(i) Why is it important that scientists publish the results of their research?
(ii) How can scientists avoid bias in scientific experiments?
(b) (i) When carrying out certain experiments at the laboratory bench:
1 - Leaving Cert Biology - Question 7 - 2018
Question 7
(i) Why is it important that scientists publish the results of their research?
(ii) How can scientists avoid bias in scientific experiments?
(b) (i) When carrying ... show full transcript
Worked Solution & Example Answer:(i) Why is it important that scientists publish the results of their research?
(ii) How can scientists avoid bias in scientific experiments?
(b) (i) When carrying out certain experiments at the laboratory bench:
1 - Leaving Cert Biology - Question 7 - 2018
Step 1
Why is it important that scientists publish the results of their research?
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Scientists publish their research to ensure that the information is made widely available and to promote peer review. This process helps validate findings, encourages collaboration, and prevents the repetition of mistakes. Moreover, publication allows other scientists to build upon previous work, fostering ongoing advancements in the field.
Step 2
How can scientists avoid bias in scientific experiments?
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To avoid bias in scientific experiments, researchers can use large sample sizes, conduct double-blind testing, or apply random sampling methods. Implementing a placebo group can further mitigate biases by ensuring that neither the participants nor the researchers know who is receiving the treatment.
Step 3
How would you ensure that reactants or organisms are maintained at a constant pH over a period of a few hours?
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To maintain a constant pH during an experiment, a suitable pH buffer should be used. This buffer will resist changes in pH when small amounts of acids or bases are added, thus ensuring that the pH remains stable.
Step 4
How would you ensure that reactants or organisms are maintained at a constant temperature over a period of a few hours?
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To ensure that the temperature remains constant, a water bath or incubator can be employed. These devices allow for precise temperature control, ensuring that the experimental conditions are stable for the duration of the experiment.
Step 5
What other product was produced during the fermentation?
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During fermentation, carbon dioxide (CO₂) is produced alongside alcohol. This gas is a byproduct of the anaerobic conversion of sugars by yeast.
Step 6
What test did you use to confirm the presence of alcohol?
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The presence of alcohol can be confirmed using the iodofor test or sodium hypochlorite combined with potassium iodide. Both methods are reliable indicators of alcohol concentration.
Step 7
How calculated the magnifying power of the microscope?
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To calculate the magnifying power of the microscope, multiply the power of the eyepiece lens by the power of the objective lens. This calculation gives the total magnification provided by the microscope.
Step 8
Altered the amount of light shining on your specimens.
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To alter the amount of light shining on the specimens, you can adjust the diaphragm (or condenser) of the microscope, or adjust the lamp or mirror settings. Proper lighting is crucial for observing transparent or translucent specimens effectively.
Step 9
Why the brown paper used to test for the presence of fat should be allowed to dry out.
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The brown paper used in fat testing should be allowed to dry out to avoid the presence of excess water, which can interfere with the test results. A clear endpoint is needed to accurately observe the fat stain.
Step 10
Which other food test required the application of heat.
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Another food test that requires heat is the reducing sugar test, commonly performed using Benedict's or Fehling's test. Heating is essential to facilitate the reduction reaction that occurs when sugars are present.
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