The objectives of this workshop are to:
Observe the presence of starch in samples of cold cuts and cooked ham.
Observe the ciliated epithelium of a mussel’s gills.
Observe and identify the gametes of a mussel.

The objectives of this workshop are to

1. Observe the presence of starch in samples of cold cuts and cooked ham.
2. Observe the ciliated epithelium of a mussel’s gills.
3. Observe and identify the gametes of a mussel.

To develop the first objective, we will dye a sample of cold cuts and another of cooked ham with Lugol. The presence of a purple-blue coloration in the cold cut will be indicative of the presence of starch.

For the second objective, a mussel will be previously opened and a sample of the gills prepared. Said sample will be placed under the microscope, so that the participants can observe the cilia of the epithelium of the tissue moving.

Finally, for the third objective, a sample with the mussel gametes extracted from the Pulcinella bag will have been prepared in advance and will be placed under a microscope so that the attendees can identify the oocytes and the sperm.

Coordination: Sandra Pascual García, Department of Biotechnology, University of Alicante

Date and time: 30/09/2022 18:00-22:00

Location: University of Alicante – Campus San Vicente del Raspeig