Mass each bag. Put each bag into a beaker of distilled water and let stand for half and hour. After 30 minutes is up‚ remove each bag and determine its mass. Record all data in its appropriate table. Lab 1C - using the potato core borer‚ obtain 24 cylindrical slices of potato‚ four for each cup. Determine the mass of the four cylinders. Immerse four cylinders into each of the six beakers or cups. Let stand overnight. After time is up‚ remove the cores from the sucrose solutions and mass them
Premium Osmosis Diffusion Chemistry
The article‚ “You say Potato‚ I say Electricity‚” focuses mainly on water‚ potatoes‚ and the energy crisis. A lot of water is being used for potatoes. Due to improvements in technology‚ Idaho farmers 20 billion pounds of potatoes‚ which is‚ “up from 12 billion pounds 20 years ago.” This causes a partial shift in the Production Possibilities Curve (PPC). There is a surplus of potatoes because the market supply is a lot more than the market demand. When using a lot of the water on potatoes‚ hydroelectric
Premium Water Agriculture United States
Research Question: To investigate how varying the pH of bromothymol blue affects the absorbance value of the solution which determines the equilibrium constant (pKa) of the indicator. Variables: Variables Variables Measured Method of measurement Independent pH of the six buffer solution A pH probe attached to a data-logger will be used to measure pH Dependent Absorption of the buffer solutions at wavelength 435.0nm and 617.0 nm A spectrophotometer (±0.001) will be used to measure absorbance
Premium Chemistry Acid Concentration
16-3 Red Cabbage Juice pH Indicator Sources: Prof. George Ewing’s C100 Demonstration Notes; Prof. Carolyn Huffman’s Fall ’93 C100 lecture; B. Z. Shakhashiri‚ 1989‚ Chemical Demonstrations: A Handbook for Teachers of Chemistry‚ vol. 3‚ pp 162-166. Description and Concept: Red cabbage juice will change to a variety of colors when added to solutions of various pH. Red cabbage juice is a pH indicator. Materials: red cabbage* blender hot or boiling water filter paper (coffee filters
Premium Chemistry PH indicator Water
in neutral pH. To do this the experiment was carried out so that tubes containing a reaction solution of the Amylase enzyme and starch were simultaneously mixed. The reactions were then introduced to I2-KI‚ which stopped the reactions‚ at two minute intervals. Each of these trials was repeated three times to ensure proper accuracy. After concluding the reactions they were placed into a spectrophotometer (A580) for analysis. Graphing the values of the absorbance to time for each pH it was found
Premium Enzyme PH Chemical reaction
the effect of sugar on the mass of potato Introduction- diffusion is a passive transport where molecules move from areas of higher concentration to areas of low concentrations. Although the molecule ’s movement is random‚ equilibrium is being sought out. Osmosis is a type of diffusion only It involves water. In osmosis water diffuses from the area of high concentration to an area of low concentration‚ to diffuse the more molecule rich side. Because cells have selectively permeable membranes‚ meaning
Premium Osmosis Chemistry Concentration
GCSE - Human Physiology and Health An experiment to investigate what affect sucrose solution has on potato tissue. Background Osmosis is the movement of water molecules‚ across a partially permeable membrane from a region of high concentration of water to a low concentration of water molecules. A partially permeable membrane is a membrane with holes in it small enough for only water to go through it. Big molecules like glucose cannot fit through it. Osmosis allows plants to take in water
Premium Osmosis Chemistry Concentration
determining the effects of pH on enzyme activity show that as the independent variable‚ pH‚ increases the dependent variable‚ percentage transmission‚ decreases. This is shown in the results as at the lowest pH‚ pH 4.0 the average percentage transmission is at its highest at 97%. At the highest pH‚ pH 8.0 the average transmission is 78.5%. This is also supported from the graph as it produces a negative gradient showing that as the percentage transmission will decrease with an increasing pH. This happens because
Premium Enzyme PH
manuscript. (Page 8‚ line 13-15) Comment 14: Page 8: Explain if pH was controlled during fermentation. In any case‚ do a reference in the result section to the pH at the end of fermentation Response: The pH was not directly controlled during the fermentation. In the line with typical studies conducted for ABE production‚ the medium was supplemented with buffer (50 g/L KH2PO4‚ 50 g/L K2HPO4‚ 220 g/L C2H3O2NH4) as an approach to control the pH changes during the fermentation. In addition‚ it has been reported
Premium Acetic acid Solvent Carboxylic acid
the tube with the highest concentration of yeast will produce the most carbon dioxide and will have the fastest rate of alcoholic fermentation. Results Two separate experiments were conducted to determine the effect of yeast concentration and pH level on the rate of fermentation. The first experiment involved the placement of different concentrations of yeast‚ glucose‚ and distilled water in four different tubes. Pipette pumps were placed on each tube to allow the solution to ferment
Premium Cellular respiration Adenosine triphosphate Metabolism