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Exploring Alcoholic Fermentation: An Inquiry-Based Lab Experience

In this two-day inquiry-based lab, AP Biology students engage in hands-on experimentation to understand alcoholic fermentation. Students match vocabulary terms related to experimental procedures and illustrate their significance in scientific investigations. They will collaborate to design and perform an experiment measuring fermentation levels in various beverages. The lab emphasizes teamwork, critical thinking, and the application of biological concepts, particularly focusing on yeast's role in fermentation and energy production. Students will reflect on their learning outcomes and the importance of inquiry-based science.

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Exploring Alcoholic Fermentation: An Inquiry-Based Lab Experience

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  1. APBIO: Chpt 9C “Fermentation Inquiry Based Lab” Warm-Up: Illustrate an example of the process of alcoholic fermentation in an organism.

  2. Objectives • Experimental Procedures Word Squares Activity • Students will be able to match experimental procedure vocabulary terms with their correct definitions and explain their importance. • Students will be able to construct a conceptual map of experimental word squares and distinguish similarities by connecting the concepts together. • Fermentation Inquiry Based Lab (duration of 2 days) • Students will be able to collaborate as a lab group to design and perform an “inquiry based” scientific experiment to measure the amount of fermentation in various beverages.

  3. Experimental Procedures Word Squares Matching Activity • Directions: • 1. Locate all twelve word squares, remove from the envelope, and separate them out on a table facing up. • 2. Match the six vocabulary terms to their correct definitions. • 3. Discuss and explain their importance in a scientific lab investigation. • 4. Organize the twelve pieces onto a sheet of paper, glue the pieces down, and draw lines to connect similar concepts into a conceptual map.

  4. OK, AP Biology Students… get ready for some fun!

  5. Before we begin our inquiry based lab we need take a minute to discuss some background knowledge.

  6. Background • Yeast- tiny, unicellular fungi that are consumers • Similar to bacteria in that they grow in or on their food source. • Yeast produce and release digestive enzymes that break down sugar molecules for energy. • Carry out the process of alcoholic fermentation to produce energy for life. They release alcohol and carbon dioxide as waste products. • Microphotograph of yeast cells in the process of budding (picture to the right).

  7. Time to plan the lab… • Using the prepared lab report, lab template, grading rubric, and your thinking caps it is time to turn to pg 2 of your lab handout and complete Day 1 instructions. • Remember to have your inquiry based fermentation experimental design approved by the instructor before you leave class today. If not, see the instructor 6th period or after school!!!

  8. Reflection • (1) Reflect and describe how we met the three objectives today and recognize their importance to the inquiry based fermentation lab.

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