Biology Planning and Design Lab Experiment
BIOLOGY PLAN AND DESIGN LAB
Date: / /
Syllabus Topic:
Hypothesis: A glass of milk lasts longer in cold temperatures.
Aim:
To determine a better range of temperature for storing a glass of milk.
Apparatus and Materials:
• 2-100cm3 beakers
• 2-500cm3 beakers
• Milk
• Ice
• Hot water
• Marker
Method:
1. Obtain 2 clean 100cm3 beakers and 2 clean 500cm3 beakers.
2. Add 50cm3 of milk to each 100cm3 beaker.
3. Label the 100cm3 beakers, A and B.
4. Label the 500cm3 beakers, C and D.
5. Place A into C and fill C with ice up to the level of milk in A and cover with plate.
6. Place B into D and fill D with hot water up to the level of milk in B and cover with plate.
7. Check both sets of milk every 30 minutes and record observations in a suitable table.
Expected Results:
The glass of milk in the warm water (beaker setup B & D) should spoil first, because based on the hypothesis; a glass of milk lasts longer in cold temperatures.
Beaker setup Scent after 1 mins Scent after 2 hr Scent after 3 hr
A & C
B & D
TABLE SHOWING THE SCENT OF THE MILK AFTER EVERY 30 MINUTES
Controlled Variables: Identify them Manipulated Variables: Identify them
Limitations: Anything that may have affected your lab, but which is not under your control eg. the weather.
Sources of Error: Anything that may have affected your lab, it migth be under your control eg. incorrect measurements.
Assumptions:if you made an assumption in order to design your lab within a particular framework then please record it.
Discussion:
Explain why you designed the exercise the way you did (include information on the syllabus topic to support your reasons). Give theory which pertains to your experiment. Support your expected results using your
Date: / /
Syllabus Topic:
Hypothesis: A glass of milk lasts longer in cold temperatures.
Aim:
To determine a better range of temperature for storing a glass of milk.
Apparatus and Materials:
• 2-100cm3 beakers
• 2-500cm3 beakers
• Milk
• Ice
• Hot water
• Marker
Method:
1. Obtain 2 clean 100cm3 beakers and 2 clean 500cm3 beakers.
2. Add 50cm3 of milk to each 100cm3 beaker.
3. Label the 100cm3 beakers, A and B.
4. Label the 500cm3 beakers, C and D.
5. Place A into C and fill C with ice up to the level of milk in A and cover with plate.
6. Place B into D and fill D with hot water up to the level of milk in B and cover with plate.
7. Check both sets of milk every 30 minutes and record observations in a suitable table.
Expected Results:
The glass of milk in the warm water (beaker setup B & D) should spoil first, because based on the hypothesis; a glass of milk lasts longer in cold temperatures.
Beaker setup Scent after 1 mins Scent after 2 hr Scent after 3 hr
A & C
B & D
TABLE SHOWING THE SCENT OF THE MILK AFTER EVERY 30 MINUTES
Controlled Variables: Identify them Manipulated Variables: Identify them
Limitations: Anything that may have affected your lab, but which is not under your control eg. the weather.
Sources of Error: Anything that may have affected your lab, it migth be under your control eg. incorrect measurements.
Assumptions:if you made an assumption in order to design your lab within a particular framework then please record it.
Discussion:
Explain why you designed the exercise the way you did (include information on the syllabus topic to support your reasons). Give theory which pertains to your experiment. Support your expected results using your