CHM130 Lab 2 Measurements: Accuracy and Precision A. Data Tables (36 points) Place your completed data tables into your report here: (original Data Data Table 1 Measurement Original Data Calculated Data Length of aluminum plastic packet 5 cm 50 mm Height of aluminum plastic packet 6.5 cm 65 mm Temperature of faucet water 26 degrees C 78.8◦ f Temperature of ice water 7 degrees C 44.6◦ f Volume of water in 10-mL graduated cylinder 7.1 ml 0.0071000L Volume
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LAB REPORT NUMBER TWO DATE: 3/25/2010 inal attachment Lab Experiment number 11 PURPOSE: To learn the Gram stain technique‚ the reason for the stain‚ and how to identify the results of the organisms stained. MATERIALS: Bunsen burner‚ inoculating loop‚ staining tray‚ glass slides‚ bibulous paper‚ lens paper‚ oil‚ and microscope METHODS: Apply Crystal Violet (Primary stain) for 1 minute. Rinse with D-water Apply Iodine (Mordant) for 1 minute. Rinse with D-water. Apply Alcohol (Decolorize) for
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seen at the top of the solution. Lead Acetate Cloudy solution with small specks of white precipitate. Ice cold ethanol Cloudy at the bottom and about 0.5 cm of the top of the solution was clear. Table 4: The results of Gel Filtration Chromatography Eluate Component Volume collected in mL First Blue dextrin 3.00 Second Brown cytochrome 7.00 Third Clear phosphate buffer 5.00 Table 5: The result of Electrophoresis of Amino Acids Distance
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Some food in this world are made using microorganism to produce a desire flavour‚ taste and texture of the food. For examples: yogurt‚ tapai‚ cheese‚ bread and others. Starter cultures is used in these food production. A starter culture is a microbiological culture which actually perform fermentation. These starters usually consist of a cultivation medium‚ such as grains‚ seeds‚ or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed
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FOOD adulteration is the process of adding chemical substances with foods‚ which should not be contained within food and beverages. Chemical substances or simply adulterants may be internationally added to substances to reduce manufacturing costs‚ or for some deceptive or malicious purpose. When profit in business is more important than morality‚ then it is possible to add the poisoning contents to the foods and beverages. A limited number of people die without foods but large population have been
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LAB 4 Read over the parts of the microscope and answer the following questions: 1. What do you call the lens you look through on the microscope? Ocular 2. What is the difference between the ocular lens and the objective lens? Ocular lens is the lens you look through and objective lens is the lens that is close to the stage. 3. Where do you place the slide on the microscope? the stage under the stage clips 4. Which adjustment‚ course or fine‚ do you use when you are observing the
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Chapter 1 THE PROBLEM AND ITS BACKGROUND Introduction The development of dyes to stain microorganisms was a significant advance in microbiology. Stains serve purposes such as it differentiate microorganisms from their surrounding environment and it allows detailed observation of microbial structures at high magnification. (http://inst.bact.wisc.edu/‚ © 2006-2013 Microbiology Laboratories) Gunasekaran (2005) defined staining as the method of artificially producing color in microorganisms to allow
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least twice a day. We live in a world where the variety of food is immense‚ and we decide what we eat and how it will affect our bodies. As a reason‚ flavor‚ health benefits‚ and cost are the differences between eating fresh foods and canned foods. The most notable difference between these two kinds of foods is their flavor. Fresh foods have great flavor and taste because they keep all their natural conditions. In contrast‚ canned foods lack a lot of its flavor characteristics because there are some
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HOW DOES FOOD IMPACTS ON HUMAN LIFE? A majority of people really do care about their health when they choose foods to eat. They always think: The food they eat must gives their bodies the "information" and materials they need to function properly. If they don’t get the right information‚ their metabolic processes suffer and their health declines. http://www.takingcharge.csh.umn.edu/explore-healing-practices/food-medicine/how-does-food-impact-health Espcially in Vietnam‚ most of people always
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binds the nucleoside inhibitor site. When it binds this site‚ it stabilizes the inactive T state and blocks the catalytic site which needs to be open for enzyme activity to occur. The glycogen phosphorylase b was purified with hydrophobic column chromatography and the concentration was determined with a Bradford Assay. The kinetics of glycogen phosphorylase b were studied by finding a molar extinction coefficient‚ 0.1617 mM cm-1 A-1‚ for
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