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BIO-PROCESS LAB (B) 2010

BIO-PROCESS LAB (B) 2010. KAREN LANCOUR Bio-Process Lab NATIONAL SUPERVISOR karenlancour@charter.net. Bio-Process Lab (B). Event Description - lab-oriented competition involving the fundamental science processes of a middle school biology lab program

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BIO-PROCESS LAB (B) 2010

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  1. BIO-PROCESS LAB (B) 2010 KAREN LANCOUR Bio-Process Lab NATIONAL SUPERVISOR karenlancour@charter.net

  2. Bio-Process Lab (B) • Event Description -lab-oriented competition involving the fundamental science processes of a middle school biology lab program • Event – lab practical in stations • Event Parameters –be sure to check the rules for resources allowed, type of goggles needed.

  3. TRAINING MATERIALS • Training Handout– content • Event Supervisor Guide– sample stations, process skills, methods • Internet Resource– links to on-line courses, lab manuals, notes, sites • Sample Tournaments– sample stations with key

  4. Observing Measuring Inferring Classifying Predicting Communicating Basic Science Process Skills

  5. Integrated Science Process Skills • Formulating Hypothesis • Identifying Variables • Defining Variables Operationally • Describing Relationships Between Variables • Designing Investigations • Experimenting • Acquiring Data • Analyzing Investigations and Their Data • Understanding Cause and Effect Relationships • Formulating Models

  6. Student Preparation • Team work skills • Time limits • Answering questions • Measurement and Calculations • Reference materials • Practice using labs and lab manuels • Construct sample stations

  7. Parts Making wet mount Appearance of objects Movement of objects Magnification Changing objects Estimating size of objects Field diameter & area Compound Microscope

  8. Principles of Microscopy

  9. Measuring objects

  10. Stereomicroscope • Parts • Appearance of objects • Magnification • Advantages • Uses • Observing objects

  11. Electronic Balance • Capacity • Units • Tare or Zero • Err • Using the Balance • Advantages & Disadvantages

  12. Triple Beam Balance • Capacity – auxillary weights • Units – numbered and unnumbered increments • Tare • Using the Balance • Advantages & Disadvantages

  13. Measuring Liquids • Meniscus – read bottom • Capacity and Range • Graduations – numbered and unnumbered increments • Readability • Making measurements • Estimating

  14. Metric ruler and calipers • Capacity and Range • Numbered and unnumbered increments • cm vs mm • Uses of each • Making measurements • Estimating • Vernier Scale

  15. Thermometers • Capacity and Range • Do not start at zero • Numbered and unnumbered increments • Uses of each • Making measurements • Estimating

  16. Probes • Graphing calculator • Easy link or CBL • Probe • Collect data onto calculator • Transfer data to computer • Graph analysis • Quick data collection

  17. Data Presentation and Analysis- Data Tables • Format • Title • Units of measurement • Numbering Tables • Source

  18. Graph – types X vs Y axis Scaling axis Plotting points Human Error Curve or best fit line Labeling Data Presentation and Analysis-Graphs

  19. Human Mistakes vs Experimental Errors • Human Mistakes – carelessness • Experimental Error – instrument variation or technique • Random Error – chance variation • Systematic Error – system used for designing or conducting experiment

  20. A Sample Dichotomous Key • 1. wings covered by an exoskeleton . . . . . . go to step 2  1. wings not covered by an exoskeleton. . . . go to step 3 • 2 body has a round shape. . . . . . . . ladybug 2 body has an elongated shape. . . . . .grasshopper • 3.wings point out from the side of the body . . dragonfly3 wings point to the posterior of the body.. . . . Housefly • Note: There should be one less step than the total number of organisms to be identified in your dichotomous key.

  21. Sample Stations – Population Density • Measure sample area • Determine population density for symbols • Assign an organism to symbols • Form a food chain • Evaluate sample – predict techniques, etc.

  22. Sample Station – Dichotomous Key • Have specimens of leaves • Formulate a key or use a key to identify specimens

  23. Sample Station - Measurement • Identify range, capacity, incrementation • Do measurement – estimate last digit

  24. Sample Station – Experiment Analysis • Analyze the design of the experiment • Identify variables • Explain results – form conclusions

  25. Sample Station – Microscopy • Determine the diameter of the field and the length of one cell in mm and convert to mcm.

  26. Making hypotheses Food web analysis Eating habit analysis Predictions and conclusions Inferences Sample Station – Data Analysis

  27. Sample Station – pH • Determine the pH of various solutions using either pH probe or pH test papers.

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