Determining Total Phenolic Content of Grape Juice using Visible Spectrophotometry Formal Food Analysis Laboratory Report February 7‚ 2013 By Carla Reed Lab partner: Nina Jung Total Phenolic Content of Grape Juice using Visible Spectrophotometry Abstract The health benefits of red wine are well known and consumption has been encouraged more over the years because of the populations increasing obesity rates and the inherent complications thereof; including coronary heart disease and
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SOLUTION PREPARATION AND STANDARDIZATION Submitted by Iris Olaso ______________________________________________________________________________ INTRODUCTION Generally‚ there are two ways in preparing a solution‚ one is by dissolving a weighed amount of solid in a required solvent and the other is by dilution of a concentrated solution into the desired concentration. In diluting concentrated solution‚ the concentration of the diluted solution can be determined by standardization. To standardize
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Research Question How will the addition of different pH buffers to amylase affect the rate of starch digestion measured using starch and iodine? Introduction Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be kept at certain conditions to function at its optimum level. This experiment will explore the effect of pH (1‚ 4‚ 7‚ 10‚ and 14) on the function of amylase by using starch and iodine. Usually
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Then it can be deduced that mixtures with any different initial amounts of Fe3+ and SCN- will always come to equilibrium with the same value of Kc. This lab will use several mixtures of varying amounts of Fe3+ and constant amount of SCN- using serial dilutions to show that Kc is indeed the same value for each mixture. Using Le Chatelier’s principle‚ the amoung to FeSCN2+ formed can be found. As more of the same reactant is added‚ more of the product will be formed. It can go to a point where so much
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VARYING EFFECTS OF ENZYME CONCENTRATION ON REACTION RATES OF MALATE DEHYDROGENASE CELL BIOLOGY 13 NOVEMBER 2007 Enzymes are biological catalysts. They are proteins that speed up reactions with low concentrations. These enzyme proteins are made up of linkages of amino acids. The links coil‚ and coil again forming a tertiary structure. This structure has a groove in it called an active site. The active site is
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Saccharification of Pineapple Ananas comosus peelings through Dilute Acid Hydrolysis Rhoy M. Capul Ma. Michelle Carmel O. Aquino Alia Jenine S. Caceres San Pablo City National High School San Pablo City Mrs. Glory M. Serrano Research Adviser A Science Investigatory Project in fulfillment of Research project S.Y. 2010-2011 Abstract The pineapple is one of the leading products in the Philippines‚ as it thrives in tropical climates. However
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The percent yield of meso-1‚2-dibromo-1‚2-diphenylethane was calculated to be 66.36% and with a melting point of 235.1°C. Therefore‚ it can be concluded that this experiment was successfully conducted as the percent yield obtained is only 33.64% off from the equilibrium point‚ and because the melting point met the literature value. The percent yield for the product was less than 100%‚ indicating that were experimental errors‚ such as an undesirable side reaction‚ or more likely‚ an incomplete reaction
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Effect of chalepensin on S. mutans growth Fifty microliters of a S. mutans suspension (1 x 103 bacteria/ml) in BHI medium (Remel‚ Lenexa‚ KS) were transferred to flat-bottomed 96-well plates (Corning Incorporated‚ Corning‚ NY) containing serial dilutions (1:2) of 50 μl of chalepensin‚ or 1 μg/ml tetracycline‚ chalepensin-free vehicle (vehicle was similarly processed as with chalepensin extraction‚ but without plant material)‚ and culture medium controls‚ and incubated for 6 h at 37°C. Next‚ MTT was
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First‚ the work area was sanitized with ethanol and paper towels‚ and the Bunsen-burner was lighted. The inoculating loops were sterilized by setting them above the cone of the flame to make the loop red‚ then left them to cool in the test tube tack for streaking. The media included a liquid (YED media that was made by 3g yeast extract‚ 6g anhydrous dextrose‚ 6g agar‚ and 300 mL tap water). The liquid media was on a hot plate‚ then an oven mitt was used to carefully transfer onto 4 petri dishes at
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Patrick McCrystal Enzymes: Natural Catalysts Enzymes are catalytic proteins‚ meaning they speed up chemical reactions without beingused up or altered permanently in the process. Although various enzymes use different methods‚all accomplish catalysis by lowering the activation energy for the reaction‚ thus allowing it tooccur more easily. Enzymes have very specific shapes (conformations). Part of the conformationis the active site of the enzyme‚ where the actual catalysis occurs. The specific molecule
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