rotten salsa sauce and yeasts

There was a day when I left a jar of salsa in the fridge for a little... too long.. It turned out, I didn't have a hard time figuring out the salsa was way past the expiration date.

Now what you see in these pictures are giant packs of mold that grew from the sauce. This isn't much of a surprise because 1. The salsa was expired and 2. The salsa was part liquid, which allowed mold spores to settle as they favor damp surfaces. 

Now molds are able to grow from the hair-like structures called hyphae. The hyphae allow the mold to be called a multi-cellular structure as compared to yeasts that are referred to as single-cellular structures. The continuous growth of the mold is shown in the pictures here as hyphae continuously helps the fungi grow more and more.  

As compared to molds, the picture seen above represents yeasts. Unlike molds, they're single celled microorganisms belonging in the fungi kingdom.

brown dried leaf

So for those of you who have had houseplants before, there's a good chance your plants might've contained dried brown areas on the leaves.

back side

The main reason to why leaves lose their green color (as seen above) is because the chlorophyll actually break down. However, there are various reasons to what can cause houseplants to change their leaf colors to brown. Some of the reasons include giving too much/little water (which also explains why the leaf I examined was quite dry) and also not being humid enough.

front side

As seen here, the cells don't seem to display the chlorophyll a normal leaf would have. Since chlorophyll is why the leaf retains its green color, its clear as to why we are able to notice a dead leaf (like this one) in an instant. 

soap bubbles

Out of the many things we witness each and everyday, I think one of those definitely include soap and the bubbles it produces.

40X illuminator

To start, I might as well give a brief explanation of what soap is made of: generally formed by fats and oils. Solid fats actually help in solidifying the soap so that it retains its rectangular position until wet by water again.

100X illuminator

Now onto the topic of bubbles...there's a comparison I saw when researching that I found quite interesting. The bubbles are like our cells: they have the water repellent sides (in this case the soap) stick on the outside while the water attracting side is on the inside (which is actually just water here). The pictures seen above represent the triple layers bubbles produce. Using the illuminator, I was also able to reflect the light from the bubbles which is why the bubbles in the picture have shining edges.

yellow lily pollen

40X+zoom

For those of you first curious as to what yellow lily flowers are, they are plants with 6 large petals surrounding the anthers, also having the yellow color likely to attract other insects to pollinate.

The pictures seen here display a small amount of pollen from the flower.

100X+zoom

The arrow points to the pollen grains which the pollen shed. If you also don't know what pollen is exactly, the general definition is it's the male gametes of a flower and has the sole purpose of being spread to other flowers.

1000Xoil +zoom

Using oil immersion, I zoomed onto the pollen grains here and what interested me from the start was how even the smallest pollen grains retained the yellow color of the flower's pigment. 

1000Xoil+zoom



whey protein in the water

Hello everyone! I know it's been a while since my last post but I'm finally back! Today we will be discussing something many people who workout at gyms consume: whey protein.

40X

If you didn't know this already, whey protein is actually just the leftovers of milk when it is processed into cheese. The reason why we take it is because of its amino acid rich benefits. Seen above is how whey looks at 40x  magnification and one significant fact I saw right away was how the particles don't actually clump. There are certain chemical compounds that prevent whey from clumping, one which is most widely known is lecithin.

400X

Under deeper magnification, circular rings are beginning to be seen more clearly. The first thought that came to me was that these are actually the protein whey is so famously known for. The reason I preceive this is because I learned certain proteins, when looked under the electron microscope, actually possess the oval/ring-like shape shown above and below. 

400X

1000Xoil

It seemed when I conducted oil magnification, there wasn't much difference as to when I had first viewed the whey protein at 40x magnification. My assumption is the whey particles seen on the first picture are actually magnified a significant amount and further proves how there are no clumps when whey is mixed with water. 

1000Xoil