SCIENTIFIC METHOD, MICROSCOPE & CHEMISTRY
The student will know the six steps in using the scientific method.
When given an experimental situation the student will be able to identify each step from the following:
· Make observations
· Develop questions about observations
· Form hypothesis
· Set up experimental methods
· Collect data
· Conclusions
The student will understand the scientific method by defining and giving the importance of:
· Hypothesis
· Support or reject the hypothesis
· Control group
· Experimental group
· Appropriate conclusions
· Sample size and replications
· Statistics
The student will be able to identify and use
· Meter stick
· Beakers and graduated cylinders— giving specific volumes
· Balance
The student will be able to measure using the metric system.
· Length in mm and cm (using a metric ruler)
· Volume in liter and ml (using a graduated cylinder)
· Mass in grams (using a balance)
· Temperature in Celsius (using a thermometer)
· Density
The student will know the parts of the microscope from the microscopes used in lab. The student will know the function and how to use each part:
· Ocular lenses (eyepiece) (lOX)
· Arm
· Nosepiece
· Rotating nosepiece
· Objective lenses — identify power of each
· Stage
· Stage (slide) clips
· Mechanical stage
· Fine adjustment
· Coarse adjustment
· Base
· Power switch
· Substage light
· Condenser
· Iris diaphragm lever
The student will identify why a given slide is not viewable.
The student will identify the proper way to store a microscope.
The student will be able to define
· Magnification
· Resolution
The student will be able to
· Determine the total magnification
· Compare field of view with different objective lens
· Compare and recognize a dissecting and compound microscope
Chemistry
The student will recognize molecular structure (diagram or model) for the following organic compounds:
· Carbohydrate (Glucose and glucose chains)
· Protein (identify an amino acid or chain of amino acid)
· Lipid (identify a fatty acid attached to a glycerol)
· DNA (model)
The student will know which compounds:
· Are reducing sugars
· Have peptide bonds
· Have nitrogenous bases
· Contains ribose or deoxyribose
· Include monosaccharides, disaccharides, polysaccharides (starch & cellulose)
The student will know the difference between a positive control arid a negative control.
The student will know which compound is tested with each of the following reagents and will identify the color change with a positive test:
· Biuret
· Iodine Benedicts
· Sudan IV
· Dische dephenylamine
The student will understand the pH scale and will be able to use indicator paper to determine the pH of given solutions. The student will define:
· Neutral pH
· Acid (Strong and weak)
· Base (Strong and weak)
· Buffer