Course Content
Microscopes and Microscopy
MICROSCOPES AND MICROSCOPY OBJECTIVES By the end of this topic, the trainee should be able to: 1.Name various types of microscopes. 2.State the function of parts of a microscope. 3.Describe the use of compound light microscopes describe care and maintenance of compound microscopes. 4.Describe preparation of microscope slides
0/5
Introduction to Microscopes and Microscopy Techniques
Types of Microscopes
The Optical(Light) Microscope
Magnifications and Resolving Power of Microscopes
Use and Care of Microscopes
The Cell
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Define and explain meaning of terms. 2.State types of cells. 3.Describe the cell structure under the light microscope. 4.State the functions of cell organelles. 5.Describe the process of mitosis and meiosis. 6.Describe physiological processes of cells. 7.describe the techniques of cell isolation. 8.Describe the procedure of temporary cell preparation.
0/11
INTRODUCTION
The Cell Structure
The Cell Functions
Cell Division
The Cell Cycle
Mitosis
Meiosis
Similarities and Differences between Mitosis and Meiosis
Microscope Slides
Microscope Slides Preparartion
Tissue Preparation For Microscpy
Microorganisms
OBJECTIVES By the end of this topic , the trainee should be able to: 1.Classify the major groups of microorganisms. 2.State the general characteristics of each group. 3.Explain their mode of nutrition and reproduction. 4.Describe culture media. 5.Describe culturing techniques for bacteria. 6.Describe methods for determining bacteria population. 7.Describe sterilization and disinfection techniques.
0/23
INTRODUCTION
Classification of Microorganisms
Bacteria
Classification of Bacteria
Nutrition in Bacteria
Reproduction in Bacteria
Economic Importance of Bacteria
Fungi
Classification of Fungi
Nutrition in Fungi
Reproduction In Fungi
Economic Importance of Fungi
Virus
Classification of Virus
Reproduction in Virus
Economic Importance of Virus
Culture Media
Preparation of Culture Media
Culture Methods
Culture Techniques
Microbiological Stains and Staining Techniques
Microbiological Staining Techniques
Sterilization
Chemicals of Life
THE CHEMICALS OF LIFE OBJECTIVES By the end of this topic, the trainee should be able to: 1.Explain meaning of terms. 2.Describe chemical substances found in living organisms. 3.Describe the functions of substances found in living organisms. 4.Describe enzymes. 5.Carry out food tests.
0/20
INTRODUCTION
Carbohydrates
Structural composition of Carbohydrates
Chemical Tests for Carbohydrates
Lipids
Structural composition of Lipids
Saturated and Unsaturated fats
Tests for Lipids
Proteins
Structural composition of Proteins
Protein Denaturation
Properties of Proteins
Test for Proteins
Nucleic Acids
Vitamins
Enzymes
Classification of Enzymes
Mechanisms of Enzyme Action
Factors Affecting Enzyme Activities
Enzyme Inhibition
Immunological Techniques
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Define terms. 2.Describe types of immunity. 3.Describe types of immune cells. 4.Describe the lymphoid organs and tissues. 5.Describe serological and immunological techniques.
0/8
INTRODUCTION
Types of Immunity
Lymphocytes and Lymphatic System
The White Blood Cells  (Leucocytes )
Lymphoid Organs ,Tissues and Immune Cells
Immunoglobulins
Antigens
Immunological Techniques
Herbarium Techniques
OBJECTIVES By the end of this topic , the trainee should be able to: 1.Explain terms 2.Describe importance of collecting and preserving herbarium specimens 3.Describe sources of herbarium specimens 4.Describe collection of herbarium specimens 5.Describe preservation of herbarium specimens 6.Describe display of herbarium specimens
0/8
Introduction
Collection of Plant Specimens
Collecting techniques
Preservation Techniques
Processing of Specimens
Storage of Specimens
Pests In The Herbarium
Green House and Botanical Garden
Museum Techniques
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Explain terms. 2.Describe importance of collecting and preserving museum specimens. 3.Describe sources of museum specimens. 4.Describe collection of museum specimens. 5.Describe preservation of museum specimens. 6.Describe display of museum specimens
0/5
INTRODUCTION
Collection of Museum Specimens
Preservation of Museum Specimens
Preservation of other animals specimens
Labeling of museum specimens
Vivarium Techniques
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Explain terms. 2.Describe importance of vivarium. 3.Describe essential features of a vivarium. 4.Describe construction of a vivarium. 5.Describe maintenance of a vivarium.
0/4
Introduction
Setting Up A vivarium
Ecological Requirements
Care and Handling
Aquarium Techniques
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Explain terms. 2.Describe importance of aquariums. 3.Describe essential features of an aquarium tank. 4.Describe construction of an aquarium tank. 5.Describe maintenance of an aquarium tank.
0/4
Introduction
Setting up an Aquarium
Basic Physical and Ecological requirements
Feeding and General care of Aquarium
Laboratory Animals
OBJECTIVES The objective of this chapter is to give a better understanding of the technical requirements regarding handling, care and maintained of various laboratory animals In this chapter, we will; 1. Identify the various types of laboratory animals. 2.Discuss the general care and handling of laboratory animals. 3. Describe the various methods of restraining and humane killing laboratory animals 4.Discuss care of specific disease free (SPF)and Gnotobiotic animals
0/14
Introduction
General Care of Laboratory Animals
Laboratory Animal House
Feeding of Laboratory Animals
Disease and Disease control in Laboratory animals
Sexing of Laboratory Animals
Identification of Laboratory Animals
Dosing of Laboratory animals
Drawing blood from Lab animals
Administering anesthesia to laboratory animals
Humane Killing of Laboratory Animals
Dissecting Laboratory Animals
Conventional and Specific Pathogen free animals
Gnotobiotic Animals
Introduction to Ecology
OBJECTIVE By the end of this module, the trainee should be able to: 1.Explain terms. 2.Describe biotic and abiotic factors. 3.Explain adaptation of organisms to terrestrial and aquatic environment. 4.Describe the energy flow in ecosystem. 5.Explain estimation of population in ecosystem. 6.Describe influence of human activities on environment. 7.Describe basic biogeochemical cycles.
0/12
Introduction
The Biosphere and Biomes
The Ecosystem
Energy Flow
Estimation of Population size
Nutrient Flow in Ecosystem
Water cycle
Carbon Cycle
Nitrogen Cycle
Sulfur Cycle
Phosphorous Cycle
Ecological succession
Plant Anatomy and Physiology
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Describe of plant parts and tissues. 2.Describe functions of various plant tissues. 3.Describe processes in plants .
0/9
INTRODUCTION
Plant Vascular Tissues
Plant Leaf Structure
Transport of substances into and out of the leaf 
Nutrition in Plants
Transpiration in Plants
Translocation in plants
Reproduction in Plants
Excretion in Plants
Animal Anatomy and Physiology
OBJECTIVES By the end of this topic, the trainee should be able to: 1.Describe of animal parts and tissues. 2.Describe functions of various animal tissues and organs. 3.Describe physiological processes in animals .
0/30
Nutrition In Animals
Types of Nutrition  in Animals
Digestion in Humans
Digestion in Ruminants
Respiration in Animals
Modes of Gaseous Exchange in Animals
Mammalian Respiratory System
Excretion in Animals
Excretion in Higher Animals
Excretory System in Man:
Transport In Animals
Circulatory systems in animals
Human circulatory systems 
The cardiac cycle 
The Blood Vessels
Lymphatic circulatory system
Cardiovascular diseases 
Support and Locomotion system in Animals
Exoskeleton and Endoskeleton
Human Skeleton
The Bones 
Musculoskeletal tissues 
The Nervous System
The Nerve Tissue
Organization of the Nervous System
Reproductive system in Animals
Male Reproductive System
Female Reproductive System
The Endocrine System
Endocrine Glands & Their Hormones
Biology Techniques For Science Laboratory Technicians
About Lesson

Views: 9

Structural composition of Carbohydrates

Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen atoms. 

Carbohydrates are made up of monomers known as monosaccharides  which is a single sugar molecule .Monosaccharides  form basic structural unit of carbohydrates of  all carbohydrates , .The monosaccharide that makes up most carbohydrates is glucose. Other monosaccharides include .

  • Glucose: Glucose is a hexose monosaccharide and the most important sugar in biology. It is a primary source of energy for cells and is commonly referred to as blood sugar. Glucose is found in various foods like fruits, honey, and starchy vegetables.

  • Fructose: Fructose is another hexose monosaccharide and is commonly known as fruit sugar. It is naturally present in fruits, vegetables, and honey. Fructose is sweeter than glucose and is often used as a sweetener in processed foods and beverages.

  • Galactose: Galactose is a hexose monosaccharide that is less common than glucose and fructose. It is found in dairy products, certain fruits and vegetables, and is a component of lactose (milk sugar). In the body, galactose is converted into glucose for energy.

  • Ribose: Ribose is a pentose monosaccharide that is an important component of nucleotides, the building blocks of RNA (ribonucleic acid). It is involved in the synthesis of genetic material and is found in all living cells.

  • Deoxyribose: Deoxyribose is a modified form of ribose, where one oxygen atom is replaced with a hydrogen atom. It is a component of DNA (deoxyribonucleic acid), the genetic material of organisms.

Monosaccharides can be further classified based on the number of carbon atoms they contain:

  • Triose: Monosaccharides with three carbon atoms. Example: glyceraldehyde.

  • Tetrose: Monosaccharides with four carbon atoms. Example: erythrose.

  • Pentose: Monosaccharides with five carbon atoms. Examples: ribose and deoxyribose (found in DNA and RNA).

  • Hexose: Monosaccharides with six carbon atoms. Examples: glucose, fructose, and galactose.

The carbohydrates  monomers(Monosaccharides) When two monosaccharides are chemically bonded together, they form disaccharides.

Monosaccharides  can be joined together by glycosidic bonds through a process called condensation or dehydration synthesis, where a molecule of water is removed, forming a glycosidic bond. This bonding results in the formation of larger carbohydrate molecules, including disaccharides and polysaccharides.

  1. Disaccharides: Disaccharides consist of two monosaccharide units joined together by a glycosidic bond. Some common examples include:

  • Sucrose: Sucrose, commonly known as table sugar, is composed of glucose and fructose units. It is found naturally in sugarcane, sugar beets, and various fruits. Sucrose is the most common form of sugar used in food and beverages.

  • Lactose: Lactose is the sugar found in milk and dairy products. It consists of a glucose unit joined to a galactose unit. Lactose is specific to mammalian milk and serves as an important source of energy for infants.

  • Maltose: Maltose is formed by the condensation of two glucose units. It is a product of the breakdown of starch and is found in germinating grains, such as barley and malted barley. Maltose is also used in brewing and baking processes.

  • There are other less common disaccharides as well, such as trehalose (formed by two glucose units) and cellobiose (formed by two glucose units in a different arrangement). These disaccharides have specific functions in various organisms and biological processes

  1. Polysaccharides: Polysaccharides are complex carbohydrates composed of long chains of monosaccharide units. They can be further classified into:

  • Starch: Starch is a polysaccharide found in plants and serves as a storage form of glucose. It consists of long chains of glucose units. Plants store starch in organs such as roots, tubers, and seeds. Humans and animals can digest starch through the action of enzymes like amylase, breaking it down into glucose for energy.
  • Glycogen: Glycogen is the storage form of glucose in animals, including humans. It is primarily stored in the liver and muscles. Glycogen is highly branched, allowing for rapid breakdown and release of glucose when energy demands increase, such as during exercise or fasting.
  • Cellulose: Cellulose is a structural polysaccharide found in the cell walls of plants. It consists of long chains of glucose units arranged in a way that makes it indigestible by most animals, including humans. Cellulose provides rigidity and strength to plant cell walls and is a major component of dietary fiber.
  • Chitin: Chitin is a polysaccharide found in the exoskeletons of arthropods (e.g., insects, crustaceans) and the cell walls of fungi. It is composed of modified glucose units with amino groups. Chitin provides structural support and protection to these organisms.
  • Peptidoglycan: Peptidoglycan is a unique polysaccharide found in the cell walls of bacteria. It consists of alternating sugars, N-acetylglucosamine (NAG), and N-acetylmuramic acid (NAM), cross-linked by short peptide chains. Peptidoglycan provides strength and rigidity to the bacterial cell wall.

Join the conversation
Previous
Next

You cannot copy content of this page