LAB WRITE UP ORDER

Lab #1 Cockroach Drawing- AIM To draw and label a simple diagram showing the
external dorsal features of the cockroach. (DR)

Lab# 2 Ecology-Agapanthus (P&D)

Statement of Problem:
Mary observed that the agapanthus that grows at Knox College in Spalding, Clarendon
flowers in May/June of every year. However, the ones at home in Santa Cruz, St. Elizabeth
never flowers. Plan and design an experiment to determine the reason for Mary’s
observations.
Lab#3 Ecology – AIM: To compare the water holding capacity of three soil types. (ORR

&MM)

Materials/Apparatus: Soil sample A, Soil sample B, Soil sample C, Water, filter paper,

funnel, measuring cylinder, beaker, stop watch, timer

Method:
1. Set up three sets of apparatus with different soil sample labelled A,B,C and each
containing 30g of soil
2. Pour 50 cm3 of water into the filter funnel leave it to stand for 10 mins.
3. Record the volume of water which passes through each filter funnel
4. Tabulate the result

Observation/Results

Soil Sample Volume of Water Volume of water Volume of water

used (cm 3) passes through filter retain by soil (cm3)

funnel (cm3)

A (loam) 36

B (sand) 40

C (clay) 20

Discussion:

 Define soil
  State the physical properties of soil (sand, loam clay)
 Identify the types of soil
 State the aim for doing the experiment
 Discuss results

Lab#4 Diffusion- AIM: To investigate the effect of temperature on the rate of diffusion.

(ORR)

Materials/Apparatus: spatula, filter funnel, beaker, stopwatch, thermometer, measuring

cylinder, hot water, cold water, room temperature water, potassium permanganate crystals

Method:

1. Pour 30 cm3 of hot water into a beaker

2. Measure and record the temperature of hot water
3. Place the filter funnel over the water and use the spatula to drop three crystals of
potassium permanganate into the water
4. Repeat steps 1-3 for room temperature and cold water
5. Leave the apparatus to stand until crystals are fully dissolved
6. Record the time taken for the crystals to diffuse in the water

Results:

Water Temperature (C0) Rate of diffusion (sec/min)

Hot 68 19

Room temperature 28 90

Cold 15 137

Discussion:

 Define diffusion
 Define temperature
 Explain how different temperatures (room, hot, cold) affects the rate of diffusion of
particles
 State the aim of the experiment
 Explain the result observed
 Give reasons for the rate at which the potassium permanganate to diffuse in each
water
Lab#5 Osmosis- AIM: To observe the effects of osmosis in plant tissue.(AI)
Materials/Apparatus: water, petri dish, potato strips, salt solution, borer, stirring rod
Method:
1. Cut 2 potato strips and measure their length
2. Rub the potato strips between the fingers and asses the texture. Dry the potato strips
with paper towel
3. Place each potato strip in a petri dish, cover one with clean water and one with
concentrated salt solution
4. Leave the potato strips in the petri dish for 30 minutes
5. Remove the potato strips from the petri dish and dry them, measure the length of each
6. Check the potato strips for texture
7. Record the observation in a table

Observation/ Results:
Texture Length Change in length
Initial Final Initial Final
Water Smooth, firm Firmer, 4 4.2
Turgid
Salt Solution Smooth, firm Softer, 4 3.9
flaccid

Discussion:
 Define osmosis
 Describe the effects of concentrated solution on the plant cell.
 Describe the effect of a weak solution on a plant cell.
 Explain the importance of osmosis to a plant cell.
 Potato strips in experiment in weak (dilute) solution, cell becomes turgid: increase in
length (reason)
 Potato strips in experiment in concentrated solution, cell becomes flaccid: decrease in
length (reason)

Lab # 6 (AI)

Title: Photosynthesis

Date: November 22, 2022

Aim: To find out if chlorophyll is a necessary condition for photosynthesis.

Materials/ Apparatus: petri dish, beaker, dropper, forceps, white tile, boiling tube, test tube

holder, variegated leaf, iodine solution, alcohol, water, stop watch.

Method:

1. Pick a variegated leaf that was exposed to sunlight.

2. Draw the leaf to show the green and white areas.

3. Step up the water bath and place the leaf in boiling water bath for five seconds.

4. Remove the leaf from the water bath using forceps.

5. Place the leaf in the boiling tube with ethanol then place it in the water bath until it is

decolourized.

6. Remove the leaf from the ethanol and examine the texture.

7. Wash the leaf under tap water.

8. Spread the leaf out on the white tile.

9. Add five drops of iodine solution to the leaf.

10. Draw the leaf to show the colour change.

Observation/ Results:

Diagrams showing variegated leaves before and after the experiment:

Discussion:
 Define photosynthesis
 Equation for photosynthesis
 Structure and function of chlorophyll molecule.
 If a plant lacks chlorophyll, will it be able to photosynthesis?
 Which part of the leaf changed to blue-black after the addition of iodine? Why?
 Which part of the leaf changed to brown after the addition of iodine? Why?

Lab #7 (DR)
Title: Photosynthesis
Date:
Aim: To make an annotated drawing of the upper side of a Hibiscus leaf.
Apparatus/Materials: Ruler, pencil, plain sheet, Hibiscus leaf.
Method:
1. Pick a guava leaf.

2. Examine the upper side of the Hibiscus leaf.

3. Make a large drawing of the upper side of the Hibiscus leaf.

4. Label the parts of the leaf to the right of the drawing.

5. Annotate the labels

6. Calculate the magnification.

7. Give the drawing a title.

8. Write the magnification to one decimal place beside the title.

Lab: 8

Title: Respiration

Date: January 17, 2023

Aim: To observe the products of anaerobic respiration in yeast.

Materials/ Apparatus: two boiling tubes, delivery tubes and bungs, sugar (sucrose), yeast,

hot plate, phenol red indicator solution, pipette, glass stirring rod, oil, test tube holder.

Phenol Red indicator

Solution

Method:

1. Carefully boil some water in a boiling tube.

2. Dissolve a small amount of sugar in the boiling water and allow it to cool.

3. Add live yeast and stir.

4. Setup the apparatus as shown in the diagram of apparatus as shown in the diagram of

apparatus setup. Carefully add a thin layer of oil to the surface of the yeast/ sugar

mixture, using the pipette.

5. Setup a control apparatus exactly as shown in the diagram, but using boiled yeast

instead of living yeast.

 6. Leave the apparatus in a warm place for two hours. Observe any changes in the

indicator solution.

7. Take the bung out of the tube containing the yeast and use a pipette to remove the

layer of oil. Gently sniff the contents of the tube.

8. Record your observations.

Discussion

Background Info

 Define anaerobic respiration, include the equation for respiration

 Identify the types of respiration

 Discuss fermentation/respiration in yeast.

 Discuss reagent used.

Explanation

 What are the by-products of this type of respiration?

 What was the purpose of the oil?

 Why was the sugar and water cooled before adding the yeast?

 Why was the yeast killed?

 What did the colour change indicate?

Lab: 9

Title: Nutrition and Disease

Date: January 17, 2023

Topic: Nutrition

Statement of Problem:

One day as Marleen prepared to season some goat meat, she asked her son to pick a green

papaya for her. She then asked him, did you know that meat seasoned with green papaya

takes less time to cook? He looked surprised, laughed and said no. Plan and designed an

experiment to determine if Marleen is correct.

Lab# 10

Title: Food Test

Date: January 17, 2023

Aim: To investigate which food nutrients are present in each food sample.

Apparatus: measuring cylinder, boiling tubes, test tube holder, hot plate, beaker, stirring rod,

petri dish.

Materials: cheese, peanut, raw chicken, carrot, ackee, crackers, Benedict’s solution,

hydrochloric acid, iodine solution, sodium hydroxide, ethanol copper sulphate.

Method:

Test for starch

1. Place the food into a petri-dish.

2. Use a dropper to add iodine solution to the food.

3. Repeat the process for each food sample.

Test for lipid

1. Crush the food and make a solution by adding 5cm3 of water.

2. Add 5cm3 of food solution to a boiling tube.

3. Add 2cm3 of ethanol to a boiling tube and shake well for one minute.

4. Note the observations.

5. Repeat the test for each food sample.

Test for protein

 1. Crush the food and make a solution by adding 5cm3 of water.

2. Add 2cm3 of food solution to a test tube.

3. Add 2 drops of sodium hydroxide to the test tube, followed by 2 drops of copper

sulphate.

4. Shake the solution and note the colour change.

5. Repeat the test for each food sample.

Test for reducing sugar

1. Crush the food and make a solution by adding 5cm3 of water.

2. Add 5cm3 of each food solution to separate boiling tubes.

3. Add 4cm3 of Benedict’s solution to the boiling tube and shake well.

4. Place each boiling tube in a boiling water bath for 5 minutes and note each colour

change.

Test for non-reducing sugars

1. Crush the food and make a solution by adding 5cm3 of water.

2. Add 2cm3 of dilute hydrochloric acid to the food solution and boil for one minute.

3. Allow the test tube to cool and add 2cm3 of Sodium hydroxide to the solution.

4. Add 2cm3 of Benedict’s solution to the test tube and boil for 5 minutes.

5. Repeat the process for each food sample.

Observations/Results:

Title:
 Food Items Starch Lipid Protein Reducing Non-

Sugar Reducing

Carrot No No No Brick-red Green

Ackee No White No Yellow No Change

emulsion

Peanut Present White Present No Change Green

Blue- Black emulsion Purple

Cheese Present No Present No Change No Change

Blue- Black Purple

Raw No White Present No Change No Change

emulsion
Chicken Purple

Crackers Present Slight No Orange Light

emulsion Orange
Blue- Black

(Oil layer

formed at top)

Discussion

Background Info

 Define nutrients, micronutrients and macronutrients

Explanation

 Explain the test for starch for the experiment and state the positive results.

 Explain the test for lipids for the experiment and state the positive results.
 Explain the test for protein for the experiment and state the positive results.

 Explain the test for reducing sugar for the experiment and state the positive results.

 Explain the test for non-reducing sugar for the experiment and state the positive

results.
Lab# 11

Title: Nutrition

Date: January 26, 2023

Aim: To investigate the effect of temperature on enzyme activity.

Apparatus/ materials: beakers, dropper, measuring cylinder, hot plate thermometer, spatula,

mortar, pistil, surgical blade, water, hydrogen peroxide, Irish potato.

Method:

1. Peel and crush a small Irish potato.

2. Make a homogenate by adding a small amount of each potato to a beaker with 10ml

of water. Mix thoroughly.

3. Setup three water baths, one with warm water, one with room temperature and the

other with cold water.

4. Measure the temperature of the water baths.

5. Add 2cm3 of homogenate to a measuring cylinder. Place the measuring cylinder in

the water bath and measure the volume.

6. Add 4cm3 of hydrogen peroxide to the measuring cylinder. Record the volume when

the foaming stops.

7. Repeat steps 4-6, using the other water baths.

8. Plot a graph showing the temperature of the water baths against the change in volume.

Observation/ results:

Title:

Water Bath Temperature Initial Volume Final Volume Change in

0
C (cm3) (cm3) Volume/ cm3

Hot Water 850C 2.0 5.3 3.3

Room 250C 2.0 19.8 17.8

Temperature

Water

Cold Water 80C 2.0 9.5 7.5

Discussion:
Background Information

 Define enzymes.
 Describe how temperature affects enzymes
 Describe the ideal temperature on enzymes
Explanation of experiment

 The Irish potato homogenate in hot water

 The Irish potato homogenate in room temperature water
 The Irish potato homogenate in cold water
 The ideal temperature for the potato homogenate based on experiments
Lab# 12

Title: Germination

Date: January 26, 2023

Statement of Problem: Diana threw some kidney beans outside her kitchen door. One week

later she noticed that the seeds which fell in well-lit areas sprouted and those that fell in dark

areas did not. Plan and design an experiment to determine if this is true.
Lab# 13

Title: Genetics

Date: February 16, 2023

Aim: To investigate the variation in finger prints among a group of students.

Materials/ Apparatus: office inkpad, magnifying glass, white paper, paper towel.

Method:

1. Wash and dry hands thoroughly.

2. Place the right index finger thoroughly but firmly on an office inkpad.

3. Press the index finger firmly unto a sheet of white paper. Take care not to smug the

print.

4. Exam each finger print using a magnifying glass and classify according to the four

basic types of prints.

5. Tabulate the results.

6. Use the results to plot a bar graph.

Results (SEE YOUR WHATSAPP GROUP)

Types of Fingerprint Total in each group Frequency

Arch

Loop

Whorl

Double Whorl

Discussion

Background Info

 Define genetic variation

  Differentiate the two main types of variation: continuous variations and discontinuous

variations, provide examples

 Define fingerprint and discuss the four basic types of fingerprints: Arch, Loop, Whorl

and Double Whorl

Explanation

 What was the number of students that had arch fingerprint?

 What was the number of students that had loop fingerprint?

 What was the number of students that had whorl fingerprint?

 What was the number of students that had double whorl fingerprint?

Lab# 14

THIS IS AN IMPLEMENTATION LAB OF LAB#9 JANUARY 24, 2023

RECALL

Title: Nutrition and Disease

Date: January 24, 2023

Topic: Nutrition

Statement of Problem:

One day as Marleen prepared to season some goat meat, she asked her son to pick a green

papaya for her. She then asked him, did you know that meat seasoned with green papaya

takes less time to cook? He looked surprised, laughed and said no. Plan and designed an

experiment to determine if Marleen is correct.

YOU ARE TO CARRY OUT YOUR METHOD AND

WRITE YOUR METHOD IN PAST TENSE. YOU ARE
CARRYING IT OUT AT HOME, SO THIS LAB WRITE UP
REQUIRES ALL THE CRITERIA OF YOUR NON-PD
LABS, SO: AIM, METHOD, RESULTS, DISCUSSION,
SOURCE OF ERRORS, LIMITATION AND
CONCLUSION ARE NEEDED.