Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon?
|
|
- Briana Walker
- 5 years ago
- Views:
Transcription
1 Fermentation Lab: Yeast Reproduction Lab ( unicellular) Objective: To observe fermentation and discuss the process. Your Lab: In this lab you will test for the production of carbon dioxide as a waste product of yeast reproduction. You will provide sugar and salt as food sources for the yeast and observe the results of, not only the reproduction of yeast, but also what happens when the food supply is gone and waste products have built up in the environment. Pre- Lab: 1. Identify the 4 primary life functions of a cell 2. Yeast is a fungus that undergoes anaerobic fermentation. What is anaerobic fermentation? 3. What are the products of fermentation? Problem: Will yeast give off significant amounts of gas to inflate a balloon? Hypothesis: Materials: 3 test tubes Test tube rack water sugar salt 3 balloons 3 rubber bands Procedure: DAY 1 1. Fill each test tube ½ full with water. Sit in rack. 2a. Add ½ teaspoon salt to tube 1. Shake. Add a pinch of yeast to salt solution. Cap with balloon. Secure balloon with rubber band. Return to rack. Record balloon color: 2b. Observe tube for 3 minutes. Record observations on Data Table 1. 3a. Add ½ teaspoon sugar to tube 2. Shake. Add a pinch of yeast to salt solution. Cap with balloon. Secure balloon with rubber band. Return to rack. Record balloon color: 3b. Observe tube for 3 minutes. Record observations on Data Table 1. 4a. Cap test tube 3 with a balloon. Secure with a rubber band. Return to rack. Record balloon color: 4b. Observe tube for 2 minutes. Record observations on Data Table 1.
2 5. Predict what you believe will happen in each of the test tubes over the next 24 hours. (what and why) Honors Salt solution: Sugar solution: Water: 6. Allow the tubes to sit undisturbed for 24 hours. 7. Return to table and complete day 1 questions. DAY 2 1. Observe each of the test tubes and record observations on Data Table 2. Include observations of the balloon, solution and yeast. 2. Predict what you believe will happen in each of the test tubes over the next 24 hours. (what and why) Salt solution: Sugar solution: Water: 3. Allow the tubes to sit undisturbed for 24 hours. DAY 3 1. Observe each of the test tubes and record observations on Data Table 3. Include observations of the balloon, solution and yeast. 2. Clean up. Throw away balloons. Rinse test tubes and place upside down in rack. 3. Return to table and complete day 3 questions.
3 Data Table 1 Salt Sugar Water Data Table 2 Salt Sugar Water Data Table 3 Salt Sugar Water Vocabulary: Yeast: unicellular fungus used as a tool by humans Fermentation: energy released fro food without the need for oxygen Anaerobic: organism that does not require oxygen for life processes Cellular Respiration: Series of chemical reactions that breaks down food molecules and releases energy Mitosis: Division of a cell s nucleus that leads to cell division Yeast: Yeast is a unicellular anaerobic organism. This means that they do not require the presence of oxygen to live. They produce carbon dioxide and alcohol as waste products when given nutrients such as sugar. These properties make yeast convenient to use as a method for bakers to cause bread to rise, brewers to make beer and vintners to make wine.
4
5 DAY 1 QUESTIONS Honors 1. Identify the independent variable in this investigation. a. food source provided b. color of balloons c. amount of water d. number of test tubes 2. Identify the dependent variable in this investigation. a. amount of reproduction b. amount of water c. number of test tubes d. color of balloons 3. Identify the control for this investigation. a. sugar solution tube b. salt solution tube c. water tube DAY 3 QUESTIONS Explain how this investigation demonstrates cellular respiration. Include: process waste products
6 1. The balloon on the tube expanded throughout this experiment. this happened because: a. the yeast pulled in more air from outside in order to reproduce b. cellular respiration produced carbon dioxide that inflated the balloon. c. anaerobic organisms inflated the balloon with waste. d. both b and c 2. The following life functions could NOT be observed during this investigation. a. reproduction b. extracting energy from food c. movement d. secretion of waste 3. The way this investigation demonstrated the life functions of a was: a. yeast participated in cell division b. yeast produced food from the energy they were provided c. yeast produced waste products internally and removed them from the cell d. yeast required water and oxygen to reproduce e. A,B,C and D f. A and C g. B and D h. A,C and D The purpose of cell division in a unicellular organism is to reproduce. Explain how this investigation demonstrated cell division.
7 Predict what you believe would have happened if you had added twice the sugar to the water in tube 2. Support your response with details/observations from the lab. This is the html version of the file Google automatically generates html versions of documents as we crawl the web.
Anaerobic Cell Respiration by Yeast
25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any
More informationThe Reaction of Different Yeast to Different Types of Food Sources. By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan
The Reaction of Different Yeast to Different Types of Food Sources By: Samantha Addington, Paulina Manrriquez, Mackenzie Staples, and Zach Morgan Purpose The purpose of this lab was to find out which combination
More informationCell Biology: Is Yeast Alive?
Name: Period: Date: Background: Humans use yeast every day. You can buy yeast to make bread in the grocery store. This yeast consists of little brown grains. Do you think that these little brown grains
More informationThe fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide.
SUGAR FERMENTATION IN YEAST with LQ LAB 12 B From Biology with Vernier INTRODUCTION Westminster College Yeast are able to metabolize some foods, but not others. In order for an organism to make use of
More informationFunctions of Raising Agents
Objective Functions of Raising Agents To investigate how different types of raising agent (baking powder, baking soda, yeast) work. Principles Raising agents, also known as leavening agents, cause baked
More informationEGG OSMOSIS LAB. Introduction:
Name Date EGG OSMOSIS LAB Introduction: Cells have an outer covering called the cell membrane. This membrane is selectively permeable; it has tiny pores or holes that allow objects to move across it. The
More informationDiffusion & Osmosis Labs
AP Biology Diffusion & Osmosis Labs INTRODUCTION The life of a cell is dependent on efficiently moving material into and out of the cell across the cell membrane. All cells need sugars and oxygen to make
More informationLiving Factories. Biotechnology SG Biology
Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,
More informationInvestigating Fungi II Yeast
LESSON15 Investigating Fungi II Yeast INTRODUCTION In this lesson, you will focus on another member of the Fungi kingdom yeast. You may have heard of yeast being added to bread or cake dough to make it
More informationAlcoholic Fermentation in Yeast A Bioengineering Design Challenge 1
Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 I. Introduction Yeasts are single cell fungi. People use yeast to make bread, wine and beer. For your experiment, you will use the little
More informationTHE EGG-CITING EGG-SPERIMENT!
1 of 5 11/1/2011 10:30 AM THE EGG-CITING EGG-SPERIMENT! Knight Foundation Summer Institute Arthurea Smith, Strawberry Mansion Middle School Liane D'Alessandro, Haverford College Introduction: Get ready
More informationLearning Outcomes. P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms
P2 P7 SCN 2-13a HWB 1-15a, 2-15a HWB 1-16a, 2-16a HWB 1-17a, 2-17a Unit of Study Unit 6 Micro-organisms Estimated Teaching Time 50 minutes Section 1.2, Useful Microbes, highlights to students that not
More informationActivity Sheet Chapter 6, Lesson 6 Using Chemical Change to Identify an Unknown
Activity Sheet Chapter 6, Lesson 6 Using Chemical Change to Identify an Unknown Name Date DEMONSTRATION 1. Your teacher poured iodine solution on top of two white powders. How do you know that these two
More informationBIO Lab 4: Cellular Respiration
Cellular Respiration And the Lord God formed man from the slime of the earth; and breathed into his face the breath of life, and man became a living soul. Genesis 2:7 Introduction Note: This experiment
More informationSOTM LAB: B13 12/99. TITLE OF LAB: Anaerobic Respiration Using Yeast
SOTM LAB: B13 12/99 I. TEACHER NOTES & GUIDELINES TITLE OF LAB: Anaerobic Respiration Using Yeast Developers of lab: Jennifer Mortellaro JD 449, Jim Prockup JD 575, Joe Busse JD 405. OVERVIEW OF LAB DESCRIPTION:
More information1. Determine which types of fruit are susceptible to enzymatic browning.
Food Explorations Lab I: Enzymatic Reactions STUDENT LAB INVESTIGATIONS Name: Lab Overview There are two parts to this investigation. In Part A, you will observe and compare three types of fruit for enzymatic
More informationLab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream
Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following
More informationName. Microorganisms C 3 Workbook
Name Microorganisms C 3 Workbook Complete this set of assignments and, to move on to the next set of assignments, you must: Complete Microbe Mystery Box assignment. Select and complete three (3)assignments.
More informationLab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream
Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following
More informationKEY. Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design
Chemistry End of Year Cornerstone Assessment: Part A. Experimental Design Directions: Read the paragraph below and then respond to the questions. Baking soda and vinegar react to form carbon dioxide gas.
More informationwww.lessonplansinc.com Topic: Osmosis and Diffusion Lab Summary: Students will observe diffusion and osmosis of cell membranes. Goals & Objectives: Students will be able to analyze the type of osmotic
More informationwater measuring cup zipper-lock plastic sandwich bags paper towel tablespoon baking soda vinegar
Page 1 of 5 water measuring cup zipper-lock plastic sandwich bags paper towel tablespoon baking soda vinegar Figure out where you want to explode your Bubble Bomb. Sometimes the bags make a mess when they
More informationInvestigating solutions
Investigating solutions Part A: saturated solutions Sugar dissolved in water is an important component of soft drinks. You are going to investigate just how much sugar can be dissolved in water. sugar
More informationWine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1
Wine, Dry Red Recipe for 20 gallons, SteveG revised 2016-Sep-1 This recipe is for using 3 boxes of juice (called WineKit on Amazon.com). Each box of juice produce ~6+ gallons of wine. This recipe will
More informationSolubility Lab Packet
Solubility Lab Packet **This packet was created using information gathered from the American Chemical Society s Investigation #4: Dissolving Solids, Liquids, and Gases (2007). It is intended to be used
More informationMaking Ethanol 1 of 22 Boardworks Ltd 2012
Making Ethanol 1 of 22 Boardworks Ltd 2012 2 of 22 Boardworks Ltd 2012 What is ethanol? 3 of 22 Boardworks Ltd 2012 Ethanol is a type of alcohol. Alcohols are a group of organic compounds that contain
More informationFactors Affecting the Rising of Bread Dough - Ingredients
Factors Affecting the Rising of Bread Dough - Ingredients Objective To study the effects of adding certain ingredients on the rising of bread dough. Principles* Yeast is a single-cell microbe that has
More informationBreathless Balloon. Tools:
Breathless Balloon Tools: Extras: Baking soda; 12" Round balloon; Vinegar Key Science Concept: Acids and bases react to make a gas called carbon dioxide. Caution: Perform this experiment only under adult
More information1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution.
Food Explorations Lab II: Super Solutions STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, sugar will be dissolved to make two saturated solutions. One solution will be made using heated
More informationDo heating and cooling have an effect on matter?
Matter on the move In art class the other day, we tried making our own watercolor paint. We had food coloring and were adding drops in different combinations to water. Some kids put their drops in and
More informationPhotosynthesis: How do plants get energy? Student Advanced Version
Photosynthesis: How do plants get energy? Student Advanced Version In this lab, students explore the process of photosynthesis in spinach leaves. As oxygen is produced, the density of the leaves change
More informationThe Floating Leaf Disk Assay for Investigating Photosynthesis
The Floating Leaf Disk Assay for Investigating Photosynthesis The biology behind the procedure: Leaf disks float, normally. When the air spaces are infiltrated with solution the overall density of the
More informationLEARNING OUTCOMES NATIONAL CURRICULUM LINKS. Lactobacillus
Section 1.2 : Useful Microbes highlights the benefits of some microbes by examining the various ways and means we can utilise them for our benefit. Through a yogurt making activity, students observe first
More informationCambridge International Examinations Cambridge International General Certificate of Secondary Education
Cambridge International Examinations Cambridge International General Certificate of Secondary Education *9073589209* BIOLOGY 0610/62 Paper 6 Alternative to Practical February/March 2015 1 hour Candidates
More informationBiology 30S Unit #1 Wellness & Homeostasis
Biology 30S Unit #1 Wellness & Homeostasis Passive Transport Investigation So far we have looked at some basic cell physiology. The following investigation is designed to help you visualize the three major
More informationCambridge International Examinations Cambridge International General Certificate of Secondary Education
Cambridge International Examinations Cambridge International General Certificate of Secondary Education *1219785243* BIOLOGY 06/62 Paper 6 Alternative to Practical October/November 15 1 hour Candidates
More informationCandidate Number. Other Names
Centre Number Surname Candidate Signature Candidate Number Other Names Notice to Candidate. The work you submit for assessment must be your own. If you copy from someone else or allow another candidate
More informationESP: Caution... Contents May Be Hot!!! The conduction of heat through metal objects will be explored.
ESP: Caution... Contents May Be Hot!!! The conduction of heat through metal objects will be explored. One Styrofoam cup Three metal spoons Thermometer Hot water 1. Heat water on the stove to boiling. 2.
More informationEgg-cellent Osmosis Lab
-cellent Osmosis Lab Background: Some chemicals can pass through the cell membrane while others cannot. Not all chemicals are able to pass through a cell membrane with equal ease. The cell membrane determines
More informationParticle model of solids, liquids and gases/ solutions
Medway LEA Advisory Service Particle model of solids, liquids and gases/ solutions 7G & 7H 32 min 32 marks Q1-L3, Q2-L4, Q3-L4, Q4-L5, Q5-L5, Q6-L6 1. Some pupils carried out an investigation to find out
More information1. Diagram the anatomy of an egg and make observations of its parts. 3. Determine the effects of substances on the stability of egg white foams.
Food Explorations Lab III: Foam Formulations STUDENT LAB INVESTIGATIONSª Name: Lab Overview This investigation is in two parts. In Part A, you will make observations of an egg s parts and diagram its anatomy.
More informationGrapes of Class. Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state?
Grapes of Class 1 Investigative Question: What changes take place in plant material (fruit, leaf, seed) when the water inside changes state? Goal: Students will investigate the differences between frozen,
More informationThe effect of temperature on the carbon dioxide production of Saccharomyces cerevisiae as measured by the change in volume of carbon dioxide produced
The effect of temperature on the carbon dioxide production of Saccharomyces cerevisiae as measured by the change in volume of carbon dioxide produced Abstract Kimberly Chen, Jinny Choi, Klous C. Cui Cellular
More informationBacterial Growth and Morphology found in Tea. Biology Department, PSU Kiersten Fullem Chongwen Shi Sebastian Cevallos
Bacterial Growth and Morphology found in Tea Biology Department, PSU Kiersten Fullem Chongwen Shi Sebastian Cevallos Why Study the Microbiology of Tea? 3 billion cups of tea are consumed daily all over
More informationMethod 3 (carbon dioxide)
Method 3 (carbon dioxide) Aim: Observing the production of carbon dioxide gas from chemical raising agents. Equipment Digital scales 5 measuring jugs or tall glasses Kettle Additional measuring jug Digital
More informationPhotosynthesis: How do plants get energy? Student Version
Photosynthesis: How do plants get energy? Student Version In this lab, students explore the process of photosynthesis in spinach leaves. As oxygen is produced, the density of the leaves change and they
More informationCHEMISTRY INVESTIGATORY PROJECT
CHEMISTRY INVESTIGATORY PROJECT 2015-16 NAME - DHARMENDER CLASS-XII CHEMISTRY INVESTIGATORY PROJECT 2015-16 NAME-PRAVEEN CLASS-XII INDEX # AIM # OBJECTIVE # INTRODUCTION #Theory # MATERIALS REQUIRED #
More informationPDF - YEAST THE PRACTICAL GUIDE TO BEER FERMENTATION
21 October, 2017 PDF - YEAST THE PRACTICAL GUIDE TO BEER FERMENTATION Document Filetype: PDF 260.77 KB 0 PDF - YEAST THE PRACTICAL GUIDE TO BEER FERMENTATION The Practical Guide to Beer Fermentation. Review
More informationExperiential Activities Grades K-2
Experiential Activities Grades K-2 Build Your Own Smoothie During the winter, you can still make delicious smoothies using frozen produce! On the image below, circle all the fruits and vegetables that
More informationHeron Bay Ultra Premium 6 Week Wine Kit
Heron Bay Ultra Premium 6 Week Wine Kit 1. PRIMARY FERMENTER: Food grade plastic bucket of at least 30 litres (8 US GAL.) capacity. Use a lid to cover. 2. CARBOY: 23 litre (6 US GAL.) glass, narrow necked
More informationColour Mixing. Tools: Extras: Food colouring; water Key Science Concept: Primary colours mix to make secondary colours. Learning Resources, Ltd.
Colour Mixing Tools: Extras: Food colouring; water Key Science Concept: Primary colours mix to make secondary colours. Learning Resources, Ltd. 1 What to do: Fill the large test tube, almost to the top,
More informationLab 2: Phase transitions & ice cream
Lab 2: Phase transitions & ice cream Lab sections on Tuesday Sept 18 Friday Sept 21 In this lab you will observe how changing two parameters, pressure and salt concentration, affects the two phase transitions
More informationMake & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION
Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of turning heavy whipping cream (which comes from milk) into butter.
More information- NSES-C, NSES-F, NSES-G, NHES-1
Lesson 1.3 The Good Samaritans Estimated time: One 50 min period Instructional overview Lesson 1.3 will show students the importance of beneficial microorganisms in food production and increase awareness
More informationCOOKING PULSES 101 PRESENTED BY: CHEF JULIE HARRINGTON, RDN
COOKING PULSES 101 PRESENTED BY: CHEF JULIE HARRINGTON, RDN LIVING PLATE NUTRITION EDUCATION AND COUNSELING CENTER WWW.LIVINGPLATE.ORG LIVING PLATE NON-PROFIT ORGANIZATION Mission Living Plate is passionate
More informationSetting up your fermentation
Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about
More informationGreenhouse Effect Investigating Global Warming
Greenhouse Effect Investigating Global Warming OBJECTIVE Students will design three different environments, including a control group. They will identify which environment results in the greatest temperature
More informationProperties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water!
Properties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water! Background: Water has some peculiar properties, but because it is the most common
More informationFood Matters. Main Core Tie. Additional Core Ties. Group Size
Food Matters Summary In the following activities, the students will experience seeing bread made and experience making butter. They will also see whether the product was produced by a physical or chemical
More informationUNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint SCIENCE 0846/01 Paper 1 Examination from 2012 SPECIMEN PAPER Candidates answer on the Question Paper. Additional Materials:
More informationA Salty Solution " " Consider This! Why do road crews put salt on roads in the winter to keep them safe?
A Salty Solution Consider This! Why do road crews put salt on roads in the winter to keep them safe? The answer to the above question can be answered by studying how ice cream is made. How great is that?
More informationCooking with Acids & Bases
Food Explorations Lab: Cooking with Acids & Bases STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will compare and contrast physical and chemical properties of raw vegetables and
More informationChemistry Introduction to Chemistry. Sarah Morgan Black
Chemistry 1010 Introduction to Chemistry Sarah Morgan Black Introduction What do you think of when you hear the word CHEMISTRY? Here are some pictures that come up on a Google image search of the word
More information1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations.
Food Explorations Lab: Maintaining Mass STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will make qualitative and quantitative observations as you test three possible methods of
More informationMastering Measurements
Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific
More informationLAB: One Tube Reaction Part 1
AP Chemistry LAB: One Tube Reaction Part 1 Objective: To monitor and document the chemical changes occurring in a single test tube containing a predetermined mixture of chemicals. Materials: test tube,
More informationStation 1. Polarity of Water
Station 1 Polarity of Water As we learned last week, water is a polar molecule meaning it has one end with a slight positive charge and another end with a slight negative charge. Molecules without slight
More informationEnzymes in Industry Time: Grade Level Objectives: Achievement Standards: Materials:
Enzymes in Industry Time: 50 minutes Grade Level: 7-12 Objectives: Understand that through biotechnology, altered enzymes are used in industry to produce optimal efficiency and economical benefits. Recognize
More informationMoving Molecules The Kinetic Molecular Theory of Heat
Moving Molecules The Kinetic Molecular Theory of Heat Purpose: The purpose of this lab is for students to determine the relationship between temperature and speed of molecules in a liquid. Key Science
More information1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria.
Food Explorations Lab: Magnificent Microbes STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will use bacterial fermentation to produce yogurt. Fat content, sugar content (lactose),
More informationBread. Guided Inquiry Activity #27
Bread Model 1: Wheat flour is ~70-80% starch and 7-15% protein. Surprisingly, it is that relatively small percentage of protein that makes it possible for wheat flour to turn into bread. Differences in
More informationYEAST STARTERS. Brewers make wort, YEAST MAKE BEER. A few keys to turning GOOD homebrew into GREAT homebrew
& YEAST STARTERS A few keys to turning GOOD homebrew into GREAT homebrew Fermentation temperature control Proper oxygenation Yeast health & proper pitching rates Brewers make wort, YEAST MAKE BEER Purpose
More informationUnit Test: Nature of Science
Unit Test: Nature of Science Some questions (c) 2015 by TEKS Resource System. Some questions (c) 2015 by Region 10 Educational Service enter. Page 2 1 Students who participated in a frog dissection investigation
More informationActivity Sheet Chapter 5, Lesson 5 Using Dissolving to Identify an Unknown
Activity Sheet Chapter 5, Lesson 5 Using Dissolving to Identify an Unknown Name Date DEMONSTRATION 1. Your teacher did a demonstration comparing the amount of salt and sugar that dissolved in a small amount
More informationStrawberry DNA. Getting Started. Vocabulary. Strawberry DNA
Deoxyribonucleic Acid or DNA contains the genetic materials that are the building blocks of living organisms. These building blocks contain the code that can determine the shape, size, color, and pretty
More informationNames Date Pd. Mentos Investigation
Names Date Pd. Mentos Investigation Harned, Slatoff, Stanchock 8 th Grade Science Pre Lab Questions:. How would you describe the surface of the Mentos if you look really closely?. Ingredients for the Mentos
More informationDiffusion, Osmosis, and Water Potential Lab Report
Diffusion, Osmosis, and Water Potential Lab Report Activity A: Diffusion Background: Diffusion is the movement of molecules from areas of higher concentration to areas of lower concentration. Two specific
More information1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations.
Food Explorations Lab III: Maintaining Mass STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will make qualitative and quantitative observations as you test three possible methods
More informationProblem How does solute concentration affect the movement of water across a biological membrane?
Name Class Date Observing Osmosis Introduction Osmosis is the diffusion of water across a semipermeable membrane, from an area of high water concentration to an area of low water concentration. Osmosis
More informationph and Color Change - Activity Sheet
Name Date Period Page ph and Color Change - Activity Sheet Objective: 1. To be able to explain, on the molecular level, that is a measure of the in water and that adding an or a to water affects the concentration
More informationDiffusion and Osmosis Mini-Lab
Diffusion and Osmosis Mini-Lab In this lab, you will be conducting two pairs of mini experiments to look at the two processes in which cells allow materials to enter and exit their cellular membrane. A)
More information1 Exploring Heat from the Basics of Physics Series Pre-Test
1 Pre-Test A. Directions: Pick the definition in column B that best matches the word in column A. Write the letter of the definition on the blank line. A B 1. convection 2. radiation 3. conduction 4. heat
More informationBEHAVIOR OF HOT AND COLD
City Academy Science Kitchen Chemistry Winter STEAM Packet NAME: _ INTRODUCTION: In both science and STEAM class, students were introduced to the chemical and physical properties of matter during their
More informationEFFECTS OF ACIDIFICATION ON CORAL REEF MARINE LIFE
DIRECTIONS Conduct a three-part experiment to simulate the effects of ocean acidification on coral reef marine life (i.e. destruction of the coral reef calcium carbonate structure). This multi-day experiment
More informationPrescribed task: Factors affecting the rising of bread dough. Ms Mancy Chan Pui Tak Canossian College
Prescribed task: Factors affecting the rising of bread dough Ms Mancy Chan Pui Tak Canossian College Prescribed task: Factors affecting the rising of bread dough Introducing the task (version A) Modifying
More informationCrazy Cupcake Creation Center- decorate your own cupcake with crazy toppings. Worms in Dirt- traditional pudding, Oreos and gummy worms.
Weird Wacky Science Required: It s weird wacky science day. Children love to explore! Set up hands-on activities and experiments for your little scientists to discover, play and learn. Snack Suggestions:
More informationObjectives. Required Materials:
Objectives 1. Children will explain one reason spinach is healthy for them. 2. Children will explain that spinach comes from a plant that grows in the ground. 3. Children will experience spinach using
More informationProperties of Water TEACHER NOTES. Earth: The Water Planet Laboratory Investigation. Key Concept. Alternate Materials.
TEACHER NOTES Properties of Water Key Concept The properties of water make it a unique substance on Earth. Skills Focus observing, inferring, predicting Time 60 minutes Materials (per group) plastic cup
More informationReview for Lab 1 Artificial Selection
Review for Lab 1 Artificial Selection Lab 1 Artificial Selection The purpose of a particular investigation was to see the effects of varying salt concentrations of nutrient agar and its effect on colony
More informationHow Much Sugar Is in Your Favorite Drinks?
Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages
More informationLet s Make Ice Cream. Tools: Extras: Crushed ice, salt, 2 zip-top sandwich bags, single cream, sugar, vanilla extract, spoon, paper cups
Let s Make Ice Cream Tools: Extras: Crushed ice, salt, 2 zip-top sandwich bags, single cream, sugar, vanilla extract, spoon, paper cups Learning Resources, Inc. 1 The recipe for Ice Cream: Pour 1 blue
More informationFOSS NOTEBOOK CHEMICAL INTERACTIONS
FOSS NOTEBOOK CHEMICAL INTERACTIONS Investigation #7: Phase Change *BIG QUESTION: What conditions induce substances to change from one phase to another?* Is It Melting? The list below involves situations
More informationCHEM Experiment 4 Introduction to Separation Techniques I. Objectives
1 CHEM 0011 Experiment 4 Introduction to Separation Techniques I Objectives 1. To learn the gravity filtration technique 2. To learn the suction filtration technique 3. To learn about solvent extraction
More informationCoagulation of protein: fill in the missing words
Activity: Coagulation of protein 4a 2.2.1 Proteins Coagulation of protein: fill in the missing words Denatured protein molecules are and take up more Chapter 4: Functional and chemical properties of food
More informationLABORATORY INVESTIGATION
LABORATORY INVESTIGATION The Growth of a Population of Yeast "The elephant is reckoned the slowest breeder of all known animals, and I have taken some pains to estimate its probable minimum rate of natural
More informationNaked Egg More Secret Messages Heat It UP Cabbage Chemistry Chemical Reactions in Your Mouth Kitchen Cupboard Slime Booklist
Thank you for inviting COSI on Wheels into your school! To enhance your students experience, we encourage you to continue to explore the basics of chemistry in your classroom or home. Extension Activities:
More information1. Identify environmental conditions (temperature) and nutritional factors (i.e. sugar and fat) that encourages the growth of bacteria.
Food Explorations Lab II: Magnificent Microbes STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will use bacterial fermentation to produce yogurt. Fat content, sugar content (lactose),
More informationPart 1: Food Coloring & Water
Name: Hour: Biology Unit 3-Cells Diffusion & Osmosis Lab Activities Cells use various processes of diffusion and osmosis in order to transport particles throughout a cell and across the cell membrane.
More informationHow to make your own wine at home...and have lots of fun..
How to make your own wine at home..and have lots of fun.. Introduction Winemaking is art & science at the same time! Questions - Why would you want to do it? - Is it legal? - Is it safe? - Is it expensive?
More informationTHE AMERICAN CHEMICAL SOCIETY CLEVELAND SECTION & NASA GLENN RESEARCH CENTER. Can you Grow and Shrink a Gummy?
THE AMERICAN CHEMICAL SOCIETY CLEVELAND SECTION & NASA GLENN RESEARCH CENTER As part of the National Chemistry Week celebration (October 19-25, 2014) Ask students in Grades 9 through 12 to investigate:
More information