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Argumentation & Evaluation Guide

1. 3. 5. 6. 4. 9. 8. 7. 2. Argumentation & Evaluation Guide. Topic_ enzyme activity_______ Title___________________________________________________ Source_________________________________________________. Name: _____________________________________

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Argumentation & Evaluation Guide

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  1. 1 3 5 6 4 9 8 7 2 Argumentation & Evaluation Guide Topic_ enzyme activity_______ Title___________________________________________________ Source_________________________________________________ Name: _____________________________________ Class: _____________________________________ Date: _____________________________________ What is the Claim, including any Qualifiers? (underline qualifiers) The function of enzymes is affected by_____________________ ____ as shown by ar eduction in activity (student indicates how activity measured) when all other variables are the same. What chain of reasoning (warrant) connectsthe evidence to the claim? In column 6, identify type of reasoning with the letter(s): for AUTHORITY (A), THEORY (T), or type of LOGIC: Analogy (AN), Correlation (C), Cause-Effect (CE), Generalization (G) Enyzmes are proteins that speed up reactions Proteins can be denatured which affects their activity What Evidence is presented? In column 3, identify the type of evidence with the letter: Data (D), Fact (F), Opinion (O), Theory (T). Student data will be placed here A A Evaluate the quality of the evidence as poor, average or good. Explain your evaluation. Evaluate the quality of the chain of reasoning as poor, average or good. Explain your evaluation. Strength of Authority Application of Theory Type of Logic Reliability Students will assess their experiments for these items Validity Controlled Experiment Objectivity/bias What are your concerns about the believability of the claim? (your counterarguments, rebuttals or new questions)? Accept, reject, or withhold judgment about the claim. Explain your judgment. I accept or reject that blank affects the activity of enzymes base don experimental data . C Bulgren revised 6/17./2008

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