MBK – Lab Report Name: ___Melissa Callon _________________
Section: ___________________
Observing Bacteria and Blood
Questions:
@. A. List the following parts of the microscope and describe the function of each 1. Eyepiece: x10 or x15 lenses used to look through to view objects within the viewing field 2. Eyepiece Tube: holds the eyepiece 3. Main Tube: moves vertically for focusing 4. Coarse Adjustment: Used for the initial focusing of the viewing field 5. Fine Adjustment knob: Used for the final focusing of the viewing field 6. Stage: holds the specimen or slide 7. Diaphragm: controls the volume of light reaching the specimen or slide 8. Inclination joint: tilts the microscope for angled viewing 9. Light source: a mirror, lamp, or bulb for illuminating slide work 10. Main Tube: connects the eyepiece lenses to the objective lenses 11. Nosepiece & Objective lenses: Holds the objective lenses and rotates them. Objective lenses provide different focal lengths usually x4, x10, x40, and x100 12. Stopper Screw: Stops and prevents movement of the main tube 13. Stage Knobs: adjust the slide’s position on the stage …show more content…
a. Focus: A means of moving the specimen closer or further away from the objective lens to render a sharp image `. b. Resolution: The ability of a lens system to show fine details of the object being observed `. c. Contrast: Contrast refers to the darkness of the background relative to the specimen
`. C. Describe your observations from fresh yogurt slide you prepared in Part III.
In the fresh yogurt slide, I could see both cocci and bacillus bacteria, but usually they appeared to occur as a single rod or sphere although there was some diplococcus. `. D. Were there observable differences between your fresh yogurt slide and the prepared yogurt slide? If so, describe them.
The main difference between the fresh yogurt and prepared yogurt was the amount of various bacteria that appeared on the prepared yogurt slide over the fresh yogurt slide. There were more bunches of bacteria in the prepared slide compared to the fresh slide.
`. E. Describe the four main bacterial shapes
The four main bacterial shapes are cocci, bacillus, spirillium, and vibros. Cocci are spherical shaped while bacillus is rod shaped. Spirillium is spiral shaped while vibros is shaped like a
Section: ___________________
Observing Bacteria and Blood
Questions:
@. A. List the following parts of the microscope and describe the function of each 1. Eyepiece: x10 or x15 lenses used to look through to view objects within the viewing field 2. Eyepiece Tube: holds the eyepiece 3. Main Tube: moves vertically for focusing 4. Coarse Adjustment: Used for the initial focusing of the viewing field 5. Fine Adjustment knob: Used for the final focusing of the viewing field 6. Stage: holds the specimen or slide 7. Diaphragm: controls the volume of light reaching the specimen or slide 8. Inclination joint: tilts the microscope for angled viewing 9. Light source: a mirror, lamp, or bulb for illuminating slide work 10. Main Tube: connects the eyepiece lenses to the objective lenses 11. Nosepiece & Objective lenses: Holds the objective lenses and rotates them. Objective lenses provide different focal lengths usually x4, x10, x40, and x100 12. Stopper Screw: Stops and prevents movement of the main tube 13. Stage Knobs: adjust the slide’s position on the stage …show more content…
a. Focus: A means of moving the specimen closer or further away from the objective lens to render a sharp image `. b. Resolution: The ability of a lens system to show fine details of the object being observed `. c. Contrast: Contrast refers to the darkness of the background relative to the specimen
`. C. Describe your observations from fresh yogurt slide you prepared in Part III.
In the fresh yogurt slide, I could see both cocci and bacillus bacteria, but usually they appeared to occur as a single rod or sphere although there was some diplococcus. `. D. Were there observable differences between your fresh yogurt slide and the prepared yogurt slide? If so, describe them.
The main difference between the fresh yogurt and prepared yogurt was the amount of various bacteria that appeared on the prepared yogurt slide over the fresh yogurt slide. There were more bunches of bacteria in the prepared slide compared to the fresh slide.
`. E. Describe the four main bacterial shapes
The four main bacterial shapes are cocci, bacillus, spirillium, and vibros. Cocci are spherical shaped while bacillus is rod shaped. Spirillium is spiral shaped while vibros is shaped like a