Course: ABS175 First Term: 2023 Fall
Final Term: Current
Final Term: 9999
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Lec + Lab 1.0 Credit(s) 2.0 Period(s) 2.0 Load
Credit(s) Period(s)
Load
Subject Type: OccupationalLoad Formula: T |
MCCCD Official Course Competencies | |||
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1. Describe the principles of the scientific method. (II)
2. Identify the importance of experimental controls. (II) 3. Explain the utility of a `Design of Experiments` (DOE) approach to biological research. (III) 4. Design experiments using DOE tools. (III) 5. Execute biological experiments involving simultaneous variation of numerous experimental variables. (I, II, III) 6. Demonstrate standard laboratory practices including lab book maintenance. (I) 7. Analyze and interpret results class experiments. (II, III) 8. Share details of experiments with peers using current technology. (I) | |||
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements. | |||
MCCCD Official Course Outline | |||
I. Lab Practice
A. Lab safety B. Lab book maintenance C. Small-group communication in the lab D. Culture of research science II. Basic experimental design and data analysis A. Principles of the scientific method B. Factors, trials, controls C. Experimental statistics 1. measures of variation 2. t-statistic 3. significant effects III. Industry standard Design of Experiments (DOE) approach to experimental design A. Definition and explanation B. Benefits C. DOE tools 1. Measurement repeatability and reproducibility analysis 2. Simple scientific trials and `one-factor-at-a-time` (OFAT) experiments 3. Two and three variable full factorial experiments 4. Introduction to fractional factorial experiments with n-variables | |||
MCCCD Governing Board Approval Date: 6/26/2012 |