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Instructions for a lab experiment investigating the effect of water ph on the shell thickness of pond snails and the extraction rate of coffee. Students are asked to form a hypothesis and test the temperature, length of brewing time, or amount of water as independent variables. Procedures, materials lists, and suggested data analysis methods.
Typology: Lab Reports
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Biol 1100 Survey of Biology Dr. Hattie Dambroski Spring 2024
15 points Learning Outcomes
Observations can be classified as qualitative or quantitative. Qualitative observations describe a general characteristic of an object or event: color, shape, texture, odor, taste, general weight/size, etc. Generalities resulting from simple qualitative observations are often too vague to be of much value. “The fish is fast, small, brown, and cute” may give us a general idea about the fish. More specific qualitative descriptions might tell us the species of fish, its reaction to objects in the environment, whether it is alone or in a school or other fish would be more informative. Quantitative observations involve careful measurement of amount, quantity, weight, speed, or size, and require accuracy. Quantitative observations are reported numerically, with a number associated with the observations and units (cm, g, etc.) when appropriate. Precise quantitative descriptions are desirable in scientific investigations. A statement of the problem involves asking a “how” or “what” question about the natural world. Most scientific problems center around “how” and “what” questions. What kinds of birds live around Normandale? How does temperature affect the extraction rate of green tea? How does the road salt, which is often toxic to plants, affect the growth of roadside grasses? “What” and “how” questions usually are answerable through experimentation and the collection of data. Which of the following are acceptable as statements of the problem?
For all experiments use of pH stripes: Do not touch the end with the pad/slightly colored area. This is the end you will be putting into the water/coffee to check for the pH. Hold in solution for 5 secs and then compare right way with color chart for best identification of pH. A. Temperature of the Water
C. Volume of Water
Part 2: Data Collection & Analysis Record your results here What is your Independent Variable? What is your Control? Fill in the levels in the chart below. Trial 1. pH Color Notes Control: Level 1: Level 2: Level 3:** Trial 2. pH Color Notes Control: Level 1: Level 2: Level 3: ** Do not assume something is wrong with the experiment if the pH is the same for all of your levels, instead think about why that could be.** Amount of water 16.9 oz 3 tbl spoons 4 tbl spoons 5 tbl spoons 5ph light dark 6ph dark 5ph dark boiled for 5 mins. fresh filter used purified water thought this would have a darker color almost the same output to close to call still a dark roast but this doesnt surpise me I tasted this one after I took the ph it was a darker roast for sure almost burnt tasting but not 6 ph 3 tbl spoons 4 tbl spoons 5 tbl spoons 6 ph light 5ph medium dark medium dark burnt tasting. lower ph but still darker than 3 tbl spoons 5ph dark 2 tbl spoons 6 ph light not surprised it should get darker and keep a ph of 6 2 tbl spoons with 16 fl oz boiled for 5 mins 2 tbl spoons 6 ph light little darker than the first time but same concept almost the same as first trial dark and consistant with results
Average your results in the Table below and graph the pH results only. See question 8 below. Table 3: Average of your results. pH Control: Level 1: Level 2: Level 3: Post Lab Questions- Answers should be written in complete sentences. The graph you create for #8 below should be inserted into this report or uploaded by itself into D2L. See Biology Guide to Making Figures on the lab D2L webpage_._