观察淀粉粒实验的实验材料制备方法改进  

Modification of preparing experimental materials in the experiment of viewing starch grain

作　　者：马三梅[1] 王永飞[1] MA Sanmei;WANG Yongfei(Department of Biotechnology,Jinan University,Guangzhou 510632,China)

机构地区：[1]暨南大学生物工程学系,广州510632

出　　处：《生物学杂志》2021年第2期120-121,共2页Journal of Biology

基　　金：2016年广东省质量工程、广东省教育厅研究生教育创新计划项目(2017JGXM-MS06);暨南大学教改项目(JG2019089)。

摘　　要：在观察淀粉粒的实验教学中,吸取浸泡马铃薯丝的高浓度浸提液制作成临时装片后,在显微镜下进行观察,结果发现,高浓度马铃薯丝浸泡液是一种非常适合观察淀粉粒的优良材料。单粒淀粉粒、复粒淀粉粒和半复粒淀粉粒3种类型的淀粉粒可以被清楚地观察到,效果良好。与传统利用马铃薯块制作临时装片观察淀粉粒的方法相比:除了可以观察3种类型的淀粉粒,还可节约临时装片的制作时间及实验材料用量。通过对实验材料制备方法的改进,增加了传统实验的创新性,培养了学生的创新意识。In the experiment of viewing starch grain,we used the soaking solution of potato chips to make a temporary slide and observed it under the microscope.The result showed that the high concentration soaking solution of potato chips was an excellent material for observing starch grain.The single starch grain,compound starch grain and semi-compound starch grain can be observed clearly.Compared with the traditional method of using potato section to observe starch grains,this method can save the time of making temporary slide and the amount of experimental materials.Therefore,by modifying the preparation method of experimental materials,the innovation of traditional experiments can be increased,and students’innovation consciousness will be cultivated.

关 键 词：淀粉 淀粉粒 马铃薯丝 创造性思维教学 实验材料 制备方法改进 

分 类 号：G642.423[文化科学—高等教育学] Q94-33[文化科学—教育学]