What’s In Your Food? Laboratory Assignment
What’s In Your Food? Laboratory Assignment
This criterion is linked to a Learning OutcomeQuestion 1:For each type of organic compound, give one or two examples and describe one characteristic, e.g. whether it is greasy, whether it contains genetic material, composition, etc.
2.0 to >0.0 pts
Full Marks
Correctly describes all macromolecules.
0.0 pts
Needs improvement
Does not address describing all terms; states some relevant definitions, but indicates misconceptions
0.0 pts
No Marks
All answers are incorrect or missing
2.0 pts
This criterion is linked to a Learning OutcomeQuestion 2:Which monomers are joined together to form a starch molecule?
1.0 pts
Full Marks
Addresses the question. States a relevant, justifiable answer.
0.0 pts
No Marks
Answer is incorrect or missing
1.0 pts
This criterion is linked to a Learning OutcomeQuestion 3:The image on the below left is (blank) fatty acids while the image on the below right is (blank) fatty acids. (fill in the blank)
2.0 pts
Full Marks
Addresses the question. States a relevant, justifiable answer.
1.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions.
0.0 pts
No Marks
Answer is incorrect or missing
2.0 pts
This criterion is linked to a Learning OutcomeQuestion 4:Which substance or substances do you expect to test positive for lipids?
2.0 pts
Full Marks
Answers the question. States a relevant, justifiable answer.
1.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions
0.0 pts
No Marks
Answer is incorrect or missing
2.0 pts
This criterion is linked to a Learning OutcomeQuestion 5:What is the purpose of testing water for lipids?
2.0 pts
Full Marks
Answers the question with a relevant, justifiable answer
1.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions
0.0 pts
No Marks
Answer is incorrect or missing
2.0 pts
This criterion is linked to a Learning OutcomeQuestion 6:Why should you test all of the substances for lipids even though you believe that some of them do not contain lipids?
2.0 pts
Full Marks
Answer to the question is correct and 5 variables are listed that are accounted for the experimental design.
1.5 pts
Needs improvement
Does not provide 5 variables accounted for; 1 or more are missing or incorrect
0.0 pts
No Marks
All answers are incorrect or missing
2.0 pts
This criterion is linked to a Learning OutcomeTable for Part 2 DataComplete the last column of the data table below. Put a plus for any samples that tested positive for lipids and a minus for the samples that did not. record the color of the iodine solutions. Put a plus next to those samples testing positive for starch and a minus for those testing negative.
10.0 to >9.0 pts
Full Marks
Experiment performed correctly and data listed in the table.
9.0 to >0.0 pts
Needs improvement
One or more pieces of data is/are incorrect
0.0 pts
No Marks
No response; data not included
10.0 pts
This criterion is linked to a Learning OutcomeQuestion 14: Summarize Data in TableBegin by summarizing the results from question 8 in this table.
4.0 to >3.0 pts
Full Marks
Data correctly summarized in table
3.0 to >0.0 pts
Needs improvement
One or more pieces of data is/are incorrect
0.0 pts
No Marks
No response; data not included
4.0 pts
This criterion is linked to a Learning OutcomeQuestion 15:Use the results summarized in question 14 to write a hypothesis about which types of food contain starch (all or some foods from animals and/or plants).
1.0 pts
Full Marks
Answers the question. States a relevant, justifiable hypothesis.
0.0 pts
No Marks
Answer is incorrect or missing
1.0 pts
This criterion is linked to a Learning OutcomeQuestion 16:Use the results to write a hypothesis about which types of food contain lipids.
1.0 pts
Full Marks
Answers the question. States a relevant, justifiable hypothesis.
0.0 pts
No Marks
Answer is incorrect or missing
1.0 pts
This criterion is linked to a Learning OutcomeStep 17 TableChoose four (4) foods to test your hypotheses. Be wise about your choices to test your hypothesis List them in column 1. Complete columns 2-4 in this table to predict the expected results. Use the cautions on page 2-3 and the instructions to guide your testing. Record your data in columns 5-6.
10.0 to >9.5 pts
Full Marks
Experiment performed correctly and data listed in the table.
9.5 to >0.0 pts
Needs improvement
One or more pieces of data is/are incorrect
0.0 pts
No Marks
No response; data not included
10.0 pts
This criterion is linked to a Learning OutcomeQuestion 19:Is your hypothesis about which types of food contain starch (question 15) supported by the new data (in question 17)? Explain how the evidence does or does not support your hypothesis.
3.0 to >2.0 pts
Full Marks
Answers the question with a relevant, justifiable answer
2.0 to >0.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions
0.0 pts
No Marks
Answer is incorrect or missing
3.0 pts
This criterion is linked to a Learning OutcomeQuestion 20:Is your hypothesis about which types of food contain lipids supported by the new data? Explain how the evidence does or does not support your hypothesis.
3.0 to >2.0 pts
Full Marks
Answers the question with a relevant, justifiable answer
2.0 to >0.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions
0.0 pts
No Marks
Answer is incorrect or missing
3.0 pts
This criterion is linked to a Learning OutcomeQuestion 21:Indicate any limitations of the evidence and any uncertainty in your conclusions. What additional evidence would be useful to evaluate your hypothesis?
2.0 to >1.0 pts
Full Marks
Answers the question with a relevant, justifiable answer
1.0 to >0.0 pts
Needs improvement
Does not address the question fully; states some relevant answers, but indicates misconceptions
0.0 pts
No Marks
Answer is incorrect or missing
2.0 pts
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