back‚ meaning that the beaker was absorbing heat and letting close to none of it escape. The beaker that didn’t contain carbon dioxide only heated up around one degree celsius‚ from 22.4 degrees celsius to 23.6 degrees celsius‚ while the beaker that contained carbon dioxide heated up from 23.3 degrees celsius to 26 degrees celsius. The beaker without carbon dioxide didn’t get hotter because while it absorbed just as much heat‚ that heat was able to escape because there was not as much gas repelling
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feel hot. Methods/Materials I did three experiments. I mixed lemon juice and baking soda‚ammonia and vinegar‚ and finally‚ hydrochloric acid and sodium hydroxide. I did each experiment when the acid was 0‚ 20‚ 40‚ 60‚ and 80;all in degrees Celsius. Therefore‚ I could compare the exothermic reaction with the endothermic reaction at each temperature. For the Lemon Juice + Baking Soda experiment‚ I had a different set-up. On a beaker‚ which had baking soda in it‚ I put a stopper. The stopper
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Experimental Analysis on Enzymatic Behavior of Human and Fungal Amylase Lab name and number: Enzymes‚ Lab #5 Panther I.D: 2640403 Shayra Medal Instructor: Emily Nodine Section U21 October 26‚ 2011 X_______________________ Abstract Section The concept of this experiment was to analyze the enzyme Amylase and its environmental behavior. Amylase breaks down the biological macromolecule‚ carbohydrates‚ specifically starch into condensed subunits categorized as monosaccharaides or disaccharides
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but it is solid. The inner core is about 4/5 as big as Earth’s moon. It is estimated that the temperature in the deep interior is in fact thought to be about 5400 degrees Fahrenheit (3000 degrees Celsius) at the core-mantle boundary‚ and at the center perhaps 7300 degrees Fahrenheit (4000 degrees Celsius). Beneath the crust‚ extending down about 1800 miles is a thick layer called the mantle Earth’s crust floats on the mantle much as a board floats in water. The mantle makes up 83% of Earth’s volume
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called “the universal solvent.” 6. Why are the freezing and boiling points of water higher than would be expected for a compound of its molecular makeup? Water melts and boils at the relatively high temperature of 0 degree Celsius (32 degrees Fahrenheit) and 100 degrees Celsius (212 degrees Fahrenheit)‚ respectively‚ because additional heat energy is required to overcome its hydrogen bonds and van der Waals forces. Thus‚ if not for the unusual geometry and resulting polarity of the water molecule
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BIO 211 Lab Section 11 February 15‚ 2012 Effects of Temperature on Enzymatic Activity Abstract Temperature is a measure of kinetic energy. As this movement increases‚ collision rate and intensity‚ and therefore reaction rates‚ increase. This experiment was conducted to determine if there is a minimum temperature that increase kinetic energy and denature enzymes to slow enzymatic reactions or fail to catalyze them. The experimental results indicate an increase in temperature will increase reaction
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The Effect of Temperature on Enzyme Activity and Oxygen Production Throughout this report you will gain information as to how temperature effects the amount of oxygen produced in an enzyme- catalase experiment. In the experiment we used liver extract as a catalase and created a chemical reaction within a reaction chamber between the catalase and hydrogen peroxide as well as three different controlled temperatures. In the procedure below there will be a step by step process as to how
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Book one - Follow workplace hygiene procedures Hygiene aims to Positive attitude towards personal cleanliness Awareness of hygienic practices Appropriate hygienic handling and storage of commodities and equipment in the kitchen. Hygiene risks Three Categories; 1. Personal hygiene Poor personal grooming Wearing nail polish or jewelry Not washing hands 2. Environmental hygiene Pets in the kitchen Chipped plates‚ cups etc No fly screens Not the correct method of garbage
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some types of milk based on the manufacturing process: -UHT Liquid Milk UHT is stands for Ultra High Temperature Processing or Ultra Heat Treatment. It is a way to sterilize food through to high heat process about 24 seconds at 135-140 degrees Celsius which the spores of milk is destroyed completely in that temperature. The high temperature pasteurization processes was first discovered in the 1960s by used with the milk know as UHT milk. UHT milk can be stored at room temperature for 6-10 months
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displayed on graphs. Then the optimum pH and temperatures were to be calculated based on the findings. The hypothesis was disproved due to the optimum pH of 5 but the other findings supported the hypothesis of the optimal temperature being 45 degrees Celsius. Materials In biology lab we conducted an experiment in order to understand the effects of temperature and ph on enzyme activity. For this experiment you will need a spectrophotometer‚ a timer‚ starch solution‚ Erlenmeyer flasks‚ beakers‚ graduated
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