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APBIO: Chpt 9C “Fermentation Inquiry Based Lab”

APBIO: Chpt 9C “Fermentation Inquiry Based Lab”. Warm-Up : Illustrate an example of the process of alcoholic fermentation in an organism. Objectives. Experimental Procedures Word Squares Activity

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APBIO: Chpt 9C “Fermentation Inquiry Based Lab”

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  1. APBIO: Chpt 9C “Fermentation Inquiry Based Lab” Warm-Up: Illustrate an example of the process of alcoholic fermentation in an organism.

  2. Objectives • Experimental Procedures Word Squares Activity • Students will be able to match experimental procedure vocabulary terms with their correct definitions and explain their importance. • Students will be able to construct a conceptual map of experimental word squares and distinguish similarities by connecting the concepts together. • Fermentation Inquiry Based Lab (duration of 2 days) • Students will be able to collaborate as a lab group to design and perform an “inquiry based” scientific experiment to measure the amount of fermentation in various beverages.

  3. Experimental Procedures Word Squares Matching Activity • Directions: • 1. Locate all twelve word squares, remove from the envelope, and separate them out on a table facing up. • 2. Match the six vocabulary terms to their correct definitions. • 3. Discuss and explain their importance in a scientific lab investigation. • 4. Organize the twelve pieces onto a sheet of paper, glue the pieces down, and draw lines to connect similar concepts into a conceptual map.

  4. OK, AP Biology Students… get ready for some fun!

  5. Before we begin our inquiry based lab we need take a minute to discuss some background knowledge.

  6. Background • Yeast- tiny, unicellular fungi that are consumers • Similar to bacteria in that they grow in or on their food source. • Yeast produce and release digestive enzymes that break down sugar molecules for energy. • Carry out the process of alcoholic fermentation to produce energy for life. They release alcohol and carbon dioxide as waste products. • Microphotograph of yeast cells in the process of budding (picture to the right).

  7. Time to plan the lab… • Using the prepared lab report, lab template, grading rubric, and your thinking caps it is time to turn to pg 2 of your lab handout and complete Day 1 instructions. • Remember to have your inquiry based fermentation experimental design approved by the instructor before you leave class today. If not, see the instructor 6th period or after school!!!

  8. Reflection • (1) Reflect and describe how we met the three objectives today and recognize their importance to the inquiry based fermentation lab.

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