Universidad Autnoma de Nuevo Len Centro de Investigacin y Desarrollo de Educacin Bilinge

Biology: Lab report 3 Lung capacity

Name: Lydia Yerid Vlez Escamilla ID number: 1641268 Group: 304

Teacher: Manuel Torres Barajas

Monterrey, Nuevo Len; December 5th of 2013.

Lung capacity Design

a) I. Research question How does the weight and height of a person can affect his/her lung capacity or respiration rate? Hypothesis The height and weight of a person affect his/her respiration rate . The bigger the height and the rate, the greater the lung capacity. Variables

II.

III.

Variables Dependent Respiration rate (lung respiration volume. Height of the person. Weight of the person. Number of repetitions of the experiment per person: 1 time. capacity) =

Independent

Controlled

b) I. Controlling variables

Variables will be controlled in the way explained below:

Variables Dependent Respiration rate (lung capacity) = respiration volume. This will be measured by making a

correlation between the height of each participant and his/her respiration volume, between his/her weight and respiration volume, and finally between his/her height and weight. Independent Height of the person. Weight of the person. Height will be measured with a ruler or with a measuring tape. Weight will be determined with a beam balance. Number of repetitions of the experiment per person: 1 time.

Controlled

Apparatus and materials:

Spirometer 5 girls of different height and weight. 5 boys of different height and weight.

Methods to Collect Sufficient and Relevant data Procedure: 1. Choose 5 girls and 5 boys of different height and weight for this experiment. 2. Each boy and each girl must take a normal breath and then exhale it to the spirometer, which will determine the respiration volume (L/min). 3. Then record the results in a table with the height and weight of every participant. 4. Calculate the correlation between the height of each participant and his/her respiration volume, between his/her weight and respiration volume, and finally between his/her height and weight.

Data collection and analysis Team Data processing Yeast 5% (ml) 0.5 ml Sucrose Trial 1 Trial 1 10% (ml) After (ml) incubation 0.5 0.5 ml ml (ml) 0.5 ml Trial 1 % of varia tion Trial 2 (ml) 0.5 ml Trial 2 After incuba tion (ml) 0.5 ml 1 2 3 4 5 45 60 30 15 75 45 30 60 75 15 60 60 60 60 60 92 79 90 95 95 80 74 52 41 94 14% 7% 42% 57% 1% 95 90 99 94 92 62 88 51 50 92 35% 2% 48% 47% 0% Trial 2 % of variati on

Water (ml) 0.5 ml

In order to obtain the percentage of variation of each trial I did the following procedure: For example: Trial 1 of Team 1 (80*100)/92= 86%, 100-86= 14%

Data presentation

First trial
120 100 y = 3.9595ln(x) + 86.409 R = 0.1449

Milimeters 0.5 ml

80 60 40 20 0 0 1 2 3 4 5 6 y = -6.166ln(x) + 74.104 R = 0.0334

Teams
First trial First trial Log. (First trial) Log. (First trial)

Second trial
120 100 y = -0.309ln(x) + 94.295 R = 0.0033

Milimeters 0.5 ml

80 60 40 20 0 0 1 2 3 4 5 6 y = 3.7062ln(x) + 65.051 R = 0.0137

Teams
Before After Log. (Before ) Log. (After)

Conclusion and evaluation After this experiment, the results supported my hypothesis since the increase of the amount of yeast and water boosted the fermentation rate of the mixture. The bigger the quantity of yeast and water in the mixture, the more CO2 was produced after the incubation. This increment happened in a proportional way. The volume of the mixture decreased in the graduated cylinder after the incubation due to CO2 production (foam due to formation of CO2 denoted a reduction of the mixture in the ml scale of the graduated cylinder). As the yeast bacteria convert glucose to ethanol (alcohol), they also form CO 2 gas. For every one molecule of glucose, 2 molecules of ethanol and 2 molecules of CO 2 are formed. By measuring the rate at which CO2 is being released (by the amount of CO2 released over a certain period of time), the rate at which fermentation is taking place is deduced. Here's the equation of yeast fermentation of glucose: C6H12O6 --------> 2 CH3CH2OH + 2 CO2 The rate of conversion will slow down as more ethanol is produced because ethanol kills the yeast bacteria. Evaluation In my opinion, the experiment could have had more accurate results to support the hypothesis if we had done more repetitions of the procedure. My team and I could have measured the amounts of the substances used in the practice in a more accurate way. Improvements In my point of view, this experiment could be enhanced if we make more repetitions of the procedure with different temperatures and other concentrations of the substances. If we have more varied information then we can obtain more accurate results that support our hypothesis in a better way.

Bibliography: http://answers.yahoo.com/question/index?qid=20110130141121AAfbeSP