Course-based Undergraduate Research Experience (CURE)
Title
Course-based Undergraduate Research Experience (CURE)
Description
A CURE is a project that engages whole classes of students in addressing a research question or problem that is of interest to the scientific community.
Data was collected to see the effects different types of 20% sugar solutions have on the fermentation rate of yeast. Our initial hypothesis was that non processed sugar would ferment at a lower rate than the processed sugar.
Kombucha, a fermented tea beverage, has gained popularity due to its potential health benefits and unique flavor. This study investigates the bacterial concentration in three variations of kombucha: raw kombucha, raw kombucha with added turmeric, and turmeric-flavored kombucha. A total of 10 plates were prepared to cultivate and enumerate bacterial colonies present in each variation.
Plant growth is influenced by various plant growth regulators (hormones), including Indole-3-butyric acid (IBA), an auxin that stimulates hypocotyl, shoot, and root growth. Our study uses fast plants to investigate the effects of IBA concentrations on plant growth, with the goal of improving agricultural practices to optimize crop yields.
Using the knowledge from our organic chemistry lectures and labs, we synthesized methyl 3-nitrobenzoate using bromobenzene as our starting reagent through four synthetic steps. This project provided early exposure to synthetic organic chemistry, letting us apply our classroom knowledge to a real-world synthesis, and deepen our understanding.
The prevalence and impact of burnout on healthcare work force and how healthcare administrators and managers can reduce healthcare worker burnout and increase employee engagement and retention
This study delves into the cause of Kombucha's supposed antimicrobial properties, and uncovers a possible issue in the way these properties are thought of.
We organized a plan to test yeast cell production, collect data, and gather the supplies needed for the experimental process in order to test the affect of various sugars on yeast during fermentation.
Yeast cannot digest lactose due to the size of the lactose molecule. This research investigates how the addition of the lactase enzyme will affect yeast's digestion of lactose.
This paper discusses the ethical issues around medical, genetic, and health data obtained through consumer products such as smart watches, cell phone apps, and consumer marketed genetic testing.
This is a paper on the ethics of copyright as it relates to generative AI. I attempt to reach a stance that serves as a compromise between the various stakeholders in this debate - copyright holders, users of AI, and AI developers.
An exploration of the precursors/organizational factors that lead to ethical or motivated blindness that includes a literature review, interviews, and an original survey designed to monitor an organization's ethical culture.
This paper was written about some ethical concerns regarding artificial intelligence in the K-12 education system. There are both pros and cons to AI in education, and this paper goes over some of those concerns/advantages.
Measurements of water temperature, dissolved oxygen, pH levels and nitrates were taken and compared to a 1992 study. Some findings were concerning and suggest a need for further study.
This research paper outlines the pros and cons of hiring recently graduated students from a managerial perspective as well as discusses the ways in which students can prepare to enter the workforce successfully.
We aim to uncover the underlying messages conveyed through graffiti in Bellingham. From political manifestos to social commentaries, economic reflections to emotional outpourings, we strive to explore the underlying themes that reverberate within our community in Bellingham.
Many folks with ADHD can relate to bouncing around from one interest to another. Some of us find ourselves with a shelf of half-read (or unopened) books.
A slide showing the results of a lab project, in which we show the results of keeping two types of yeast in different solutions of sucrose and counting live cells.
