1. Bio-Process Lab (B) - 2009 Bio-Process Lab (B) - 2009 KAREN LANCOUR Bio-Process Lab NATIONAL SUPERVISOR 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 Description - lab-oriented competition involving the fundamental science processes of a middle school biology lab program Event – lab practical in stations Event – lab practical in stations Event Parameters Event Parameters Non-programmable calculator Non-programmable calculator Safety goggles are needed Safety goggles are needed No other resources are allowed No other resources are allowed

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

4. 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

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

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

7. Principles of Microscopy

8. Measuring objects

9. Stereomicroscope Parts Parts Appearance of objects Appearance of objects Magnification Magnification Advantages Advantages Uses Uses Observing objects Observing objects

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

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

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

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

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

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

16. Data Presentation and Analysis- Data Tables Format Format Title Title Units of measurement Units of measurement Numbering Tables Numbering Tables Source Source Leg (thigh) Length (cm) Time of 40 yard dash (sec) 249 319.2 3711 3810 398.2 428.4 559.3 629

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

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

19. 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.. dragonfly 3 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.

20. 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.

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

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

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

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

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

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