In the yeast discovery lab we had to decided what the outcome would be then perform the experiment. The experiment was done during class time‚ so everyone’s results would be the same. There were four bottles with warm water in them and to those bottles were added yeast. Then to one of each bottle there was added sugar‚ corn syrup‚ corn starch. To the fourth bottle there was only yeast added and used as a control group. Balloons were then stretched onto the top of the bottles to catch any gas the
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In bio lab‚ my lab partners and I did a lab experiment involving yeast fermentation. Fermentation is an anaerobic process to regenerate NAD+ to keep glycolysis active. Yeast preforms ethanol fermentation which create ethanol and NAD+. The class used six different types of sugars to determine which fuels fermentation by measuring the amount the carbon dioxide bubbles produced by the yeast. Yeast are single-cell fungi that cannot make their own food. They take the sugars in the surrounding environment
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Explore Download 0CommentLinkEmbedof 6Readcast0 inShare Xavier Bourret-Sicotte Physics18/09/2007 Measuring the speed of sound In this experiment‚ we will measure the speed of sound.The apparatus consisted of a plastic tube filled with water linked to a water container. Thiscontainer could be displaced vertically in order to change the water level. We would thenmake a tuning fork vibrate above the pipe and change the water level until the resonance wasat maximum intensity.Hypothesis: The
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4W Experiment to Verify Snell’s Law of Refraction and to Estimate the Speed of Light inside a Transparent Plastic Block 1. Preparation: a) Read about refraction of waves and Snell’s Law. b) Find the relation between the refractive index of a medium and the speed of light in that medium. c) Read about total internal reflection; especially the definition of the “critical angle of incidence”. 2. Using the special apparatus provided‚ measure the angles of refraction corresponding to a wide range of
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IB Chemistry - Internal Assessment Lab Format The following titles and subtitles should be used for your lab report and given in this order within your lab report. Use the following sheet as a checklist when writing lab reports. Each lab report may focus on different sections so be sure that you are focusing on the section(s) that the lab is addressing. Introduction A short paragraph explaining to the reader what was performed during the experiment. Include diagrams‚ if appropriate. Design Research
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AP/IB Chemistry Internal Assessment Lab Format The following titles and subtitles (in bold) should be used for your lab report and given in this order within your lab report. Title: choose one to fit your experiment I. Design A. Problem – must be a focused‚ clear research question. B. Hypothesis (When appropriate) • Clear answer to Problem – • Logical rational • your conclusion should address the hypothesis you are giving here. C. Variables
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IB Biology Potato Lab Table 1: Trial Number | Concentration of Sucrose Solution (M) ±0.2 ml | Initial Mass of Potato Core Slice(g) ±0.1 | Final Mass of Potato Core Slices (g) ±0.1 | 1 | 0.0 | 7.7 | 9.3 | 2 | | 6.0 | 8.1 | 3 | | 6.2 | 7.4 | 4 | | 10.2 | 13.2 | 5 | | 8.7 | 10.3 | 6 | | 4.9 | 6.0 | 7 | | 9.2 | 10.4 | 1 | 0.2 | 5.8 | 6.0 | 2 | | 11.6 | 12.1 | 3 | | 2.5 | 3.1 | 1 | 0.4 | 14.4 | 13.9 | 2 | | 2.6 | 2.8 | 3 | | 8 | 6.5 | 1 | 0.6 | 7.3 | 5.3 | 2
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I. Parts of a Lab Report 1. Introduction: a. Title b. Research Question c. Hypothesis d. Variables e. Control of Variables 2. Materials & Methods a. Materials b. Method 3. Data a. Data b. raw data c. uncertainty d. presentation e. processing data f. Graphs 4. Results/Conclusion a. Conclusion 5. Discussion a. Evaluation 6. References II. Other Help errors and uncertainty A. Design [pic] I. Research Question
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An experiment to demonstrate the effect of temperature on fermentation by yeast The purpose of this laboratory is to observe how temperature affects the metabolism of Grape juice by visibly noting the volume changes of identical food mixes containing yeast at different temperatures. Background Information If yeast is added to a liquid containing sugar and other nutrients‚ kept at an appropriate temperature (and deprived of oxygen)‚ it will turn the sugars into ethanol (alcohol) and carbon
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Certain cells‚ like yeast cells produce ethyl alcohol through fermentation. Respiration in the presence of oxygen makes possible the complete oxidation of nutrient compounds into carbon dioxide and water. Using three glass pipets to hold the yeast mixture‚ we then sealed one end‚ and flipped the pipets upside down so to record the level of carbon dioxide that developed. In fact‚ ninety
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