Course

Course Summary
Credit Type:
Course
ACE ID:
OOSL-0115
Organization's ID:
CHEM450L
Organization:
Location:
Online
Length:
14 weeks (75 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Upper-Division Baccalaureate 1 Introduction to Biochemistry Laboratory
Description

Objective:

Upon the successful completion of this course, students will be able to complete at home laboratory experiments, track and record results and take lab-based questions reflected in the graded lab reports, and complete lab-based assessments to meet the lab requirement. The labs are provided by eScience Labs, a leading provider of at home lab kits and supplemental online materials. Students will study structure, catalysis, processes, regulation, kinetics and thermodynamics through experiments in biological macromolecules, cell membrane transport, cellular respiration, fermentation, extraction and synthesis of DNA, RNA and casein, metabolism of polysaccharides, anaerobic fermentation, enzymes, temperature, pH and specificity.

Learning Outcomes:

  • Analyze experimental results to determine the presence of sugars, starch, lipids, protein, and DNA in a variety of samples.
  • Analyze experimental data to classify solutions as hypotonic, isotonic, or hypertonic.
  • Calculate aerobic respiration rates of germinated and dormant millet seeds.
  • Isolate DNA from split peas by physically breaking down plant tissues, lysing cell membranes with detergent, and precipitating isolated DNA in alcohol.
  • Illustrate the formation of a protein through transcription and translation.
  • Extract, determine the quantity of, and test casein proteins isolated from milk
  • Analyze extracted solution from malted barley for the conversion of starch to dextrins using a starch-iodide test.
  • Analyze experimental data to calculate the optimal pH and temperature ranges for lactase activity.

General Topics:

  • Lab 1: Biological Molecules
  • Lab 2: Cell Membrane Transport
  • Lab 3: Cellular Respiration and Fermentation
  • Lab 4: Extraction of DNA
  • Lab 5: DNA, RNA, and Protein Synthesis
  • Lab 6: Casein Extraction
  • Lab 7: Metabolism of Polysaccharides and Anaerobic Fermentation
  • Lab 8: Enzymes, Temperature, pH and Specificity
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Practical Exercises

Methods of Assessment:

  • Examinations
  • Other
  • Quizzes
  • Lab Worksheets

Minimum Passing Score:

70%
Supplemental Materials

Other offerings from StraighterLine

(OOSL-0009)
(OOSL-0010)
(OOSL-0063)
(OOSL-0109)