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Microscope The Instrument Is Simple

Microscope observation of fruit and vegetable types and the preparation of analytical samples

Methods of preparation of fruit and vegetable types and samples

    Ideally, only a simple method can be used to effectively separate the microbial cells or whites from all types of fruits and vegetables to achieve the purpose of detection and counting, but this is not impossible. The differences in size, shape and surface morphology of fruits and vegetables make the development of experimental protocols more complicated. The surface area of each fruit and vegetable product quality ratio is very different,Microscope making it necessary to use the basic unit to record and report the experimental results.

The preparation of the analytical sample will affect the recovery of microbial cells in fruits and vegetables, and also affect the microbial distribution before pre-enrichment, enrichment and direct plate counting. For the size of the sample and the choice of preparation methods, the use of standard volume diluent on the standard quality of fruit and vegetable homogenization is a very simple step. However, the problem lies in the homogeneous, mixed or leached plant tissue. These problems include the potential lethal effects of natural antimicrobial substances for the detection of pathogenic bacteria and other plant microbial flora. When the microbial cells on the surface of the fruit and vegetable are in contact with the organic antifungal agent in the organic acid, the natural antimicrobial substance in the tissue fluid, the cell rupture or the plant antitoxin produced when the insect fungus is infested,Microscope the death of the microorganism is caused. The acid and the phenolic compound are naturally present in the plant stem, Leaves, flowers and fruits that may interfere with the detection and counting of pathogens and spoilage bacteria. In the low-pH fruits and vegetables (especially some fruit) tissue contains a large number of organic acids. Garlic, onions and green onions are the most commonly used foods containing antimicrobial substances. Allicin is a diallyl sulfide, which does not exist in the complete garlic tissue. Once the garlic tissue is destroyed, allicin is produced. The plant tissue used as a seasoning also has a certain inhibitory effect on pathogens and spoilage bacteria. The spices prepared from the different organs of the plant have some of the sensory characteristics that people expect,Microscope thanks to the natural antimicrobial substance [side. As with organic acids, these natural antimicrobial substances are released when the tissue is broken and has a lethal effect on natural or artificial inoculation of fruits and vegetables.

Microscope experimental purpose, observation and principle

1. Objective: To observe the appearance of its micro-organisms, rough type and internal structure.

2. Principle: Optical microscope instrument is simple, the imaging principle is the use of light on the surface of the test piece caused by local scattering or reflection to form a different contrast, but because the wavelength of visible light up to 4000-7000 Egypt, in the resolution (or That the identification rate, the ability to resolve, refers to the two points can be resolved the nearest distance) considerations on the natural is the worst. In the general operation, because the recognition rate of the naked eye is only 0.2 mm, when the optimal resolution of the optical microscope is only 0.2 um, the theoretical maximum magnification is only 1000 X, magnification is limited, but the view is but the The largest of the imaging systems.

3. Material: water treatment plant water samples, mirror paper, microscope, slide, low tube

4. Steps: (1) draw the water sample with a low tube and drop it on the slide.

(2) will be connected to the lens from the lowest times, and adjust the thickness adjustment wheel.

(3) to observe its magnification, length and width, and remember its name to be painted.

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