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
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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.
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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.
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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.
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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.
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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
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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
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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.
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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.
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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
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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.
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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 .
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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 .
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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

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VITAMINS 

Vitamins are organic compounds that are essential for the normal functioning and growth of the human body. They are required in small amounts and cannot be synthesized in sufficient quantities by the body, so they must be obtained from the diet or through supplementation. Vitamins play a crucial role in various physiological processes and are classified into two categories:

  1. Fat-Soluble Vitamins:

  • Fat-soluble vitamins are soluble in lipids and are absorbed along with dietary fats in the small intestine. They are stored in the body’s fatty tissues and the liver, and excess amounts can accumulate over time.
  • There are four fat-soluble vitamins: vitamin A, vitamin D, vitamin E, and vitamin K.
  • Sources of fat-soluble vitamins include animal products, dairy, eggs, certain plant oils, and green leafy vegetables.
  • Functions of fat-soluble vitamins include vision (vitamin A), calcium absorption and bone health (vitamin D), antioxidant activity (vitamin E), and blood clotting (vitamin K).

  1. Water-Soluble Vitamins:

  • Water-soluble vitamins are soluble in water and are not stored in the body to a significant extent. They are easily excreted through urine, so regular intake is necessary to maintain adequate levels.
  • There are nine water-soluble vitamins: vitamin C and the eight B vitamins (thiamine, riboflavin, niacin, pantothenic acid, vitamin B6, biotin, folate, and vitamin B12).
  • Sources of water-soluble vitamins include fruits, vegetables, whole grains, legumes, meat, dairy, and fortified foods.
  • Functions of water-soluble vitamins include energy production (B vitamins), collagen synthesis and antioxidant activity (vitamin C), and red blood cell formation and nerve function (vitamin B12).

Vitamins are essential for various bodily functions, including metabolism, cell function, immune system support, and the maintenance of healthy skin, eyes, and other tissues. Each vitamin has specific roles and functions in the body, and deficiencies or excesses can lead to health problems. It is important to maintain a balanced diet that includes a variety of nutrient-rich foods to ensure an adequate intake of vitamins. 

Vitamin

Role

Food sources

Deficiency disease

Vitamin A

Needed for proper functioning of eyes

liver, carrots, egg

night blindness

Vitamin B (A group of vitamins with related functions)

Carbohydrate, protein, lipid, nucleic acid and alcohol metabolism; neurotransmitter synthesis and nerve function; red blood cell production

grains, potatoes, bananas

B1- beriberi, B3- pellagra, B6, B9, B12- anaemia

Vitamin C

Involved in iron metabolism; plays a role in the immune system; helps with the formation of collagen for wound repair

citrus fruit (oranges, lemons etc), tomatoes

scurvy (results in bleeding gums)

Vitamin D

Important in absorption of minerals from the gut (such as calcium and phosphate); works together with calcium and phosphorus in bone / teeth hardening

full cream milk, oily fish

rickets (resulting in soft bones, with bowed legs and widened wrists)

Vitamin E

Acts as an anti-oxidant

margarine, soybean oil, fortified cereals, cow’s milk, cheese, orange juice

depressed immune system, anaemia, poor nerve conduction
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