concentrate on carbohydrates‚ lipids‚ proteins‚ and we shall estimate the concentration of Vitamin C‚ an organic compound‚ in a solution‚ by the iodometric technique. • Carbohydrates include simple sugars‚ disaccharides and polysaccharides. They are the most important source of energy for most organisms. Polysaccharides change color in the presence of iodine solution: Glycogen gives a red-brown color and starch a dark blue–violet color. While simple sugars‚ having an aldehyde group‚ or a ketone
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no gelatinase utilization. The denitrification was tested and no result showed positive. Reduction of nitrate did not occur as no pink substance was observed after addition of 12 drops if sulfanilic acid solution. A red color did not appear during a dropwise addition of α-napthylamine solution and a pink color formed when zinc was added‚ meaning the nitrate was still present in the medium. The anaerobic plate showed growth‚ meaning that the organism was a NO3- electron acceptor. Trehalose utilization
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Introductory Biology 1 Biology 1003 Fall Term 2011 Lab Number: 3 Title: Cell Energetics: Enzyme Role in Biological Reactions Name: Brandon Moore Student Number: 100819124 Lab day and time: Wednesday pm Date: Wednesday November 23‚ 2011 Introduction Enzymes are a key aspect in our everyday life and are a key to sustaining life. They are biological catalysts that help speed up the rate of reactions. They do this by lowering the activation energy of chemical reactions (Biology
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zmosis The IB Lab Report Measuring osmosis 1. Introduction My experiment is about osmosis on a potato and if or the quantity of salt affects osmosis. I would do the experiment with 5 potatoes cut into squares all the potatoes weight the same so the weight can`t be a variable the I put the potatoes on 5 different plastic cups with different amounts of salt and then I weight them again to see if the quantity of salt affected the osmosis of potatoes 1a. Research question ¿Does the quantity
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macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda solution. These controls
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The objective of this lab was to recreate the color profile of a given solution. In this case‚ the solution was Powerade. The final solution should match the absorbance values at the peak wavelengths (420nm and 628nm) in Powerade. This lab was done using deionized water‚ FD&C Blue #1‚ FD&C Yellow #5‚ FD&C Red #40‚ and a spectrometer. To obtain the correct color profile‚ FD&C Blue #1 and FD&C Yellow #5 were utilized in the sample solutions. The experiment was conducted over two days; the first day
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CHEMISTRY LAB REPORTS How to Write a Lab Report Lab Reports gives the explanation of the experiment done Lab reports are an essential part of all laboratory courses and usually a significant part of your grade. If your instructor gives you an outline for how to write a lab report‚ use that. Here ’s a format for a lab report you can use if you aren ’t sure what to write or need an explanation of what to include in the different parts of the report. A lab report is how you explain what you did
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shape. All the carrots we put in the salt solution was from the same carrot‚ the 0% carrots mass was 6.8grams‚ the 5% salt solution is 14.6 grams‚ the 10% salt solution is 6.3grams and the 15% salt solution is 6.8 grams. My hypothesis was that the carrot would shrink and be very small and gooey‚ but it was wrong. The controlled variable in this lab is the carrot and time‚ the manipulated variable is the salt solution‚ and the resulting variable in this lab is what happens to the carrot. Materials
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[Name] [Teacher] [Course] [Date] Catalase Lab Report An enzyme is something that helps to speed up a chemical reaction. The enzyme changes from reaction to reaction‚ but it always has the same impact. However‚ certain variables may cause the enzyme to have a more or less significant impact on the speed of each reaction. One of these variables that changes the effectiveness of an enzyme is temperature. There is an optimal functioning temperature for each enzyme in each reaction‚ depending on
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well as revealing flavors that could be hidden. While there are numerous reports of its dramatic effects‚ rigorous experimental evidence of its impact on measured preference is lacking. Moreover‚ James and Kantrowitz (1952‚ pp. 573-579) emphasize that MSG can cause definite changes in
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