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Use of Apparatus and Techniques

Microscopy, Scientific Drawing and Separation and Identification Techniques: Annotated Drawings and Food Tests

  • 3 things to know
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Overview

Conventions for scientific drawings and annotations, calculating magnification, and the qualitative reagents for reducing and non-reducing sugars, starch, protein and lipid, with redox indicators.

What you need to know

Answer each one before you reveal it.

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Key term

How is a non-reducing sugar identified, why must the sample be neutralised, and how is starch detected?

Key term

In the emulsion test, why must the sample be dissolved in ethanol before water is added, and what would a negative result look like?

Key term

What is the difference between a label and an annotation?

Questions from this subtopic

Each one with the model answer underneath.

  1. 1

    What four conventions should an acceptable scientific drawing follow?

    Model answer

    It is drawn in sharp pencil with single continuous unshaded lines, it is large enough to fill a good part of the space available, it carries a title, and it states the magnification or scale.

  2. 2

    State two rules for label lines on a biological drawing.

    Model answer

    They should be drawn with a ruler and must not cross one another, and each must end exactly on the structure being named.

  3. 3

    What is the difference between a label and an annotation?

    Model answer

    A label simply names a structure, whereas an annotation adds a short note about its function or an observed feature.

  4. 4

    A drawing of a cell measures 60 mm across and the real cell is 30 μm across. Calculate the magnification of the drawing.

    Model answer

    Converting to the same unit, 60 mm is 60 000 μm, so the magnification is 60 000 ÷ 30 = ×2000.

  5. 5

    Which reagent tests for a reducing sugar, and what is the positive result?

    Model answer

    Benedict's solution is added and the mixture heated in a water bath, and a brick-red precipitate shows a reducing sugar is present.

  6. 6

    How is a non-reducing sugar such as sucrose identified?

    Model answer

    The sample is hydrolysed by heating with dilute hydrochloric acid, neutralised with sodium hydrogencarbonate, and then tested with Benedict's solution, which now gives a brick-red precipitate.

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