Exploring Yeast Activity with Differing Food Availability

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Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability
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PRODUCT DESCRIPTION

This document is an example of a final lab report of a student in a 8th, 9th or 10th grade biology/life science class, or in a any science class where lab investigations are valued. This laab reports is the final product following a quantitative lab investigation.

The lab report arises from work in the lab to understand the question: "Is yeast more active if more food is available and, if so, how can we prove it with data?"

More information about this lab, including the instructional sequence, is forthcoming. Interpretation Questions also forthcoming. Interpretation Questions challenge students to wrestle with concepts directly related to the data collection process. Interpretation questions also create opportunities to examine concepts tangentially related to the main concepts.

Concepts directly and indirectly related to this lab investigation unit include: yeast fermentation, yeast metabolism, sucrose, data collection, manipulating variables, and experimental design.
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Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability
Exploring Yeast Activity with Differing Food Availability