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**BIO-PROCESS LAB (B) 2010 KAREN LANCOUR Bio-Process Lab**

NATIONAL SUPERVISOR

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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.

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**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

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**Basic Science Process Skills**

Observing Measuring Inferring Classifying Predicting Communicating

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**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

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**Student Preparation Team work skills Time limits Answering questions**

Measurement and Calculations Reference materials Practice using labs and lab manuels Construct sample stations

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**Compound Microscope Parts Making wet mount Appearance of objects**

Movement of objects Magnification Changing objects Estimating size of objects Field diameter & area

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**Principles of Microscopy**

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Measuring objects

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**Stereomicroscope Parts Appearance of objects Magnification Advantages**

Uses Observing objects

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**Electronic Balance Capacity Units Tare or Zero Err Using the Balance**

Advantages & Disadvantages

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**Triple Beam Balance Capacity – auxillary weights**

Units – numbered and unnumbered increments Tare Using the Balance Advantages & Disadvantages

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**Measuring Liquids Estimating Meniscus – read bottom Capacity and Range**

Graduations – numbered and unnumbered increments Readability Making measurements Estimating

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**Metric ruler and calipers**

Capacity and Range Numbered and unnumbered increments cm vs mm Uses of each Making measurements Estimating Vernier Scale

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**Thermometers Capacity and Range Do not start at zero**

Numbered and unnumbered increments Uses of each Making measurements Estimating

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**Probes Graphing calculator Easy link or CBL Probe**

Collect data onto calculator Transfer data to computer Graph analysis Quick data collection

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**Data Presentation and Analysis- Data Tables**

Format Title Units of measurement Numbering Tables Source Leg (thigh) Length (cm) Time of 40 yard dash (sec) 24 9 31 9.2 37 11 38 10 39 8.2 42 8.4 55 9.3 62

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**Data Presentation and Analysis-Graphs**

Graph – types X vs Y axis Scaling axis Plotting points Human Error Curve or best fit line Labeling

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**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

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**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.

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**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.

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**Sample Station – Dichotomous Key**

Have specimens of leaves Formulate a key or use a key to identify specimens

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**Sample Station - Measurement**

Identify range, capacity, incrementation Do measurement – estimate last digit

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**Sample Station – Experiment Analysis**

Analyze the design of the experiment Identify variables Explain results – form conclusions

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**Sample Station – Microscopy**

Determine the diameter of the field and the length of one cell in mm and convert to mcm.

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**Sample Station – Data Analysis**

Making hypotheses Food web analysis Eating habit analysis Predictions and conclusions Inferences

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

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