Overview, page 1 CSI 4106, Winter 2005 CSI 4106 Introduction to Artificial Intelligence Winter 2005.
CSI Day 1
Transcript of CSI Day 1
You will Need:1. Pencil, 2. Table completely cleared
off3. CSI Mystery Powder Lab
– to be passed out
Friday, June 1st
1. On-line Component2. ½ page of notes – What to Know for
the Chemistry Final3. Binder Check #4
1. Due at the beginning of class
Monday, June 4th1. Test Part 2 Written
Tuesday, June 5th• Test Part 2-3rd Period ONLY
1. Long Hair MUST be tied back
2. Loose sleeves, bracelets must be pushed up or removed.
3. Appropriate Lab Behavior
4. Consequence = Book Work-
See Side Board
-10 points will be taken for unclean labs
1. Sinks clean 2. Counters & Table Tops Clean & Dry3. DO NOT sweep powders onto floors4. DRY the inside of the Supply Bag
(Testing Equipment)5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me KnowLet Me Know if supplies need to be if supplies need to be added/changedadded/changed
1. You may choose your partner for this lab – CHOOSE WISELY
2. Please move to sit NEXT TO your partner
3.Decide who is Partner A and Partner B
4. Partner B – Pick up One Set of 2 sheets from front bookshelf
5. Put Both names on ALL papers
How does the CSI team SOLVE CASES?
Characteristic Partner #1 Partner #2
1. Eye Color
2.
3.
4.
5.
TOM JERRY
Physical Characteristics/Attributes – NO OPINIONS!
Problem: Can we identify a mixture of 2 different powders based on their Physical & Chemical properties?
Hypothesis: IF we test five different powders using our senses, solubility, iodine, vinegar and heat test THEN we should be able to identify a mixture of any 2 powders.
StickyBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystallineWhiteDarkBlackSilkySmoothRoughRoughOpaqueB right
DarkBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystallineWhiteDarkBlackSilkySmoothRoughHardCrunchyBright
Flour
Magnifier
Testing Trays (2)
Stir Sticks (4)
IodineVinegar
Solubility Tray- leave out of big bag
Check out
1. Problem: Scientific Results must be kept free of contamination…..so…..
2. Do Not DOUBLE DIP!!!!!
3. Clean your hands each time you use a new powder!!!!!
4. Stir sticks should be trimmed when contaminated.
Test Powder #1
Sugar
Powder #2
Flour
Powder
#3
Baking Soda
Powder #4
Corn Starch
Powder #5
Salt
Senses
Sound, Sight, Touch
Smell (waft)
Solubility
The ability to dissolve, (blend) in water
3 unique bullets for each square – one similie
Get Mrs. M.’s Signature after finishing 2 complete tests
TESTS : Please complete each test on every powder before moving on to the next test.
1.Senses: A. Use your senses of sight, touch and smell. (mag. glass, wafting technique) B. Record your observations into the chart. Use a variety of adjectives to help establish the unique qualities of
each powder. C. Three characteristics are required
2. Solubility: A. Fill each of your vials with about 2.5 cm of water. (from the sink….be careful with the pressure- TURN ON the SINK 1st) B. Add in a “pinch” of powder. C. Make one observation as the powder is “falling” into the vial. Record . D. Stir in the powder with the stir stick. E. Make a second observation once the powder has been stirred in. Record.
*Since each tray has only 4 vials, you will need to clean the tray out to test your fifth powder.
BRING DATA TABLE UP FOR TEACHER INITIALS.
Test Powder #1
Sugar
Powder #2
Flour
Powder #3
Baking Soda
Powder #4
Corn Starch
Powder #5
Salt
Iodine
Pinch +3 DROPS
Vinegar
Pinch + 3 DROPS
3 unique bullets for each square – 1 similie
Get Mrs. M.’s Signature after finishing 2 complete tests
3. Iodine: Changes color in the presence of starch. (golden yellow-brown to black)
•Use the FLAT testing trays for this test.•Measure a “pinch” of powder into each well.•With the dropper, dispense three drops of iodine onto each powder.•Make one observation as the iodine is placed onto the powder. Record.•Stir in the iodine with the stir stick.•Make a second observation once the iodine is stirred in. Record.•Cut the tip of the contaminated stir stick off before using the stick again.
WASH, CLEAN and DRY TESTING TRAY 4. Vinegar: Chemical reaction between acids & bases results in bubbling and exothermic reaction.
•Use the FLAT testing trays for this test.•Measure a “pinch” of powder into each well.•With the dropper, dispense three drops of vinegar onto each powder.•Make one observation as the vinegar is placed onto the powder. Record.•Stir in the vinegar with the stir stick. Cut the tip of the contaminated stir stick off before using again.•Make a second observation once the vinegar is stirred in. Record.
WASH, CLEAN and DRY TESTING TRAY
BRING DATA TABLE UP FOR TEACHER INITIALS.
StickyBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystallineWhiteDarkBlackSilkySmoothRoughRoughOpaqueB right
DarkBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystallineWhiteDarkBlackSilkySmoothRoughHardCrunchyBright
Flour
Magnifier
Testing Trays (2)
Stir Sticks (4)
IodineVinegar
Solubility Tray- leave out of big bag
Check out
-10 points will be taken for unclean labs
1. Sinks clean2. Counters & Table Tops Clean & Dry3. DO NOT sweep powders onto floors4. DRY the inside of the Supply Bag
(Testing Equipment)5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me KnowLet Me Know if supplies need to be if supplies need to be added/changedadded/changed
1. A LAST LOOK – Due Tomorrow
2. Binder Check #4 –Due Friday, June 1st
3. ½ page of notes for Final Exam – Due Friday, June 1st