of the Pigmentation of an Onion Cell within 40% Ethanol and Deionized Water Purpose: To measure the amount of pigment in a solution of 40% ethanol and deionized water both containing pieces of an onion with a spectrometer. Hypothesis: 40% ethanol breaks down the cell creating less surface area and spreading out the pigment while the deionized water absorbs the pigment in a greater surface area. Procedure: Add 10ml of deionized water and 40% ethanol to a 6-dram vial Add 6g of chopped onion to the
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the hydrogen peroxide. Denatured enzymes are enzymes whose shape has been altered and are no longer active (Wiggins). Ethanol is able to denature enzymes and caused the enzymes in the potato piece to be unable to function. This caused the ethanol-soaked potato to have less activity than the water-soaked potato since it did not have its enzymes denaturized like the one soaked in ethanol.
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Organic Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast
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does not dissolve in ethanol‚ and the colder the ethanol is‚ the less DNA that will be broken down allowing us to view the DNA in the test tube. III. Hypothesis: If you add certain chemicals to the smashed up strawberry the sticky DNA can be retrieved from within the cells because of ethanol put into the mixture. IV. Experiment: A. Variables: i. Independent- strawberry ii. Dependent- The DNA iii. Controlled- Extraction solution and ice cold ethanol B. Materials:
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DCS ULO Relatieve respiratie Ethanol!! 0 % O2 21 TM Dynamic Control System With the DCS™ system the lowest possible oxygen value during storage is sought instead of the ‘safe’ 1% oxygen. When the apple starts to ferment automatically a permanent minimal flow of oxygen is supplied. By this method apples are stored in the best possible way. O2 / CO2 CONTrOL SENSOrS O2 CO2 Ethanol New for DCS™ With special systems alcohol formation is determined manually by e.g. cutting apples into pieces
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to power vehicles are ethanol‚ electric vehicles and solar powered vehicles. Ethanol is a clear‚ colorless liquid with an agreeable odor. In North America most ethanol is produced from grain. Some operations integrate existing processes and ethanol production by making us of “waste” such as potatoes‚ waste cheese whey‚ brewery waste‚ sugar cane‚ bagasse‚ and rice hulls. Ethanol is currently produced primarily through the fermentation of sugar ( Eco Network‚ 2010). Ethanol is a renewable energy
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Acid per parts A‚ B‚ C * 2 g Phenyl Salicylate per parts A‚ B‚ C * 2 g Potassium Iodide per parts A‚ B‚ C * 2 g Sodium Chloride per parts A‚ B‚ C * 2 g Sucrose per parts A‚ B‚ C * 6 Bunsen Burners * 6 Test Tubes with 25 ml Ethanol each * 6 Test Tubes with 25 ml Water each * 6 100 ml beakers with 50 ml Water each * 10 g Calcium Chloride per parts D * 10 g Citric Acid per parts D * 10 g Phenyl Salicylate per parts D * 10 g Potassium Iodide per parts D
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industry are pushing ethanol from corn as the replacement for gasoline. While we believe every alternative to gasoline should be explored‚ using corn to produce ethanol is not a good idea. There are many reasons for this reasoning. First of all producing ethanol from corn is energy negative. This means it takes more energy in the process of growing‚ cultivating‚ harvesting‚ and transporting of the corn used in the production of ethanol and in the converting of the corn to ethanol than the energy we
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started with station 4‚ solubility‚ we had add a small amount of 4 different liquids (Hexane‚ Ethanol‚ Water‚ or Vegetable oil) to a well‚ then we had add a solid (Salt‚Sugar‚ or Lard) to each of the 4
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different solvents. Table 3 and 4 shows the miscibility of substances to other liquid substances. Compound Water Ethanol V. Oil NaCl SOLUBLE INSOLUBLE INSOLUBLE I2 PARTIALLY SOLUBLE SOLUBLE SOLUBLE Sugar SOLUBLE PARTIALLY SOLUBLE INSOLUBLE Naphthalene INSOLUBLE PATIALLY SOLUBLE SOLUBLE Table 1. Solubility of some compounds in water‚ ethanol‚ and vegetable oil Compound Water (Polar) Ethanol (Polar) V. Oil (Non-polar) NaCl (Non-polar) UNLIKE UNLIKE LIKE I2 (Non-polar) UNLIKE UNLIKE LIKE Sugar (Polar)
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