Presentation on theme: "BIO-PROCESS LAB (B) 2010 BIO-PROCESS LAB (B) 2010 KAREN LANCOUR Bio-Process Lab NATIONAL SUPERVISOR NATIONAL SUPERVISOR"— Presentation transcript:
BIO-PROCESS LAB (B) 2010 BIO-PROCESS LAB (B) 2010 KAREN LANCOUR Bio-Process Lab NATIONAL SUPERVISOR NATIONAL SUPERVISOR
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 be sure to check the rules for resources allowed, type of goggles needed. Event Parameters – be sure to check the rules for resources allowed, type of goggles needed.
TRAINING MATERIALS Training Handout Training Handout – content Event Supervisor Guide Event Supervisor Guide – sample stations, process skills, methods Internet Resource Internet Resource – links to on-line courses, lab manuals, notes, sites Sample Tournaments Sample Tournaments – sample stations with key
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
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
Compound Microscope Parts Parts Making wet mount Making wet mount Appearance of objects Appearance of objects Movement of objects Movement of objects Magnification Magnification Changing objects Changing objects Estimating size of objects Estimating size of objects Field diameter & area Field diameter & area
Principles of Microscopy
Stereomicroscope Parts Parts Appearance of objects Appearance of objects Magnification Magnification Advantages Advantages Uses Uses Observing objects Observing objects
Electronic Balance Capacity Capacity Units Units Tare or Zero Tare or Zero Err Err Using the Balance Using the Balance Advantages & Disadvantages Advantages & Disadvantages
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
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
Metric ruler and calipers Capacity and Range Numbered and unnumbered increments cm vs mm Uses of each Making measurements Estimating Vernier Scale
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
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
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)
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
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
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.
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.
Sample Station – Dichotomous Key Have specimens of leaves Formulate a key or use a key to identify specimens
Sample Station - Measurement Identify range, capacity, incrementation Do measurement – estimate last digit
Sample Station – Experiment Analysis Analyze the design of the experiment Identify variables Explain results – form conclusions
Sample Station – Microscopy Determine the diameter of the field and the length of one cell in mm and convert to mcm.
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
Sample Station – pH Determine the pH of various solutions using either pH probe or pH test papers.