Cellular Respiration (Instructor Materials Preparation)

Lab Materials

This is the prep for one section of 24 students.

Part 1: Starch Synthesis and Storage

Students will do this part in pairs.

Materials Quantity Notes
Microscope slides 1 per student
Coverslips 1 per student
Iondine (I2KI) 1 per table Dropper bottles
Potato slices 1 small piece is fine On side counter with cutting board and knife/razor blade

Part 2: Starch Digestion

Students will do this part in table teams.

Materials Quantity Notes
Ehrlenmeyer flask (250 mL) 2 per table
Glass stirring rod 2 per table
10 mL graduated cylinder 1 per table
Hot plate 1 per table
Hot pads 2 per table
Corn starch 20g per table On side counter
Weigh paper and balance 4 On side counter
Glucose test strips 2 per table On side counter
Wax pencil 1 per table Also used in Part 3
Amylase 2 mL per table On side or front counter
250 mL beaker (So students can measure the water)

Part 3: Aerobic Respiration

Students will do this part in table teams.

Materials Quantity Notes
Respiration apparatus
(funnel attached to stopper with glass tubing)		 1 per table (Plus one for front teacher station)
Ehrlenmeyer flasks
(to fit respiration apparatus)—500 mL		 3 per table (Plus one for front teacher station)
Rubber stoppers (No. 7) 2 per table (Plus one for front teacher station)
Large test tubes 6 per table  Also used in Part 4
(Plus one for front teacher station)
Test tube racks 1 per table Also used in Part 4
(Plus one for front teacher station)
Phenol red dropper bottles (2%) 1 per table
Cooked germinated pinto beans 1 large culture dish To prep beans: soak for 1–2 nights, covered in wet paper towels to allow germination. On day of lab, boil half the beans for 3–4 minutes then cool down to room temp.
Uncooked germinated pinto beans 1 large culture dish
Handful of dry pinto beans For front table
Waste bucket for beans 2 On side counter
Slotted spoons 2 One in each dish of beans

Part 4: Anaerobic Respiration

Students will do this part in table teams.

Materials Quantity Notes
Microspatulas for stirring in tubes 1 per table
Water bath (37˚ C) with thermometer 1 Side counter
Water bath (55˚ C) with thermometer 1 Side counter
Ice bath 1 Side counter
Yeast (in fridge) 2 Side counter
Sugar: Lactose (with labeled scoop) 2 culture dishes Side counter
Sugar: Glucose (with labeled scoop) 2 culture dishes Side counter
Sugar: Sucrose (with labeled scoop) 2 culture dishes Side counter
Sugar: Dextrin (with labeled scoop) 2 culture dishes Side counter
Tubs for used test tubes 1 tub
Balloons (9 inch) 5 per table
Cloth measuring tapes 1 per table
Rubber bands for test tubes (to keep balloons on) 5 per table