Lab 17 Amino Acids and Proteins Lab date 10/22/2013 12-1350 I Purpose The purpose of this experiment was to separate mixtures of II Method For a complete list of experimental procedures see prelab outline attachment #1. “For a complete list of experimental procedure see Seager‚ Spencer L. and Slabaugh‚ Michael R. Safety-Scale Laboratory Experiments for Chemistry for Today General‚ Organic and Biochemistry; Thomson Brooks/Cole‚ Belmont‚ CA‚ USA‚ 2008; pp.221-225”. III Data Part A Mass
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DKFLSDFKLFKJ | Acid-Base Titration. | kfjhdkjhvdkfj | | April Jowers | 12/19/2012 | DKFJSDKJFHDSKJHF | Introduction In this lab we will use basic titrating skills and techniques in order to titrate HCl. We will also be practicing how to prepare the solution. Using the titration data‚ we can practice our stoichiometric skills and also become more familiar with using lab equipment. Titration is the process of measuring the exact volume of a solution of known concentration that is
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Benedict College Acid- Base Titration Jorge Moreno Chem 118LS4-133S Mr. Qin Purpose In the lab they want determine the concentration of a solution. One way that they have to
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INTRODUCTION There are many reasons for knowing the identity of microorganisms. The reasons range from the knowing the causative agent of a disease to knowing the correct microorganism in order to make antibiotics. This study was done by applying the following methods; OF Glucose‚ Indole Production‚ and Malonate Utilization test for the identification of an unknown bacterium. The methods will assist in determining the unknown bacterium found in a 55 year old male that was passing blood and mucous
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The aim of the experiment was to examine the effects that having a rich lipid diet had on the CHO and fat metabolism during the prolonged exercise. The data shows that at rest the body was in a heavy fat metabolism and when exercise started there was a shift of metabolism from fat to CHO. After thirty minutes‚ the metabolism shifted back to a primary metabolism of fat. Examining the data from this experiment to other studies showed a similar result. Frielander‚ Casazza‚ Horning‚ Buddinger‚ and Brooks
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Report on Receptor Proteins According to Abedon (2012)‚ receptor proteins are intracellular proteins‚ or protein fractions‚ that have a high specific affinity for binding a known stimulus to cellular activity. Receptor proteins may be located at cell surfaces or within the interior of cells. They may detect hormones or instead keep track of what otherwise is going on in cell ’s environment. They may be enzymes or serve to relay the occurrence of signal reception in other ways such as by opening
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Acid/ Base Titration Lab Design III Materials: Goggles HCl NaOH Distilled Water Label Beaker Graduated Cylinder Pipet Stirring rod Buret with clamp Stopper Ring Stand Utility Clamp Computer Computer Program pH probe Procedure: 1) 2) Goggles were put on. 3) 0.1 M NaOH solution was made using 0.4 g NaOH and 100 mL distilled water. The ingredients were added together in a beaker and stirred. 4) The buret was standardized by adding 10 mL of distilled water‚ rolling
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FOOD NUTRITION BASICS LABORATORY REPORT LAB 3 PROTEINS DUE DATE Next FNB Practical NAME (CAPITALS) ______________________________GROUP LETTER___________ This work is the product of my own efforts and has not been copied from any other sources except where full acknowledgement has been given. Signed________________________________________ Student No._____________ Introduction The principle involved in this experiment is denaturation. It involves loss of ordered structure and can be caused by changes
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FOOD LAB Title Food Lab Abstract The aim of this report is to see if the any of the four food apple sauce‚ carrot juice‚ cracker juice‚ and turkey juice contain protein‚ starch‚ or sugar. Between these four foods two are positive for sugar which are apple sauce and carrot juice. Sugar is an organic molecule of carbohydrate and so is starch. The starch was positive in two of the foods which are cracker juice and carrot juice. Protein is its own organic molecule and only one food tested positive
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of three layers of fibers arranged longitudinally‚ circular and oblique‚ it mixes and kneads the food. Then begins the chemical digestion. Only the digestion of proteins begins in the stomach. The mucosa contains glands that secrete gastric juices. Under normal conditions‚ the production of juices is 2 to 3 L per day. Hydrochloric acid and enzymes are also produced by cells of the stomach. All these substances are mixed with the food and break it down. Crushed‚ it is transformed into liquid‚ the
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