Practical-1
To know About Lab Instruments.
1. Refrigerator
• Definition: A refrigerator is a cooling device used to store biological samples, reagents,
and media at low temperatures.
• Principle: It works on the principle of heat removal through compression and expansion
of a refrigerant gas.
• Applications:
1. Preservation of microbial cultures.
2. Storage of temperature-sensitive chemicals and reagents.
2. Incubator
• Definition: An incubator is an insulated device used to maintain a controlled
environment with specific temperature, humidity, and gas conditions for growing
microbial or cell cultures.
• Principle: It operates by regulating air temperature and humidity through heating
elements and fans.
• Applications:
1. Cultivation of bacteria and fungi.
2. Cell culture and tissue growth.
3. Incubator Shaker
• Definition: An incubator shaker is a device that combines shaking and incubation
functions, providing a controlled temperature and agitation for the growth of
microorganisms or cells in liquid cultures.
• Principle: It uses a motor-driven platform for shaking, while the incubator maintains
temperature.
• Applications:
1. Aerobic culture of bacteria in liquid media.
2. Protein expression studies.
4. UV-Vis Spectrophotometer
• Definition: A UV-Vis spectrophotometer measures the absorbance or transmittance of
light by a sample in the ultraviolet and visible regions of the electromagnetic spectrum.
• Principle: It works based on the Beer-Lambert law, which correlates absorbance to
concentration.
• Applications:
1. Quantification of nucleic acids and proteins.
2. Analysis of chemical compounds.
5. pH Meter
• Definition: A pH meter is an electronic device used to measure the acidity or alkalinity
(pH) of a solution.
• Principle: It operates based on the electrochemical measurement of the hydrogen ion
concentration in the solution.
• Applications:
1. Monitoring pH in microbial culture media.
2. Quality control in food and beverages.
6. Weighing Balance
• Definition: A weighing balance is an instrument used to determine the mass of
substances with high accuracy.
• Principle: It works on the principle of comparing the force exerted by an object with
calibrated weights or sensors.
• Applications:
1. Weighing chemicals for preparation of solutions.
2. Measuring biological samples.
7. Autoclave
• Definition: An autoclave is a device used for sterilizing equipment, media, and waste by
applying high pressure and steam.
• Principle: It uses the principle of moist heat sterilization through steam under pressure.
• Applications:
1. Sterilization of culture media and glassware.
2. Decontamination of biohazardous waste.
8. Laminar Air Flow
• Definition: A laminar air flow cabinet is used to create a sterile environment by filtering
air to remove particulates and contaminants.
• Principle: It operates by passing air through HEPA filters to create a laminar flow of
sterile air.
• Applications:
1. Aseptic handling of microbial cultures.
2. Tissue culture work.
9. Centrifuge
• Definition: A centrifuge is a device that spins samples at high speeds to separate
components based on density.
• Principle: It works on the principle of centrifugal force, which separates components
with different densities in a mixture.
• Applications:
1. Separation of blood components.
2. Isolation of cellular organelles or nucleic acids.
10. Fermentor
• Definition: A fermentor is a bioreactor used for the growth of microorganisms under
controlled conditions for the production of biomass or metabolites.
• Principle: It operates by maintaining optimal conditions for microbial growth, such as
aeration, temperature, and pH.
• Applications:
1. Large-scale production of antibiotics.
2. Fermentation of beverages or biofuels.
11. Water Bath
• Definition: A water bath is a laboratory device used to heat samples uniformly by
immersing them in water maintained at a constant temperature.
• Principle: It operates on the principle of heat transfer through water, which provides
uniform heating without direct contact between the heat source and the sample.
• Applications:
1. Incubation of samples for enzymatic reactions.
2. Gentle heating of temperature-sensitive materials like DNA, RNA, or proteins.
12. Microscope
• Definition: A microscope is an optical instrument used to magnify small objects or
organisms that are invisible to the naked eye.
• Principle: It works on the principle of magnification and resolution by using lenses to
focus light (optical) or electrons (electron microscopes) on the specimen.
• Applications:
1. Observation of microbial cells, tissues, or other biological specimens.
2. Research in pathology, cell biology, and material science.
13. Viscometer
• Definition: A viscometer is an instrument used to measure the viscosity of a fluid, which
is a measure of its resistance to flow.
• Principle: It operates based on measuring the force required to move an object through a
fluid or the time taken for the fluid to flow through a specified apparatus.
• Applications:
1. Quality control in the production of oils, paints, and syrups.
2. Determining the viscosity of biological fluids or polymer solutions.
14. Moisture Analyzer
• Definition: A moisture analyzer is a device used to measure the moisture content of a
sample by determining the weight loss after drying.
• Principle: It works on the principle of thermogravimetric analysis, where a sample is
heated and the moisture evaporates, and the difference in weight is measured to
determine moisture content.
• Applications:
1. Quality control in food production, ensuring proper moisture levels in products
like grains and pharmaceuticals.
2. Monitoring moisture content in raw materials for industrial processing.
15. Texture Analyzer
• Definition: A texture analyzer is an instrument used to measure the physical properties of
a material, such as its texture, by assessing its response to forces like compression,
tension, and shear.
• Principle: It operates based on applying controlled mechanical forces to a sample and
measuring the deformation or resistance to quantify texture properties.
• Applications:
1. Evaluating the firmness, chewiness, and elasticity of food products.
2. Testing the mechanical properties of materials such as gels, plastics, and
cosmetics.
