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  • A photo of grizzly bears fishing in the McNeil Falls in Alaska, taken using BearCam by Lawrence Griffing.

    Authentic Ecological Inquiries Using BearCam Archives

    Learning Objectives
    Students will be able to:
    • conduct an authentic ecological inquiry including
      • generate a testable hypothesis based on observations,
      • design investigation with appropriate sampling selection and variables,
      • collect and analyze data following the design, and
      • interpret results and draw conclusions based on the evidence.
    • write a research report with appropriate structure and style.
    • evaluate the quality of inquiry reports using a rubric.
    • conduct peer review to evaluate and provide feedback to others' work.
    • revise the inquiry report based on peer feedback and self-assessment.
  • Enzymatic avocado browning is driven by polyphenol oxidase. Mashed avocado pulp is bright green but turns dark brown over the course of two hours at room temperature in the presence of air and salt. This reaction can be accelerated or inhibited by more than 20 different testable reagents, allowing students to explore experimental design.

    The Avocado Lab: An Inquiry-Driven Exploration of an Enzymatic Browning Reaction

    Learning Objectives
    Students will be able to:
    • develop a testable research question and supportive hypothesis regarding the browning of damaged avocado flesh caused by the activity of avocado polyphenol oxidase (aPPO).
    • design and execute a well-controlled experiment to test aPPO hypotheses.
    • evaluate qualitative enzyme activity data.
    • create a figure and legend to present qualitative data that tests multiple hypotheses and variables.
    • search for and correctly cite primary literature to support or refute hypotheses.
    • know the role of reducing reagents, pH, chelators, and temperature in reactions catalyzed by aPPO.
    • explain why the effects of salt and detergent differ for aPPO experiments conducted in situ
    • (in mashed avocado flesh) as compared to in vitro (on purified protein).
    • discuss how substrate and cofactor availability affect aPPO reactions.
    • describe how endogenous subcellular organization restricts aPPO reactions in a healthy avocado.
    • evaluate food handling practices for fruits expressing PPO.