Suggestion for a biology lab

• cupid wrote on 2012-02-07 09:13
  I need suggestions on a biology lab that can be conducted at home without the use of fancy science equipment. (I need to create and conduct a lab of my own as an assignment)
  
  I have these choices:
  
  1.) Investigate stomata
  
  2.) Investigate cell membranes
  
  3.) Factors affecting plant growth
  
  4.) Innate behaviour in invertebrates, including either a taxis or a kinesis
  
  5.) Sensory receptors and external stimuli
  
  6.) Environment factors and rate of transpiration
  
  7.) Yeast fermentation rate
  
  8.) Spice on bacterial growth (food spoilage)
  
  9.) Enzyme activity
  
  
  Hwelp? :imdead:
• Rydian wrote on 2012-02-07 09:17
  If you have like two weeks, #4 would be the easiest. Grab like 9 paper cups and 9 bean seeds, put some soil in, and set up three groups of tests, one for light levels (none, normal, and constant), one for over-watering versus normal versus no water, and one for, Idunno', something stupid like exposure to cats.
• Sayoko wrote on 2012-02-07 09:38
  #7 Yeast fermentation rate seems even easier and quicker. If you ever cook, just get some flour and yeast and compare the height/width at which the yeast expands under various temperatures/conditions
  
  Possible independent variable can include room temperature 70 degrees (control), cold temperature (bottom of a fridge),freezing temperature outside, warm temp (turn up the heater for one room).
  
  Also, you can vary humidity. Dry, Normal (control), wet.
  
  This can be done is as little as a few hours.
  
  Also, putting yeast in small beakers/graduated cylinders would make it easier to measure though consistent sized cups or bowls can be fine too.
  
  
  Here's a sample outline:
  
  Hypothesis: If temperature and humidity is varied, yeast fermentation rates will change.
  
  Purpose: To see if varying conditions will vary yeast fermentation rates
  
  Materials: Yeast, Flour, Water, Bowls, etc
  
  Results:
  
  Table: Comparison of amount of Yeast Fermentation Under Various conditions
  
  
  Time 10 mins 20 mins 30 mins 40 mins 50 mins 1 hr
  Height (control)
  Height (freezing)
  Height (cold)
  Height (warm)
  Height (hot)
  Height (dry)
  Height (wet)
  
  Discussion:
  Fermentation is increased/decreased by blah blah blah
  
  Conclusion:
  Fermentation is an essential anaerobic process for many organisms as a way of recycling Nad+ back into the cycle for glycolysis. Extreme conditions are bad for fermentation..blah blah blah.
• Episkey wrote on 2012-02-07 09:39
  How much time do you have for this assignment?
  All of these sound like something that will take a good chunk of time. If you need a more thorough explanation, feel free to ask.
  I'm only highlighting the basics and what comes to my mind.
  
  In any case, the Chemistry side of me says to pick either 7, 8, or 9.
  
  Seven would be my personal choice.
  You can buy some packets of yeast and add equal amounts of them to solutions of glucose or fructose (sugars).
  Fermentation produces CO2 gas (carbon dioxide) and you can bubble the CO2 gas through some water and use an acid/base indicator to check and see how much CO2 reacted with the water. The higher the acidity, the more drastic the color and the higher rate of fermentation.
  Or alternatively, you could just hook up a tube to a balloon ... But that's no fun :gloom2:
  
  Of course, a balloon would allow to to see the differences in gas production and even measure it.
  
  You could have one as a control and change the environment to see how the rate of fermentation is changed. This experiment would require a bit of precise preparation, but the results shouldn't take too long. It's all dependent on how long you want the yeast to ferment.
  
  Eight also sounded interesting to me. This would take longer, of course. And you are dealing with rotten food ...
  Nevertheless, you might learn a few things about preserving foods. My only concern would be the many environmental influences that can impact your results.
  
  Nine is interesting although a bit vague. There are many types of enzymes, so availability isn't really the issue. What would you be testing for? How fast certain enzymes work? Which substances can certain enzymes reaction upon?
  A good potential topic, but you would have to pick something specific.
  
  Just my two cents. Hope this helps :thumb:
• Scarlet wrote on 2012-02-07 09:40
  [FONT="Times New Roman"]Do phototropism, it's super easy <.<[/FONT]