LESSON 1.

MICROSCOPE

1. MICROSCOPE
1.1. Introduction
A microscope is an instrument that magnifies an image of an object so that it is visible to the human
eye.
Use the following formula to determine the total magnification of a specimen,
Total Magnification = Ocular lens Magnification x Objective lens Magnification
1.2. Light Microscope Components
1.2.1. Optical components include: Ocular (eyepiece), Objective lens, Condenser, and Illuminator
(light source: lamp or mirror).
- Ocular: An eyepiece, or ocular lens, is a type of lens that is attached to a variety of
microscopes. It is named because it is usually the lens that is closest to the eye when
someone looks through the device. The ocular lens is normally embroidered with its
magnification (5x, 6x, 10x, or 15x)
- Objective lens: The magnification (or power) of each objective lens is engraved on the
side of the objective. Objective lenses come in various magnification powers, with the most
common being 4x, 10x, 40x, and 100x.
1.2.2. Mechanical parts: Focus knobs, Mechanical stage
1.3. Using
To protect the microscope and slide, please follow the instructions in the following order:
- Plug in the power, and turn on the switch. Look into the eyepiece to adjust the light
source.
- To begin, observe the specimen with a low-magnification objective lens (4x).
- Put the slide on the stage, hold it on by the stage clip, and adjust it to the center of the
light source.
- Observe the slide, turn the coarse adjustment knob gently until the tip of the objective
lens nearly touches the slide.
- Then turn the coarse adjustment knob until the specimen is visible (if not clearly, adjust
the fine adjustment knob gently until it is visible).
- For greater magnification, a larger objective lens (10x, 40x) can be used.
1.4. Microscope maintenance
- The microscope must be stored in a cool, dry place. Cover carefully to prevent dust
from sticking to the objective lens and eyepiece.

2. SAMPLE PREPARATION
- Add a drop of water or a drop of glycerine to the slide.
- Put the specimen in a drop of water or glycerine.
- Cover the cover slip on the slide (figure).
- Observe with objective lenses 4x, 10x, and 40x

3. PRACTICE
3.1. Materials: purple onion; potato; yeast
3.2. Chemicals: Lugol’s solution; NaCl 8%
3.3. Practice:
3.3.1. Animal cells: oral epithelial cells
- Use a bamboo toothpick to gently scrape the oral mucosa.
- Dip the tip of the toothpick into the drop of Lugol’s solution on the slide.
- Cover the slide and observe under the microscope at the 40x objective.
3.3.2. Plant cells: onion cells and contraction of the protoplasm (plasmolysis)
- Use a razor knife to separate a few pieces of the purple onion's cuticle, and soak them
in water.
- Select several thin strips placed on the slide. Cover with a cover slip and observe under
the microscope at 10x and 40x objectives.
- Use tissue paper to drain the water under the cover slip, and add 1-2 drops of 8% NaCl
to the edge of the cover slip. Observe what happens to the cuticle fragment.
 - Use tissue paper to draw NaCl solution under the cover slip, drop 1-2 drops of distilled
water on one edge of the cover slip. Observe what happens to the cuticle fragment.
3.3.3. Microbial cells: yeast
- Put a drop of yeast broth on the slide. Cover with the coverslip and observe under the
microscope at the 40x objective.
3.3.4. Starch granules: potato starch granules
- Use a sharp needle to scrape the potato slices (sweet potatoes/mung beans/white beans).
- Put some (very little) of this powder on the slide in a drop of water. Cover the slide
with a cover slip and observe under the microscope at 10x and 40x objectives.
- Turn the fine adjustment knob slightly to see the concentric circle in the starch granules.
4. REPORT
4.1. Draw pictures and fully annotate the parts of the microscope. Describe the function of each
part.
4.2. Draw pictures, annotate, and describe the characteristics of each type of cell. Note: it is
necessary to note the components of the cell (walls, plasma membrane, cytoplasm, nucleus).
4.3. Draw pictures, annotate, and describe the characteristics of starch granules.