Event Information & Rules Clarifications

The Michigan Science Olympiad State Tournament will adhere to the National Code of Ethics and General RulesRules Clarifications, and FAQs.

More clarifications may be added to this page as the date of the tournament approaches. All events will follow FAQ’s and rules clarifications posted to the National Science Olympiad website as of April 5th, 2019.

For event information about specifically the Michigan State Science Olympiad Tournament, please visit this page

Event Posted Updated
 Elastic Launched Glider  3/20/19    3/20/19
          Wright Stuff  3/20/19   3/20/19
       Aerial Scramble  3/22/19   4/17/19
   Experimental Design  3/22/19   3/22/19
      Mission Possible  4/10/19   4/10/19
         Roller Coaster  4/16/19   4/16/19


Priority Rules Clairfications from the National Website


11/19/18 (Divisions B&C) 3.e. should read, edits in bold: Before and throughout loading, no portion of the Boomilever may touch the testing wall below the Contact Depth Line which is more than 20 cm (Div. B) or 15 cm (Div. C) below the center of the hole for the Mounting Hook (5.a.iii.). (more than has been removed from the text)


1/11/19 (Division B) 3.Part I.a.viii. should read, edits in bold, to correct Wild Carrot: identification of various poisonous plants and animals, and their toxic effects: ... Wild Carrot Western Water Hemlock (Cicuta douglasii)


9/19/18 (Division C) Two changes: 

1. DESCRIPTION, should read, edits in bold: Students will use computer visualization and online resources to construct physical models of the CRISPR Cas9 protein and Anti-CRISPR protein that are being engineered to edit plant and animal cell genomes, and answer a series of questions about the chemistry of protein folding and the interaction of structure and function for model proteins.

3. THE COMPETITION Part I: The Pre-Built Model, a. should read, edits in bold: Participants will use the program Jmol/JSmol to visualize a model of residues 1-85 of the Anti-CRISPR protein, based on the coordinate data found in the 5vw1.pdb file. The 5vw1.pdb file can be accessed for free from the RCSB Protein Data Bank (www.rcsb.org). Jmol/JSmol can be accessed here for free.


2/8/19 (Division C) 4.a.i-iii., should read, edits in bold: SCORING: a. High Score wins. Final score will be derived from all three parts of the competition:

i. The pre-built model (Part I) will count for 40% 20% of the final score and be scored based on the accuracy and scale of the secondary structures, as well as the relevant functional features added to the model (e.g., sidechains, DNA, or associated molecules). As the competition level increases, the scoring rubrics for the pre-built model will reflect higher expectations for model accuracy, detail, and addition of relevant functional features. Features that are not relevant or do not explain the structure/function relationship of the protein will not receive credit.

ii. The on-site built model (Part II) will count for 30% 40% of the final score. The on-site built protein model will be scored based on accuracy of folding the model and positioning specific amino acid sidechains.

iii. The written exam (Part III) will count for 30% 40% of the final score. The exam will be scored for accuracy.


10/11/18 (Division C) 3.Part II.f.ii should read, edits in bold: Participants will play one pitch at a time, holding it for a duration of 5 seconds as indicated by signals from the event supervisor. For devices with a quick decay time, multiple attacks on the pitch are allowed (for example, striking a bar multiple times with a mallet or plucking a string). The pitch measurement will be the average value during the 5 seconds. Participants will wait until the supervisor records the measured pitch frequency and indicates that they may proceed before playing the next note in the sequence. (average replaces best)


1/11/19 (Divisions B and C) 5.c.iii. should read, edits in bold: 

Heat Score (HS) = 20 x (lowest k of all teams)(the k value closest to zero of all teams) / k, where k is from Newton’s law of cooling: k = - (1 / cooling time) x ln((start water temp - room temp) / (final water temp - room temp))