Required Practical's :

Question 1

5 Food tests that we need to know :

Answer 1

-reducing sugar (maltose and lactose )
-non reducing sugar ( sucrose )
- starch
- protein
-lipids

Question 2

reducing sugar test :

Answer 2

• add benedict’s solution to sample
  -heat (boil to 100 degrees )
• Blue = no reducing sugar
• yellow / green = some
  -orange / red = high conc

Question 3

non reducing sugar test ( sucrose

Answer 3

add HCL to sample mix and boil
cool
add some NaOH to make it alkali
add benedicts reagent
heat
blue /green = no
yellow=some
orange / red =a lot

Question 4

starch test

Answer 4

add iodine solution
if goes from brown to blue black =starch present

Question 5

protein test

Answer 5

add biuret solution - if present will go fromblue to purple

Question 6

lipid test

Answer 6

dissolve ethanol in sample ( shake it )
add distilled water
shake again
white emulsion= lipids

Question 7

what do you do in mitotic index required practical

Answer 7

cut root tip using sample
transfer it into hcl
wash sample with cold water
place in microscope slide and add few drops of stain (toluidine blue )
lower cover slip - no air or bubbles
crush to see chromosomes
look through microscope

Question 8

how to calculate microscopic index

Answer 8

no cells with visible chromosomes divided by total number of cells

Question 9

how to do osmosis calibration practical

Answer 9

make series of solutions with different concentration of sucrose and water
use scalpel to cut out pieces of potato and measure and cut for all to be same length
place boiling tubes in water bath till reach 30 degrees
way original mass of potato - pat dry
place potato in solutions for 20 mins]
dab dry and measure final mass
measure difference
calculate percentage change
make calibration graph where concentration at 0 axis and and x axis is % difference