External Right Eye Model
| 1. | Frontal Bone | 9. | Superior Rectus |
| 2. | Nasal Bone | 10. | Trochlea of Superior Oblique |
| 3. | Maxillary Bone | 11. | Lacrimal Gland |
| 4. | Lacrimal Bone | 12. | Sclera |
| 5. | Zygomatic Bone | 13. | Iris |
| 6. | Inferior Rectus | 14. | Pupil |
| 7. | Inferior Oblique | 15. | Nasolacrimal Duct |
| 8. | Lateral Rectus | 16. | Lacrimal Punctum |
| BACK |
February Calendar
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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1 |
2 |
3
Quiz |
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6
Comparing Primate Cranial Capacity Lab |
7
Comparing Amino Acid Sequences Worksheet 16-2 Q’s – Due 2/13 |
8
Lecture over 16-2 |
9
Substitute Teacher! Watch Video |
10
Quiz |
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13
Classifying Shoes Taxon Sentences |
14
Kingdom Notes Dichotomous Key |
15
Work Day |
16
Hominid EC Due Ch 17 Q’s Due Review game |
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Chapter 16 and 17 test today |
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20
18-1 Notes HW: 18-1 Q’s |
21
Virus spreading activity |
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18-1 Q’s Due 18-2 Notes HW:18-2 Q’s |
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24
Quiz 18-2 Q’s Due |
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27
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28
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Environmental pH
Casey Jones
Introduction:
A liquid may be an acid, base or neutral. The pH scale can be used to measure how acidic or basic a solution is. The scale is divided into three areas: Acid (readings below 7), neutral (reading of 7), and basic (readings above 7). Each division either increases or decreases the pH of a substance 10 times. The pH of 5 is ten times more acidic that a pH of 6. Water has a pH of 7, but when it mixes with air, the suspended materials will either raise or lower its pH. Acid Rain is an example of this type of reaction.
Hypothesis:
To determine the pH of various substances and their effect on organisms in the environment.
Materials:
The materials used in this lab were wide range pH paper with its corresponding pH chart, a spot plate, forceps, and 8 dropper bottles. Also used were soapy water, ammonia, lemon juice, cola, distilled water, pond water, vinegar, and baking soda.
Methods:
Using a spot plate, place a couple of drops of each solution into the numbered wells being careful not to mix the solutions. In well 1 place the soapy water, in well 2 place the lemon juice, in well 3 place ammonia, in will 4 place cola, in well 5 place distilled water, in well 6 place pond water, in well 7 place baking soda, and in well 8 place vinegar. Next, pick up a piece of pH paper with forceps and touch the paper to the liquid in well 1 and remove it. Then, compare it to the color of the pH paper to the pH color chart. Record the pH on the data table. After that use a new piece of pH paper each time, and repeat the steps in determining the pH of each solution recording all of them on the graph.
Results:
pH Table
| Solutions | pH | Acidic | Basic | Neutral |
| Soapy water | 6 | x | ||
| Lemon Juice | 2 | x | ||
| Ammonia | 11 | x | ||
| Cola | 3 | x | ||
| Distilled water | 7 | x | ||
| Pond water | 6 | x | ||
| Baking soda | 6 | x | ||
| Vinegar | 3 | x |
Lemon Juice
Ammonia
Distilled water
1000
Add a base
Its neutral
It’s neutral so it doesn’t irritate a person’s eye
4
The paper mill
Lemon juice, vinegar, and soda
Error Analysis:
The pH paper that was used was old and it didn’t give and accurate reading so another pH tester was used to find out which pH’s were off.
Discussion and Conclusion:
All fish die if the pH is 4.2 or lower. By looking at the data table you can see that if a fish was placed in lemon juice, cola, and vinegar the fish would die. So if you own a fish farm and rely on fish for a living you would have to make sure the pH of the water is above 5 on the pH scale, if the water was going below 5 you would want to add a basic chemical so it would even out the water to around a pH of 6 or 7. Also if you went trout fishing and you noticed that you saw a lot of dead fish floating in the water and wanted to know what the cause of the trout’s death was you could check the pH of the water. If the pH of the water was below 6 and you knew that trout died when the pH is 6 you would know the cause of their deaths.
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FERMENTATION – MAKING ROOT BEER David Fankhauser’s Main Page |
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Introduction:
Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker’s yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to ‘carbonate’ beverages, as in the addition of bubbles to champagne).
We will set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate root beer. You may of course adjust the quantities of sugar and/or extract (Zatarain’s) to taste.
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INSTRUCTIONS:
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1) Assemble the necessary equipment and supplies |
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2) With a dry funnel, add in sequence: 1 level cup of table sugar (cane sugar) (You can adjust the amount to achieve the desired sweetness.) |
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3) Add: 1/4 teaspoon powdered baker’s yeast ( fresh and active)
(Fleischmann’s or other brand) |
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4) You can see the yeast granules on top of the sugar. |
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5) Shake to distribute the yeast grains into the sugar. |
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6) Swirl the sugar/yeast mixture in the bottom to make it concave (to catch the extract). |
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7) Add with funnel:
1 Tbl of root beer extract (I prefer Zatarain’s, but Hires, etc. will work.) on top of the dry sugar |
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8) The extract sticks to the sugar which will help dissolve the extract in the next steps. |
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9) Half fill the bottle with fresh cool tap water (the less chlorine, the better).
Rinse in the extract which sticks to the tablespoon and funnel. Swirl to dissolve the ingredients. |
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10) Q.s. [fill up] to the neck of the bottle with fresh cool tap water, leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve. |
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11) Place at room temperature about three to four days until the bottle feels hard to a forceful squeeze. Move to a cool place (below 65 F). refrigerate overnight to thoroughly chill before serving. Crack the lid of the thoroughly chilled root beer just a little to release the pressure slowly. NOTE: Do not leave the finished root beer in a warm place once the bottle feels hard. After a couple weeks or so at room temperature, especially in the summer when the temperature is high, enough pressure may build up to explode the bottle! There is no danger of this if the finished root beer is refrigerated. |
| 12) Move to a refrigerator overnight before opening. |
NOTE: There will be a sediment of yeast at the bottom of the bottle, so that the last bit of root beer will be turbid. Decant carefully if you wish to avoid this sediment.
A WORD ABOUT THE ALCOHOL IN HOME MADE ROOT BEER: The alcoholic content which results from the fermentation of this root beer and found it to be between 0.35 and 0.5 %. Comparing this to the 6% in many beers, it would require a person to drink about a gallon and a half of this root beer to be equivalent to one 12 ounce beer. I would call this amount of alcohol negligible, but for persons with metabolic problems who cannot metabolize alcohol properly, or religious prohibition against any alcohol, consumption should be limited or avoided.
| Environmental pH
Ashley Sites |
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| Introduction: Liquids may be an acid, base, or neutral. The way to tell which one a liquid is, is to use a pH scale. It measures the acidity in a liquid to tell if it is an acid, a base, or if it is neutral. The scale ranges from 0 to 14. Liquids with a pH of 0 to 6 are acidic. Liquids with a pH of 7 are neutral. Liquids with a pH of 8 to 14 are basic. Water is neutral with a pH of 7. However when it mixes with the air, its pH can either be raised or lowered by the suspended materials in the air. This can cause acid rain. Hypothesis: Students will determine the pH of various substances and their effect on organisms in the environment. Materials: The materials used were wide range pH paper and chart, spat plate, forceps, soapy water, lemon juice, ammonia, cola, distilled water, pond water, salt water, baking soda solution, and 8 dropper bottles. Procedure: Using a spot plate, place a couple of drops of each solution into the numbered wells being careful not to mix the solutions. Well 1 should hold the soapy water, well 2 the lemon juice, well 3 the ammonia, well 4 the cola, well 5 the distilled water, well 6 the pond water, well 7 the baking soda solution, well 8 the vinegar. Using forceps pick up a piece of pH paper. Touch the pH paper to the liquid in well 1 and remove it. Compare the color of the pH paper to the pH color chart. Record the pH on your data table. Repeat steps 2-5 for each of the other solutions. Be sure to use a new piece of pH paper each time. Data: The pH of Tested Solutions
1. Which liquid had the lowest pH? Lemon Juice 2. Which of the liquids had the highest ph? Ammonia 3. Which of the liquids was closest to being neutral? Pond water 4. If the pH of a sample 3, how many times more acidic is it than a solution with a pH of 6? 1,000 times more
5. How might someone correct the pH of a lake with a reading of 3? By adding pure water to normal lake water. 6. What would be the pH of human blood? 7, neutral 7. How does non-tearing shampoo work? Non-tearing shampoo is not acidic or basic, but neutral. This way it does not burn your eyes. 8. What would be the likely pH of acid rain? 4 9. What industries in out area pump materials into the atmosphere to create a drastic change in rain water? (Hint: Some days you can smell this industry. The rice mill, and the paper mill. 10. List any substances that had a pH that would cause tadpoles and fish to die. Lemon juice, cola, and vinegar would.
Error Analysis: The pH meter never fully settled on an exact pH number. It also had water left in it from being rinsed out between measuring solutions. Discussion and Conclusion: The hypothesis stated that the students were to determine the pH or various substances and their effect on organisms in the environment. The various substances and their pH were soapy water-8.76, lemon juice-2.55, ammonia-11.41, cola-3.35, distilled water-9.21, pond water-8.00, baking soda-8.08, and vinegar-2.68. The effects on organisms in the environment were that lemon juice, cola, and vinegar had a pH that would cause tadpoles and fish to die
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