Workshops & Summer Programs
CIBT at STANYS
November 5 - 7, 2006
The Cornell Institute for Biology Teachers presents sessions each year at the STANYS annual conference. This year we will also have a booth in the Exhibit Hall. We look forward so seeing you there!
Schedule of Events
| Day 1 | ||
|---|---|---|
| 3:00 - 4:00 | Session Z-32: Making Phylogenetic Trees Bob Suran, Maureen Clark, Patty Wells This exercise introduces the basic methods of phylogenetic analysis. Students are asked to hypothesize the evolutionary relationships of groups of insects and to become familiar with the methods for building evolutionary trees using the basic principles of taxonomy and classification. We will then compare "traditional" classification based on physical characteristics with more recent molecular techniques. Evolving Trees, Student Section (672 K) Evolving Trees, Teacher Section (1.9 MB) Molecular Evolving Trees (148 K) Presentation (5 MB) |
|
| Day 2 | ||
| 11:00 - 12:00 1:45 - 2:45 |
Sessions C-32 & D-32: Gel Electrophoresis of Plant Proteins Bob Suran, Laurel Southard, Mike Yerky Use the Cornell Institute for Biology Teachers Protein Electrophoresis kits to analyze the proteins made by different plant tissues under varying growth conditions. Do plant leaf cells grown in the light make the same proteins as those grown in the dark? Sign up and find out! The latest version of this lab is available in the Lab Database. |
|
| Day 3 | ||
| 9:30 - 10:30 11:00 - 12:00 |
Sessions F-13 & G-13: Measuring Behavior Mike Yerky An introduction to the methods and design of behavioral studies. Hands-on work with video clips of chimpanzees using scoring sheets. Lab available on CD-ROM from CIBT. |
|
| 11:00 - 12:00 | Session G-29: Spices? Bob Suran, Laurel Southard Do you like to eat Thai or spicy Mexican food? Ever wonder why we eat spices? Do we just like spicy food or do they provide some useful function? This session will introduce you to the study of ethnobotany and Darwinian Gastronomy. We will talk about where spices are used and what antimicrobial properties they have been shown to have. All participants will participate in an inquiry-based activity that allows students to test the antibacterial properties of spices. All participants will take home information on spices and ideas for experiments that students can do with them. |
|
