Nervous System lab was designed to measure reaction times by using a variety of tests that affect the heart rate. These tests were the startle‚ stroop‚ Valsalva maneuver‚ diving reflex‚ and a test of our choice. The test our group chose to measure the heart rate in response to doing a trust fall to anticipate the stress right before the fall. To begin this lab we chose a participant‚ and then hooked their finger up to the pulse transducer sensor. Using the chart 5 program on the lab computer the participant’s
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sulphate solution Safety: 1. Be careful with copper (II) sulphate solution it is poisonous and corrosive. handle with care 2. Do NOT BREATH in any gases produced 3. If you touch any of the metals‚ you MUST wash your hands at the end of the lab Procedure: 1. Collect the materials and put on safety equipment. 2. Observe the metals and record your observations. 3. Into separate test tubes‚ place each metal inside. Label accordingly to metal. 4. Measure 5mL of the copper (II)
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Calorimetry Lab Problem: Which foods have the most calories? Hypothesis: If we burn the food then the heating released will be measured as calories because the energy stored inside is released as heat and light. Parts of the experiment Control Group-water Experimental Group- different foods Independent variable- Type of food Dependent Variable- temperature of water Controlled variables- water temperature of unheated water Materials Stirring Rod‚ Beaker‚ ring clamp‚ evaporating disk‚
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mass of the beans Dependent variable: the different types of beans Control: The beans Purpose: The purpose of the lab is to find equal measurement of each type of bean. After you find the mass of each bean you need to find the relative mass of each bean. The navy bean will have the smallest relative mass. You will need to wear safety goggles and a lab apron and wash hands after the lab is finished. If you drop any beans pick them up immediately to prevent anyone from slipping. Materials Safety goggles
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Lab 4-B Purpose The purpose of this lab is to test these solutions and see what type of reaction occurs and see if a precipitate or gas forms between any of these reactions. Research 1. Table A Reactants in Aqueous Solutions Predictions (1) MgCl₂(aq) + 2NaOH(aq) Mg(OH)₂(s) + 2NaCl(aq) (2) FeCl₃(aq) + 3NaOH(aq) Fe(OH)₃(s) + 3NaCl(aq) (3) 2KCl(aq) + Na₂SO₄(aq) K₂SO₄(s) + 2NaCl(aq) (4) CaCl₂(aq) + 2AgNO₃(aq) Ca(NO₃)₂(s) + Ag₂Cl(aq) (5) CuSO₄(aq) + Na₃PO₄(aq) Cu₃PO₄(aq) + Na₂SO₄(s) 2. Table B
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Purpose Name Due Date Clothespin Lab / Muscle Fatigue What are the affects of anaerobic respiration on you muscles? Background Normally‚ muscles use oxygen through a process known as cellular/aerobic respiration to make energy (or ATP) from sugar (glucose). This process is very efficient and produces 38 ATPs for each molecule of glucose. Carbon dioxide and water are the results of this reaction. When muscles undergo rigorous exercise they require more oxygen to make ATP than the
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Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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The Osmosis Lab SHS Lacrosse Monster #2 Dates performed: 10/10/11 and 10/11/11 Introduction: The purpose of the laboratory investigation was to observe the diffusion of water across a semi-permeable membrane. In this lab‚ dialysis tubing was used to represent the semi-permeable cell membrane. Three dialysis tubes were prepared with 5% sucrose solution and were soaked in solutions of different concentrations. The diffusion of water across a semi-permeable membrane is called osmosis. When
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Cheese lab Introduction Scientists work to create new and improved versions of cheese-curdling enzymes‚ as well as to improve the yields and qualities of cheeses. Modern-day cheese makers want to produce large amounts of high-quality cheese in the most economical way. Purpose ▪ Determine which curdling agent produces cheese the fastest. ▪ Determine which curdling agent produces the most cheese. ▪ Examine numerical data to support predictions. ▪ Examine variables that can
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Measurements Lab Name Length Measurements – Follow the Instructions in the Lab Manual and fill in your data in the tables provided. Data Table 1 – Length measurements |Object |Length (cm) |Length (mm) |Length (m) | |CD or DVD |12.00 |120.0 |.1200 | |Key
Free Density Water Volume