2644 - CSUN ScholarWorks - California State University, Northridge

8 · journal of Student Research Abstracts
2649
WILL COLLEMBOIA BE AFFECTED DIFFERENTLY BY SUGAR
AND SALT?
Alejandro Barahona, Manik Yervandyan; Teacher: C. F. Hajdu. Mulholland Middle School, 17120 Van owen
Street, Van Nuys, CA 91406.
The collembola we collected from our school garden were used for this experiment. We put a pea-sized
amount of sugar into three of our collembola culture jars, and a pea-sized amount of salt into three of our other
collembola culture jars. Each collembola culture jar had 5 collembola. After three days we found that there were
no survivors in the collembola jars that had salt. In the jars that had sugar there were 1-4 survivors in each jar.
2650
HAMSTERS R' US.
G. Gabaldon and A. T. Flagan (teacher). Ramona Convent Secondary School, 1701 W. Ramona Rd.,
Alhambra, CA 91803.
In this experiment of "Hamsters are Us" I decided to see the effects that different environments would have
on hamsters. I initially used two different foods a healthy hamster diet with low amounts of sugar and then a
food that was high in sugar levels. Every week, I recorded their levels of carbon dioxide in the Logger Pro system
that I obtained in school. After observing them for a two week period with different foods, I then decided
to see how different brands of cigarettes would affect their carbon dioxide level. I used Carlton cigarettes with
a low concentration of tobacco and then Marlboro with a higher concentration. After recording my results with
the Logger Pro, I decided to expose the hamsters to an ozone level of 4 ppms, high enough to have an effect
on them but not enough to harm them. My results concluded that, with different foods, the carbon dioxide level
kept stable or constant reading. The only difference between the foods was that the food with a higher concentration
of sugar remained at a higher reading than that with a lower concentration. With the tobacco smoke,
I concluded that the higher tobacco smoke made the hamsters start at a lower concentration rate. Finally, the
results with the ozone concentration were inconclusive because the hamsters reacted normally. The ozone had
no affect on the hamsters.
2651
USING THE MICROBIAL LAVA LAMP WE STUDIED THE EFFECTS OF
TEMPERATURE ON YEAST
Ty Blake-Holden, Rodrigo Navaro, Angel Yanez, Dennis Mendoza. Reseda High School Police Academy
Magnet, 18023 Kittridge, Reseda, CA 91335.
In the first experiment we created the beads by mixing alginate solution, 8.5 grams of glass powder, 1 m1
of Glo-Sperse, and 1 grain of active dry yeast. Using an eye dropper we slowly draped our final solution into
a calcium chloride mixture to make our beads. Then we put 112 a cup of granulated sugar into the 2 litter bottle
along with the beads we created. After putting on the bubbler and gave the yeast 24 hours to adapt, we
counted the bubbles and we had 9 bubbles in a 5 minute period. In the second experiment we did everything
the same except at the end we rose the temperature from 9 degrees celcius to 52 degrees celcius. This produced
300 bubbles in a five minute period, or 60 bubbles per minute. After which we rose the temperature another 3
degrees celsius, and the bubbles slowed down. The more bubbles there are the more active the yeast is. So in
conclusion 52 degrees celcius is the ideal tempature for yeast activation.