Life Science Lab. A. Arnold Tuesdays @ 2:30 September 30th‚ 2011 Lab Report: Nuclear and Cell Division. PART A: Stages of Mitosis in my own words. 1. Interphase: DNA has formed already‚ but it remains in the simple form of chromatin. Chromatins are structures that are loosely coiled in the cell.3 I also observed during my lab that this was the only stage where I could still see a nucleus and nucleolus intact within the cell; this is because it’s the only stage where the nuclear membrane has
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Experimental Laboratory Report: An investigation into the rate of osmosis Liana Gohery - 98332250 12/12/2014 Word count - ………3000……….. 1. Abstract This study was conducted to investigate the effect of concentration gradients on the rate of osmosis. Osmosis is the cellular transport of water‚ this study was conducted to show the significance of the rate at which this occurs. Dialysis bags were filled with three different concentrations of sucrose solutions and two with water. They were
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Lab report for Experiment #2: Extraction Your Name: Name of TA: Lab Partner’s Name: Lab Section: Title: Experiment #2: Extraction Purpose: What is the purpose of this lab? In your OWN words! Observations: Weighed out 3.2568 grams of chemical mixture that was yellow in color. Dissolved dry chemicals in 38 ml CH2Cl2 with gentle heating. Poured the yellow solution into sep funnel. Added 10 ml CH2Cl2 to flask to rinse‚ poured solution into sep funnel. Added 15 ml 3 M
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2.1. Test article Carmoisine also known as E122 or Food Red 3‚ Brillant carmoisine O‚ Azorubin S‚ Acid Red 14‚ CAS No. 3567-69-9 or C.I. 14720‚ is a di sodium salt of disulfonates of 2-(2 quinolyl) – 1‚ 3 indandione and is obtained as red to maroon colour powder (Fig. 1). Dye content in the substance is 88%‚ sodium chloride/sulphate is less than 12%‚ water insoluble matter less than 0.2%‚ Arsenic less than 1 ppm‚ lead less than 0.01 ppm‚ heavy metals less than 40 ppm. Carmoisine was certified by
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help demonstrate the environment these organisms work best. Thus‚ if further studies are conducted on different enzymes‚ the more information is covered about certain organisms. In the experiment‚ each enzyme source was put to the test by being placed into different test tubes and baths with altered temperatures. In order to see how long the Amylase was hydrolyzing starch in different temperatures‚ Iodine was placed on the spot plate making it viable by
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Wesam Daker Bio 1107k-11 10/25/14 How pH levels impact tyrosinase activity Abstract: The purpose of our research utilizing the different pH levels was to test how a specific pH level would impact tyrosinase activity. First we added 4.0 mL of pH in each corresponding test tube and then added 0.5 mL of substrate (catechol) into each test tube. In the instructions it says to apply your 0.5 mL of tyrosinase (potato extract) as well but you have to blank the spectrophotometer before. The results from
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A. Avril Crayfish Lab Report November 9‚ 2012 Dr. Marvin Results: Figure 1. Firing Rate of Tonic Receptor in Response to Stretch. The correlation between Firing Rate and Stretch of the slow adapting crayfish receptor for four different sets of data is represented in this figure. The recordings are taken at stretches of 2‚ 4‚ 6‚ 8‚ and 10 mm of the crayfish tail. The best fit lines for the different sets of data are as follows: Ali and Emily- Linear best fit line‚ Dave and Laura- Exponential
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’Neil 2002). The particular conditions that had to exist for this to apply were that the population had no mutation‚ had no natural selection‚ was a large population‚ had only random mating‚ and had no migration. For the cases to follow later in the lab‚ Cases 1 and 2 exemplify Hardy-Weinberg conditions. All of the others either have selection or not enough members in the population‚ which will be the most-closely observed
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what from the burger you wanted to test to see what it was made of‚ example like the bun of the burger. When testing you would have one test tube of water with food and the other test tube with the solution needed and food.The reason for the test tube with the water is because it was the indicator. If the product of food contained the macromolecule that was tested for it would of showed if there was any difference from the two test tubes. The results of the lab seemed mostly reasonable. The only
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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