bond in a such a way that the configuration is in the trans formation. Stilbene has two isomers‚ tran stilbene‚ and cis stilbene‚ which is more unstable than trans stilbene. Z-stilbene has a melting point of 5-6 degrees C and E-stilbene has a melating point of 125 degrees C. The bromination of E-stilbene theoretically results in an all meso product. The mechanism suggests that when the bromine is attacked by the pi bond‚ it will add to on of the carbons. The other bromine adds to the other
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Transpiration Formal Lab Report By Jessica Tran Introduction When water is transported from the roots to the mesophyll cells in the leaves‚ it is evaporates out the stomates‚ called transpiration‚ to create a lower osmotic potential. Osmotic potential is the part of the water potential of a tissue that results from the presence of solute particles. Even though the stomates open to release water‚ it also brings in carbon dioxide to produce sugar and oxygen through a process of photosynthesis
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Specifically‚ this lab will calculate the coefficient of friction. Unlike most coefficients in Physics‚ friction behaves differently depending on whether the object is at rest or at motion.
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heat on a hot plate to 70°C-80°C by slowly raising the temperature. Stir with a glass rod occasionally to make sure the heating is uniform. Measure 50mL of cold distilled water and place in the calorimeter setup. As the water is heating‚ also monitor the temperature of the cold water to find when it reaches equilibrium. Record the temperature of the cold water to the nearest 0.2°C. When the water being heated reaches 70°C-80°C‚ remove from the heat and let it sit on the lab bench‚ stirring occasionally
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University MAEng3301 October 15‚2013 Abstract Deferent carbon content steel examined to determine the microstructure‚ concentration and hardness of the specimens. 0.2% C‚ 0.4% C and 1.0% C steel specimens were prepared by cutting. Abrasive cutter was used to cut the steels. Furnace was used for heat treatment at 900°C to make the phases separate when seen by microscope. Mounting press was use to mount the specimen to make it suitable for handling at the time of grinding and polishing. Different
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in tea‚ coffee‚ cocoa‚ OTC medication‚ and cola drinks.It stimulates the brain and the central nervous system‚ so that a person feels less tired and more alert. The purpose of this lab is to determine the amount of caffeine in tea. The major component of tea is cellulose which is a polymer of glucose. Materials Lab coat Goggles Graduated cylinder 1 tea bag (1.615g) 50 mL beaker Ice Gloves Hot plate 500 mL Erlenmeyer flask 30 mL DI water Wash glass Ca2CO3 DCM Funnel Stopper
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References: : 1. Hamzah‚ M.M.‚ (1983). ‘Dadih’ processing technology‚ Teknologi Makanan. 2. Holsinger‚ V.H. and Kilgerman‚ K.H. (1991). Application of lactose in dairy foods and other foods containing lactose‚ Food Technology 3. Parry‚ R. M.‚ Jr. (1994). Milk coagulation and protein coagulation. In B. H. Webb‚ A. H.Johnson‚ & J. A. Alfrod (Eds.)‚ Fundamental of Dairy Chemistry (pp. 612-613). Westport‚ CT: The Avi Publishing Company. 4. What is carrageenan? 13 March‚ 2008. Retrieved
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Abstract Photosynthesis is a food making process for algae and plants. The photosynthesis process rate varies from different wavelengths and intensities of light. This lab will evaluate the optimal wavelengths and degrees of intensity during photosynthesis when chloroplast is exposed to light. The mixtures of DCPIP with water‚ PO4 buffer‚ and chloroplast will be prepared in a number of cuvettes. The cuvettes were tested individually at different wavelengths and intensities to find the optimal rate
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Potato Osmosis and Diffusion Lab Report Emily Cocq Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar? Introduction: Water can move through protein channels in cell membrane/cell walls. The water will move due to the water potential of the cells. If there is a greater concentration of solutes (chemicals) inside the cell than outside the cell and the chemicals can not move‚ then water will respond by moving
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column‚ 0° C‚ each well had low enzyme activity. In the second column‚ 25° C‚ the results displayed the enzyme actively low as well. In group 5‚ the enzyme was hydrolyzing the starch moderately‚ which is how the enzyme is supposed to react. In the third column‚ 55° C‚ each well displayed the enzyme hydrolyzing the starch at a low pace once again. And lastly‚ the fourth column‚ 85° C‚ the enzyme properly denatured due to the high temperature. Bacterial Amylase’s optimal temperature is 55° C. In the first
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