Osmosis Experiment Diana Arrowood Grand Canyon University BIO-100L Biology Concepts September 16‚ 2011 Osmosis Experiment Directions Use the information below to complete the Osmosis Experiment. Materials 1 fresh baking potato Water Salt Four small containers (i.e.‚ drinking cups or clear glasses) A metric ruler Methods and Procedure 1) Place 1 cup (236 ml) of water in each of the 4 containers. In 2 of the containers‚ add 1 tablespoon (14.8 ml) of table salt and mix well until
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0.5M Dependent variable Time taken for agar blocks to fully change colour How it is measured/units Using a stopwatch the time will be recorded for the change in colour in seconds. Controlled variables (min 3) Controlled variables 1. Volume of hydrochloric acid 2. Temperature of surroundings 3. Type of acid used 4. Type of agar blocks used List of materials/equipment Uncertainty of apparatus No. Apparatus/equipment Quantity Uncertainty(±) 1 10.0cm³ measuring
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of Changing the surface area on the Rate of Reaction? By : 22/10/2013 The effect of changing the surface area on the rate of reaction? Unit Question: Should we speed things up or slow them down? Hypothesis: According to collision theory‚ should the surface area increase the amount of collisions increase increasing the rate of reaction. Therefore‚ my hypothesis is that when the surface area increases the rate
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Tanza Oasis Hotel and Resort is Cavite’s only true resort destination‚ offering the perfect mix of exceptional resort accommodations‚ service‚ comfort and a classic Filipino hospitality. Just one hour away from busy life of Metro Manila‚ Discover a hotel that is modern as well as classically elegant. This Cavite resort offers the largest themed Swimming Pool in the area‚ that will cater adults and loved by the kids. Also‚ Tanza Oasis Hotel stands as the premier meeting center for international
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THE EFFECT OF CHANGE IN pH ON THE ACTIVITY OF ENZYMES Introduction: Enzymes are catalysts that speed up‚ and control chemical reactions within a cell and break down complex molecules into smaller ones. Some of the chemical reactions that take place in the body produce toxic by-products which need to be converted. The liver produces hydrogen peroxide‚ which is extremely poisonous. When the catalase comes in contact with the hydrogen peroxide‚ it is broken down into water and oxygen. Aim:
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Aim To find out how the permeability of a beetroot membrane cell is affected by ethanol. To do this we will investigate different concentrations of alcohol (10-70%) and measure the absorbance using a colorimeter to show us how much juice has leaked out. Hypothesis I predict that as the concentration of ethanol goes up‚ the permeability will increase as the ethanol will slowly dissolve more phospholipids (lipid bilayer) and so more anthocyanin (the beetroot juice) will leak out of the membrane
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Experiment 10 – Enzymes Enzymes are proteins that act as catalysts for biological reactions. Enzymes‚ like all catalysts‚ speed up reactions without being used up themselves. They do this by lowering the activation energy of a reaction. All biochemical reactions are catalyzed by enzymes. Since enzymes are proteins‚ they can be denatured in a variety of ways‚ so they are most active under mild conditions. Most enzymes have optimum activity at a neutral pH and at body temperature. Enzymes are
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different areas‚ and especially in the making of ships. The surface area that is touching the water of the ship is very large‚ due to the shape of the hull‚ and that‚ beside the density of the ship‚ is what keeps the ship floating. An important example of how surface area affects buoyancy is when people float in the water. Everyone knows that it is much easier to stay afloat when we are lying on our backs than when we are in a standing position in the water. But how does the surface area of an object
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2012 EZEKIEL BRUSAS . PRINCESS PALLASIGUE . REAGIME RUFINO . DAILENE MAE SANCHEZ Tanza Oasis Hotel and Resort Table of Contents I. Introduction 3 II. Company Profile 6 III. Products and Services Offered 9 IV. Management and Staff Awareness 21 V. Hotel and Resort Analysis 31 VI. Recommendations 34 VII. References 36 VIII. Attachments 37 I. INTRODUCTION With technology getting obsolete by the seconds‚ one
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Presented exhibits determine four main segments of the cruise tourism market – contemporary‚ premium‚ luxury and destinations. The pattern of market segmentation in this market can be described as clustered preferences based on the natural market segments which will be discussed. It is important to note that major players in the industry develop several brands allowing them to cater to the different segments. Cruisers who fall under the contemporary segment account for up to 50% of the
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