{"id":96,"date":"2015-07-10T22:08:23","date_gmt":"2015-07-10T22:08:23","guid":{"rendered":"https:\/\/courses.candelalearning.com\/biolabsxmaster\/?post_type=chapter&p=96"},"modified":"2019-07-24T19:51:19","modified_gmt":"2019-07-24T19:51:19","slug":"cellular-respiration-materials-list","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/biolabs1\/chapter\/cellular-respiration-materials-list\/","title":{"raw":"Cellular Respiration (Instructor Materials Preparation)","rendered":"Cellular Respiration (Instructor Materials Preparation)"},"content":{"raw":"

Lab Materials<\/h2>\r\nThis is the prep for\u00a0one section\u00a0<\/em>of 24 students.\r\n
\r\n

Part 1: Starch Synthesis and Storage<\/h3>\r\nStudents will do this part in pairs.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Materials<\/th>\r\nQuantity<\/th>\r\nNotes<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
Microscope slides<\/td>\r\n1 per student<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Coverslips<\/td>\r\n1 per student<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Iondine (I2KI)<\/td>\r\n1 per table<\/td>\r\nDropper bottles<\/td>\r\n<\/tr>\r\n
Potato slices<\/td>\r\n1 small piece is fine<\/td>\r\nOn side counter with cutting board and knife\/razor blade<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n
\r\n

Part 2: Starch\u00a0Digestion<\/h3>\r\nStudents will do this part in table teams.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Materials<\/th>\r\nQuantity<\/th>\r\nNotes<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
Ehrlenmeyer flask (250 mL)<\/td>\r\n2 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Glass stirring rod<\/td>\r\n2 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
10 mL graduated cylinder<\/td>\r\n1 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Hot plate<\/td>\r\n1 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Hot pads<\/td>\r\n2 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Corn starch<\/td>\r\n20g per table<\/td>\r\nOn side counter<\/td>\r\n<\/tr>\r\n
Weigh paper and balance<\/td>\r\n4<\/td>\r\nOn side counter<\/td>\r\n<\/tr>\r\n
Glucose test strips<\/td>\r\n2 per table<\/td>\r\nOn side counter<\/td>\r\n<\/tr>\r\n
Wax pencil<\/td>\r\n1 per table<\/td>\r\nAlso used in Part 3<\/td>\r\n<\/tr>\r\n
Amylase<\/td>\r\n2 mL per table<\/td>\r\nOn side or front counter<\/td>\r\n<\/tr>\r\n
250 mL beaker<\/td>\r\n<\/td>\r\n(So students can measure the water)<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n
\r\n

Part\u00a03: Aerobic Respiration<\/h3>\r\nStudents will do this part in table teams.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Materials<\/th>\r\nQuantity<\/th>\r\nNotes<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
Respiration apparatus\r\n(funnel attached to\u00a0stopper with glass tubing)<\/td>\r\n1 per table<\/td>\r\n(Plus one for front teacher station)<\/td>\r\n<\/tr>\r\n
Ehrlenmeyer flasks\r\n(to fit respiration\u00a0apparatus)\u2014500 mL<\/td>\r\n3 per table<\/td>\r\n(Plus one for front teacher station)<\/td>\r\n<\/tr>\r\n
Rubber stoppers (No. 7)<\/td>\r\n2 per table<\/td>\r\n(Plus one for front teacher station)<\/td>\r\n<\/tr>\r\n
Large test tubes<\/td>\r\n6 per table<\/td>\r\n\u00a0Also used in Part 4\r\n(Plus one for front teacher station)<\/td>\r\n<\/tr>\r\n
Test tube racks<\/td>\r\n1 per table<\/td>\r\nAlso used in Part 4\r\n(Plus one for front teacher station)<\/td>\r\n<\/tr>\r\n
Phenol red dropper bottles (2%)<\/td>\r\n1 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Cooked germinated pinto beans<\/td>\r\n1 large culture dish<\/td>\r\nTo prep beans: soak for 1\u20132 nights,\u00a0covered in wet paper towels to\u00a0allow germination. On day of lab,\u00a0boil half the beans for 3\u20134 minutes\u00a0then cool down to room temp.<\/td>\r\n<\/tr>\r\n
Uncooked germinated pinto beans<\/td>\r\n1 large culture dish<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Handful of dry pinto beans<\/td>\r\n<\/td>\r\nFor front table<\/td>\r\n<\/tr>\r\n
Waste bucket for beans<\/td>\r\n2<\/td>\r\nOn side counter<\/td>\r\n<\/tr>\r\n
Slotted spoons<\/td>\r\n2<\/td>\r\nOne in each dish of beans<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>\r\n
\r\n

Part 4: Anaerobic Respiration<\/h3>\r\nStudents will do this part in table teams.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n
Materials<\/th>\r\nQuantity<\/th>\r\nNotes<\/th>\r\n<\/tr>\r\n<\/thead>\r\n
Microspatulas for stirring in tubes<\/td>\r\n1 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Water bath (37\u02da C) with thermometer<\/td>\r\n1<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Water bath (55\u02da C) with thermometer<\/td>\r\n1<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Ice bath<\/td>\r\n1<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Yeast (in fridge)<\/td>\r\n2<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Sugar: Lactose (with labeled scoop)<\/td>\r\n2 culture dishes<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Sugar: Glucose (with labeled scoop)<\/td>\r\n2 culture dishes<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Sugar: Sucrose (with labeled scoop)<\/td>\r\n2 culture dishes<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Sugar: Dextrin (with labeled scoop)<\/td>\r\n2 culture dishes<\/td>\r\nSide counter<\/td>\r\n<\/tr>\r\n
Tubs for used test tubes<\/td>\r\n1 tub<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Balloons (9 inch)<\/td>\r\n5 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Cloth measuring tapes<\/td>\r\n1 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n
Rubber bands for test tubes (to keep balloons on)<\/td>\r\n5 per table<\/td>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/div>","rendered":"

Lab Materials<\/h2>\n

This is the prep for\u00a0one section\u00a0<\/em>of 24 students.<\/p>\n

\n

Part 1: Starch Synthesis and Storage<\/h3>\n

Students will do this part in pairs.<\/p>\n\n\n\n\n\n\n\n\n
Materials<\/th>\nQuantity<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Microscope slides<\/td>\n1 per student<\/td>\n<\/td>\n<\/tr>\n
Coverslips<\/td>\n1 per student<\/td>\n<\/td>\n<\/tr>\n
Iondine (I2KI)<\/td>\n1 per table<\/td>\nDropper bottles<\/td>\n<\/tr>\n
Potato slices<\/td>\n1 small piece is fine<\/td>\nOn side counter with cutting board and knife\/razor blade<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

Part 2: Starch\u00a0Digestion<\/h3>\n

Students will do this part in table teams.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Materials<\/th>\nQuantity<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Ehrlenmeyer flask (250 mL)<\/td>\n2 per table<\/td>\n<\/td>\n<\/tr>\n
Glass stirring rod<\/td>\n2 per table<\/td>\n<\/td>\n<\/tr>\n
10 mL graduated cylinder<\/td>\n1 per table<\/td>\n<\/td>\n<\/tr>\n
Hot plate<\/td>\n1 per table<\/td>\n<\/td>\n<\/tr>\n
Hot pads<\/td>\n2 per table<\/td>\n<\/td>\n<\/tr>\n
Corn starch<\/td>\n20g per table<\/td>\nOn side counter<\/td>\n<\/tr>\n
Weigh paper and balance<\/td>\n4<\/td>\nOn side counter<\/td>\n<\/tr>\n
Glucose test strips<\/td>\n2 per table<\/td>\nOn side counter<\/td>\n<\/tr>\n
Wax pencil<\/td>\n1 per table<\/td>\nAlso used in Part 3<\/td>\n<\/tr>\n
Amylase<\/td>\n2 mL per table<\/td>\nOn side or front counter<\/td>\n<\/tr>\n
250 mL beaker<\/td>\n<\/td>\n(So students can measure the water)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

Part\u00a03: Aerobic Respiration<\/h3>\n

Students will do this part in table teams.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Materials<\/th>\nQuantity<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Respiration apparatus
\n(funnel attached to\u00a0stopper with glass tubing)<\/td>\n		1 per table<\/td>\n(Plus one for front teacher station)<\/td>\n<\/tr>\n
Ehrlenmeyer flasks
\n(to fit respiration\u00a0apparatus)\u2014500 mL<\/td>\n		3 per table<\/td>\n(Plus one for front teacher station)<\/td>\n<\/tr>\n
Rubber stoppers (No. 7)<\/td>\n2 per table<\/td>\n(Plus one for front teacher station)<\/td>\n<\/tr>\n
Large test tubes<\/td>\n6 per table<\/td>\n\u00a0Also used in Part 4
\n(Plus one for front teacher station)<\/td>\n<\/tr>\n
Test tube racks<\/td>\n1 per table<\/td>\nAlso used in Part 4
\n(Plus one for front teacher station)<\/td>\n<\/tr>\n
Phenol red dropper bottles (2%)<\/td>\n1 per table<\/td>\n<\/td>\n<\/tr>\n
Cooked germinated pinto beans<\/td>\n1 large culture dish<\/td>\nTo prep beans: soak for 1\u20132 nights,\u00a0covered in wet paper towels to\u00a0allow germination. On day of lab,\u00a0boil half the beans for 3\u20134 minutes\u00a0then cool down to room temp.<\/td>\n<\/tr>\n
Uncooked germinated pinto beans<\/td>\n1 large culture dish<\/td>\n<\/td>\n<\/tr>\n
Handful of dry pinto beans<\/td>\n<\/td>\nFor front table<\/td>\n<\/tr>\n
Waste bucket for beans<\/td>\n2<\/td>\nOn side counter<\/td>\n<\/tr>\n
Slotted spoons<\/td>\n2<\/td>\nOne in each dish of beans<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

Part 4: Anaerobic Respiration<\/h3>\n

Students will do this part in table teams.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Materials<\/th>\nQuantity<\/th>\nNotes<\/th>\n<\/tr>\n<\/thead>\n
Microspatulas for stirring in tubes<\/td>\n1 per table<\/td>\n<\/td>\n<\/tr>\n
Water bath (37\u02da C) with thermometer<\/td>\n1<\/td>\nSide counter<\/td>\n<\/tr>\n
Water bath (55\u02da C) with thermometer<\/td>\n1<\/td>\nSide counter<\/td>\n<\/tr>\n
Ice bath<\/td>\n1<\/td>\nSide counter<\/td>\n<\/tr>\n
Yeast (in fridge)<\/td>\n2<\/td>\nSide counter<\/td>\n<\/tr>\n
Sugar: Lactose (with labeled scoop)<\/td>\n2 culture dishes<\/td>\nSide counter<\/td>\n<\/tr>\n
Sugar: Glucose (with labeled scoop)<\/td>\n2 culture dishes<\/td>\nSide counter<\/td>\n<\/tr>\n
Sugar: Sucrose (with labeled scoop)<\/td>\n2 culture dishes<\/td>\nSide counter<\/td>\n<\/tr>\n
Sugar: Dextrin (with labeled scoop)<\/td>\n2 culture dishes<\/td>\nSide counter<\/td>\n<\/tr>\n
Tubs for used test tubes<\/td>\n1 tub<\/td>\n<\/td>\n<\/tr>\n
Balloons (9 inch)<\/td>\n5 per table<\/td>\n<\/td>\n<\/tr>\n
Cloth measuring tapes<\/td>\n1 per table<\/td>\n<\/td>\n<\/tr>\n
Rubber bands for test tubes (to keep balloons on)<\/td>\n5 per table<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n\t\t\t
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Candela Citations<\/h3>\n\t\t\t\t\t
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CC licensed content, Original<\/div>