Lab 1 Flashcards

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1
Q

What is causation?

A

One event is related to the other.

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2
Q

What types of graphs can data be presented in?

A

Data can be presented in a bar graph, line graph, scatterplot, or pie chart depending on if the data is categorical or continuous.

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3
Q

When should a bar graph be used?

A

Used to compare categories and changes over time (categorical).

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4
Q

When should a scatterplot be used?

A

Used to view the relationship between data across multiple variables (continuous).

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5
Q

When should a line graph be used?

A

Used to show how single data points change over time (continuous/categorical).

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6
Q

When should a pie chart be used?

A

To visualize how a total amount is divided into parts and to compare a whole (categorical).

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7
Q

What are the steps of the scientific method?

A
  1. Observation
  2. Question formation
  3. Hypothesis
  4. Development
  5. Experimentation
  6. Conclusion.
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8
Q

What are the components of a scientific hypothesis?

A
  1. Must be testable and falsifiable
  2. Have clear independent and dependent variables.
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9
Q

What are experiments conducted to do?

A

Support or reject hypotheses, not prove them.

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10
Q

What are independent variables?

A

Manipulated by the scientist.

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11
Q

What are dependent variables?

A

Observed changes resulting from manipulation.

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12
Q

What are the types of data?

A
  1. Continuous: Numerical measurements (height, temperature)
  2. Categorical: Non-numerical characteristics (eye color).
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13
Q

What is correlation?

A

A statistical measure that describes the relationship between two or more variables.
ex. ice cream sales and drownings are correlated because they both increase in the summer, but eating ice cream does not lead to people drowning.

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14
Q

How to do a scientific prediction?

A

Use if/then statements

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15
Q

When can continuous data become categorical?

A

When the “continuous” data has known values that you’re measuring at. Ex. Temperature is continuous but if you’re measuring at certain known points it becomes categorical

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