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4. Discussion and Conclusions (16 pts): 1-2 paragraph learning refecton ThaT summarize The lab and speciFcally addresses The learning objectves relatng Them back To The daTa or observatons collecTed in The lab. 2
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Unit 1 Home Lab 1: Metric system Points: 40p Name: Purpose (4p) Lab Summary (6p) Lab Answers (14p) 1. Using a metric ruler, determine the length of the items in Table 1.1 below: In the final column, you are to estimate your measurement precision. To do this, measure each item a second or even third time. How close are the measurements? If there is a range of values for the length you measure, record the average difference between measurement values as your uncertainty. If your measured value for a given object appears the same after repeated measurements, this does not necessarily mean that your uncertainty is zero. Look closely at your ruler or measurement device and estimate the smallest unit of length that you would be able to discriminate with it. Every measurement device has limits. For instance, very few people use a ruler with a precision greater than 1/3 or 1/2 of a millimeter; in many cases, even this precision is difficult or impossible to obtain. Typically +/- 1 mm is standard for measuring flat objects with a ruler, but this uncertainty can be expected to go up when the object has significant curvature or its length is not quite so well defined. To measure the circumference (length around) of your head or thigh, wrap a piece of string around it and mark where the string meets itself. Then lay the string out flat and measure the length with your ruler. Updated May 2015
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Unit 1 Home Lab 2: Enzymes Points: 40p Name: Purpose (4p) Lab Summary (6p) Lab Answers (14p) 1. Fill in the following table. Compare all cups. Use relative terms to describe the size and number of bubbles in each cup. For instance, describe the Number of Bubbles using the terms: No bubbling, Moderate bubbling, Good bubbling, Very good bubbling. To describe average bubble size use the terms: Very small, Small, Large, or Very large . To describe pH without access to pH detectors, simply use the pH chart earlier in this chapter to describe each as acidic, neutral, or basic . To describe the Catalase Activity, use your data on the size and number of bubbles to estimate the amount of gas produced in the Catalase mediated process. Use the following terms: Very Low, Low, Moderate, High, Very high Table 2.1. Catalase reaction observations. Cup Number of Bubbles Size of Bubbles pH Catalase Activity 1 2 3 4 2. Bubbling indicates the formation of what chemical? Updated May 2015
3. Describe the activity of Catalase as pH increases. Do you think that other enzymes are likely to behave in this way as well? Why or why not. 4. Assume that you have a pH meter which would enable you to very accurately measure the pH of a solution. Describe an experimental design that would allow you to pinpoint the exact pH at which Catalase is the most active. 5. Regarding cup #1: a) Describe the utility of cup #1 as a control. b) What other material did you introduce to this cup? Describe what you observed. How does Catalase activity in the material you investigated compare to potato? Discussion and Conclusions (16p) Updated May 2015
Unit 1 Home Lab 3: Cellular RespiraTon Points: 40p Name: Purpose (4p) Lab Summary (6p) Lab Answers (14p) 1. List the following experimental materials: a) Kind of yeast used: b) Kind of water used: c) Average temperature of the water bath during the experiment: d) Average room temperature during the experiment (estimate if necessary): e) Duration of yeast solutions exposure to bath: 2. List your results in Tables 3.1 - 3.4. Table 3.1. Independent variables and experimental conditions. Bottl e Sugar Yeast Water Yeast solution height (in cm) To be heated in warm water bath? 1 1 teasp 2 teasp ¼ cup No. Leave this bottle at room temp. 2 1 teasp 2 teasp ¼ cup Yes. 3 1 teasp 2 teasp ¼ cup Yes. Replicates bottle #2 Updated May 2015
4 1/3 teasp 2 teasp ¼ cup Yes. 5 No Sugar 2 teasp ¼ cup Yes. 6 ¼ cup Table 3.2. Observations of dependent variables. Bottle Balloon size Yeast growth Other observations 1 2 3 4 5 6 Table 3.3. Balloon size and solution height measurements. Bottl e Circumferenc e, C (cm) Uncertainty in C, ΔC Radius (long axis, R; cm) Uncertainty in R, ΔR New height of yeast solution (in cm) 1 2 3 4 5 6 3. In Table 3.4, record yeast growth and estimated volume of each balloon on Bottles 1- 6. a. Yeast growth = New height (in Table 3.3) - Original height (in Table 3.1) b. If the balloon did not inflate, it has a volume of zero. c. To estimate the volume of each balloon, use the following formula for the approximate volume of an ellipsoid with a horizontal circumference C and long axis radius R (from Table 3.3): Updated May 2015
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determine that your possible genotype for earlobe attachment is UU or Uu, then the possible parental genotypes are: Possible parents of UU: UU ×UU; UU ×Uu; Uu × Uu Possible parents of Uu: UU ×Uu; UU × uu; Uu × Uu; Uu × uu For this question, do not ask your parents about their phenotypes! You will do this in question 3. Question 2 is an exercise in inference based on your understanding of genetics. Table 4.1. Personal phenotype and genotype; inferred possible parental genotypes. Trait Your Phenotyp e Your possible Genotypes Inferred possible parental genotypes Tongue rolling (R or r) Earlobe attachment (U or u) Hitch-hiker thumb (H or h) 3. Complete Table 4.2 for you, any blood relatives that you can ask (i.e., parents, siblings, children, etc.), and at least five unrelated “Others” (e.g., spouse, friends, co- workers, etc.). As before, phenotypes for a given trait are recorded with a single letter. You may wish to report separately on your children and spouse in Table 4.3. Table 4.2. Observed parental, sibling, and other’s phenotypes, Trait Mother’s Phenotyp e Father’s Phenotyp e Relatives’ Phenotype( s) Others’ Phenotype(s) Updated May 2015
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Lab Report 1
Purpose
The purpose of this lab is familiarize oneself and understand the different form of
measurements and conversions used in biology. To further the understanding of
measuring by...

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