Shopping List, Supplies, and Equipment Needed Per Lab Section of 15-20 Freshman Biology Students:

Biol Lab 1

• EVERY LAB PERIOD
  • student lab tables numbered so seats can be assigned
  • wall-mounted periodic table
  • sinks with hoses on spigot
  • dish drying racks by sinks
  • test tube brushes by sinks
  • dish detergent by sinks
  • hand soap by sinks
  • CLEAN, non-stinky, non-slimy sponges by sinks
  • paper towels
  • clear space on and around instructor’s table
  • instructor’s computer with internet access and overhead projector, sound able to easily be turned on/off
  • instructor’s microscope tied to overhead projector
  • computer(s) with internet access for students to submit data
  • numbered binoculars available whenever needed
• LAB NOTEBOOK HOW-TO
  • instructor’s computer with internet access and overhead projector
  • optional old NB &/or PB for show-n-tell
  • optional roll of contact paper for show-n-tell
• BIOMETRICS
  • medical balance
  • per pair of students (= 10 per lab room):
    • WORKING stopwatch
    • stethoscope
    • sphygmomanometer
  • computer(s) with internet access
• OBSERVATIONS AND CONCLUSIONS
  • access to greenhouse, other available live plants/animals, or outdoors if good weather
• ACCURACY AND PRECISION
  • (for instructor: punch cup, big cup, and 1-C measuring cup)
  • 100 mL dH₂O per student (× 20 = 2 L *per lab section*)
  • 1 “extra” beaker large enough to hold that water (= 20 per lab room)
  • 1 250-mL beaker per student (= 20 per lab room)
  • 1 100-mL grad cylinder (with its collar!) per student (= 20 per lab room)
  • 1 100-mL volumetric flask per student (= 20 per lab room)
  • 1 double-beam balance per table of 2 students (= 10 per lab room)
  • Pasteur pipets & bulbs or plastic droppers (= 20 per lab room)
  • Kimwipes and paper towels
  • dish-draining racks at the sinks
  • computer(s) with internet access
• pH TESTING
  • various substances to test
    • approx.125-250 mL or one small bottle/can, each, of a variety of juices, including
      • orange
      • lemon
      • apple
      • tomato
      • cranberry
      • carrot
      • grape
      • any others available in small-sized bottles/cans
    • milk (single-serving container or less)
    • vinegars
      • white
      • apple-cider
    • a variety of soft drinks, including
      • Coke
      • Mt. Dew
      • ginger ale
      • orange or grape
    • maybe some old lab brew
    • maybe some coffee or tea
    • powdered drink mixes (Koolaid, Tang, lemonade)
    • a variety of cleaning supplies (optional — should not be all that’s out), including
      • Windex
      • powdered &/or liquid detergents
    • antacid tablets/liquid
  • (Note that, since this is BIOLOGY lab, the majority of substances available should be BIOLOGICAL, not all cleaning supplies, and should represent a variety of pH values)
  • pH 7 and pH 4 buffer solutions
  • minimum of 2, preferably 3-4 WORKING pH meters (on side benches)
    • next to each meter:
      • box of Kimwipes
      • thermometer
      • lableled 50-mL beaker for pH 7 buffer
      • labeled 50-mL beaker for pH 4 buffer
      • labeled 400-mL beaker for “Waste”
      • squirt bottle of distilled water
  • several rolls of pH paper with both “A” and “B” color charts included
  • lots of SMALL beakers (several per student)
  • paper towels
  • dish-draining racks at the sinks
  • computer(s) with internet access
• SUGAR IN SOFT DRINKS
  • 100 mL dH₂O per student (× 20 = 2 L *per lab section*)
  • 1 250-mL beaker per student (= 20 per lab room)
  • 1 NUMBERED 100-mL volumetric flask per student (= 20 per lab *section*)
  • 1 glass stirring rod per student (= 20 per lab room)
  • 1 thermometer per student (= 20 per lab room)
  • 1 double-beam balance per table of 2 students (= 10 per lab room)
  • Pasteur pipets & bulbs or plastic droppers (= 20 per lab room)
  • Kimwipes and paper towels
  • 1 or 2 ice baths
  • stove with 2 large/wide pots with ~5 cm tap water in each
  • hot pads
  • a variety of soft drinks (not just 1 or 2 kinds) including, at a minimum,
    • Coke &/or Pepsi
    • Mt. Dew
    • orange
    • grape
    • ginger ale
    • Seven Up &/or Sprite
    • root beer
    • (so, if 8 varieties, that’s about 225 to 325 mL of each *per lab section*) — small amounts of a wide variety is a better situation than a large amount of just a few things
  • dish-draining racks at the sinks
  • computer(s) with internet access
  • SAVE AND WASH OUT ANY EMPTY 2-L BOTTLES!!! — needed for other experiments
• PEPSIN & ANTACIDS
  • (students work in groups of 4-5)
  • per group (multiply × 4 or 5 to get *per lab section* numbers):
    • ~10-12 16×150-mm test tubes with caps
    • wax pencil (should be in drawers)
    • ~25 mL dH₂O
    • ~35-40 mL 1% pepsin solution (1 gm pepsin in 100 mL or 10 gm/L)
    • ~5 mL boiled 1% pepsin solution
    • ~10 mL 0.5% NaHCO₃ (sodium bicarbonate — baking soda) (= 5 gm/L)
    • ~250-350 mL 0.8% HCl (= 21.62 mL of conc. HCl/L)
    • ~10-12 5-mm cubes of hard-boiled egg white
    • knife and cutting board
    • 5-6 10-mL graduated cylinders
    • several 250-mL beakers
    • mortar & pestle
  • pH 7 and pH 4 buffer solutions
  • per lab section:
    • minimum of 2, preferably 3-4 WORKING pH meters (on side benches)
      • next to each meter:
        • box of Kimwipes
        • thermometer
        • lableled 50-mL beaker for pH 7 buffer
        • labeled 50-mL beaker for pH 4 buffer
        • labeled 400-mL beaker for “Waste”
        • squirt bottle of distilled water
    • various antacid(s) — several types — more than just 1 or 2 from which to choose
    • vortex
    • incubator
    • refrigerator
  • computer(s) with internet access
• MAYONNAISE
  • access to the kitchen area
  • as many blenders as possible/feasible (6-ish?)
  • 12-18 eggs (not everyone makes mayo)
  • 12-18 C (~3-5 qt) oil - have BOTH “salad” oil and olive oil available
  • ~10 lemons (for ~¾ of the batches = 12-15 people @ 2 T needed each = 24-30 T needed, and each lemon is ~2-4T each = [24/2=12 and 30/4=8 lemons needed], so somewhere between 8 to 12 lemons needed)
  • apple cider vinegar (@ 2 T/person for ~¼ of the batches, so 4-6 people × 2 T = <1 C
  • powd. mustard — @ 1 tsp/person = 12-18 tsp (= 4-6 T = ¼ to ½ C, so figure out how many boxes)
  • part of a bottle/tin of red pepper
  • salt & pepper
  • optional other spices to “experiment”
  • blue cheese - “real” (not crumbles w/ extra preservatives & fake stuff in them) — 1 pkg per lab section
  • garlic — “hard as a rock” — typically only a couple sections used per lab section – one garlic clove would probably be enough for all lab sections
  • ~3-4 apples
  • carrots: ~½ bag of pre-cleaned “baby” carrots, or ~½ of a 1-lb bag
  • {optional): broccoli ~1 stalk/lab (and a bunch is typically 2-3 stalks)
  • (skip all the other stuff like peppers, etc. — very few, if any, of them get eaten)
  • rubber scrapers, at least one per blender
  • lemon juicer(s)
  • clearly marked tablespoon spoons, 1 per blender
  • clearly marked teaspoon spoons, 1 per blender
  • cutting board
  • knife/knives
  • extra clean containers for students who forgot theirs
  • two medium-large bowls (for instructor demo)
  • fork (for instructor demo)
  • cloth towels
  • liquid dish soap
  • sponge
  • sink
  • “chicken bucket”
  • dishwasher
• MICROSCOPE USE
  • instructor’s computer *SOUND WORKING* with internet access and overhead projector
  • instructor’s microscope tied into overhead projector, too
  • chalkboard
  • working microscopes numbered to correspond to seat numbers, stored in proper order in proper location(s), with copy of storage checklist attached with contact paper, and with dust covers
  • letter “e” slide (in BIOL 1081L slide box, numbered 1-20 per student seat + instructor box)
• FERMENTATION (instructors are responsible for telling lab staff which recipe they wish to use) — Note: make only 1 gallon per lab section!
  • access to the kitchen area
  • 1 1-gal jug *per lab section*
  • a cart (or other “food-safe” location in which all the bottles from all lab sections can safely be left for several weeks)
  • 1 airlock with matching-sized stopper to fit each gallon jug
  • a 13 × 100 mm test tube for each airlock
  • stove
  • large, heavy-bottomed pot
  • hot pads
  • wooden spoon
  • 1-C measuring cup
  • large (4-C?) measuring cup
  • measuring spoon(s) - 1-tsp, ¼-tsp
  • large funnel
  • 1 tsp live yeast (baking, brewing, or wine yeast of some sort)
  • ¼ tsp sugar
  • tap water
  • for recipe A1 (lab brew)
    • pot to heat the can of malt
    • can opener
    • C hopped malt extract
    • 1¼ C sucrose
    • more water
  • for recipe A2 (lab brew)
    • 1 C malt extract
    • more water
  • for recipe B (wine)
    • blender
    • a “bunch” of grapes
    • 1 to 1½ C sucrose
    • more water
  • for recipe C (mead)
    • 3 C honey
    • 1 oz (~3-4 in long piece) fresh gingerroot
    • 2 tsp whole cloves
    • 2 tsp ground nutmeg (or 1 whole nutmeg + a hammer & plastic bag
    • more water)
  • wax pencil
  • squirt bottle of dH₂O
  • cloth towels
  • liquid dish soap
  • sponge
  • sink
• ROOT BEER
  • (Note: make only ONE bottle *per lab section*)
  • access to the kitchen area
  • 1 clean, dry 2-L pop bottle with its matching lid
  • 1 C sugar (sucrose)
  • 1 T root beer extract (Zatarain’s)
  • ¼ tsp baking yeast
  • 1-C measuring cup
  • clearly marked tablespoon spoon
  • clearly marked teaspoon spoon
  • clearly-marked ¼-teaspoon spoon
  • funnel that fits into the bottle
  • tap H₂O
  • refrigerator
• CELLS AND ORGANELLES
  • instructor’s microscope tied into overhead projector
  • per student: microscope corresponding to seat number
  • per student: slide and coverslip(s)
  • Kimwipes
  • yeast in water, and plastic dropper
  • cork
  • razor blades
  • Elodea — (1 leaf/person), in water — ALIVE and green
  • plastic dropper
  • forceps
  • dH₂O in dropper bottle
  • potato
  • iodine soln in dropper bottle
  • toothpicks
  • methylene blue stain in dropper bottles
  • Bunsen burner & striker
  • paper towels
  • clock with second hand to time 1 min.
  • onion
  • (opt tomato (or red pepper))
  • (opt broccoli or kale leaf)
  • (opt Moses-in-the-Boat flower petals)
  • (opt: a few milliliters of salad oil in a small beaker & a plastic dropper)
  • (opt hard-boiled egg, cut in half)
  • dish-draining racks at the sinks
• BUNSEN BURNER USE
  • several Bunsen burners per lab section
  • several strikers — the ones with the round (not flat) striker part, and with sufficient flint (periodically check the flints in all strikers)
  • box of rubberbands
  • (opt goggles)
• DIFFUSION AND OSMOSIS
  • (students working in groups of 5, so 3-4 groups per class)
    • dialysis tubing: five 9-in pieces per group = ~ 45 in (3.75 ft) per group = 15 ft per lab section
    • dH₂O — ~400-500 mL
    • tap H₂O
    • 25% solution of salt (NaCl) — ~10-15 mL
    • 25% solution of glucose — ~10-15 mL
    • 25% solution of sucrose — ~10-15 mL
    • 25% solution of albumin — ~10-15 mL
    • 5 100-mL graduated cylinders per group (= 15-20 per lab)
  • 1 electronic balance
  • 1 plastic weighing boat (on that balance)
  • paper towels
  • large (10-12 in long) forceps (we have ONE)
  • clock
  • dilute (0.1 M?) silver nitrate (AgNO₃) in dropper bottle (or with Pasteur pipette)
  • (instructor’s) microscope, slide, coverslip
  • suspension of carmine particles in dropper bottle
  • 250- or 400-mL beaker
  • methylene blue (or another dye) in dropper bottle
  • Elodea
  • 15% salt solution and plastic dropper
  • Kimwipes
  • saucer
  • whole milk, <¼ C
  • food coloring (multiple colors)
  • liquid dish detergent
  • dish-draining racks at the sinks
  • computer(s) with internet access
• BEER’S LAW
  • 6 working spectrophotometers, placed on the 1^st, 3^rd, and 5^th tables on each side
  • bottle of riboflavin “stock” solution
    • (2 × 10^–4 M = 0.0753 g/L) — need 2.5 mL per student (so ~50+ mL per lab section + some for making the unknown, so if 1 L is made that should be more than enough for 8-10 lab sections)
    • LIGHT-SENSITIVE: MUST BE FRESHLY-MADE AND STORED IN BROWN GLASS BOTTLE, REFRIGERATED WHEN NOT IN USE
  • bottle of riboflavin “unknown”:
    • per lab section, from the previous solution, obtain 10 mL aliquot
    • mix with 90 mL of dH₂O to dilute to total of 100 mL (~5 mL per student)
    • for larger amount for multiple lab sections, use 100 mL soln + 900 mL dH₂O
    • LIGHT-SENSITIVE: MUST BE FRESHLY-MADE AND STORED IN BROWN GLASS BOTTLE, REFRIGERATED WHEN NOT IN USE
  • dH₂O — need ~25 mL per student, so if the carboy is full, that’ll work OK
  • 1-mL and 5-mL pipets and the gray pipet fillers
  • per student: 6 13 × 100 mm test tubes (small ones)
  • per student: “small” test-tube rack
  • per student: wax pencil (should be in drawer)
  • per spectrophotometer: 2 matched cuvettes in plastic rack
  • lens paper (in drawer?)
  • Kimwipes
  • 2-4 vortexes (on side benches)
  • used pipet container (on side bench)
  • dish-draining racks at the sinks
  • paper towels
  • computer(s) with internet access
• PHOTOSYNTHESIS PART 1
  • FRESH (not rotten) spinach (or other leaves (geranium, Coleus, Oxalis), may be obtained from outdoors)
  • fresh soln of 90% pet ether + 10% acetone, ~20-30 mL per person
  • (in fume hood)
  • Whatman #1 chromatography paper strip, ~ 8-9 in per person
  • t-pin, 1 per person
  • pennies, several per lab section
  • 250-mL Erlenmeyer flasks, 1 per person
  • #8 rubber stopper, 1 per person
  • 95% EtOH
  • scissors
  • Parafilm
  • per lab section: ~6 (1 per pigment) 13×100 (“small”) test tubes in a rack
  • (forceps)
  • dish-draining racks at the sinks
• PHOTOSYNTHESIS PART 2
  • tubes of dissolved pigments from last lab (instructor’s responsibility)
  • 95-100% ethanol (in squirt bottle)
  • opt 13×100 test tubes of other pigments (methylene blue, dilute food coloring) in EtOH
  • 6 spectrophotometers on 1^st, 3^rd, & 5^th tables
  • for each spectrophotometer, a matched set of several cuvettes in a plastic rack, one with EtOH
  • computer(s) with internet access
• GENETICS PART 1 — MITOSIS AND MEIOSIS
  • instructor’s microscope tied into overhead projector
  • per student: microscope corresponding to seat number
  • prepared slides (Carolina numbers for these are in the protocol, but their numbering system has changed) — NOW IN SEAT-NUMBERED SLIDE BOX:
    • onion root tip (make sure these aren’t faded) (B-552)
    • whitefish blastula (make sure these aren’t faded) (E-1025
    • Ascaris – one in student slide boxes is 30-8922 “Ascaris mitosis”
    • lily anthers B-680, B-682, 682B, 683, 684, 685 (this’ll need the whole series to show the process of meiosis... can’t look at just one of these slides)
    • grasshopper testes (G-145)
  • In instructor’s slide box, only:
    • Ascaris megalocephala E325 “Sperm Entrance”
    • Ascaris megalocephala E335 “Maturation”
    • Ascaris megalocephala E345 “Pronuclei”
    • Ascaris megalocephala E355 “Mitosis” (check: this might be the same as 30-8922, above — if so, duplicate not needed)
• GENETICS PART 2 — COIN TOSSES
  • PTC, thiourea, & sodium benzoate papers
  • genetic corn ears (specifically, monohybrid 3:1 ratio and dihybrid 9:3:3:1 ratio) and plastic mounts
  • coins (per student: have them bring total of 4 of 2 kinds - have some spares available)
  • computer(s) with internet access
• BLOOD TYPING
  • instructor’s computer *SOUND WORKING* with internet access and overhead projector
  • anti-A, -B, -D antisera (can we try again to see if MN is available)
  • clean microscope slides
  • wax pencil
  • lancets
  • 70% alcohol (EtOH) and cotton or Kimwipe
  • 3 toothpicks per person
  • Rh viewbox
  • computer(s) with internet access
• BOTTLING LAB BREW
  • the 1-gal bottle of “finished” brew
  • 2 clean & dry 2-L soft-drink bottles with their matching lids
  • 4 tsp of sugar (sucrose)
  • clean stainless-steel bucket
  • funnel that’s wide at the top, but fits into the bottle necks
  • the buret brush that was specifically bent to fit into & clean the carboys
  • sink spigot with attached tubing long-enough to reach into & rinse out the bottle
• FRANKINCENSE AND MYRRH
  • per lab section:
    • ringstand
    • ring
    • wire gauze
    • Bunsen burner
    • striker
    • glass petri dish dedicated to this use only
    • frankincense “tears”
    • myrrh “tears”

Overall List of Prepared Slides in Slide Boxes for Lab 1 (I think this is in the order in which we numbered the slides)

Biol Lab 2

• EVERY LAB PERIOD
  • student lab tables numbered so seats can be assigned
  • wall-mounted periodic table
  • sinks with hoses on spigot
  • dish drying racks by sinks
  • test tube brushes by sinks
  • dish detergent by sinks
  • hand soap by sinks
  • CLEAN, non-stinky, non-slimy sponges by sinks
  • paper towels
  • clear space on and around instructor’s table
  • instructor’s computer with internet access and overhead projector, sound able to easily be turned on/off
  • instructor’s microscope tied to overhead projector
  • computer(s) with internet access for students to submit data
  • numbered binoculars available whenever needed
• WINTER BIRDFEEDING
  • opt birdfeeder & bird seed for the lab (We used to have a birdfeeder outside the window of the lab/greenhouse. It sure would be nice to replace that.)
• WRITING SCIENTIFIC PAPERS
• TAXONOMY
  • 20 numbered bags of stuff (paper clips, bread ties, toothpicks, screws, nails, yarn, string, beans, etc.) - in the white box I gave to Fannie - make sure there are all 20 bags, and each one has 10 things in it
  • various keys/books as samples (instructors provide for their sections?)
• PHYLOGENETIC ANALYSIS
  • opt calculators for students who don’t have theirs with them
• COLIFORM BACTERIA PART A
  • Send home with students the previous lab period: 2 sterile, screw-top vials (unless they’re getting tea in the paper cup it comes in) = 30-40 per lab section
  • Due to the shortened lab periods, rather than students pouring plates, we’re going to have to depend on the lab staff to have EMB plates ready for use. Thus:
    • 22.5 g EMB powder, q.s. to 600 mL, nuke, autoclave, etc., should make 1 “sleeve” of plates
    • 15 to 20 students per section × 2 plates per student = 30-40 plates (~ 2 “sleeves”) per lab section
  • At least 2 student tables (one on each side of the room) set up with (per table):
    • 2 Bunsen burners
    • 1 striker
    • 1 squirt bottle of 70% EtOH & paper towel
    • 2 turntables
    • 2 spreaders in beaker of EtOH
    • canister of sterile 0.1-mL pipets (at least 2 per student = 30-40 or more per lab section) + the gray pipet fillers
    • used pipet container
    • 2 wax pencils
  • on a 3^rd table (or other designated location) a dish tub or other container that will fit into the incubator to collect the inoculated plates
  • incubator set for 37° C
  • instructor’s microscope tied into overhead projector
  • per student: microscope corresponding to seat number
  • ~10-20 mL (~1 T) yogurt in a small beaker
  • in or near the blue racks on the side benches
    • microscope slides (1 per student)
    • methylene blue in dropper bottles
    • squirt bottles of dH₂O
    • inoculating loops
    • Bunsen burners and strikers
• COLIFORM BACTERIA PART B
  • clicking counters
  • colony counters (set up 2 on each of the 5^th tables = total of 4 needed)
  • place to properly dispose of used plates
  • Gram’s Iodine in dropper bottles (at the side stations)
  • Safranin in dropper bottles (at the side stations)
  • Hucker’s in dropper bottles (at the side stations)
  • squirt bottles of 95% EtOH (at the side stations)
  • per student: bottle of immersion oil (in drawer)
  • per student: wax pencil (in drawer)
  • per student: microscope slide (at the side stations)
  • ~10-20 mL (~1 T) yogurt in a small beaker (at a side station)
  • several Bunsen burners (at the side stations)
  • several inoculating loops (at a side station with the yogurt)
  • computer(s) with internet access
  • instructor’s microscope/computer/overhead projector
• (AUTOCLAVE USE)
  • access to the kitchen to view (use) the autoclave
• PROTISTA
  • instructor’s microscope tied into overhead projector
  • instructor’s dissecting scope tied into overhead projector
  • per student: microscope corresponding to seat number
  • live protists — must be ordered from Carolina ahead of time for the specific arrival date when they are needed (get Marchantia at the same time):
    • Amoeba
    • Paramecium
    • Euglena
    • Volvox
    • Closterium (Desmids)
    • Spirogyra
    • Physarum
  • prepared slides & plastic mounts:
    • Trypanosoma (PS310)
    • Spirogyra conjugation (B65)
    • Ulva (plastic)
    • Fucus (plastic)
    • Chondrus crispus (plastic)
    • any other, available plastic mounts of protists
  • edible algae — small amounts of any of these that can be found at local store(s):
    • kelp
    • dulse
    • Irish Moss = carrageen
    • agar
    • nori
    • and/or any other edible algae that are available
• FUNGI
  • instructor’s computer with internet access & instructor’s microscope and overhead projector
  • per student: microscope corresponding to seat number
  • prepared slides:
    • Penicillium, Aspergillus, and Rhizopus B223
    • Peziza B255
    • Coprinus B270
    • Polyporus B276
    • lichen B294 (Note: do NOT use B293, which is teased apart)
  • any living fungi such as yeast, blue cheese, mushrooms from the woods or store, or whatever else might be available
• MOSSES & FERNS
  • instructor’s microscope tied into overhead projector
  • per student: microscope corresponding to seat number
  • live — order from Carolina:
    • Marchantia (liverwort)
  • live from outside or greenhouse:
    • moss
    • Equisetum (if weather is nice, could hike out to see scouring rush)
    • ferns (with sori)
    • if ferns with sori are available, then also will need glycerol in dropper bottle
  • prepared slides & plastic mounts:
    • Marchantia
      • any available plastic mounts
      • gemmae B321
      • antheridia B323b
      • archegonia B325
    • moss
      • antheridial head B361b
      • archegonial head B363
      • gametophyte with sporophyte (plastic mount)
    • fern
      • prothallium with antheridia and archegonia B410 = 29-9290
      • prothallium, fertilization B411
      • prothallium, new sporophyte B415 = 29-9356
      • sporangia B431
      • any available plastic mounts of various ferns
• GYMNOSPERMS
  • instructor’s microscope tied into overhead projector
  • instructor’s dissecting scope tied into overhead projector
  • per student: microscope corresponding to seat number
  • prepared slides of male and female pinecones B500a
  • male & female pine cones
  • a pine nut sliced open lengthwise
  • dried ginkgo leaf
  • (opt section of pine tree trunk)
  • any other gymnosperms as available (cycad?)
• SPROUTS
  • seeds to sprout (Note: these must be food-grade seeds, not treated for planting), including
    • alfalfa
    • radish
    • cabbage
    • lentils
    • mung beans
    • wheat
    • barley &/or rye
    • (popcorn)
    • other types of seeds?
  • opt wide-mouth canning jars for students to borrow
  • aluminum foil or plastic wrap
  • clearly marked tablespoon spoon(s)
• VITAMIN C — BOTH PARTS
  • starch soln:
    • 6 g starch dil to 1 L, use all to make a 5-gal batch of reaction mix
    • Note: this must be “soluble” starch from the stockroom — corn starch from the kitchen does not dissolve.
    • Nuke to warm it up until the starch dissolves, then let it cool.
  • reaction mix:
    • Note: this MUST be made up fresh — old starch doesn’t work right
    • amounts needed per student:

      veggies	3-6 flasks
      urine	24 flasks
      	30 flasks × 10 mL ea = 300 mL

    • amount needed for lab section of 15 students
      • 300 mL/student × 15 students × L/1000 mL = 4.5 L × gal/3.78 L = 1.25 gal
    • To make 5-gal batch: 1 L of starch solution + 235 mL of conc HCl → 5-gal batch of reaction mix
    • place 1 gal at a time into 1-gal bottle with repipet (set for 10 mL) on top
  • 0.1 N stock iodine:
    • 12.7 g I₂
    • 20.0 g KI
    • dissolve in 50 mL COOL dH₂O
    • q.s. to 1 L with COOL dH₂O
    • MUST BE KEPT CAPPED (iodine sublimes)
    • use 378 mL at a time per gal titration soln (so 1 batch will make 2.6 gal dilute soln.)
  • 0.01 N titration iodine soln:
    • mix up 1 gal at a time, standardize, and put the CF on the bottle
    • amounts needed per student & per lab section:

      veggies:	assume use about 5 mL/titration × 6 titrations × 15 students =	450 mL
      urine:	assume use about 15 mL/titration (assume about 100 mg/hr in 100 mL sample so 10 mg/10 mL with 0.7 CF = 14 mL) × 24 titrations × 15 students =	5400 mL
      	450 + 5400 = ~6000 mL = 6 L = ~1.75 gal

  • standard 1% vit C:
    • Note: due to the volume of triiodide used and the shorter lab times, we are no longer including having the students standardize the triiodide as part of the lab. Could that please be done by lab staff? Thanks.
    • Weigh out exactly 1.0000 g (1000 mg) of vitamin C, mix with 50 mL dH₂O in a 100-mL volumetric flask, q.s. to 100 mL, store in refrigerator
    • To standardize the triiodide:
      • Measure 1.00 mL of standard vitamin C solution into each of 3 250-mL Erlenmeyer flasks.
      • Use a repipet to add 10 mL of reaction mix to each flask.
      • Titrate the flasks, and calculate the average milliliters of triiodide used.
      • CF = 10.00 mg vitamin C ÷ avg mL triiodide used (Note: conversion factor (cf) is expressed in units of mg C/mL triiodide)
  • 0.1 N HCl:
    • 15-20 g of food × 4 = 80 mL of HCl per food item × 15 students (some do 2 foods) = ~1500 to 2000 mL = 1.5 to 2 L needed
    • so 1 gal (3.78 L) should be OK for 1 to 2 lab sections
    • “small” recipe (1 gal)
      • 31.15 mL of conc. (12.138 M) HCl per 1 gal
    • “large” recipe
    • 77.85 mL per 2.5 gal carboy
  • per student:
    • 1-2 10-mL pipet(s) and gray pipet filler (= 15-40 per lab section)
    • 1 buret (= 15-20 per lab section)
    • Note: use the orange- or blue-tipped burets. Do not use the yellow buret tips — they slide out and dump triiodide all over everything! Notebook paper contains starch and turns black. Have an “emergency” supply of vitamin C solution mixed up and handy, just in case someone’s lab notebook needs to be rescued — left-over standard 1% solution is OK.
    • 3 250-mL Erlenmeyer flasks (= 45 to 60 per lab section)
  • per table (per pair of students)
    • 1 ringstand and buret clamp (= 8-10 per lab section)
  • per lab section:
    • several narrow-necked funnels (that’ll fit into the burets) and small (50-mL) beakers
    • used pipet containers
    • sink and lots of cold water
    • enough dish-draining racks at the sinks to hold all the wet glassware
    • computer(s) with internet access
• VITAMIN C PART A
  • SMALL numbers/amounts (20-40 g) of a WIDE variety of fresh fruits and vegetables, including, but not limited to
    • orange (¼ to ½ per lab section should suffice)
    • lemon (½ per lab section)
    • lime (½ to 1 per lab section)
    • kale (a few leaves per lab section)
    • red (& yellow?) pepper (¼ to ½ (each) per lab section)
    • green pepper (¼ to ½ per lab section)
    • apple (¼ to ½ per lab section)
    • kiwi (½ to 1 per lab section)
    • 1-2 large strawberries (or several smaller ones) per lab section
    • parsley (¼ to ½ bunch per lab section)
    • spinach ( to ¼ bag, ¼ C, per lab section)
    • tomato (¼ to ½ per lab section)
    • carrot (¼ to ½ whole, or 3 to 5 “baby” carrots per lab section)
    • small amounts of other fruit & veggies (gingerroot, pineapple, grapes, cherries, strawberries, blueberries, “ethnic” stuff from Jungle Jim’s, etc.) as available
  • minimum of 5 to 6 sturdy blenders that can blend as little as 80 to 100—mL at a time
  • minimum of at least 6 small (“tea”) strainers (preferably 12 or more)
  • per student: 250- or 400-mL beaker (1 or 2 per student = 20 to 30 per lab section)
• VITAMIN C PART B
  • to be distributed to students the previous class period:
    • specimen bottles @ 8/student × 15 students/lab = 120 per lab section — check to make sure all have good lid liners so they don’t leak
    • 2-g dose of vitamin C per 100 mL of solution × 15 to 20 students/lab = either
      • 30 g in 1.5 L or
      • 40 g in 2 L of soln
      • 15 to 20 clean, sterile bottles, each containing 100 mL of that solution
    • opt plastic bags (used grocery sacks, etc.)
    • opt plastic, 400-mL beakers — ~10 per lab
  • Day of that lab (prior to class time): cooler(s) with ice outside the lab door &/or access to the lab refrigerator
  • For that lab period: all the glassware, chemicals, etc., to titrate samples
  • empty cart with a couple dish pans on it to collect used specimen bottles
• ANGIOSPERMS PART A
  • instructor’s microscope tied into overhead projector
  • per student: numbered microscope corresponding to seat number
  • prepared slides of:
    • ls of Triticum (Wheat) Seed (monocot) B726 or B726a = 30-5120
    • Monocot vs. Dicot Roots B518c = 30-1892
    • Medicago (Alfalfa) Stem (dicot) B586
    • Triticum (Wheat) Stem (monocot) B573 = 30-3368
    • Yucca Leaf xs (monocot) B666
    • Pear Leaf xs (dicot) B669 or B669a
  • giant models: root, leaf, flower, stem
  • plastic mounts of sprouting corn and bean (and any other pertinent ones)
  • opt fruits such as blueberries, cherries, strawberries, pineapple, coconut, green pepper, cucumber, corn, squash, peanuts, etc. to examine and taste (should be representative of a variety of plant families and fruit types)
• ANGIOSPERMS PART B
  • dissection tools
  • per student: numbered dissecting scope and lamp corresponding to seat number (in cabinet in kitchen area)
  • dandelion flower head and at least one flower from another plant family (students will take a short hike to obtain these)
  • NOTE: IF IT’S TOO EARLY IN THE YEAR TO FIND FLOWERS BLOOMING OUTSIDE, WE MAY HAVE TO RESORT TO A BOUQUET OF FLOWERS FROM THE STORE. THIS WOULD NEED TO INCLUDE A MIX OF MONOCOTS AND DICOTS, ESPECIALLY INCLUDING SOME COMPOSITAE.
• DISSECTING SCOPE USE
  • per student: dissecting scope and light corresponding to seat number (in cabinet in kitchen area)
• SALAD-MAKING
  • access to the kitchen area
  • groceries per lab section of 12-15 people:
    • 1 piece/section of garlic — hard as a rock (thus, one clove will serve for several lab sections)
    • kale — ½ to 1 medium to smallish bunch
    • spinach — 1 medium to smallish bunch or ¼ to ½ bag
    • parsley — ¼ bunch
    • carrots — 2 full-sized
    • onion — ½ med to smallish, yellow or red
    • lemon — 1
    • olive oil — ½ C
    • cider vinegar — ~2 T
    • salt & peppercorns in pepper mill
    • “chicken bucket”
    • 2 fairly large bowls
    • 2 serving spoons
    • cutting board
    • knives
    • sink & tap water
    • sieves/strainers
    • “Fankhauser salad centrifuge”
    • various smaller bowls
    • lemon juicer
    • clearly-marked 1 tablespoon spoons
    • ¼-C (dry) measuring cup
    • ~15 plates
    • ~15 forks
    • cloth towels
    • liquid dish soap
    • sponge
    • paper towel
    • dishwasher
    • broom & dustpan
• SURVEY OF INVERTEBRATES
  • live Hydra — where I went to school, the lab staff collected these from a local creek by inserting a nylon stocking into a length of clay pipe and laying that in a local stream
  • live Planaria — collect from local creeks
  • try getting local pond water to look for rotifers in it
  • any live, (local or from pet store) snails and/or slugs
  • sea sponge skeleton (we used to have one, or get one from the store to replace it?)
  • any available plastic mounts
    • sponges
    • Coelenterates
    • flatworms
    • roundworms
    • Peripatus
    • mollusks
    • echinoderms
    • Amphioxus
  • prepared slides
    • Hydra adult with bud Z615
    • Hydra with spermary E28
    • Hydra with ovary Z640
    • Planaria plain + digestive tract, wm Z915
    • Taenia scolex Z971
    • Taenia mature segments Z973b
    • Trichinella spiralis in muscle PS2430
    • Amphioxus wm Z2706
    • Amphioxus xs pharynx region Z2720
  • what can we afford to get from Jungle Jim’s? (probably just 1-2 for show-n-tell?)
    • snails (escargot) — seafood/frozen
    • bivalves (oysters, clams, etc.) — seafood/frozen
    • octopus/squid, — seafood
    • do they have anything else like sea cucumbers, etc?
• EARTHWORM DISSECTION
  • per student: dissecting scope and lamp corresponding to seat number
  • per student: microscope corresponding to seat number
  • per pair of students: dissecting tray,
  • dissection tools, including lots of T-pins
  • per pair of students: preserved earthworm (= 8 to 10 per lab section)
  • gloves: check to make sure all sizes as well as latex-free are available (one pair per person per lab period)
  • prepared slide of earthworm xs (Z-1250)
  • large earthworm model plus any available plastic mounts
• CRAYFISH DISSECTION
  • opt per pair of students or per student: dissecting scope and lamp corresponding to seat number
  • per pair of students or per student: dissecting tray
  • dissection tools
  • per pair of students: preserved crayfish (= 8 to 10 per lab section)
  • gloves: check to make sure all sizes as well as latex-free are available (one pair per person per lab period)
  • opt large crayfish model
• EYELASH MITES
  • instructor’s microscope tied into overhead projector
  • per student: microscope corresponding to seat number
  • microscope slides and coverslips
  • small beaker with 10-15 mL of salad oil in it plus a plastic pipet
  • toothpicks
• LUBBER GRASSHOPPER DISSECTION
  • We used to use roaches for this, just ’cause they were available. However, they haven’t been available for quite a while. We need to start ordering in preserved lubber grasshoppers (the “classic” insect used for dissection) so we can do this lab.
  • per pair of students: dissecting scope and lamp corresponding to seat number
  • per pair of students: dissecting tray
  • dissection tools, including lots of T-pins
  • per pair of students: preserved lubber grasshopper (=8 to 10 per lab section – fairly even mix of males and females)
  • gloves: check to make sure all sizes as well as latex-free are available (one pair per person per lab period)
  • opt. drawers from the insect collection with specimens to illustrate various styles of wings, legs, etc.(I probably need to put together a special drawer of insects for “show-n-tell”
  • any related plastic mounts and/or prepared slides
• CAT ANATOMY
  • per pair of students:
    • one of last year’s dissected A&P cats, in good shape (= 8 to 10, need mix of males & females)
    • gloves: check to make sure all sizes as well as latex-free are available (one pair per person per lab period)
    • blunt probes
  • gloves: check to make sure all sizes as well as latex-free are available (one pair per person per lab period)
  • dishpan of warm, soapy water and sponges
  • paper towels
  • extra rubberbands

Overall List of Prepared Slides (Lab 2) — (these were never put in slide boxes, yet)