...London School of Engineering and Materials Science Laboratory report writing instructions DEN101 - Fluid Mechanics 1 Flow Rate Measurement Experiment A. Student Student Number: 1234567 Version 2.0, 27 November 2010 Template for Word 97-2003 Abstract This document explains what is expected in your Fluids 1 lab report. The sections that should be covered are outlined and a structure you could follow is proposed. Detailed advice on how to edit the report is given. The document concludes with the marking criteria for this lab report. Table of Contents Abstract 2 1. Introduction 3 1.1. Writing 3 1.2. Editing and formatting 3 1.3. Content of the introduction 4 2. Background and theory 4 3. Apparatus 4 4. Test 4 5. Experimental procedure 4 6. Results 5 7. Discussion 5 8. Conclusions 5 9. References 5 10. Appendix A: Marking criteria 6 Introduction Before starting to write a report, you should think about what is your audience. Am I writing for colleagues who want a lot of detail how it is done, or am I writing for my boss who just wants an executive summary as he has no time for details? In general, there is not a single type of audience and we have to make our writing suitable for the detailed read, as well as the fast perusal. To understand what is required from you in this report, please have a look at the marking criteria in the Appendix. 1 Writing To limit...
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...Fly lab report p. 1 SAMPLE LAB REPORT Perception of Different Sugars by Blowflies by Alexander Hamilton Biology 101 October 24, 2009 Lab Partners: Sharon Flynn, Andi Alexander Fly lab report p. 2 ABSTRACT To feed on materials that are healthy for them, flies (order Diptera) use taste receptors on their tarsi to find sugars to ingest. We examined the ability of blowflies to taste monosaccharide and disaccharide sugars as well as saccharin. To do this, we attached flies to the ends of sticks and lowered their feet into solutions with different concentrations of these sugars. We counted a positive response when they lowered their proboscis to feed. The flies responded to sucrose at a lower concentration than they did of glucose, and they didn’t respond to saccharin at all. Our results show that they taste larger sugar molecules more readily than they do smaller ones. They didn’t feed on saccharin because the saccharin we use is actually the sodium salt of saccharin, and they reject salt solutions. Overall, our results show that flies are able to taste and choose foods that are good for them. INTRODUCTION All animals rely on senses of taste and smell to find acceptable food for survival. Chemoreceptors are found in the taste buds on the tongue in humans (Campbell, 2008), for example, for tasting food. Studies of sensory physiology have often used insects as experimental subjects because insects can...
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...PRACTICAL REPORT NAME | Dylan Yong Chun Yen | PARTNER’S NAME | Ng Cheau Wen | PRATICAL GROUP | PG 15 | DATE OF PRATICAL SESSION | 18th June 2014 | PROGRAMME | Foundation in Science ( P stream ) | UNIT CODE | FHSB 1214 | UNIT DESCRIPTION | Biology I | YEAR &TRIMESTER OF STUDY | 2014 Trimester 1 | TITLE OF LAB REPORT | Practical 3: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions | LECTURER’S NAME | Ms. Bong Siew Mee | Title: Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solutions Objective: To investigate the action of saliva and 3M hydrochloric acid in two carbohydrate solutions. Results: Table 1: Observations made when two carbohydrate solutions provided in laboratory were tested with Benedict and Iodine solution. | Observations | Conclusions | Solution A | Benedict’s test: An initial blue translucent mixture turned to brick-red opaque solution and moderate amount of precipitate settled after heated at a high temperature for two minute. | Presence of reducing sugar | | Iodine test: The translucent colouration of the mixture retained its yellowish-brown colour. | Absence of starch | Solution B | Benedict’s test: The translucent colouration of the mixture remained its blue colour...
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...supply your body with energy for growth and repair. These principle substances include carbohydrates, proteins, fats, minerals and vitamins. We can test for the presence of these important compounds in food by using chemical reagents that react in predictable ways in the presence of these nutrients. Please refer to the notes given above on: How to record qualitative data. (Marks will be awarded based on proper recording.) What to do if you don’t obtain the desired results. Flowchart Students will be allowed to proceed with the experiment only if they have come into the laboratory with a flowchart of the day’s experiment. Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell Biology 14 Procedures: Part 1: Identification of Carbohydrates (A) Test for reducing sugars The reducing sugars include all monosaccharide, such as glucose and fructose, and some disaccharides, such as maltose and lactose, using 0.1 – 1% sugar solutions. Common tests for reducing sugars include Benedict’s test (described below) and Fehling’s test (not described here). See ‘basis of test’ below for explanation of the following reaction: Benedict’s test for...
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...Name: Amber Pitcher Exercise 1: Cell Transport Mechanisms and Permeability: Activity 1: Simulating Dialysis (Simple Diffusion) Lab Report Pre-lab Quiz Results You scored 100% by answering 4 out of 4 questions correctly. 1. The driving force for diffusion is You correctly answered: b. the kinetic energy of the molecules in motion. 2. In diffusion, molecules move You correctly answered: a. from high concentration to low concentration. 3. Which of the following dialysis membranes has the largest pore size? You correctly answered: d. 200 MWCO 4. Avogadro's number is a constant for the number of You correctly answered: b. molecules. 01/14/16 page 1 Experiment Results Predict Question: Predict Question 1: The molecular weight of urea is 60.07. Do you think urea will diffuse through the 20 MWCO membrane? Your answer : c. No, not at all. Predict Question 2: Recall that glucose is a monosaccharide, albumin is a protein with 607 amino acids, and the average molecular weight of a single amino acid is 135 g/mole. Which of the following will be able to diffuse through the 200 MWCO membrane? Your answer : b. both glucose and albumin Stop & Think Questions: The reason sodium chloride didn't diffuse left to right is that You correctly answered: c. the membrane pore size was too small. Glucose is a six-carbon sugar. Albumin is a protein with 607 amino acids. The average molecular weight of a single amino acid is 135 g/mole. There is no reason to run these solutes...
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...4/15/2015 BIO156 Lab 2 Print Lab 2 Biological Molecules and pH Introduction: Connecting Your Learning Biological organisms, like all things, are made up of elements. These elements combine to form organic molecules that create the basis for life. The main elements found in biological organisms include carbon (C), hydrogen (H), phosphorus (P), nitrogen (N), and oxygen (O). This lab describes how these elements form some of the most important molecules in life: carbohydrates, proteins, and fats. Resources and Assignments Multimedia Resources Required Assignments None Lesson 2 Lab 2 From the Lab Kit 7 test tubes Benedict's solution Biuret solution 15 micropipettes 10 pipettes Forceps pH test strips 4 unknown samples https://www.riolearn.org/content/bio/BIO156/BIO156_INTER_0000_v9/labs/lab02.shtml?print 1/21 4/15/2015 BIO156 Lab 2 Measuring spoons (teaspoon and tablespoon) 50 mL beaker Mortar and pestle Glass stirring rod 100 mL graduated cylinder Microscope slide Plastic funnel Test tube tongs Test tube rack 5 plastic cups Goggles Plastic gloves 1 tablespoon baking soda 1 tablespoon chicken soup 4 tablespoons sugar Required Materials 1 tablespoon cornstarch 2 tablespoons unflavored gelatin Student Provided Small saucepan Paper towel Oven glove or mitt Baking tray or aluminum foil (about an 18-inch sheet) Scissors Pencil Dime Microwave (optional) or Stove Permanent marker https://www.riolearn...
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...DETERMINATION OF CONCENTRATION OF MONOSACCHARIDES BY POLARIMETRY Background Polarimetry is is a very useful method to analyze chiral substances. The magnitude and direction of rotation of the plane of lineraly polarized light by a chiral compound is a specific physical property of the compound that can be used to characterize it. Most biomolecules are chiral and hence rotate polarized light. In this experiment you will study the optical rotation of a series of mixed monosaccharide solutions and determine the relative concentrations of them. The instrument used to study optical rotation in chiral molecules is called a polarimeter. A polarimeter takes light vibrating in all planes, isolates the light vibrating in a single plane, projects the light through a tube filled with a solution of chiral compound, and measures the amount of rotation. The observed angle of rotation of the plane of polarization by an optically active liquid, solution, or (more rarely) gas or solid is usually denoted by the symbol α. The angle may be either positive (+) or negative (-) depending on whether the rotation is clockwise, that is, to the right (dextro) or counterclockwise, that is, to the left (levo) as seen by an observer towards whom the beam of polarized light travels (this is opposite from the direction of rotation viewed along the light beam). Biot discovered that the observed rotation is proportional to the length l of the cell or tube containing the optically active liquid or solution...
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...Laboratory Report: Photosynthesis Patrick McInerney Life Science Lab (sec. 801) 10:00-11:50 Mondays March 11, 2011 Contents Introduction Page 3 Procedure and Results Page 4 Data Results Page 6 Explanations and Conclusions Page 7 References Page 8 Photosynthesis Questions and Answers Page 9 I. Introduction Why do we care about photosynthesis? Photosynthesis is not only important to the survival of plants, but to the existence of most of life on Earth. Green plants are a vital part of the circle of life because they ultimately provide food for consumers (organisms that rely on eating other organisms, like plants) to survive. Photosynthesis is also important in the exchange of carbon dioxide to oxygen, 2 very important inorganic compounds needed for all life forms. Process of photosynthesis: Heterotrophs, like fungi and animals, must consume to survive, but autotrophs, like plants, algae, and cynobacteria, make their own food. In other words, plants do not grow from absorbing nutrients from the soil, but they also use the process of photosynthesis to make food. Plants “breath in” carbon dioxide (a raw material for photosynthesis) through small openings in their leaves, called stomata. Stomata are responsible delivering carbon dioxide to mesophyll cells. The roots of plants absorb water into a vascular tissue, which travels up to the plant’s leaves. Then the water and carbon...
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...Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme studies I (Experiment 2) Practical 4 Enzyme studies II Practical 5 Cell studies I - - Practical 10 Energetics II Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell...
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...Studies VII Practical 9 Cell Biology Studies IX Practical 10 Cell Biology Studies X - Experiment Description Page Writing of Lab Reports Identification of Biomolecules 5 13 Identification of Unknown Carbohydrate Solutions and Investigation of Action of Saliva and HCl in Carbohydrate Solution at Two Different Temperatures Investigation of the Effects of Catalase Concentration on Hydrogen Peroxide Decomposition 20 Synthesis of Starch Using an Enzyme Extracted from Potato Tuber Investigation of the Effects of Different Catalytic Conditions on Hydrogen Peroxide Decomposition Microscopy 27 Practical 6 Cell studies II Practical 7 Cell studies III Extraction of Cell Organelles by Cell Fractionation Determination of Solute Potential of Potato Cell Sap 47 Practical 8 Cell studies IV Effects of Different Treatments on Stained Potato Cells 64 Practical 9 Energetics I Respiration of Germinating Beans 67 Microscopic Examination of Cells at Various Stages of Plant Mitosis and Meiosis DNA, Mitosis and Meiosis Modelling 71 Respiration of Yeast 93 Practical 3 Enzyme studies I (Experiment 1) Optional: Practical 3 Enzyme studies I (Experiment 2) Practical 4 Enzyme studies II Practical 5 Cell studies I - - Practical 10 Energetics II Lab manual version 6_201505 FHSB1214 Biology I & FHSC1214 Fundamentals of Cell...
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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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...Lab Manual Introductory Biology (Version 1.4) © 2013 eScience Labs, LLC All rights reserved www.esciencelabs.com • 888.375.5487 2 Table of Contents: Introduc on: Lab 1: Lab 2: Lab 3: Lab 4: The Scien fic Method Wri ng a Lab Report Data Measurement Introduc on to the Microscope Biological Processes: Lab 5: Lab 6: Lab 7: Lab 8: Lab 9: The Chemistry of Life Diffusion Osmosis Respira on Enzymes The Cell: Lab 10: Lab 11: Lab 12: Lab 13: Lab 14: Lab 15: Cell Structure & Func on Mitosis Meiosis DNA & RNA Mendelian Gene cs Popula on Gene cs 3 4 Lab Safety Always follow the instruc ons in your laboratory manual and these general rules: eScience Labs, LLC. designs every kit with safety as our top priority. Nonetheless, these are science kits and contain items which must be handled with care. Safety in the laboratory always comes first! Lab Prepara on • • Please thoroughly read the lab exercise before star ng! If you have any doubt as to what you are supposed to be doing and how to do it safely, please STOP and then: Double-check the manual instruc ons. Check www.esciencelabs.com for updates and ps. Contact us for technical support by phone at 1-888-ESL-Kits (1-888-375-5487) or by email at Help@esciencelabs.com. • Read and understand all labels on chemicals. If you have any ques ons or concerns, refer to the Material Safely Data Sheets (MSDS) available at www.esciencelabs.com. The MSDS lists the dangers, storage requirements, exposure treatment...
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...INTRODUCTION Mung bean (Vigna radiata L. Wilczek) sprouts can be considered one of the most common vegetables consumed in the Philippines due to availability and nutritional value (Del Rosario, 2003 and FNRI, 1997). One cup of raw mung bean sprouts contains 48 calories, 6.5 grams of protein, 1.5 grams of fat, and 5.6 grams of carbohydrate. One cup of cooked bean sprouts contains 48 calories, 6.6 grams of protein, 1.8 grams of fat, and 4.6 grams of carbohydrate. In addition, sprouts are a good source of minerals and vitamins, particularly vitamins B1, B2, and C (http://ianrpubs.unl.edu/horticulture). Mung bean sprouts are low in calories and exceptionally high in potassium. A nutritious sprouted mung bean offers the same amount of vitamin A as a lemon, the niacin of a banana, the thiamine of an avocado, the riboflavin of a dried apple, the carbohydrate content of a melon and the ascorbic acid of a loganberry (http://www.specialtyproduce.com). The sprouting process encourages the rapid growth of microorganisms that reach very high numbers in the finished product (Fu et al., 2000). Seed sprouting provides an excellent environment for the growth of many types of organisms. The release of nutrients from the sprouting seeds, the moisture resulting from the irrigation process, the aerobic conditions, pH and temperatures favorable to mesophiles all contribute to the rapid expansion of microbial population, including food pathogens, during sprouting. Population as high as...
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...NINTH EDITION Burton’s MICROBIOLOGY FOR THE HEALTH SCIENCES Paul G. Engelkirk, PhD, MT(ASCP), SM(AAM) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biology Department Temple College, Temple, TX Janet Duben-Engelkirk, EdD, MT(ASCP) Biomedical Educational Services (Biomed Ed) Belton, Texas Adjunct Faculty, Biotechnology Department Temple College, Temple, TX Acquisitions Editor: David B. Troy Product Manager: John Larkin Managing Editor: Laura S. Horowitz, Hearthside Publishing Services Marketing Manager: Allison Powell Designer: Steve Druding Compositor: Maryland Composition/Absolute Service Inc. Ninth Edition Copyright © 2011 Lippincott Williams & Wilkins, a Wolters Kluwer business © 2007 Lippincott Williams & Wilkins, © 2004 Lippincott Williams & Wilkins, © 2000 Lippincott Williams & Wilkins, © 1996 Lippincott-Raven, © 1992, 1988, 1983, 1979 JB Lippincott Co. 351 West Camden Street Baltimore, MD 21201 Printed in the People’s Republic of China All rights reserved. This book is protected by copyright. No part of this book may be reproduced or transmitted in any form or by any means, including as photocopies or scanned-in or other electronic copies, or utilized by any information storage and retrieval system without written permission from the copyright owner, except for brief quotations embodied in critical articles and reviews. Materials appearing in this book prepared by individuals as part of their official duties as U.S. government employees...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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