...BIOLOGY 10 Introduction to Biology Laboratory Manual Prepared by: KLLabrador Table of Contents |Exercise |Title |Page No. | |1 |Observation and Description |2 | |2 |Formulation, Testing of Hypothesis, |6 | | |and Experimental Design | | |3 |The Use of Models and Controls |9 | |4 |Plant and Animal Tissues |14 | |5 |Cellular Respiration |22 | |6 |Photosynthesis |27 | |7 |Phylogeny and Systematics: Survey of Plant and Animal Families |30 | | ...
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...INSTRUCTOR GUIDE Human Anatomy & Physiology Laboratory Manual MAIN VERSION, Eighth Edition Update CAT VERSION, Ninth Edition Update FETAL PIG VERSION, Ninth Edition Update ELAINE N. MARIEB, R.N., Ph.D Holyoke Community College SUSAN T. BAXLEY, M.A. Troy University, Montgomery Campus NANCY G. KINCAID, Ph.D Troy University, Montgomery Campus PhysioEx™ Exercises authored by Peter Z. Zao, North Idaho College Timothy Stabler, Indiana University Northwest Lori Smith, American River College Greta Peterson, Middlesex Community College Andrew Lokuta, University of Wisconsin—Madison San Francisco • Boston • New York Cape Town • Hong Kong • London • Madrid • Mexico City Montreal • Munich • Paris • Singapore • Sydney • Tokyo • Toronto Editor-in-Chief: Serina Beauparlant Project Editor: Sabrina Larson PhysioEx Project Editor: Erik Fortier Editorial Assistant: Nicole Graziano Managing Editor: Wendy Earl Production Editor: Leslie Austin Composition: Cecelia G. Morales Cover Design: Riezebos Holzbaur Design Group Senior Manufacturing Buyer: Stacey Weinberger Marketing Manager: Gordon Lee Copyright © 2009 Pearson Education, Inc., publishing as Pearson Benjamin Cummings, 1301 Sansome St., San Francisco, CA 94111. All rights reserved. Manufactured in the United States of America. This publication is protected by Copyright and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means...
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...Title: Counting the Number of Yeast Cells in a Suspension using Haemocytometer Objective: To estimate the number of cells of yeast per mm3 in five different dilutions of yeast suspension. Introduction: Biologists often need to count the density of cells in a liquid. “Density of cells” means “the number of cells per unit volume of liquid”. For example, they might want to find out the density of red blood cells in blood plasma, the density of bacteria in milk, or the population of Paramecium sp. (a protozoan) in water from a pond. The simplest, most convenient and cheapest means of accurately determining the number of cells in a sample is to use a haemocytometer and a microscope. A haemocytometer is a specialised slide that has a counting chamber with a known volume of liquid. The haemocytometer is a device originally designed for the counting of blood cells. It is now also used to count other types of cells as well as other microscopic particles. The haemocytometer was invented by Louis-Charles Malassez and consists of a thick glass microscope slide with a rectangular indentation that creates a chamber. This chamber is engraved with a laser-etched grid of perpendicular lines. The device is carefully crafted so that the area bounded by the lines is known, and the depth of the chamber is also known. It is therefore possible to count the number of cells or particles in a specific volume of fluid, and thereby calculate the concentration of cells in the fluid overall. The haemocytometer...
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...these concepts is called diffusion. Molecules are constantly moving and as they are moving they tend to move from areas of higher concentration to areas of lower concentration. Diffusion can be defined as the net movement of molecules from higher to lower concentrations. One example, of diffusion is when an item like perfume is opened in a room. Shortly after it is opened the smell can be detected throughout the entire room. Diffusion can occur through a membrane such as that of a cell which explains how something can enter the cell. One special type of diffusion is called osmosis or the diffusion of water. Osmosis describes how water moves through a membrane from areas that have high water potential to areas that have lower potential. Water potential is defined as the measure of free energy of water in a solution. Biologists use this term to help describe why water moves from one area to another. Water potential can be affected by two major aspects pressure and the amount of solute. Water potential can be calculate by the pressure potential added to the solute potential. In order to calculate the solute potential one must multiply the ionization constant, the molar concentration, the pressure constant, and the temperature. When looking at a solution one can categorize it into several different relationships based on their solute concentrations. The three major categories are hypotonic, hypertonic, and isotonic. Solutions with the two different regions that have...
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...1. When the body depletes its salt and water supplies, sweating stops and heat loss by evaporation of sweat is blocked. 2. Mark has lost a great deal of his electrolytes through sweating earlier in the day containing sodium, potassium, calcium, chloride and bicarbonate. All aid in the ability for the body to maintain homeostasis and muscle control. 3. During a heat stroke, your body is unable to properly cool itself. When it is unable to cool itself, the core body temperature rises rapidly.When the core temperature rises, the brain begins to fail. (The brain can only function in a very narrow temperature range). As the brain overheats, the individual will become disoriented, combative, argumentative and may hallucinate. 4. Due to the growth, change of color and bleeding these are all first signs of melanoma. He should have them looked at by the dermatologist. The Dr. will more than likely take a biopsy of the mole. All potentially cancerous skin growths must be biopsied to confirm acancer diagnosis. Depending on the suspected type of skin cancer, the biopsy techniques vary slightly but crucially. Any potential melanoma requires a surgical biopsy, in which the entire growth is removed with a scalpel if possible. A pathologist then studies the sample under a microscope to determine whether cancer cells are present. If melanoma is diagnosed, other tests may be ordered to assess the degree of cancer spread (metastasis). They include: Imaging. Your doctor will order one...
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...analysis in the microbial process……………………………… page 8 The importance of studying Clinical Microbiology and how the course will assist me in reaching my professional goals……………………….. page 9 Bibliography……………………………………………………………………………………………………………… page 10 Gram Stain Technique The Gram Stain is one of the most important differential stains used in bacteriology. (Cappuccino and Sherman, Microbiology A Laboratory Manual) Using the gram stain it is possible to determine purple gram-positive cells (S. aureus) from pink gram-negative cells (E. coli). The results of the Gram Stain make it possible to identify microorganisms by their shape, number and morphology. In a clinical setting these results can help in treatment by identifying the type of microorganism thus determining the type of treatment. When conducting the Gram Stain experiment it is very important to follow all of the procedures and steps to produce the correct results. Technique: Place one drop of sterilized water on the surface of a clean glass slide and spread it evenly over a small area in the center of the glass slide using a sterilized loop. It is important not to use too...
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...Chapter 9 Cellular Respiration — Objectives — Equation for Cellular Respiration — Electron Carriers and Redox Reactions — Process of Cell Respiration — Glycolysis — Prep Reaction — Krebs Cycle (Citric Acid Cycle) — Electron Transport Chain — Fermentation — The Ingredients — You already know what is needed for Cellular Respiration Food + Oxygen Carbon Dioxide+ Water +ENERGY! C6H12O6 + O2 CO2 +H2O + ATP — Redox Reactions (the shuffling of electrons) • Most of the reactions involved in the process are possible because of the redox reaction of NAD, an electron carrier • Oxidation – a reaction in which a substance loses electrons C6H1206 CO2 • Reduction – a reaction in which a substance gains electrons O2 H2O • Oxidation always occurs with reduction = Redox Reaction — NAD: An Electron Carrier — NAD+ gains an electron to become NAD — NAD gains a hydrogen to become NADH — This can also occur with the electron carrier FAD — Cellular Respiration — The means in which the cell produces energy — Often consists of 4 Steps: — Glycolysis — Prep Reaction — Krebs Cycle (Citric Acid Cycle) — Electron Transport Chain — Glycolysis • Occurs in the cytosol • Begins with a molecule of glucose (a 6 carbon sugar) • Uses the energy of 2 ATP to split the stable glucose into 2 unstable molecules each containing 3 carbons • Now all processes...
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...absorbs light appears coloured, however the observable colour is the complement of the colour(s) absorbed, i.e. the colour not absorbed, since it is what remains to reach our eyes. UV-Visible spectroscopy can be used to obtain qualitative data, such as through identifying compounds using spectra compounds, or quantitative analysis. However, it is generally used for quantitative analysis, in order to determine the concentration of substance in a sample. In this procedure, the spectrum of the pure substance as well as a wavelength at which the substance absorbs strongly, while other components in the sample do not, are recorded. Thereafter, the absorbance of the sample is measured at its wavelength and the absorbance of a series of standard solutions are collected to make comparisons. Iron is an essential human nutrient and can be detected using UV-Visible spectroscopy. In order to do...
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...saturated and unsaturated fats differ in their chemical structures. Saturated fats have no double bond between molecules, which means there are no gaps and the fat is saturated with hydrogen molecules.” (Sheehan) Just like fats, carbs are quite important to regulating the system. They are broken down to simple and complex. Simple carbs are sugars. While some of these occur naturally in milk, most of the simple carbs in the American diet are added to foods. “Complex carbs pack in more nutrients than simple carbs, because they are higher in fiber and digest more slowly. This also makes them more filling, which means they’re a good option for weight control. They are also ideal for people with type 2 diabetes because they help manage post-meal blood sugar...
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...ACKNOWLEDGEMENT My foremost gratitude goes to Almighty God, JEHOVAH, who has led me thus far. I also want to appreciate the effort of my Family members most especially Mrs Nwankwo Happiness .U. who has been helping me both financially and whose love has kept me going. Also my friend who helped me to type this work. ORANGE JUICE Orange juice is the liquid extract of the fruit of the orange tree. It is made by squeezing the fresh orange. Some commercial orange juice with a long shelf life are made by drying and later re-hydrating the juice, or by concentrating the juice and later adding water to the concentrate. Others are made by pasteurizing the juice and removing oxygen from it, necessitating the later addition of a flavor pack, generally made from orange products. It is known for its health benefits, particularly its high concentration of vitamin C. It comes in several different varieties, including blood orange. Orange juice is made from unfermented fresh oranges and provides many benefits for the body. Fresh orange juice is the richest source of vitamin C and fulfills an entire day’s worth of vitamin C in just one serving. Chock full of useful minerals like potassium and magnesium, orange juice is also very low in fat and contains no cholesterol whatsoever. NUTRITION A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin C. It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate. Citrus...
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...UTAR FHSC1214 Fundamentals of Cell Biology Trimester 1 How YOU can do well in BIOLOGY Follow the 4A’s and you can expect A’s. A ttitude • Attend ALL lectures, tutorials and practicals on time without fail. • Be attentive in class and revise your notes after class while the topic is still fresh in your mind. Why waste time re-reading 2-3 months later? • Do your assignments faithfully as they carry marks for the finals. • Come prepared for lessons (i.e. read up beforehand). • Read up beforehand before attending lectures so that you won’t be lost and wasted hours of your life week after week. • Why stress yourself out if you can avoid it? Do NOT count on last minute revision for tests and examinations, as it will be too late to catch up and seek help in areas where you may find confusing or unclear of. • Why panic before exams because you can’t find this or that? Keep separate files for lecture, tutorial and practical. File up the respective notes systematically so that you do not lose them along the semester. • Do you expect the lecturer/ tutor to be available all the time to answer your questions? It is YOUR responsibility to take the initiative to clear your doubts or satisfy your curiosity to understand certain scientific phenomena by reading up on the relevant topics. A Based on a true story… A professor at the National University of Singapore recounts how on one occasion a student consulted him days before the exam. Student:...
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...those from the petrochemical industry. As the fossil organic reserves dwindle, new sources of the organic chemicals presently used have to be found. In addition, chemists are continually searching for compounds to be used in the design and production of new materials to replace those that have been deemed no longer satisfactory for needs. This module increases students’ understanding of the implications of chemistry for society and the environment and the current issues, research and developments in chemistry. 1.1 Construct word and balanced formulae equations of all chemical reactions as they are encountered in this module: • Acid reactions: o acid (aq) + base (aq) salt (aq) + water (l) o acid (aq) + active metal (s) salt (aq) + hydrogen (g) o acid (aq) + metal carbonate (s) salt (aq) + water (l) + carbon dioxide (g) • Cracking of long chain alkanes (e.g. decane) to give a shorter chain alkene & alkane o Thermal cracking (heated with steam in absence of O2 to 750-900°C) Initiation: C10H22 2C5H11· Propagation: C5H11· C3H7· + C2H4 Termination: 2C3H7· C6H14 o Catalytic cracking zeolite (heated in absence of O2 to 500°C)...
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...Bodybuilding Anaerobic Exercise & Respiration, Muscular Growth and Supplement Intake Ajay Sabhaney, Carlen Ng, Di Wu, Kelei Xu Bodybuilding Page 1 of 59 Table of Contents 1. Introduction 2. The Body & Muscle Groups a. Muscle Growth b. Physical & Psychological Benefits of Exercising 3. Weight Training: Anaerobic Exercise Mechanics & Impact on Muscle Growth a. Energy Transformations During an Exercise b. Investigating Torque in Weight Training c. Muscles Acting as Levers d. Impulse in Weight Training e. Intensity versus Speed 4. Protein Supplementation a. Protein supplementation b. Combining Protein Supplementation 5. Cellular Respiration & Effect on Weight Training a. Glycolysis b. Aerobic Respiration c. Anaerobic Respiration (inc. lactic acid) d. Carbohydrate Loading 6. Creatine Supplementation a. An Introduction b. Lab: Effect of Phosphocreatine on Lactic Acid 7. Anabolic-Androgenic Steroids a. Reactions within the Body involving steroids b. Side Effects of Steroid Intake c. Detecting Steroids in the Human Body 8. Conclusion 9. Works Cited 10. Miscellaneous Bodybuilding Page 2 of 59 I. Introduction Exercise (essentially any form of physical exertion which results in the contraction of a muscle) has become a widespread interest over the past several years, especially in areas of weight training. While exercise is generally intended to promote good physical health, bodybuilding more specifically concentrates on building muscle mass and many individuals in society...
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...First published 2014 This revised version published 2015 Permission to copy The material in this book is copyright. However, the publisher grants permission for copies to be made without fee. Individuals may make copies for their own use or for use by classes of which they are in charge; institutions may make copies for use within and by the staff and students of that institution. For copying in any other circumstances, prior permission in writing must be obtained from Macmillan Publishers Limited. Under no circumstances may the material in this book be used, in part or in its entirety, for commercial gain. It must not be sold in any format. Designed by Macmillan Publishers Limited Cover design by Macmillan Publishers Limited and Red Giraffe CSEC Biology Free Resources LIST OF CONTENTS CSEC Biology Syllabus Extract 3 CSEC Biology Syllabus 4 CSEC Biology Specimen Papers: Paper 01 Paper 02 Paper 032 89 104 125 CSEC Biology Mark Schemes for Specimen Papers: Paper 01 Paper 02 Paper 032 136 137 149 CSEC Biology Subject Reports: 2004 January Subject Report 2004 June Subject Report 2005 January Subject Report 2006 January Subject Report 2007 January Subject Report 2007 May/June Subject Report 2008 January...
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...VINEGAR AS AN ALTERNATIVE BATTERY SCIENCE INVESTIGATORY PROJECT Researchers: David Bon G. Rodriguez Simone Sean Gerard T. Taloyo Acknowledgement We the researchers would like to express our gratitude To all the people who help us in making this project successfully. To Mrs. Jennifer Emberador for sharing her ideas and for Giving this wonderful project that help us to develop our mind and for letting us to know that there are so many things To our parents Mr. and Mrs. Taloyo and Mr. and Mrs. Rodriguez. For giving us enough money for our project. Above all GOD for giving us good ideas that we able to answer all the process about this project. For his caring, love, guidance, and also in protecting us for all the evil persons. Introduction Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. Vinegar is an important preservative and condiment and it is being produced since centuries. It is produced through the action of acetic acid bacteria on dilute solutions...
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