What colored bands (in order, bottom to top) did you find in your leaves? Did your “non-green” leaves still contain chlorophyll, or did they rely on other pigments entirely? If you had two different colored leaves from the same plant, do your results show you which pigments caused the difference?
2. Control Variables
Which control variables did you choose for these experiments? Reply to your classmates and discuss whether some of these are things that would be “coincidentally the same” versus ones that “you take deliberate action to keep the same.”
3. Problems You Solved (Or Didn’t)
What problems did you encounter during these experiments and how did you solve them? If you didn’t come up with a solution, what seemed to be blocking you?
Tag: Control Variables
Control Variables
1. Control Variables
Which control variables did you choose for these experiments? Reply to your classmates and discuss whether some of these are things that would be “coincidentally the same” versus ones that “you take deliberate action to keep the same.”
2. Food Storage
Use the knowledge you gained in this lab to begin a discussion about how cooking foods or refrigerating them affects browning of vegetables, growth of bacteria/fungus, and spoiling or decomposing of food. Alternately, speculate on how the apples in a HappyMeal don’t turn brown for days on end. What might they have done to them?
3. Other Enzymes
There are many other enzymes common to food and nutrition. Choose one you have heard of and do a little research. Propose an experiment with one of these, complete with all three types of variables named. Critique each other’s experiments and suggest improvements. If you’re really brave, run the experiment and report on the results. (Suggestions – Bromelain, meat tenderizer, Lactaid, lipase, Beano, etc.)