Raw Data: • Table one; shows the effect of water temperature has on the rate at which the anthocyanin pigment leaves of a beetroot tap root cells • My groups results are highlighted in yellow and the class results are left blank Temperature ͦC (+/- 1 ͦC) Amount of green light that was absorbed by the solution (+/- 0.001) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 20 0.099 0.188 0.202 0.141 0.152 0.143 0.157 30 0.274 0.173 0.205 0.170 0.262 0.180 0.233 40 0.285 0.127
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test tubes wax pencil test plate flask of distilled water beaker of distilled water 5mL graduated cylinder 1 calibrated 1mL pipette 2 calibrated 5mL pipette disposable pasteur pipettes pipette bulb buffer solution I2KI solution 1% starch solution 1% amylase solution Methods The lab group prepared amylase dilution in the first set of test tubes (1-5). 5mL amylase was added to a test tube already containing 5mL distilled water creating the first tube to have .5% amylase. Next 5mL
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Polypeptides‚ better known as proteins‚ carry out nearly all of a cell’s functions. A protein is made up of at least one or more amino acid polymers. The necessity of proteins for life is unequivocal‚ not only do they help to form the structures of cells but they act as enzymes in reactions of the body1. Enzymes are biological catalysts that lower the amount of activation energy needed in carrying out biochemical reactions1. Enzymes are responsible for almost every reaction that occurs in a cell
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concentration. The water being the solvent can move across the membrane but the salt
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Maryely Ramirez Professor Theresa Sterner Bio Lab 105 04 November 2013 The Effects Environmental Temperature and pH have on the Activity of Porcine Pancreatic Amylase Introduction There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions‚ such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva‚ and pancreatic secretions of the small intestine. The function of amylase is
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To prepare the titrant solution‚ a liter of distilled water was heated until it boiled. After boiling the water‚ about 25 grams of sodium thiosulfate was added into the water while stirring. The solution was then allowed to cool down to room temperature with the aid of an ice bath. Once the solution temperature decreased‚ about 0.1 grams of sodium carbonate was added
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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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heat content”. In this experiment‚ a certain amount of hot water‚ at a particular temperature‚ is poured into the calorimeter containing tap water of known mass and initial temperature (Hubsch‚ 2001). The equilibrium temperature is then measured and the mass of the whole mixture is measured. For part B‚ solid specimen shots of known mass were mixed with the tap water of known temperature in the calorimeter and a certain amount of hot water of known temperature is added. The equilibrium temperature
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Introduction and Purpose: This lab focuses on how weight affects the time it takes for a rotocopter to fall from a drop height of 1 and 2 meter(s) respectively. The primary goal of this lab is to investigate and explain the relationship of these two factors. During the process of conducting this experiment‚ learning to design a lab will also be achieved. Research Question: What is the effect of weight on the time it takes for a rotocopter to fall from a drop height of 1 and 2 meter(s)? Variable
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Title: Observation of Macroscopic Chemical Changes‚ Alice Kimbrell‚ Chemistry 101-DS01:74589‚ 5/31/2013. Purpose: In this lab‚ I will observe macroscopic changes that occur when mixing together certain chemicals and household cleaners. The mixing of the chemicals provided with each other and with acid/base indicators demonstrates how matter can change‚ and how chemistry can be seen with the naked eye. By mixing household cleaners with an acid/base indicator I hope to demonstrate how these
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