in mm or 1 x 10^-6
meters (0.4 micron).
Viruses are even smaller, measured in nm or 1 x 10^-9
meters (0.02-0.25micron).
6. CLASSIFICATION OF MICROSCOPES
Depending on lens system:
I. Simple
II. Compound
Depending on optical technique:
A. LIGHT MICROSCOPE : use sunlight or artificial light.
A. Bright field microscope.
B. Dark field microscope.
C. Phase contrast microscope.
D. Fluorescence microscope.
B. ELECTRON MICROSCOPE : use of electron.
1. Transmission electron microscope.
2. Scanning electron microscope.
7. Principles of Light Microscopy
Microscopes provide three important qualities:
1. Magnification: Degree of enlargement.
No of times the length, breadth or diameter, of an object is multiplied.
It depends upon –
I. Optical tube length
II. Focal length of objective
III. Magnifying power of eye piece
Our microscope has four objective lens settings (scanning lens, 4X; low power
lens,10X; high dry
power lens, 100X oil immersion lens
TOTAL MAGNIFICATION = magnification of the eyepiece X magnification
of the objective.
Power of objective X Power of ocular =Total magnification
10× low power objective × 10× = 100×
40× high dry objective × 10× = 400×
100× oil immersion objective × 10× = 1,000×
2. Resolution :Ability to reveal closely adjacent structural details as separate and
distinct.
3. Contrast: Differences in intensity between two objects, or between an object
and background.
8. Oil immersion:
The white light used in a compound light microscope
has relatively long wave length and cannot resolve
structures smaller than about 0.2 μm.
Oil immersion is placed between the glass and
objective lens.
The oil immersion has the same refractive index as
glass of the microscope.
The oil enhances the resolution by preventing light rays
from dispersing and changing wave length after passing
through the specimens.
9.
10. SIMPLE MICROSCOPE
Because of the limited ability of the eye's lens to change
its shape, objects brought very close to the eye cannot
have their images brought to focus on the retina.
The "simple microscope" or magnifying glass reached
its highest state of perfection, in the 1600's, in the work
of Anton von Leeuwenhoek who was able to see single-
celled animals ("animalcules") and even some larger
bacteria.
11. LIGHT MICROSCOPY
THE COMPOUND MICROSCOPE
In light microscopy, light typically passes through a
specimen and then through a series of magnifying
lenses.
Oil immersion lens increases resolution.
Have one or two ocular lenses.
Light is transmitted and focussed by mirror and
condenser.
The refracted light is collected by an objective where
primary image of the object is formed, it is real, inverted
enlarged image of the object.
The eyepiece further magnifies this primary image into
virtual, erect enlarged image, this is the final image that
12. Brightfield Microscope (Compound Light
Microscope)
Brightfield Microscope is also known as
the Compound Light Microscope. It is an optical
microscope that uses light rays to produce a dark image
against a bright background. It is the standard
microscope that is used in Biology, Cellular Biology, and
Microbiological Laboratory studies.
This microscope is used to view fixed and live
specimens, that have been stained with basic stains
which gives a contrast between the image and the
image background. It is specially designed with
magnifying glasses known as lenses that modify the
specimen to produce an image seen through the
13. The functioning of the microscope is based on its ability
to produce a high-resolution image from an adequately
provided light source, focused on the image, producing
a high-quality image.
The specimen which is placed on a microscopic slide is
viewed under oil immersion or/and covered with a
coverslip.
14. Principle :
The rays emitted from the light source pass through
the iris diaphragm and fall on the specimen.
The rays passing through the specimen is gathered
by the objective and a magnified image is formed.
This image is further magnified by the ocular lens to
produce the final magnified virtual image.
15.
16. :
Part of a Microscope
A. SUPPORT SYSTEM:
Base: It holds various part of microscope, such as the light
source, the fine and coarse adjustment knobs.
Arm: the C-shaped upright structure.
B. FOCUSSING SYSTEM:
I. Course adjustment screw: Used to make relatively wide
focusing adjustments to the microscope.
II. Fine adjustment screw: used to focus the lenses by
moving the body tube, but by a much smaller magnitude.
C. THE STAGE:
I. Fixed Stage: the plate on which the specimens are
placed.
II. Mechanical stage: The arm bears a stage with stage clips
to hold the slides and the stage control knobs to move the
17.
18. D. OPTICAL SYSTEM:
I. Body Tube: the hollow tube on which the objectives and
eyepiece lenses are mounted.
II. Nose piece : The upper part of a compound microscope that
holds the objective lens. Also called a revolving nosepiece.
III. Objective lenses: the lens closest to the specimen; The arm
also contains a revolving nose piece that bears three to five
objectives with lenses of differing magnifying power
(4X,10X,40X, and 100X).
IV. Eye piece or Ocular Lens: The arm contains an eye piece that
bears an ocular lens of 10X magnification power.
E. ILLUMINATION SYSTEM
I. Source of light: Light is an essential part of the system.
Sunlight, low voltage electric lamps,etc.
II. The mirror: is used to focus light up through the hole in
the microscope's stage, or slide platform.
III. The condenser: It is mounted beneath the stage which focuses
a cone of light on the slide.
IV. Iris diaphragm: it control the light pass through the condenser.