EXPERIMENT 3: IDENTIFICATION OF FOOD CONSTITUENTS IN MILK. INTRODUCTION: In this experiment two milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are the milk tested for its composition‚ the amount of the particular substance such as reducing sugar‚ protein and
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affect the reaction rate are surface area‚ temperature‚ and concentration and pressure. Surface area is the exposed‚ outer layer of a solid. Increased surface area increases reaction rate because more particles on the surface of a solid come in contact with the particles of another substance. For example‚ if you place a donut stick into water‚ the donut will react slowly with the acid. This is because the acid only comes in contact with the particles on the surface of the donut. But‚ if you crush
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Poetry Explication Wonderwall Oasis Today is gonna be the day That they’re gonna throw it back to you By now you should’ve somehow Realized what you gotta do I don’t believe that anybody Feels the way I do about you now Backbeat the word was on the street That the fire in your heart is out I’m sure you’ve heard it all before But you never really had a doubt I don’t believe that anybody feels The way I do about you now And all the roads we have to walk are winding
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CSBE – Class 12 – Biology – Experiment 12 Experiment No. 12 Aim- To study the effects of temperature on the enzymatic activity of salivary amylase on substrates starch. Materials required- Test tubes‚ beakers‚ pipettes‚ funnels‚ thermometer‚ cotton‚ starch‚ iodine‚ potassium iodide‚ sodium chloride‚ thermocol box‚ buffer solution of pH 6.8 & match box. Principle- Salivary amylase is an amylolytic enzyme found in saliva released from salivary glands. All the enzymes show optimum enzymatic activity
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indicator that would change from green to pink when exposed to HCl. To prepare the agar blocks‚ I used knife and ruler to acquire 5 agar blocks with equal dimensions of 3.0cm by 1.0cm by 0.5cm. Then I prepared 5 different concentrations of HCl with equal volume of 5cm^3 in test tubes‚ which were 0.0M. 0.2M‚ 0.4M‚ 0.6M‚ 0.8M and finally 1.0M of HCl. Then‚ I placed the agar blocks into respective test tubes‚ measuring the time taken for the agar blocks to turn from green to completely pink. This was repeated
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After performing this experiment‚ it was found that the surface the chocolate was placed on could make a major difference. The hypothesis that was made had mostly incorrect predictions‚ but with some correct ones. It was found that using the palm of one’s hand was the best surface on which to melt chocolate‚ as was predicted. It melted so far‚ and so fast‚ that the experiment had to be altered. Coming in second place was the surface of black paper‚ something that was not expected. The black
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BIOLOGY PLAN AND DESIGN LAB Date: / / Syllabus Topic: Hypothesis: A glass of milk lasts longer in cold temperatures. Aim: To determine a better range of temperature for storing a glass of milk. Apparatus and Materials: • 2-100cm3 beakers • 2-500cm3 beakers • Milk • Ice • Hot water • Marker Method: 1. Obtain 2 clean 100cm3 beakers and 2 clean 500cm3 beakers. 2. Add 50cm3 of milk to each 100cm3 beaker. 3. Label the 100cm3 beakers‚ A and B. 4. Label the 500cm3
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Table of results Surface area to volume ratio Time taken for HCL acid to diffuse (seconds) 14 38 9 90 7.3 139 6.5 178 6 185 3. Do your results support your hypothesis‚ use date from your table and graph to support your answer‚ you should also identify any anomalous results. My hypothesis was ‘as the surface-area-to-volume ratio decreases the diffusion rate increases’ my results support my hypothesis‚ because in my table of results when the surface area to volume ratio is at 14 the diffusion
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Road Safety Lab Report Research Question: How is the stopping distance affect by the surface area of an object? Variables: Independent variable: The Different Surface Area (0cm2‚ 1760cm2‚ 2480cm2‚ 3440cm2‚ 3920cm2) Dependent variable: Stopping Distance Controlled variables: Mass of Object Environmental Conditions (Hallway Atmosphere) The surface of the road (Marble) The type of wheels (plastic) Height of the Ramp Background Information: The aerodynamics of an external object
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Friction on a surface. Aim: To establish the relation between weight of a rectangular wooden block lying on a horizontal table and the minimum force required to just move it using a spring balance Materials required: A rectangular block of wood with a hook ‚ set of weights‚ strong thread and a spring balance. Theory: The force of friction acting on a block of wood is proportional to the normal reaction acting on the block. By the third law of motion‚ normal reaction is equal to the weight
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