In This Lab, You Will See The Time Progression Of Impacts Associated With Either Coal-Fired Or Nuclear Power Plants For Electricity Generation To Help You Write Up A Scientific Paper That Centers On The Following:

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Name:

Date:

Instructor’s Name:

Assignment: SCI203 Phase 4 Lab Report

Title: Analysis of Energy Sources

Instructions: You will write a 1-page lab report using the scientific method.

When your lab report is complete – submit it in the classroom.

Part I: Using the lab animation, fill in the data table below to gather your data, and use it to help you generate your hypothesis, outcomes, and analysis.

Energy Source Fuel (Coal)/Uranium Needed (tons) CO2 Emissions (tons) Sulfur Dioxide and Other Emissions (tons) Radioactivity mSv (millisievert) Solid Waste (tons) Accidents
Coal Q1            
Coal Q2            
Coal Q3            
Coal Q4            
Nuclear Q1            
Nuclear Q2            
Nuclear Q3            
Nuclear Q4            

Part II: Write a 1-page lab report using the following scientific method sections:

· Purpose

· State the purpose of the lab.

· Introduction

· This is an investigation of what is currently known about the question being asked. Use background information from credible references to write a short summary about concepts in the lab. List and cite references in APA style.

· Hypothesis/Predicted Outcome

· A hypothesis is an educated guess. Based on what you have learned and written about in the Introduction, state what you expect to be the results of the lab procedures.

· Methods

· Summarize the procedures that you used in the lab. The Methods section should also state clearly how data (numbers) were collected during the lab; this will be reported in the Results/Outcome section.

· Results/Outcome

· Provide here any results or data that were generated while doing the lab procedure.

· Discussion/Analysis

· In this section, state clearly whether you obtained the expected results. Also discuss the results and what you learned from this lab.

· Note: You can use the lab data to help you discuss the results and what you learned.

Provide references in APA format. This includes a reference list and in-text citations for references used in the Introduction section.

Give your paper a title, and identify each section as specified above. Although the hypothesis will be a 1-sentence answer, the other sections will need to be paragraphs to adequately explain your experiment.

 
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2 Pages Due Thursday Evening PST

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Instructions: OSHA’s personal protective equipment (PPE) standard requires employers to assess the workplace to determine if hazards are present, which may necessitate the use of PPE. Based on the assessment, appropriate PPE must be selected and provided to affected employees.
Using Subpart I Appendix B as a guide, develop a hazard assessment for your workplace or a workplace with which you are familiar. If you work in an office, or if you work in another non-hazardous location, develop an assessment for an imagined industrial shop such as woodworking or metalworking. Use the other sections of Subpart I to help determine the appropriate PPE for each hazard. You can also use online safety equipment catalogs to find examples of PPE that meet the OSHA requirements.
Your submission must be a minimum of two pages in length (double-spaced). Begin your case study with an engaging opening statement that connects the reader to the case study. References and citations in APA format should be provided to support the hazard determinations and PPE selection. The reference page does not count toward meeting the two-page minimum.
Click  Here to locate the Subpart I Appendix B.
https://www.osha.gov/pls/oshaweb/owadisp.show_document?p_table=STANDARDS&p_id=10120
see attachment for case study template

Number of Pages: 2 Pages

Level: College

Format: APA

 
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Unit 8 Hygiene

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Unit VIII Research Paper

For the following research paper assignment, you have been asked to perform an evaluation of employee exposures at a small automobile parts manufacturing facility. The manufacturing processes include two metal presses, two machining stations, three welding stations, a small paint booth, and a shipping/receiving area. There are two employees working at each press, one person working at each machining station, one person working at each welding station, two people working in the paint booth, and four employees working in the shipping/receiving area.

One of the presses is a 2,000-ton press, and the other press is a 200-ton press. The 2,000-ton press is the greatest noise source for the facility. The machining area uses a metal working fluid. The safety data sheet (SDS) for the metal working fluid is attached here. All welding is performed on stainless steel. The painting booth uses a powder coating operation, but the employees use xylene and methyl ethyl ketone (MEK) to clean the parts prior to the powder coating operation. At the end of the shift, one of the employees uses 1,3 butadiene to clean the nozzles for the paint booth. The facility uses two electric forklifts to move materials between the production area and the storage warehouse and between the warehouse and the shipping area. All employees work an 8-hour shift.

Part 1:

Using the information on anticipation and control we studied in the textbook, identify the hazards that are present in the facility. In your discussion, explain why you chose the hazards, and describe whether you believe the hazards to be actual hazards or potential hazards (which require further evaluation). Describe the specific location(s) at the facility where the hazards are located, and determine how many employees are potentially at risk in those areas.

Your response for Part 1 should be at least one page in length.

Part 2: Using the information on evaluation that we studied in the textbook, summarize how you would measure the personal exposures to the hazards that you identified in Part 1. Use the Occupational Safety and Health Administration (OSHA)

website (https://www.osha.gov/dts/sltc/methods/toc.html) or the National Institute for Occupational Safety and Health (NIOSH) website (http://www.cdc.gov/niosh/docs/2003-154/default.html ) to select the specific sampling and analytical method that would work best to evaluate any chemical hazards you identified. Provide a summary of the sampling media you would use, include the sampling flow rate, discuss how long you would sample, and explain how you would calibrate the sampling train. Include a discussion about why you selected the specific sampling and analytical method.

Your response to Part 2 should be at least one page in length.

Part 3: Access the attached sampling results  here

. For each set of results, perform the following actions:

Calculate the 8-hour time weighted average (TWA) exposure.

Compare the results to the appropriate OSHA permissible exposure limit (PEL).

Determine which results exceed an established OSHA PEL.

Write a one-page summary of the sampling results; document the exposures that exceeded an OSHA PEL, and identify those areas that you believe will require the application of controls to reduce risk. Include your calculations, include a list of the OSHA PELs you compared the results to, and explain how you decided that an exposure exceeded an OSHA PEL.

Part 4:

Using OSHA’s hierarchy of controls, recommend the control methods that you believe would be the most effective for

reducing the risks associated with the exposures that exceeded the OSHA PEL above. Explain how you would implement

the controls and how you would evaluate the effectiveness of the controls. Also, discuss any interim control methods you would recommend for the facility.

This section should be at least one page in length.

Include a reference page and in-text citations for all sources you used in this project, including your textbook, using proper APA format.

 
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Part #1 Annotated Bibliography Part #2create An Academic Poster Presentation -Powerpoint

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Part #1 Unit IVAnnotated Bibliography APA Formatting In Text Citations

For this assignment, you will choose a topic and research sources for your final project.

In Unit VIII of this course, you will be developing an academic poster using PowerPoint on one of the issues covered in this course. You may choose any of the issues covered in the course textbook. See Unit VIII Final Project for more details. BOS 3551, Use Six sources to support your final project topic.

Provide a one-paragraph summary of 3 articles and two-paragraph summary for 3 articles. APA rules for formatting, quoting, paraphrasing, citing, and listing of sources are to be followed.

Your annotated bibliography should be at least two pages in length and include a title page (not part of the page count requirement.

Part #2

Unit VIII Final Project See Project Template below:

Using the sources from your Unit IV Outline and the template provided below, create an academic poster presentation Environmental Issues 4 PowerPoint.

The poster should consist of a single PowerPoint slide. There should be at least 900 words of text in paragraph form on your poster, and you should include at least four images (e.g., graphic, photo, table).

Be sure to include headings (as indicated) and use appropriate spacing and fonts so that your poster communicates your message clearly.

Submit your completed template (Word document) and your completed poster (as a power point) for grading.

Unit VIII Final Project Template

TITLE:

BACKGROUND ON ISSUE:

DEFINITION OF PROBLEM:

POSSIBLE SOLUTIONS:

ONE SOLUTION:

CONCLUSION:

GRAPHICS (3):

BOS 3551 1

 
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Unit 2DB1 SCI201

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write 300–500 words that respond to the following questions with your thoughts, ideas, and comments.

Choose 1 of the foods from the following link that you may have in your fridge or pantry:   

Click here for the list of foods and food information.

http://www.fruit-crops.com/

Complete the following:

•List and describe the food item, and include where it came from (check the label or Web site).

•Use this calculator to determine how far it has traveled to you. Answer the following questions (use the Internet and CTU library to form your opinions):                                  1.How does the vast movement of food from one nation to another benefit or potentially harm developing nations? Are there benefits of importing food to developed or wealthy nations?

2.There is an “eat local” initiative developing throughout the United States and Europe. What are the benefits to buying fresh, local foods? Are there drawbacks? Do you buy local?

3.Can you live without the food item you chose? Is there a local substitute available?

4.Knowing what you do of how global food trade affects the global market and the economies of individual countries, explain your position on buying this food item in the future.

 
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Wk1

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Lab Report Outline

BIO/315, Version 4

 1

University of Phoenix Material

Lab Report Outline

Yeast Culture Lab

I. Introduction

1. Briefly introduce the background information of this lab. Define reproduction, consumption, and death in population. Explain the main purpose of the experiment, such as what you will accomplish during the experiment and why it is important to conduct this lab.

2. State your hypothesis of this lab. Your hypothesis must be in an if–then format and include a comparison of at least one variable to the control. Then, in one or two sentences, explain what you expect will happen, and include at least one alternative outcome.

II. Material and Methods

1. List equipment and materials you will use. Cite any worksheets or other reference materials you use.

2. In your own words, create a detailed and numbered list of the steps necessary to complete the experiment. Only include the steps YOU take to complete the lab assignment. You do NOT need to discuss the aspects of the actual laboratory experiment simulation, such as yeast culturing and temperatures.

III. Results

1. List any questions you have about your results.

2. Make both qualitative and quantitative observations.

3. Show your work and remember to include necessary units. Include graphs, when appropriate.

4. Include tables or graphs to summarize your results, if necessary.

IV. Discussion

1. Explain the shape of the population graph for each condition. Why does the graph peak before declining? How do the limiting factors in this experiment affect carrying capacity?

2. What are the phases of the population growth cycle? How does using a simple organism allow for the study of a more complex population?

3. Describe a biogeochemical cycle that had an effect on the yeast cultures by outlining the flow of energy in the cycle.

4. Identify and examine the food chain in a yeast community.

V. Conclusion

1. Accept or reject your hypothesis.

2. State any discrepancies; these are problems or unpredicted events that occurred. These errors may be due to equipment or human error.

3. Based on the lab and your weekly readings, discuss the challenges of studying populations over time.

4. Make suggestions for improvement or for further research.

Copyright © 2017, 2014, 2011, 2009 by University of Phoenix. All rights reserved.

 
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LEADERSHIP

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11

Case Study: “D. L. Woodside, Sunshine Snacks”  Read the case study and answer the following three questions.

1. What traits does Woodside possess that might be helpful to him as he assumes his new position? What traits might be detrimental?

2. Would you consider Woodside a people-oriented or a task-oriented leader? Discuss which type of leader, people-oriented or task oriented, you think would be best for the new research director at Sunshine?

3. How might an understanding of individualized leadership theory be useful to Woodside in this situation? Discuss your answer.

Your response should be at least 200 words in length. You are required to use at least your textbook as a source material for your response. All sources used, including the textbook, must be referenced; paraphrased and quoted material must have accompanying citations

12

 

Case Study: “Alvis Corporation”  Read the case study and answer the following three questions.

1. Analyze this situation using the Hersey-Blanchard model and the Vroom-Jago model. What do these models suggest as the appropriate leadership or decision style? Explain your answer.

2. Evaluate Kevin McCarthy’s leadership style before and during his experiment in participative management.

3. If you were Kevin McCarthy, what would you do now? Why?

Your response should be at least 200 words in length. You are required to use at least your textbook as a source material for your response. All sources used, including the textbook, must be referenced; paraphrased and quoted material must have accompanying citations.

 
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Accident Investigation Unit 6 Scenario

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Unit 6 Scenario

An employee complained to his manager in reference to a machine that he felt did not have the proper guarding. He complained that the guarding was not present and that the blade was fully exposed.

 

The manager advised the employee that maintenance was aware of the issue but did not have the manpower currently to work on this particular issue and would get around to within a few days. The employee was advised to exercise extra caution while working on the machine and was given a pair of gloves. Moments later, the employee returned, and reported to the same manager that he just had a near miss and almost ran his hand into the exposed blade because he was not paying close attention.

 

The employee implored to the manager that this time it was a near miss, but next time, himself or someone else may lose a finger or a hand. What should the manager do at this point? What type of recommendations should be made to fix the problem? How should the manager “track” this problem to ensure that it is fixed?

 

This paper must be a minimum 2 pages in length not including the title and reference pages. APA formatting is a necessity for this writing. Thus, the expectation is to have a title page, running header, page numbers, indented paragraphs, proper citations, typed in Times New Roman 12 point font, and a separate reference page.

 

 

Oakley, J. (2003). Accident investigation techniques: Basic theories, analytical methods, and applications (2nd ed.). Des Plaines, IL: American Society of Safety Engineers.

 
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ENV 315 Week 1 Conservationist Versus Agriculturalist

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Resources: Tox Town Farm and Ch. 2 & 4 of The Human Impact on the Natural Environment.

Review the Tox Town Farm materials located on the student website. A conservationist has complained about the methods used on this farm. Roll your mouse over the various areas of the farm. Click on each area to discover the associated environmental concerns.

Write a 350-word letter from the conservationist’s point of view.

  • Identify six negative effects the farm has on the environment.
  • Explain how the farm is altering the physical environment, including vegetation and soil quality.

Write a 350-word plan, acting as the farmer.

  • Use The Human Impact on the Natural Environment text to identify methodologies that may alleviate the conservationist’s concerns.
  • Explain the process of implementing the new methodologies, including cost-related issues.

Format the letter and plan consistent with APA guidelines.

 

 

Scored: 4.9/5

 
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Write A Lab Report About Environment

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Revised October 2013

Page 1 of 4 10/8/2013

Exercise 2 THE CALORIE

 

INTRODUCTION All animals, including humans, need to consume energy in order to survive. We call this energy food. The unit which is used to describe the energy content of food is the Calorie (food calorie, note the capital ‘C’). One calorie (note the lower case ‘c’) is the energy required to raise one gram of water by one degree Celsius. The food Calorie is defined as 1000 calories or one kilocalorie (kcal). Most scientists not dealing with food now use other units such as joules or British Thermal Units (BTUs) to measure energy, but the Calorie is still used to describe food energy. The Calories in food are measured using a CALORIMETER, which is a special combustion device designed to burn food samples completely and capture the energy in a water jacket. For a 100% efficient calorimeter, the energy captured is equal to the energy content of the food as shown below:

Energy captured = (mass of water) × c × (Temp. change) = Energy Content (1)

The constant c is the specific heat of water and is equal to 1 Cg

cal °

(one calorie per gram

per degree C). In our case, however, the calorimeter we use will capture only a fraction of the total energy, so we must account for this reduced efficiency. THE CALORIMETER The device that scientists use to capture the heat energy of a combustible mixture is a bomb calorimeter. It is a metal chamber which is supplied with a measured amount of oxygen during the combustion of the test material. The heat from the burning material is transferred to a water reservoir that surrounds the metal chamber containing the test material. The change in temperature is used to determine the number of calories that the material originally held. A bomb calorimeter is very nearly 100% efficient. It is also very dangerous (thus the name ‘bomb’ calorimeter) and so we will use a simpler (but less efficient) type of calorimeter. A SIMPLE CALORIMETER The simple but effective calorimeter we will use consists of a calorimeter can (a metal cylinder with a notch out of the bottom), a calorimeter lid to hold a 125 ml flask, a flask stopper and thermometer, a sample holder and some tools. Each group of students will have their own calorimeter to use. Because these simple calorimeters are not 100% efficient, the water will not capture all of the energy content of the food. Therefore, the equation for this calorimeter must be modified to:

Energy captured = (mass of water) × c × (Temp. change) = Energy Content × ε (2)

where ε is the efficiency of energy capture by the water. With this equation and a food item of known caloric content, we can determine the efficiency of our calorimeter and explore why the

 

 

Revised October 2013

Page 2 of 4 10/8/2013

efficiency might vary from one group to another. Once a consistent efficiency is achieved, we can use that efficiency to determine the caloric content of any combustible item. OBJECTIVES: 1) To measure the energy content of a food sample. 2) To determine the efficiency of a calorimeter. LABORATORY PROCEDURE

We will take a sample of a food with a known caloric energy, weigh it, and then burn it in the calorimeter to determine the amount of energy captured by the calorimeter. We will then use the true energy content of the food and the amount of energy captured by the calorimeter to determine the efficiency of the calorimeter and its operators (that would be you and your classmates).

1. Choose a single almond and carefully push it onto the end of a partially straightened paperclip.

2. Zero the scale and then place a weighing dish (a small aluminum foil dish) and the almond/paper clip on the scale to determine the total mass (weight). Record your data.

3. Using the graduated cylinder, measure out 100 ml of distilled water from the water bottle and pour it into the flask. Place the flask stopper with thermometer inserted into the neck of the flask. The place the neck of the flask through the hole in the calorimeter lid and rotate a quarter turn.

4. Measure the initial temperature of the water. Record your data. Make sure to leave the thermometer in the water for a while before reading the temperature.

5. Position the weighing dish in front of the calorimeter. 6. Put on your safety glasses and light the almond. It may take a while to catch on fire. As

soon as the almond catches fire, carefully position the paperclip with the burning almond on the weighing dish. The set up should be such that any ash or broken pieces of almond will fall onto the weighing dish.

7. Carefully slide the weighing dish with the burning almond into the calorimeter so that the flame is directly under or touching the bottom of the flask.

8. Allow the almond to burn until it goes out. If possible, try to keep an eye on it and if it goes out quickly (less than a minute), relight the almond.

9. Once the almond has finished burning, let it cool for a minute while continuing to monitor the water temperature. The temperature may continue to rise for a short period (perhaps 5 to 15 seconds) after the almond stops burning or is removed from the calorimeter. Once the temperature reaches a maximum value and then begins to fall, record the highest temperature reading.

10. After the almond has cooled, (and while you are waiting for the temperature to reach its maximum value) carefully move the weighing dish, almond and paperclip to the scale and determine the final mass. Record your data.

11. Calculate the amount of calories in the food item using the equation provided. 12. Provide the TA with your estimate of the calorimeter efficiency to share with the class.

 

 

Revised October 2013

Page 3 of 4 10/8/2013

DISCUSSION QUESTIONS: Be sure to address the following as part of the QUESTIONS section of your lab report. The questions should be repeated with detailed answers, using complete sentences.

1. Share the efficiency that your group achieved with the rest of the class and list the efficiencies of each group in tabular form.

2. What is the range of values achieved? 3. What is the average value? Provide at least two reasons why your group’s efficiency

differs from that of the other groups. 4. What would cause the calorimeter efficiency to be less than 100%? Provide at least two

possible causes. 5. What human errors might explain the variation in the observed efficiencies? 6. What improvements could be made to this calorimeter or experimental procedure in order

to reduce the variation in observed efficiencies and achieve a higher efficiency? Discus at least four improvements.

 

 

 

Revised October 2013

Page 4 of 4 10/8/2013

Experiment (Almonds)

Data Collection

1. Mass of Water = 100 ml (volume) × 1g/ml(density) =__________gm

2. Initial Water Temperature = ______________°C

3. Initial weight of almond/paperclip and aluminum weighing dish =________________gm

4. Residual weight of almond/paperclip and aluminum weighing dish (after burning) =

__________gm

5. Weight of combustion = initial weight (step 3) – residual weight (step 4) =_________gm

6. Final Water Temperature =____________°C

7. Temperature Change = final water temp (step 6) – initial water temp (step 2) =______°C

Calculations

8. Unit Energy in Almonds (from Nutrition Facts on the bag) converted from kcal/ounce to

cal/gm:

_________ kcal/oz × ozgm kcalcal

/28 /1000

=_______________cal/gm

 

9. Energy Burned = weight of combustion (step 5) × unit energy in Almonds (step 8)

=_________ cal

10. Energy Captured = mass of water (step1) × 1 cal/gm/°C (specific heat of water) × Temp.

Change (step7) = ______________cal

11. Efficiency of Calorimeter, ε = ( ) ( )9

10 stepburntenergy

stepcapturedenergy

× 100 = __________

12. The “accepted” efficiency of the calorimeter you used is 65%

 
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