note to instructor: this lab uses sharp cutting utensils (either scissors, razor blades, or scalpel)...

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NOTE TO INSTRUCTOR: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used.

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Page 1: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used

NOTE TO INSTRUCTOR:NOTE TO INSTRUCTOR:This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used.

Page 2: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used

Description:Description:Legumes Symbiosis Lab: Examine the nodules of legumes (Lima beans and Soybeans) planted on “Day 0” as a symbiotic relationship between plants and bacteria.

Goals:Goals:Explain carbon and nitrogen cycles.

Define symbiosis and state the effects of symbiotic relationships on populations.

Page 3: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used

Objectives: Day 17Objectives: Day 17Analyze nodules of legumes for nitrogen fixation.

State the effects of symbiosis of legumes on bacterial populations.

Page 4: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used

Today…Today…

Today you will be completing a lab. There are several different parts and you will be using sharp cutting utensil – BE CAREFUL!

When told, move into your groups and listen for instructions.

Remember: Be cautious and attentive

Wear apron, and gloves at all times

Follow instructions and ask questions if you are unsure what to do.

Page 5: NOTE TO INSTRUCTOR: This lab uses sharp cutting utensils (either scissors, razor blades, or scalpel) – extreme care should be used

Objectives: Day 17Objectives: Day 17Analyze nodules of legumes for nitrogen fixation.

State the effects of symbiosis of legumes on bacterial populations.