First, the green soaked specimens.
Method 1: Add 50 ml glacial acetic acid into 50 ml water to prepare 50% 100 ml acetic acid solution, then gradually add 6 g copper sulfate fragments and stir constantly to prepare saturated copper acetate stock solution. Then, the saturated solution was diluted according to the ratio of 1 part solution and 4 parts water, and then heated. When heated to 80℃, put the green sample into the solution and turn it gently. During the heating process, when the green specimen gradually turns yellow and brown, and finally turns green, the heating can be stopped. After cleaning the specimen with clear water, transfer it into 5% formalin and fix it for 2-3 days. Finally, use 5%- 10% formalin or 0.0 1-0.04g/mL sulfurous acid solution or 40% formaldehyde, 10ml 95% alcohol and 40% sulfurous acid saturated water solution in the specimen bottle.
Method 2: Gramineae plants or some perishable plants can be directly soaked in the mixed solution of saturated copper acetate 100ml and acetic acid 10- 16ml, or soaked in the mixed solution of copper sulfate and formalin for 10-20 days, then the mixed solution is changed, and then/kloc is soaked.
Method 3: First soak 1-4d in 20% magnesium chloride solution, then soak it in 30%, 50% and 75% magnesium chloride solution for 5-7d each time (pH is 5.8), and then soak it in 85%, 95% and 100% magnesium chloride solution respectively. Finally, the primary color is kept in the supersaturated magnesium chloride fixed solution (this method is quoted from the fourth issue of Plant Journal 198 1. The data show that this method can not only keep the specimen green, but also keep flowers and fruits of other colors.
2. Immersion of purple and dark brown specimens
Method 1: 50 ml of formalin with a volume fraction of 40%, 100 ml of sodium chloride aqueous solution with a mass fraction of 10% and 870 ml of water are mixed and stirred, precipitated and filtered to prepare a preservation solution. If the specimen is a fruit, the above preservation solution should be injected first, and then immersed in the preservation solution.
Method 2: Add 1 2% alcohol solution to 1 2% formalin solution to prepare formalin alcohol solution. Soak the washed purplish red fruit directly and store it in a specimen bottle containing the above solution.
Method 3: Purple grapes must be soaked in formalin saturated salt solution. Add 16g salt into 100mL clear water, stir thoroughly, and soon the salt is completely dissolved, and pour out the saturated salt solution clarified above. Take 100ml of 40% formalin, add 15mL of saturated salt solution, and then add water to100 ml to prepare a saturated salt solution of formalin. Select 78% ripe purple grapes with intact peel, wash them with clear water, soak them in the above solution for two or three months, and then store them in a sample bottle containing 1% ~ 2% formalin by volume. After this treatment, the original color of the fruit can be maintained for a long time.
Three, yellow, yellow-green soaked specimens
Method 1: the mixture of 0.3-0.5% sulfurous acid solution 1000ml, 95% alcohol 10ml and 40% formaldehyde 5- 10 ml directly stores yellow or red substances.
Method 2: Yellow or yellow-green parts of plants, such as sweet potato, potato, ginger, pear, apple, kumquat, cucumber and yellow tomato. Soak in 5% copper sulfate solution for 65438 0 ~ 2 days, then rinse with water, and then add 30 ml of 6% sulfurous acid, 30 ml of glycerol and 30 ml of 95% alcohol. If the fruit is soaked, a small amount of preservative should be injected into the fruit before soaking. If it is yellow persimmon, the fruit can be soaked in 5% copper sulfate solution 1 ~ 2 days, then washed clean, and then soaked in 0.2% sulfurous acid aqueous solution containing a small amount of glycerol, which can be preserved for a long time.
Four, red soaked specimens
Method 1: firstly, zinc chloride is cooled in hot distilled water, then 40% formaldehyde and glycerol are added, fully stirred, and the materials are put into storage. Zinc chloride 2: 40% formaldehyde: glycerol: distilled water = 2: 1: 1: 40 (weight ratio). This method is very effective for preserving red or yellow fruits.
Method 2: Soak red fruits, such as tomatoes, peaches, apricots, cherries and dates. , in fixed solution (4ml 40% formalin, 3g boric acid, 400mL water) 1 ~ 3 days. When the fruit turns dark brown, take it out, and then inject a small amount of fresh-keeping liquid into the fruit with a syringe (the fresh-keeping liquid is made up of 20mL of sulfurous acid, boric acid 10g and 580m 1). After injection, the fruit will be soaked in this preservative solution again, and the fruit will gradually return to red, thus achieving the effect of color protection and antisepsis.
Method 3: Red-green fruits, such as sliced red watermelon, red pepper, or red plant roots, such as carrots and red-skinned sugarcane, can be soaked in copper sulfate solution with a mass concentration of 0.05 g/mL for about 10d. When the specimen turns from red to brown, take it out, rinse it and move it to a container with a mass concentration of 0.0 1 ~ 0.
Method 4: The red specimen was directly preserved with a mixture of 45g boric acid, 28ml 95% alcohol and 204ml distilled water.
Verb (abbreviation of verb) soaking of white specimen
Method 1: Add 50 ml of formalin, 300 ml of alcohol and 2000 ml of distilled water to make a solution, which can preserve the specimen, but not preserve the color.
Method 2: White parts of plants, such as mushrooms and arrows. After cleaning, it can be directly stored in a sample bottle filled with sulfurous acid solution with mass concentration of 0.0 1 ~ 0.04g/ml.
Method 3: If the white part of the plant is mixed with green, such as water bamboo, cauliflower, white radish and so on. , soaked in copper sulfate solution with mass concentration of 0.05 g/mL for 1 ~ 3 days, washed and moved to a specimen bottle with mass concentration of 0.0 1 ~ 0.04 g/ml sulfurous acid solution for preservation.