Bio Course Work

7/30/2019 Bio Course Work

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Skill B: Observing Measuring and Reading

Title: Drawing a Leaf

Aim: To make an accurate presentation of the leaf drawn to scale

Materials: Hand Lens

A Whole Leaf

Method:

Step 1:

I observed the leaf using a hand lens

Step 2:

A drawing of the leaf was drawn to its actual size

Step 3:

The structure of the leaf was labeled


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Skill B2: Observing Measuring and Recording

Title: Heat Loss

Aim: To compare the rate of heat loss from two organisms of different sizes

Materials: Two Bottles (1large and 1 small)

Measuring Cylinders

Hot Plate

Water

Thermometer

Method:

Step 1:

Two bottles were obtained one large and one small

Step 2:

400ml of water was measured and heated

Step 3:

150ml of hot water was measured and poured into each bottle

Step 4:

Every minute for ten minutes the temperature was measured and recorded


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Step 5:

The temperature was recorded on the table given

Time Minute

one

Minute

two

Minute

three

Minute

four

Minute

five

Minute

six

Minute

seven

Minute

eight

Minute

nine

Minute

ten

Small 70C 68C 66C 63C 60C 58C 56C 54C 52C 50C

Large 70C 64C 61C 57C 54C 51C 50c 49c 47C 45C


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Skill C: Handling Experimental Observation and Data

Title: Temperature and Control in Animals

Aim: To compare the rate of heat loss from two organisms of different sizes

Materials: Two Bottles (1large and 1 small)

Measuring Cylinders

Hot Plate

Water

Thermometer

Stop Watch

Flat Bottom Flask

Funnel

Method:

Step 1:

I obtained two bottles one large and one small

Step 2:

Measured and heated 400ml of water

Step 3:

Measured and recorded the temperature to the minute for ten minutes


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Step 4:

I then recorded the temperature of the water in the table given

Step 5:

I plotted the temperature of the water on a graph

Step 6:

Finally I compared the result of the water temperature to show how the size

affects the rate of heat loss.

Table

Time 9:57 9:59 10:01 10:03 10:05 10:07 10:09 10:11 10:13 10:15

Small 70C 68C 66C 63C 60C 58C 56C 54C 52C 50C

Large 70C 64C 61C 57C 54C 51C 50c 49c 47C 45C


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Discussion:

At the beginning of the experiment for the small bottle, the temperature

decreased steadily by two degrees. By the third minute, it decreased by three

degrees. Then it continued on by two degrees until the end of the experiment. Forthe large bottle, it began decreasing by six degrees then by three degrees and

then onto four. By the four minute mark, the degrees reduced by three degrees

consecutively. Then by one degree, and onto two degrees until the end of the

experiment.

In this experiment both the large and small bottles started out at seventy degrees.

At the four minute interval both the large and small bottle reduced by three

degrees. Also at the seven minute interval they both reduced by two degrees

which contributed on until the end of the experiment.

From this experiment I learnt that small organisms retain more heat opposed to

larger organisms.


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Skill C2: Handling Experimental Observation and Data

Title: Osmosis

Aim: To investigate the effects of potato tuber tissue

Materials: Potato

Cutting Board

Three test tubes

Knife

Ruler (cm)

Triple beam balancer

Concentrated glucose solution

Distilled water

Marker

Method:

Step1:

Acquired 50ml of distilled water and poured it into a test tube that was labeled A

Step 2:

50ml of concentrated glucose solution was poured into a test tube and labeled B

Step 3:

A third test tube was labeled C and was left empty


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Step 4:

Three equal strips of potato were cut so they had the same mass and length.

Step 5:

The potato strips were placed in the test tubes and were observed for 30 minutes.

Step 6:

After observation, they were removed then dried and their final length and mass

were recorded.

Step 7:

A percentage change in length were calculated and recorded.

Potato Strips Water Length Width Mass

Strip A Distilled 6.3cm 1.4cm 7.3g

Strip B Glucose 6.3cm 1.4cm 7.3g

Strip C Empty 6.3cm 1.4cm 7.3g

After leaving the strips in the solution.

Potato Strip Water Length Width Mass

Strip A Distilled 6.8cm 1.2cm 7.9g

Strip B Glucose 6.3cm 1 cm 7.1g

Strip C Empty 6.34m 1.5cm 7.0g


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Percentage Change

Strip A

6.8-6.3= 0.5

0.5 = 0.0735

6.8

0.0735 X 100 = 7.35%

7%

Strip B

6.3-6.3=0

0 = 0

6.3

0 X 100 = 0%

No percentage change was present

Strip C

6.4- 6.3 X 100

6.4

0.01 X 100 = 1.56%

=2%


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Discussion:

From this experiment I observed that the potato that was in the distilled water

remained the same in length but increase in width. Also mass for this potato

increased by .6 grams. While the one that was in the glucose solutions increasedin length and decreased in width however the mass decreased. In addition, the

potato that was left in an empty test tube remained the same in length, increased

in width and decreased in mass.


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Skill D2: Testing and Evaluating

Title: Starch

Aim: To design an experiment to find out which food contains starch

Materials: Iodine

Pipette

Petri dishes

Bread

Egg

Flour

Tangerine

Banana

Potato

Cheese

Small bowl

Method:

Step 1:

I placed the bread, tangerine, banana, potato and cheese on separate petri dishes

the raw egg was cracked and placed in a small bowl.

Step 2:

The iodine was mixed and drawn up with the pipette.


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Step 3:

A few drops of the iodine solution were dropped onto the foods.

Step 4:

The reaction of the food by the iodine were observed and recorded.

Table

Foods Tested Color Blue/Black

Bread YesEgg No

Flour Yes

Tangerine No

Banana Yes

Potato Yes

Cheese Yes


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Discussion:

This experiment shows which foods contained starch, through the use of iodine.

The foods which contained starch were identified by having a blue/blackish color

when they came into contact with the iodine. In my experiment, when the iodinecame into contact with the bread, the blue/blackish color appeared in the spot of

the iodine to prove it does contain starch. However, when the egg was tested,

there was no blue/blackish color change, the iodine simply mixed with the egg

showing that it housed no starch.

When flour was tested for starch, the blue/blackish color again replaced that of

the red/yellow iodine. Also, a tangerine was tested and the red/yellow color was

not changed to show starch, therefore it was deemed starch less. In addition, a

potato and cheese were tested for starch and in both cases they became

blue/black to prove that they housed starch.From my experiment I learnt that

anything that comes into contact with iodine that has starch, a blue/blackish color

will replace that of the iodine.


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Skill D: Planning Carrying Out and Evaluating Investigations

Title: The Heart

Aim: To investigate how exercising increases the heart rate

Materials: Stop Watch

Person

Calculator

Plan:

1. Record the pulse before starting the exercises2. Perform exercises3. Record pulse after exercises


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Skill D: Planning Carrying Out and Evaluating Investigations

Title: The Heart

Aim: To investigate how exercising increases the heart rate

Materials: Stop Watch

Person

Calculator

Method:

Step 1:

Recorded the pulse before the exercises for 15 seconds.

Step 2:

Performed jumping jacks for 2 minutes

Step 3:

Recorded my pulse after the exercises for 15 seconds

Step 4:

Rested to bring pulse back to normal

Step 5:Recorded pulse once again

Step 6:

Ran in place for 2 minutes

Step 7:

Took the pulse for 15 seconds

Step 8:

Rested to reduce pulse

Step 9:

Recorded pulse before the start of a new exercise


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Step 10:

Walked in place for 2 minutes

Step 11:

Took the final recording of the pulse for 15 seconds

Step 12:

Recorded the experiment in a table

Table

Two minutes worth of exercising is equivalent to the recording of you pulse

for 15 seconds multiplied by four.

Pulse Before Exercise Pulse After

26 X 4= 104 Standing Still 26 X 4= 104

26 X 4=104 Jumping Jacks 48 X 4= 192

26 X 4= 104 Jogging in place 40 X 4= 160

32 X 4= 104 Walking 38 X 4= 152

Source of Error:

Throughout this experiment the time used to calm the rate was not

monitored.


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Discussion:

From this experiment, it shows that any form of exercise speeds up the

heart rate. As shown through the experiment, the intensity of the exercise

will increase the heart rate. From performing jumping jacks the heart rate

increased by 88 pulses from its regular rate. However, while jogging in

place only increased the pulses by 56, and walking in place increase it by

48. This evidently showed that the jumping jacks was the most intense

exercise and required the most energy. Also, this shows that the more

vigorous the exercise the more work the heart would have to do.


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Skill A: Using and Organizing Techniques and Apparatus

Title: Transpiration

Aim: To find out if the speed of wind increases the rate of transpiration

Materials:Water

Measuring Cylinder

Young Plant

Cooking Oil

Fan

Method:

Step 1:

Acquired a plant with its roots still attached

Step 2:

Washed the soil from the roots

Step 3:

Poured 100ml of water into a measuring cylinder


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Step 4:

Poured a thin layer of oil over the water

Step 5:

Placed the plant into the cylinder

Step 6:

Turned the fan on low speed for ten minutes

Step 7:

Turned off the fan, and recorded the mass of the cylinder

Step 8:

Turned the fan on, on medium speed for ten minutes

Step 9:


Step 10:

Turned the fan on high speed for ten minutes


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Step 11:


Step 12: Recorded the information into a table

Table:

Starting Mass 155.4 grams

100 ml of water

10 ml of oil

Time Speed Mass

1st

10 minutes Low 155.2 grams

2nd

10 minutes Medium 155.2 grams

3rd

10 minutes High 154 grams


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Skill A: Using and Organizing Techniques and Apparatus

Title: Transpiration

Aim: To find out if the speed of wind increases the rate of transpiration

Materials: Water

Measuring Cylinder

Young Plant

Cooking Oil

Fan

Plan:

1. Get a young plant with the roots still attached2. Wash the soil from the roots3. Pour 100 ml of water into a measuring cylinder4. Pour a thin layer of oil over the water5. Place the plant into the cylinder6. Turn the fan on low speed for ten minutes7. Turn off the fan and record the mass8. Turn the fan on medium speed for ten minutes9. Turn off the fan and record the mass10.Turn the fan on high speed11.Turn off the fan and record the mass


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Skill A2: Using and Organizing Techniques and Apparatus

Title: Model of the Human Respiratory System

Materials: Straw

Masking tape

Plastic cup

Scissors

Balloons (2 small 1 large)

Rubber Bands

Plan:

1. Cut one straw approximately in half but at an angle2. Use masking tape to join the two halves of the cut straw to the whole straw3. Place the two small balloons at the end of the two short pieces of straw

using the rubber bands

4. Blow into the straw to inflate the balloons to check for leakage5. Use a pen to place a hole in the middle of the bottom of the cup6. Place the whole straw through the upper and lower part of the cup7. Cut the large balloon and place it over the top of the cup using the rubber

band

8. Pull down on the balloon, what do you observe?


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Skill A2: Using and Organizing Techniques and Apparatus

Title: Model of the Human Respiratory System

Materials: Straw

Masking tape

Plastic cup

Scissors

Balloons (2 small 1 large)

Rubber Bands

Method:

Step 1:

Cut a straw in half at an angle

Step 2:

Using masking tape I joined the two halves to the whole straw

Step 3:


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Placed the two small balloons at either end of the short pieces using the rubber

band

Step 4:

Blew into the straw to inflate the balloons to check for leakage

Step 5:

Using a pen I made a hole in the middle of the cup

Step 6:

Then placed the whole straw through the hole on the cup

Step 7:

Cut out the large balloon and placed it over the top of the cup securing it with arubber band.


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Discussion:

From this experiment I have observed that when the diaphragm which is shown

through the large balloon is pulled on the small balloons that represent the lungs

would be inflated. However, when it is not pulled on there would be no air in the

lungs.

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