The following laboratory exercise was designed to aid student understanding of the differences between subjective and objective measurements. Students assess the color and texture of different varieties of potato chip (crisps) by means of an intensity rating scale and a rank test and objectively with a colorimeter and texture analyzer. For data…

In honeybees, the proboscis extension response (PER) can be conditioned by associating an odor stimulus (CS) to a sucrose reward (US). Conditioned responses to the CS, which are acquired by most bees after a single CS-US pairing, disappear after repeated unrewarded presentations of the CS, a process called extinction. Extinction is usually thought…

This pilot study obtained baseline information on verbal and visual rhetorics to teach microscopy techniques to college biology majors. We presented cell images to students in cell biology and biology writing classes and then asked them to identify textual, verbal, and visual cues that support microscopy learning. Survey responses suggest that…

A change in language laboratory use at the University of North Alabama has given new meaning to the lab requirement and role. While developing a language program, the developer reviewed the language lab's traditional role and found a mixed history with many negative aspects. Personal experience also revealed problems, including: students and…

Describes a biochemistry laboratory course in which students worked in groups; each group selected three of nine possible experiments. Each student was responsible for using the chemical literature to obtain detailed procedures for performing the experiments, and submitted formal reports on each experiment. (MLH)

Describes a laboratory experiment that begins with a discussion of the fermentation process, the steps of winemaking, the types of wines that can be produced, and the differences between wines. Outlines the procedure for making red wine in the laboratory and describes other types of wine that can be produced. (GS)

Describes features of agglutinin research utilizing the jack bean and suggests similar experiments for biology students that utilize more familiar plants. (LS)

Describes a series of activities for demonstrating the conditions necessary for burning (fuel, oxygen and temperature) plus several related phenomena. (CP)

Describes some of the problems likely to be encountered by British science teachers and school science departments in the implementation of laboratory standards under the Health and Safety at Work etc. Act 1974. (MLH)

Reports on a one day conference on experimental physics in school and university. States opinions of some of the participants who felt that practical rather than theoretical work should be stressed. (CP)

Describes a series of experiments which illustrate the analytical capabilities of fluorescence, and outlines two straightforward analyses involving real analyses. These experiments are suitable for an undergraduate instrumental analysis course and require approximately six to seven hours of laboratory time. (MLH)

Outlines safe laboratory procedures for the handling of micro-organisms including aseptic technique, manipulation of cultures, and treatment of contaminated equipment. Identifies the principal hazard as the microbial aerosol, explains its possible effects, and describes the appropriate precautions. (GS)