Analysis: In this lab we measured the rate of respiration of germinating mung beans and germinating peas at room temperature and 10 degrees Celsius. The rates of respiration at room temperature were higher than the rates of respiration in cold water. The reaction rate of the germinating peas at room temperature was .0125 ml/min and the reaction rate of the peas at 10 degrees Celsius was .0095 ml/min. The same is true for the germinating mung beans. At room temperature the rate of reaction was .0105
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Conclusion: Category 1: Momentum was found that after the collision was less than before the collision by 10%. This was not what has been expected‚ so the difference was fairly significant. This happened because of friction‚ when the two pucks collided‚ they have lost a bit of their momentum‚ so the momentum after the collision differed. Kinetic energy differed more than what was expected‚ it was significantly less after the collision‚ the difference before and after the collision was 63.7%‚
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Part B: Practical Report The Effect of Temperature on Enzyme Activity Aim: To investigate how temperature effects the enzyme catalase. Hypothesis: If the temperature of water is increased then the enzyme will react quicker to form oxygen and water‚ when compared to cold water. Purpose: To design and conduct a plan of a practical about the effects of temperature on enzymatic activity with a partner. Introduction: An enzyme is a protein‚ which speeds up a specific chemical reaction without altering
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EXPLORING GAS LAWS- Astrella Rosano Lab Partners: Sam Youngdale‚ Charlie Stalzer‚ Ni Xhengzhuan. TA: Giang Nguyen Date Submitted: September 28‚ 2012 Section: Chemistry 1310-L10 Honor Pledge: I did not copy this work from any others student(s)‚ current students in lab‚ or old lab reports. Signature: ____________________ Raw Data- A. Exploring Pressure-Volume Relationships Pressure (torr) | Volume (mL) | 1384.2 | 5 | 1198.1 | 6 | 1038.1 | 7 | 921.3 | 8 | 826.2 | 9 | 752.6 |
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effect of low temperatures Nicole MORE‚ Roy M. DANIEL* and Helen H. PETACH on enzyme activity Thermophile Research Unit‚ University of Waikato‚ Private Bag 3105‚ Hamilton 2001‚ New Zealand The stability of two enzymes from extreme thermophiles (glutamate dehydrogenase from Thermococcales strain ANI and f‚- enzymes‚ glucosidase from Caldocellum saccharolyticum expressed in Escherichia coli) has been exploited to allow measurement of activity over a 175 °C temperature range‚ from +
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Experiment 9. The action of saliva on starch Study the flow chart on p. 9.02 for a few minutes to gain an idea of the outline of the experiment. (a) Prepare a water bath by using a Bunsen burner to heat some water in a beaker on a tripod and gauze till it boils; then turn the flame down to keep the water just boiling. While waiting for the water to boil‚ carry on from (b). (b) Label eight test-tubes 1 - 8 and in tube 1 collect saliva as follows: (i) Thoroughly rinse the mouth with
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Introduction: The purpose of this lab was to check the time needed for salivary amylase and phosphorylase to produce a negative result and how different concentrations affected those times. Enzymes are biological catalysts that can cause a specific chemical change in any part of the body (Walsh‚ 2002). Many of the reactions that take place within a cell would normally take place at temperatures substantially higher than those present inside a cell (Alberts et al.‚ 2010). Because of this‚ these chemical
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_____ Did you have any lab partners? _____ {If so‚ list them in alphabetical order‚ If not‚ don’t include this heading} Who are you submitted the lab to? _____ {You know who!!!} What is the course code? _____ {like SCH 4UH – 01…you get the idea?} What is the due date for the lab? _____ {not when you handed it in} Beneath this stuff goes the ABSTRACT… that is where you summarize in a concise paragraph the purpose of the report‚ data presented‚ and major conclusions in about 100 - 200 words
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ME2135E Lab Report Flow Past an Aerofoil by LIN SHAODUN Lab Group Date A0066078X 2B 10th Feb 2011 TABLE OF CONTENTS EXPERIMENTAL DATA – TABLE 1‚ 2‚ 3 2 GRAPH – ⁄ 4 GRAPH – ⁄ 5 GRAPH – 6 SAMPLE CALCULATION 7 DISCUSSION 8 1 EXPERIMENTAL DATA Table 1: Coordinate of Pressure Tapping Tapping No. 1 2 3 4 5 6 7 8 9 10 11 Note: Table 2: Pressure Readings Manometer inclination: Pressure Readings Pitot Pressure Static Pressure Atmospheric Pressure
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Effects of pH on fungal amylase activity BI 211 November 25‚ 2011 Introduction In recent years‚ the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in various
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