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Expérimentation en biologie et physiologie végétales
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Prat, Roger
Roger
Prat
<p>Roger Prat, professeur de physiologie</p>
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<p><span style="font-family: arial; font-size: 11px; text-align: justify;">Cet ouvrage propose des protocoles d'observations et d'expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire. Pour chaque expérience, le but recherché, le matériel nécessaire, le protocole expérimental, les résultats et les critiques éventuelles sont soigneusement décrits. Ont été exclues de cet ouvrage les manipulations complexes nécessitant des matériels sophistiqués de niveau laboratoire de recherche. Public : professeurs de sciences naturelles des collèges et des lycées, étudiants préparant les concours de Capes et Agrégation de biologie, étudiants des classes préparatoires aux écoles agronomiques, étudiants universitaires des licences et masters de biologie, étudiants en pharmacie.</span><br></p>
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Cet ouvrage donne les protocoles de plus de 300 expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire.
<p><span style="font-family: arial; font-size: 11px; text-align: justify;">Cet ouvrage donne les protocoles de plus de 300 expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire.</span><br></p>
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<div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">Préface d'Annie Mamecier</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">Introduction</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">I Biochimie</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1 Oses et diholosides</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.1 Réaction générale des oses : réaction de Molisch</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.2 Mise en évidence des sucres réducteurs (réaction de Fehling)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.3 Mise en évidence des sucres réducteurs (réaction au nitrate d’argent)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.4 Hydrolyse acide du saccharose</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2 Constituants pariétaux</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.1 Réaction générale des polysaccharides (APS ou acide périodique/Schiff)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.2 Mise en évidence de la cellulose</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.3 Mise en évidence des pectines</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.4 Extraction et propriétés des pectines <em style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 11px;">in vitro</em></span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.5 Mise en évidence de la lignine (phloroglucine chlorhydrique)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3 Substances de réserve</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.1 Mise en évidence et localisation de l’amidon par le lugol</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.2 Structure de l’amidon (phénomène de la croix noire)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.3 Extraction de l’amidon et préparation d’un empois</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.4 Hydrolyse acide de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.5 Mise en évidence de l’inuline</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.6 Mise en évidence et caractérisation des lipides</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.7 Mise en évidence des grains d’aleurone</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.8 Caractérisation des protéines (réaction du biuret)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.8 Caractérisation des protéines (réaction xanthoprotéique)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4 Pigments photosynthétiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.1 Extraction globale des pigments</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.2 Chromatographie sur papier</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.3 Observation d’un spectre d’absorption</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.4 Spectre d’absorption (ExAO-spectrophotomètre)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.5 Fluorescence de la chlorophylle</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.6 Séparation des pigments par solubilité différentielle</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.7 Séparation des pigments sur colonne</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.8 Spectres d’absorption des pigments</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.9 Extraction des pigments d’une algue rouge</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5 Autres substances</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.1 Mise en évidence des lycopènes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.2 Mise en évidence des anthocyanes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.3 Extraction et propriétés des anthocyanes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.4 Mise en évidence de l’oxalate de calcium</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.5 Mise en évidence des tannins</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.6 Mise en évidence d’essences</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6 Activités enzymatiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.1 Mise en évidence d’une activité amylasique</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.2 Hydrolyse enzymatique de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.3 Synthèse de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.4 Mise en évidence d’une saccharase extracellulaire</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.5 Mise en évidence d’une peroxydase</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.6 Cinétiques enzymatiques</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7 Acides nucléiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7.1 Mise en évidence <em style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 11px;">in situ</em> de l’ADN</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7.2 Extraction de l’ADN</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">II Histologie des plantes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1 Quelques techniques simples d’histologie</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.1 Réaliser des sections fines d’échantillons variés</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.2 Observer sans coloration les coupes obtenues</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.3 Utiliser des colorants spécifiques</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.4 Utiliser une double coloration, le carmin-vert d’iode</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2 Reconnaître les différents types de tissus</span></strong></div>
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9782759212408
10
EA
E101
10
02
01
R001864
ED
E101
1
10
01
02
Hors Collection
01
01
Expérimentation en biologie et physiologie végétales
1
A01
01
A2196
Roger Prat
Prat, Roger
Roger
Prat
<p>Roger Prat, professeur de physiologie</p>
1
01
fre
08
320
03
01
20
biologie;recherche
10
2011
SCI008000
10
2011
SCI019000
10
2011
SCI086000
01
570
01
580
03
00
<p><span style="font-family: arial; font-size: 11px; text-align: justify;">Cet ouvrage propose des protocoles d'observations et d'expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire. Pour chaque expérience, le but recherché, le matériel nécessaire, le protocole expérimental, les résultats et les critiques éventuelles sont soigneusement décrits. Ont été exclues de cet ouvrage les manipulations complexes nécessitant des matériels sophistiqués de niveau laboratoire de recherche. Public : professeurs de sciences naturelles des collèges et des lycées, étudiants préparant les concours de Capes et Agrégation de biologie, étudiants des classes préparatoires aux écoles agronomiques, étudiants universitaires des licences et masters de biologie, étudiants en pharmacie.</span><br></p>
02
00
Cet ouvrage donne les protocoles de plus de 300 expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire.
<p><span style="font-family: arial; font-size: 11px; text-align: justify;">Cet ouvrage donne les protocoles de plus de 300 expériences simples réalisables dans une classe de biologie et physiologie végétales du secondaire.</span><br></p>
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<div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">Préface d'Annie Mamecier</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">Introduction</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">I Biochimie</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1 Oses et diholosides</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.1 Réaction générale des oses : réaction de Molisch</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.2 Mise en évidence des sucres réducteurs (réaction de Fehling)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.3 Mise en évidence des sucres réducteurs (réaction au nitrate d’argent)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.4 Hydrolyse acide du saccharose</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2 Constituants pariétaux</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.1 Réaction générale des polysaccharides (APS ou acide périodique/Schiff)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.2 Mise en évidence de la cellulose</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.3 Mise en évidence des pectines</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.4 Extraction et propriétés des pectines <em style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 11px;">in vitro</em></span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2.5 Mise en évidence de la lignine (phloroglucine chlorhydrique)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3 Substances de réserve</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.1 Mise en évidence et localisation de l’amidon par le lugol</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.2 Structure de l’amidon (phénomène de la croix noire)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.3 Extraction de l’amidon et préparation d’un empois</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.4 Hydrolyse acide de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.5 Mise en évidence de l’inuline</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.6 Mise en évidence et caractérisation des lipides</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.7 Mise en évidence des grains d’aleurone</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.8 Caractérisation des protéines (réaction du biuret)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">3.8 Caractérisation des protéines (réaction xanthoprotéique)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4 Pigments photosynthétiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.1 Extraction globale des pigments</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.2 Chromatographie sur papier</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.3 Observation d’un spectre d’absorption</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.4 Spectre d’absorption (ExAO-spectrophotomètre)</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.5 Fluorescence de la chlorophylle</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.6 Séparation des pigments par solubilité différentielle</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.7 Séparation des pigments sur colonne</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.8 Spectres d’absorption des pigments</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">4.9 Extraction des pigments d’une algue rouge</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5 Autres substances</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.1 Mise en évidence des lycopènes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.2 Mise en évidence des anthocyanes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.3 Extraction et propriétés des anthocyanes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.4 Mise en évidence de l’oxalate de calcium</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.5 Mise en évidence des tannins</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">5.6 Mise en évidence d’essences</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6 Activités enzymatiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.1 Mise en évidence d’une activité amylasique</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.2 Hydrolyse enzymatique de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.3 Synthèse de l’amidon</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.4 Mise en évidence d’une saccharase extracellulaire</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.5 Mise en évidence d’une peroxydase</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">6.6 Cinétiques enzymatiques</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7 Acides nucléiques</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7.1 Mise en évidence <em style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 11px;">in situ</em> de l’ADN</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">7.2 Extraction de l’ADN</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"> </div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">II Histologie des plantes</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1 Quelques techniques simples d’histologie</span></strong></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.1 Réaliser des sections fines d’échantillons variés</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.2 Observer sans coloration les coupes obtenues</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.3 Utiliser des colorants spécifiques</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">1.4 Utiliser une double coloration, le carmin-vert d’iode</span></div><div style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-family: arial; font-size: 11px; text-align: justify;"><strong style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none;"><span style="margin: 0px; padding: 0px; border: 0px; outline: none; list-style-type: none; font-size: 8pt;">2 Reconnaître les différents types de tissus</span></strong></div>
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