DNA EXTRACTION FROM KIWI ISGR SCIENCE Aalah Yousif‚ Ella Sobek April 27‚ 2012 Background All living organisms (plants‚ animals‚ and bacteria) are made up of cells. Any cell consists of many parts but the parts that play the key roles are the nucleus‚ cell membrane‚ and cytoplasm. The nucleus is like the “brain” of the cell (that also contains DNA). The cell membrane is like a wall that guards the cell. And the cytoplasm is a jelly-like substance which contains other smaller organelles like
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Extraction of Caffeine from Lipton® Tea Leaves Nathaniel Camangon*‚ Kaila Bumagat‚ Franz Mari Burgos‚ Remigio Callanta Department of Chemistry‚ College of Science‚ University of Santo Tomas‚ Manila‚ Philippines Abstract This experiment mainly focuses on the extraction of pure caffeine by multiple extraction from commercially acquired tea leaves and determining its purity by melting point determination. A 0.02% yield of pure caffeine was obtained from 10.4978g of tea leaves (4 tea bags).
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Lab Report: pH Name: _________________________________________________________ Materials Needed You will need the following materials for this lab. • • • • • • • • • • • • • Red cabbage Coffee filter or paper towel Container for water (at least 250 ml or 1 / 2 pint) Three transparent cups (about 100 ml or 3 ounces) or other similar containers Hot water (e.g.‚ from a faucet‚ heated in a microwave oven‚ etc.) Thermometer Vinegar Baking soda Safety goggles Tongs or fork Eyedropper or drinking
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MWF 8:00-9:00 PM A Propose Study of Coffee from Ampalaya Seeds Rationale: Drinking coffee before breakfast and during mid-afternoon snacks is one of our traits as a Filipino. It is a habit that our elderly passes every new generation. But do we really know what a coffee is and where it came from? Coffee is a brewed beverage with a dark‚ slightly acidic flavor prepared from the roasted seeds of the coffee plant‚ called coffee beans. Green (unroasted) coffee is one of the most traded agricultural
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Experiment 11b: Isolation of Caffeine from a Tea Bag October 12‚2012 Purpose: The objective of this experiment is to extract caffeine from tea bags using the method of extraction. After the caffeine is extracted it is then compared to the nutritional facts amount per serving on the tea bags box. Supplies: Glassware: 1. 50.0 m L graduated cylinder 2. 150.0 mL beaker 3. 2-glass stirring rod 4. 6-test tubes 5. 2-glass pipettes 6. 2-50.0 mL Erlenmeyer flasks 7. glass funnel Hardware:
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Human Biology September 23‚ 2011 Tracing the Scientific Method 1. While the hypothesis is never explicitly stated‚ it is safe to assume that the researchers’ hypothesis is that coffee does in fact‚ prevent the development of high blood sugar. The question used to form this hypothesis was‚ does the ingestion of coffee prevent the development of hyperglycemia in mice? 2. The control group in this study would be the 11 mice that were given the water. They would be considered the control group because
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Isolation of caffeine from tea leave Abstract:- Introduction:- Caffeine is probably the most commonly used addictive drug. This drug is found in a number of things ingested by people. It belongs to a group of nitrogen bases called purines. Because caffeine possesses these base-like properties‚ it is described as an alkaloid. They usually taste bitter and often are physiologically active in humans. The structure of caffeine is shown below. Figure 1: Structure of Caffeine In this experiment
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Caffeine in the diet Email this page to a friend Bookmark & Share Printer-friendly version Caffeine is a substance that is found in certain plants. It can also be man-made (produced synthetically) and then added to food products. It is a central nervous system stimulant and a diuretic (substance that helps rid your body of fluids). Function Caffeine is absorbed and passes quickly into the brain. It does not collect in the bloodstream or get stored in the body. It leaves the body in
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Organic Lab Report Extraction Separation of a Carboxylic Acid‚ a Phenol‚ and a Neutral Substance Purpose The objective of the experiment is to identify the three substances in the mixture and to determine the percent recovery of each from the mixture. The unknown will consist of either benzoic acid or 2-chlorobenzoic acid‚ 4-t-butyl phenol. Determine the weight of crystals and also the percent yield Introduction There are various techniques of extractions‚ solid/liquid
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EXTRACTION OF INVERTASE FROM YEAST AND EFFECT OF pH ON ENZYMATIC ACTIVITY Jenelle C. Faustino‚ John Gambit B. Garcia‚ Fatima S. Jusay‚ Oliver Alexander B. Lao and Eunice L. Licudine Group 4 2 E Medical Technology Biochemistry Laboratory ABSTRACT Enzymes are substances that are produced by living organisms and act as catalysts in order to speed up or chance a chemical reaction without changing itself at the end of the reaction. Invertase was extracted first from baker’s yeast. Determination
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