BIOL 1505L - Biology and the Modern World Laboratory
Fall 2026 Syllabus, Section 02, CRN 42025,
Credit hours: 1
Course Meeting Times
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Instructor
Santosh Rana
Email: skranamagar@ysu.edu
Course Description
1505L. Biology and the Modern World Laboratory. Student investigations in biological phenomena using a variety of laboratory approaches focused on a single theme or concept using the scientific method. Satisfies the Natural Science Laboratory requirement. Not applicable to the Biology major. 1 s.h.
Course Readings
| Group | Title | Author | ISBN |
|---|---|---|---|
| Required | Laboratory Notebook | Bound notebook (spiral or composition notebook) | |
| Required | Laboratory manual and lecture notes | Available on blackboard | |
| Required | Laboratory coat and goggles | Get your own |
The course readings are subject to change in the event of extenuating circumstances, research developments, current events, and/or to ensure better learning.
Assignments/Assessments
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Schedule of Topics and Assignments
| Day | Date | Reading(s) | Proposed Topic | Due/To Prepare for Class |
|---|---|---|---|---|
| Wed | 8/26 | Module 1: Reading & Understanding Science | Introduction to Scientific Papers | Course introduction. Watch assigned Blackboard videos on how to find, read, and understand scientific papers. |
| Wed | 9/2 | Finding a Scientific Paper | Simple literature search; identify reliable scientific sources; find a paper related to fermentation, yeast, or fruit. | |
| Wed | 9/9 | Anatomy of a Scientific Paper | Identify Abstract, Introduction, Methods, Results, Discussion, and References; determine the paper's main question. | |
| Wed | 9/16 | From Paper to Scientific Report | Read a simple Results/Discussion section and figure; learn how a manuscript-style report is organized. | |
| Wed | 9/23 | Module 2: Fermentation & Fruit Wine | Meet the Yeast: What Is Fermentation? | Activate yeast, observe fermentation, and learn how CO₂ can be used as evidence of fermentation. |
| Wed | 9/30 | Does Sugar Concentration Matter? | Compare different sugar concentrations and measure fermentation activity. | |
| Wed | 10/7 | Does Temperature Matter? | Compare yeast fermentation under different temperature conditions. | |
| Wed | 10/14 | Does pH Matter? | Test how acidity influences fermentation. Mid-term assignment quizzes | |
| Wed | 10/21 | Fermentation Challenge | Groups use what they have learned about sugar, temperature, and pH to develop conditions for effective fermentation. | |
| Wed | 10/28 | Different Fruits, Different Fermentation? | Introduce final experiment; groups receive different fruit juices; develop hypothesis and experimental predictions. | |
| Wed | 11/4 | Fruit Wine Experiment: Setup | Measure initial °Brix/pH, prepare fruit-juice treatments, add yeast, and begin fermentation. | |
| Wed | 11/11 | No Class | ||
| Wed | 11/18 | Fruit Wine: Final Observations & Measurements | Observe fermentation; measure final °Brix/pH; compare before/after measurements; pool class data. | |
| Wed | 11/25 | No Class | ||
| Wed | 12/2 | Module 1 + Module 2 | Turning Our Experiment into a Scientific Paper | Analyze class data, make a figure/table, and begin Results and Discussion. |
| Wed | 12/9 | Final exam quizzes | Complete/submit manuscript-style report and discuss what fruit type revealed about fermentation. |
The course schedule, policies, procedures, and assignments in this course are subject to change in the event of extenuating circumstances, by mutual agreement, and/or to ensure better learning.