{"id":275,"date":"2015-07-14T20:13:33","date_gmt":"2015-07-14T20:13:33","guid":{"rendered":"https:\/\/courses.candelalearning.com\/biolabsxmaster\/?post_type=chapter&#038;p=275"},"modified":"2015-12-11T14:06:48","modified_gmt":"2015-12-11T14:06:48","slug":"metric-system-conversions","status":"publish","type":"chapter","link":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/chapter\/metric-system-conversions\/","title":{"raw":"Metric System Conversions","rendered":"Metric System Conversions"},"content":{"raw":"<div class=\"bcc-box bcc-highlight\">\r\n<h3>Lab Objectives<\/h3>\r\nAt the conclusion of the lab, the student should be able to:\r\n<ul>\r\n\t<li>describe the advantages of the metric system<\/li>\r\n\t<li>convert units from base units of length, mass and volume<\/li>\r\n\t<li>make predictions about the best units to use for various examples (for example, to measure a cell\u2019s length would the student use meters or micrometers?)<\/li>\r\n\t<li>record the measurement (either length, weight, or volume) of an item<\/li>\r\n<\/ul>\r\n<\/div>\r\nThings you should be able to explain to someone else after this lab:\r\n<ul>\r\n\t<li>Celcius<\/li>\r\n\t<li>Volume<\/li>\r\n\t<li>Mass<\/li>\r\n\t<li>Meter<\/li>\r\n\t<li>Gram<\/li>\r\n\t<li>Length<\/li>\r\n\t<li>Area<\/li>\r\n\t<li>Temperature<\/li>\r\n\t<li>Liter<\/li>\r\n<\/ul>\r\n<h2>Slideshow<\/h2>\r\nhttp:\/\/www.slideshare.net\/CandelaContent\/metric-system-51323507\r\n<h2>Introduction<\/h2>\r\nMeasurements in science use <strong>metric <\/strong>units. The metric system was developed in France in\u00a01791 so that scientists had a common unit for research comparisons. In 1960 the metric system became the basis for the International System of Units (<strong>SI <\/strong>units). The basic units of these measurements for the metric system are listed in the chart below.\r\n<table>\r\n<thead>\r\n<tr>\r\n<th>Unit<\/th>\r\n<th>Metric Measure<\/th>\r\n<th>Abbreviation<\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td>Length<\/td>\r\n<td>Meter<\/td>\r\n<td>m<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Volume<\/td>\r\n<td>Liter<\/td>\r\n<td>L<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Mass<\/td>\r\n<td>Gram<\/td>\r\n<td>g<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Temperature<\/td>\r\n<td>Celcius<\/td>\r\n<td>\u00baC<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nLarger or smaller units are created by adding prefixes to the terms above. The metric\u00a0system is based on units of 10, so conversions from one unit to another are relatively easy\u00a0and can be completed by moving a decimal point either adding or subtracting zeros.\r\n<table>\r\n<thead>\r\n<tr>\r\n<th>Prefix<\/th>\r\n<th>Symbol<\/th>\r\n<th>Multiplier<\/th>\r\n<th>Notation<\/th>\r\n<\/tr>\r\n<\/thead>\r\n<tbody>\r\n<tr>\r\n<td>pico<\/td>\r\n<td>p<\/td>\r\n<td>0.000000000001<\/td>\r\n<td>10<sup>\u221212<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>nano<\/td>\r\n<td>n<\/td>\r\n<td>0.000000001<\/td>\r\n<td>10<sup>\u22129<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>micro<\/td>\r\n<td>\u00b5<\/td>\r\n<td>0.000001<\/td>\r\n<td>10<sup>\u22126<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>milli<\/td>\r\n<td>m<\/td>\r\n<td>0.001<\/td>\r\n<td>10<sup>\u22123<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>centi<\/td>\r\n<td>c<\/td>\r\n<td>0.01<\/td>\r\n<td>10<sup>\u22122<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>deci<\/td>\r\n<td>d<\/td>\r\n<td>0.1<\/td>\r\n<td>10<sup>\u22121<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>Base unit<\/td>\r\n<td>g, m, or L<\/td>\r\n<td>1<\/td>\r\n<td>10<sup>0<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>deka<\/td>\r\n<td>da<\/td>\r\n<td>10<\/td>\r\n<td>10<sup>1<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>hecto<\/td>\r\n<td>h<\/td>\r\n<td>100<\/td>\r\n<td>10<sup>2<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>kilo<\/td>\r\n<td>k<\/td>\r\n<td>1000<\/td>\r\n<td>10<sup>3<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>mega<\/td>\r\n<td>M<\/td>\r\n<td>1000000<\/td>\r\n<td>10<sup>6<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>giga<\/td>\r\n<td>G<\/td>\r\n<td>1000000000<\/td>\r\n<td>10<sup>9<\/sup><\/td>\r\n<\/tr>\r\n<tr>\r\n<td>tera<\/td>\r\n<td>T<\/td>\r\n<td>1000000000000<\/td>\r\n<td>10<sup>12<\/sup><\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\nThe chart on the previous page had some common metric prefixes from smallest to largest. Remember that the base unit, like a gram or a meter, is the same as 10<sup>0<\/sup> or 1.\r\n<div class=\"bcc-box bcc-success\">\r\n<h3>Now it\u2019s time to practice!<\/h3>\r\nMake the following metric conversions:\r\n<ol>\r\n\t<li>1 meter = __________ centimeters = __________ millimeters<\/li>\r\n\t<li>56.2 millimeters = __________ meters = __________ centimeters<\/li>\r\n\t<li>13 kilometers = __________ meters = __________ decimeters<\/li>\r\n\t<li>16 ml = __________ \u00b5l 2. 7 g = __________ mg<\/li>\r\n\t<li>9 \u00b5l = __________ L 4. 2.3 \u00b5l = __________ mL<\/li>\r\n\t<li>32 mm = __________ nm 6.\u00a0\u00a0 19 m = __________ km<\/li>\r\n\t<li>28 m = __________ km 8.\u00a0\u00a0 400 ml = __________ L<\/li>\r\n\t<li>2 kg = __________ mg 10. 82 cm = __________ km<strong>\u00a0<\/strong><\/li>\r\n<\/ol>\r\n<\/div>\r\n<h2>Part 1: Length and Area<\/h2>\r\nLength is measured with a metric ruler, a meter stick, or a measuring tape. The basic unit\u00a0of length is <strong>meters<\/strong>. Examine intervals marked on the metric rulers. You should see\u00a0centimeter and millimeter divisions. Use a ruler to make the following measurements\u00a0making sure to include units.\r\n<ol>\r\n\t<li>Length of the book __________.<\/li>\r\n\t<li>Width of the book __________.<\/li>\r\n\t<li>Area of the book __________.\r\n(Area = length \u00d7 width)<\/li>\r\n\t<li>Diameter of a penny __________.<\/li>\r\n\t<li>Measurement of object of your choice __________.<\/li>\r\n<\/ol>\r\n<div class=\"textbox shaded\">\r\n<h3>Lab Question<\/h3>\r\nWhat are some potential sources of error in your measurements?\r\n\r\n<\/div>\r\n<h2><strong>Part<\/strong><strong>\u00a02: Volume<\/strong><strong>\u00a0<\/strong><\/h2>\r\nVolume is the space occupied by an object. Units of volume are cubed (i.e. three dimensional)\u00a0units of length. The <strong>liter <\/strong>(L) is the basic metric unit of volume.\r\n<ol>\r\n\t<li>Measure and pour 50 mL water into a 100 mL graduated cylinder. Notice how the water is curved. This is called the <strong>meniscus <\/strong>and is due to surface tension and adhesion of water molecules to the sides of the cylinder. When measuring liquids in a cylinder always get eye level with the meniscus and read the volume at the lowest level of the curve.<\/li>\r\n\t<li>Fill a glass test tube with water. Use your graduated cylinders to measure the volume of the test tube in milliliters: __________.<\/li>\r\n\t<li>Convert this volume to liters:\u00a0__________.<\/li>\r\n<\/ol>\r\n<div class=\"textbox shaded\">\r\n<h3>Lab Question<\/h3>\r\nWhat are some potential sources of error in your measurements?<strong>\u00a0<\/strong>\r\n\r\n<\/div>\r\n<h2>Part 3: Micropipetting<strong>\u00a0<\/strong><\/h2>\r\nMicropipettes are used to measure the volume of extremely small amounts of liquids. They are commonly used by researchers, hospital lab technicians, and by scientists in the food and drug industries. Micropipettes measure microliters (\u03bcl).\r\n<ol>\r\n\t<li>How many microliters are there in a milliliter?<\/li>\r\n\t<li>How many milliliters are in a liter?<\/li>\r\n\t<li>Therefore, there are __________ microliters are in a liter.<\/li>\r\n<\/ol>\r\nMicropipettors come in many sizes. For example, a p200 micropippettor can pipette up to 200 \u03bcl while a p1000 can pipette up to 1000 \u03bcl, or 1 ml, of liquid. Observe the micropettors available. Note that they are adjustable.\r\n\r\nPractice micropipetting by following the instructions below. Your instructor will also demonstrate how to use the Pipetman.\r\n\r\nUsing a p20 Pipetman:\r\n<ol>\r\n\t<li>Set the micropipette for 15 \u03bcl by turning the dial.<\/li>\r\n\t<li>Put a tip on the micropipette by firmly pressing the micropipette down into one of the tips and then twisting slightly. Usually the tips need to remain sterile, so tips are never to be picked up and put on the micropipette.<\/li>\r\n\t<li>Hold the micropipette in the palm of your hand with your thumb on the white, round knob.<\/li>\r\n\t<li>Push the knob down to the \u201cfirst stop.\u201d (You will notice that you can push down farther but it is much more difficult. This is the \u201csecond stop.\u201d)<\/li>\r\n\t<li>While holding the white knob down, put the tip of the micropipette into the sample and slowly release the knob. You will see the sample come up into the tip.<\/li>\r\n\t<li>To dispense the sample, move the micropipette tip to a piece of parafilm and push the knob to the first stop and then to the second stop to expel the remaining liquid. Almost all of the sample should be released onto the parafilm. Note how small the 15 \u03bcl volume is!<\/li>\r\n\t<li>You can now expel the tip into the waste by pressing the smaller white button. This is similar to the eject button on a hand-held mixer.<\/li>\r\n<\/ol>\r\n<div class=\"textbox shaded\">\r\n<h3>Lab Question<\/h3>\r\nWhat are some potential sources of error in your measurements?\r\n\r\n<\/div>\r\n<h2>Part\u00a04: Mass<\/h2>\r\nThe <strong>gram <\/strong>is the basic metric unit of mass. Use the electronic balance to measure the following items. Make sure that first you tare (set to zero) the balance. If you have a weigh boat, you must tare the balance with the weigh boat in place.\r\n<ol>\r\n\t<li>Rock __________<\/li>\r\n\t<li>Penny __________<\/li>\r\n\t<li>Paperclip __________<\/li>\r\n\t<li>Convert your paperclip mass to mg __________<\/li>\r\n<\/ol>\r\n<div class=\"textbox shaded\">\r\n<h3>Lab Question<\/h3>\r\nWhat are some potential sources of error in your measurements?\r\n\r\n<\/div>\r\n<h2>Part\u00a05: Temperature<strong>\u00a0<\/strong><\/h2>\r\nScientists measure temperature in degrees Celsius (C). Here are some typical temperatures:\r\n<ul>\r\n\t<li>25\u00baC room temperature<\/li>\r\n\t<li>37\u00baC human body temperature<\/li>\r\n\t<li>75\u00baC hot coffee<\/li>\r\n<\/ul>\r\nMeasure the following temperatures with the thermometers provided and feel with your fingers so that you have an idea of what that temperature feels like!\r\n<ol>\r\n\t<li>Room temperature __________<\/li>\r\n\t<li>Hot bath __________<\/li>\r\n\t<li>Inside refrigerator __________<\/li>\r\n\t<li>Inside freezer __________<\/li>\r\n<\/ol>\r\n<div class=\"textbox shaded\">\r\n<h3>Lab Question<\/h3>\r\nWhat are some potential sources of error in your measurements?\r\n\r\n<\/div>","rendered":"<div class=\"bcc-box bcc-highlight\">\n<h3>Lab Objectives<\/h3>\n<p>At the conclusion of the lab, the student should be able to:<\/p>\n<ul>\n<li>describe the advantages of the metric system<\/li>\n<li>convert units from base units of length, mass and volume<\/li>\n<li>make predictions about the best units to use for various examples (for example, to measure a cell\u2019s length would the student use meters or micrometers?)<\/li>\n<li>record the measurement (either length, weight, or volume) of an item<\/li>\n<\/ul>\n<\/div>\n<p>Things you should be able to explain to someone else after this lab:<\/p>\n<ul>\n<li>Celcius<\/li>\n<li>Volume<\/li>\n<li>Mass<\/li>\n<li>Meter<\/li>\n<li>Gram<\/li>\n<li>Length<\/li>\n<li>Area<\/li>\n<li>Temperature<\/li>\n<li>Liter<\/li>\n<\/ul>\n<h2>Slideshow<\/h2>\n<p>http:\/\/www.slideshare.net\/CandelaContent\/metric-system-51323507<\/p>\n<h2>Introduction<\/h2>\n<p>Measurements in science use <strong>metric <\/strong>units. The metric system was developed in France in\u00a01791 so that scientists had a common unit for research comparisons. In 1960 the metric system became the basis for the International System of Units (<strong>SI <\/strong>units). The basic units of these measurements for the metric system are listed in the chart below.<\/p>\n<table>\n<thead>\n<tr>\n<th>Unit<\/th>\n<th>Metric Measure<\/th>\n<th>Abbreviation<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Length<\/td>\n<td>Meter<\/td>\n<td>m<\/td>\n<\/tr>\n<tr>\n<td>Volume<\/td>\n<td>Liter<\/td>\n<td>L<\/td>\n<\/tr>\n<tr>\n<td>Mass<\/td>\n<td>Gram<\/td>\n<td>g<\/td>\n<\/tr>\n<tr>\n<td>Temperature<\/td>\n<td>Celcius<\/td>\n<td>\u00baC<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Larger or smaller units are created by adding prefixes to the terms above. The metric\u00a0system is based on units of 10, so conversions from one unit to another are relatively easy\u00a0and can be completed by moving a decimal point either adding or subtracting zeros.<\/p>\n<table>\n<thead>\n<tr>\n<th>Prefix<\/th>\n<th>Symbol<\/th>\n<th>Multiplier<\/th>\n<th>Notation<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>pico<\/td>\n<td>p<\/td>\n<td>0.000000000001<\/td>\n<td>10<sup>\u221212<\/sup><\/td>\n<\/tr>\n<tr>\n<td>nano<\/td>\n<td>n<\/td>\n<td>0.000000001<\/td>\n<td>10<sup>\u22129<\/sup><\/td>\n<\/tr>\n<tr>\n<td>micro<\/td>\n<td>\u00b5<\/td>\n<td>0.000001<\/td>\n<td>10<sup>\u22126<\/sup><\/td>\n<\/tr>\n<tr>\n<td>milli<\/td>\n<td>m<\/td>\n<td>0.001<\/td>\n<td>10<sup>\u22123<\/sup><\/td>\n<\/tr>\n<tr>\n<td>centi<\/td>\n<td>c<\/td>\n<td>0.01<\/td>\n<td>10<sup>\u22122<\/sup><\/td>\n<\/tr>\n<tr>\n<td>deci<\/td>\n<td>d<\/td>\n<td>0.1<\/td>\n<td>10<sup>\u22121<\/sup><\/td>\n<\/tr>\n<tr>\n<td>Base unit<\/td>\n<td>g, m, or L<\/td>\n<td>1<\/td>\n<td>10<sup>0<\/sup><\/td>\n<\/tr>\n<tr>\n<td>deka<\/td>\n<td>da<\/td>\n<td>10<\/td>\n<td>10<sup>1<\/sup><\/td>\n<\/tr>\n<tr>\n<td>hecto<\/td>\n<td>h<\/td>\n<td>100<\/td>\n<td>10<sup>2<\/sup><\/td>\n<\/tr>\n<tr>\n<td>kilo<\/td>\n<td>k<\/td>\n<td>1000<\/td>\n<td>10<sup>3<\/sup><\/td>\n<\/tr>\n<tr>\n<td>mega<\/td>\n<td>M<\/td>\n<td>1000000<\/td>\n<td>10<sup>6<\/sup><\/td>\n<\/tr>\n<tr>\n<td>giga<\/td>\n<td>G<\/td>\n<td>1000000000<\/td>\n<td>10<sup>9<\/sup><\/td>\n<\/tr>\n<tr>\n<td>tera<\/td>\n<td>T<\/td>\n<td>1000000000000<\/td>\n<td>10<sup>12<\/sup><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The chart on the previous page had some common metric prefixes from smallest to largest. Remember that the base unit, like a gram or a meter, is the same as 10<sup>0<\/sup> or 1.<\/p>\n<div class=\"bcc-box bcc-success\">\n<h3>Now it\u2019s time to practice!<\/h3>\n<p>Make the following metric conversions:<\/p>\n<ol>\n<li>1 meter = __________ centimeters = __________ millimeters<\/li>\n<li>56.2 millimeters = __________ meters = __________ centimeters<\/li>\n<li>13 kilometers = __________ meters = __________ decimeters<\/li>\n<li>16 ml = __________ \u00b5l 2. 7 g = __________ mg<\/li>\n<li>9 \u00b5l = __________ L 4. 2.3 \u00b5l = __________ mL<\/li>\n<li>32 mm = __________ nm 6.\u00a0\u00a0 19 m = __________ km<\/li>\n<li>28 m = __________ km 8.\u00a0\u00a0 400 ml = __________ L<\/li>\n<li>2 kg = __________ mg 10. 82 cm = __________ km<strong>\u00a0<\/strong><\/li>\n<\/ol>\n<\/div>\n<h2>Part 1: Length and Area<\/h2>\n<p>Length is measured with a metric ruler, a meter stick, or a measuring tape. The basic unit\u00a0of length is <strong>meters<\/strong>. Examine intervals marked on the metric rulers. You should see\u00a0centimeter and millimeter divisions. Use a ruler to make the following measurements\u00a0making sure to include units.<\/p>\n<ol>\n<li>Length of the book __________.<\/li>\n<li>Width of the book __________.<\/li>\n<li>Area of the book __________.<br \/>\n(Area = length \u00d7 width)<\/li>\n<li>Diameter of a penny __________.<\/li>\n<li>Measurement of object of your choice __________.<\/li>\n<\/ol>\n<div class=\"textbox shaded\">\n<h3>Lab Question<\/h3>\n<p>What are some potential sources of error in your measurements?<\/p>\n<\/div>\n<h2><strong>Part<\/strong><strong>\u00a02: Volume<\/strong><strong>\u00a0<\/strong><\/h2>\n<p>Volume is the space occupied by an object. Units of volume are cubed (i.e. three dimensional)\u00a0units of length. The <strong>liter <\/strong>(L) is the basic metric unit of volume.<\/p>\n<ol>\n<li>Measure and pour 50 mL water into a 100 mL graduated cylinder. Notice how the water is curved. This is called the <strong>meniscus <\/strong>and is due to surface tension and adhesion of water molecules to the sides of the cylinder. When measuring liquids in a cylinder always get eye level with the meniscus and read the volume at the lowest level of the curve.<\/li>\n<li>Fill a glass test tube with water. Use your graduated cylinders to measure the volume of the test tube in milliliters: __________.<\/li>\n<li>Convert this volume to liters:\u00a0__________.<\/li>\n<\/ol>\n<div class=\"textbox shaded\">\n<h3>Lab Question<\/h3>\n<p>What are some potential sources of error in your measurements?<strong>\u00a0<\/strong><\/p>\n<\/div>\n<h2>Part 3: Micropipetting<strong>\u00a0<\/strong><\/h2>\n<p>Micropipettes are used to measure the volume of extremely small amounts of liquids. They are commonly used by researchers, hospital lab technicians, and by scientists in the food and drug industries. Micropipettes measure microliters (\u03bcl).<\/p>\n<ol>\n<li>How many microliters are there in a milliliter?<\/li>\n<li>How many milliliters are in a liter?<\/li>\n<li>Therefore, there are __________ microliters are in a liter.<\/li>\n<\/ol>\n<p>Micropipettors come in many sizes. For example, a p200 micropippettor can pipette up to 200 \u03bcl while a p1000 can pipette up to 1000 \u03bcl, or 1 ml, of liquid. Observe the micropettors available. Note that they are adjustable.<\/p>\n<p>Practice micropipetting by following the instructions below. Your instructor will also demonstrate how to use the Pipetman.<\/p>\n<p>Using a p20 Pipetman:<\/p>\n<ol>\n<li>Set the micropipette for 15 \u03bcl by turning the dial.<\/li>\n<li>Put a tip on the micropipette by firmly pressing the micropipette down into one of the tips and then twisting slightly. Usually the tips need to remain sterile, so tips are never to be picked up and put on the micropipette.<\/li>\n<li>Hold the micropipette in the palm of your hand with your thumb on the white, round knob.<\/li>\n<li>Push the knob down to the \u201cfirst stop.\u201d (You will notice that you can push down farther but it is much more difficult. This is the \u201csecond stop.\u201d)<\/li>\n<li>While holding the white knob down, put the tip of the micropipette into the sample and slowly release the knob. You will see the sample come up into the tip.<\/li>\n<li>To dispense the sample, move the micropipette tip to a piece of parafilm and push the knob to the first stop and then to the second stop to expel the remaining liquid. Almost all of the sample should be released onto the parafilm. Note how small the 15 \u03bcl volume is!<\/li>\n<li>You can now expel the tip into the waste by pressing the smaller white button. This is similar to the eject button on a hand-held mixer.<\/li>\n<\/ol>\n<div class=\"textbox shaded\">\n<h3>Lab Question<\/h3>\n<p>What are some potential sources of error in your measurements?<\/p>\n<\/div>\n<h2>Part\u00a04: Mass<\/h2>\n<p>The <strong>gram <\/strong>is the basic metric unit of mass. Use the electronic balance to measure the following items. Make sure that first you tare (set to zero) the balance. If you have a weigh boat, you must tare the balance with the weigh boat in place.<\/p>\n<ol>\n<li>Rock __________<\/li>\n<li>Penny __________<\/li>\n<li>Paperclip __________<\/li>\n<li>Convert your paperclip mass to mg __________<\/li>\n<\/ol>\n<div class=\"textbox shaded\">\n<h3>Lab Question<\/h3>\n<p>What are some potential sources of error in your measurements?<\/p>\n<\/div>\n<h2>Part\u00a05: Temperature<strong>\u00a0<\/strong><\/h2>\n<p>Scientists measure temperature in degrees Celsius (C). Here are some typical temperatures:<\/p>\n<ul>\n<li>25\u00baC room temperature<\/li>\n<li>37\u00baC human body temperature<\/li>\n<li>75\u00baC hot coffee<\/li>\n<\/ul>\n<p>Measure the following temperatures with the thermometers provided and feel with your fingers so that you have an idea of what that temperature feels like!<\/p>\n<ol>\n<li>Room temperature __________<\/li>\n<li>Hot bath __________<\/li>\n<li>Inside refrigerator __________<\/li>\n<li>Inside freezer __________<\/li>\n<\/ol>\n<div class=\"textbox shaded\">\n<h3>Lab Question<\/h3>\n<p>What are some potential sources of error in your measurements?<\/p>\n<\/div>\n\n\t\t\t <section class=\"citations-section\" role=\"contentinfo\">\n\t\t\t <h3>Candela Citations<\/h3>\n\t\t\t\t\t <div>\n\t\t\t\t\t\t <div id=\"citation-list-275\">\n\t\t\t\t\t\t\t <div class=\"licensing\"><div class=\"license-attribution-dropdown-subheading\">CC licensed content, Original<\/div><ul class=\"citation-list\"><li>Biology 101 Labs  . <strong>Authored by<\/strong>: Lynette Hauser . <strong>Provided by<\/strong>: Tidewater Community College. <strong>Located at<\/strong>: <a target=\"_blank\" href=\"http:\/\/www.tcc.edu\/\">http:\/\/www.tcc.edu\/<\/a>. <strong>License<\/strong>: <em><a target=\"_blank\" rel=\"license\" href=\"https:\/\/creativecommons.org\/about\/pdm\">Public Domain: No Known Copyright<\/a><\/em>. <strong>License Terms<\/strong>: As modified from Piedmont Virginia Community Collegeu2019s Biology 101 Biological Classification and the Metric System Lab<\/li><\/ul><\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t\t <\/div>\n\t\t\t <\/section>","protected":false},"author":78,"menu_order":2,"template":"","meta":{"_candela_citation":"[{\"type\":\"original\",\"description\":\"Biology 101 Labs  \",\"author\":\"Lynette Hauser \",\"organization\":\"Tidewater Community College\",\"url\":\"http:\/\/www.tcc.edu\/\",\"project\":\"\",\"license\":\"pd\",\"license_terms\":\"As modified from Piedmont Virginia Community Collegeu2019s Biology 101 Biological Classification and the Metric System Lab\"}]","CANDELA_OUTCOMES_GUID":"","pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-275","chapter","type-chapter","status-publish","hentry"],"part":270,"_links":{"self":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapters\/275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/wp\/v2\/users\/78"}],"version-history":[{"count":9,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapters\/275\/revisions"}],"predecessor-version":[{"id":429,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapters\/275\/revisions\/429"}],"part":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/parts\/270"}],"metadata":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapters\/275\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/wp\/v2\/media?parent=275"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/pressbooks\/v2\/chapter-type?post=275"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/wp\/v2\/contributor?post=275"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/courses.lumenlearning.com\/suny-biolabs1\/wp-json\/wp\/v2\/license?post=275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}