Diffusion is the movement of molecules from areas of high concentration to areas of low concentration. With diffusion no energy is required and it is caused by kinetic energy. The rate of diffusion can be affected by many things including temperature‚ molecular weight‚ and movement. To test the rate of diffusion a drop of dark food coloring was added to a glass of tap water and it was timed to see how long it took for the drop to reach the bottom of the glass. This procedure was repeated three
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Diffusion is one of several transport phenomena that occur in nature. A distinguishing feature of diffusion is that it results in mixing or mass transport‚ without requiring bulk motion. Thus‚ diffusion should not be confused with convection‚ or advections‚ which are other transport mechanisms that utilize bulk motion to move particles from one place to another. In Latin‚ "diffundere" means "to spread out". There are two ways to introduce the notion of diffusion: either a phenomenological approach
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- allows some substances to cross more easily than others. 4.1.2 Fluid Mosaic Model • Singer and Nicolson (1972) - plasma membrane is a mosaic of proteins dispersed within lipid bilayer‚ with only bilayer‚ the hydrophilic regions exposed to water. Hydrophilic region of protein Phospholipid bilayer Hydrophobic region of protein • Plasma membrane - continuous‚ fluid‚ double layer of phospholipids = lipid bilayer. • Phospholipids & most other membrane constituents are amphipathic
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1) Homeostasis is the condition in which the body maintains a. changing state‚ within an unlimited range. b. an equilibrium point that can change over a narrow range that is compatible with maintaining life c. an equilibrium change that balances external and internal environment such that values of each are equated 2) Anabolism is the a. breakdown of matter. b. expulsion of matter. c. synthesis of matter. d. All of the answers are correct. 3) The sum
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Simple Diffusion Activity 1: Simulating Simple diffusion 1.What is the molecular weight of Na+? 22.9 2. What is the molecular weight of Cl-? 35.45 3. Which MWCO dialysis membranes allowed both of these ions through? 50‚ 100‚ and 200 4. Which materials diffused from the left beaker to the right beaker? Urea‚ NaCl and glucose diffused 5. Which did not? Why? Albumin‚ because the molecular weight exceeded the highest MWCO membrane‚ thus being to large to pass through
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LAB TH 7-9:50pm 29 August 2013 Biology Lab Report Lab #1 –PROTEIN EXTRACTION LAB I. INTRODUCTION To begin the process of protein extraction and compare the results in a study‚ it is necessary to understand the importance of proteins‚ the process of extraction and how you are using the results to determine a rational conclusion. First understand proteins and the necessity of studying their impact. Proteins are essential molecules for biological functions and are the stimulant for
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Lab 2: Internet Resources for Protein Biochemistry Part 1-1: A) Protein Accession Number = P00939 Name of Protein: Full Name = Triosephosphate isomerase; Short Name=TIM Organism where the protein is found: Oryctolagus cuniculus = Rabbit Nuber of amino acids in the protein: AA = 248 B) * Amino Acid Sequence: >gi|136066|sp|P00939.1|TPIS_RABIT RecName: Full=Triosephosphate isomerase; Short=TIM;
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Lab Activity No. __ Diffusion and Osmosis I. Introduction Diffusion is the transfer of molecules (or ions) from an area of higher concentration to a lower concentration‚ while osmosis is the transfer of water from a higher concentration to a lower concentration. II. Objectives 1. Demonstrate diffusion and osmosis across membrane. 2. Examine the relation of membrane permeability to diffusion and osmosis. III. Materials 2 thistle tubes‚ 2 big beakers‚ 4 tube clamps to fit iron stands
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Introduction: Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits‚ soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada‚ 2004) Protein products that
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TITLE: The Amount of Protein in Chicken Tissues over Cooked Various Periods of Time. ABSTRACT: In this lab‚ we are using a BioRad protein assay dye to determine the concentration of protein in our chicken. The dye binds to the amino acid residues‚ which allow us to find the concentration of protein (BioRad Protein Assay for Tissues). Our hypothesis was the longer chicken is cooked the less protein is available. To test our hypothesis‚ we made samples using our chicken and distilled water to determine
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