Experiment for the measurement of carbon dioxide and oxygen concentrations and their functions during the act of breathing. Introduction: Humans‚ like all living organisms need‚ O2 in order to live‚ they take the necessary O2 from the atmospheric air. The O2 is transferred from the blood to all cells of the body and serves for oxidation of nutrients for example glucose. By oxidize the nutrients released energy‚ which is necessary for the functions of the human body. During oxidation produces
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VII. Conclusion The hypothesis that if a potato is placed in a tube with different sucrose concentrations then the tube with the lowest concentration of sucrose will expand the potato the most because the water will move into the potato to even out the concentration levels of the sucrose/ water ratio inside and outside of the potato was supported by the data. The data shows that the potato submerged in the lowest concentration of the sucrose water solution had the greatest percent change in mass
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Biology Hl lab report: Topic: Osmosis of potatoes in different sucrose solutions. The aim of this experiment is to test whether more water moves out of a potato when it is placed in a sweeter sucrose solution than a potato in a less sweet solution. The hypothesis of the experiment is that we expect more water to move out of the potato placed in the sweet solution than the potato placed in a less sweet solution. Independent variable: concentration of sucrose‚ concentrations: pure water
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Determining the Optimal Temperature and PH of Barley Amylase Abstract The purpose of this experiment was to find the optimal temperature and pH of barley alpha-amylase. I hypothesize that the optimal temperature would be 55 degrees Celsius and the optimal pH would be 5.5. In this experiment‚ the starch is used as a substrate to examine the optimum temperature and pH for the reaction of alpha amylase. It is known that the measuring of disappearance (absorbance) of the substrate starch with iodine
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compounds that generally have opposite characteristics. They have there own unique traits‚ acids taste sour‚ turn litmus red while bases taste bitter and turn litmus blue. The term pH relates to measuring the acidity or alkalinity of a solution‚ such as vinegar‚ or even a damp substance like soul. The neutral pH is 7‚ which is essentially water‚ with lower numbers indicating acidity and higher numbers indicating alkalinity. Hydronium ions (H3O+) are formed when water molecules (H2O) bond with
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September 20‚ 2010 EXPERIMENT Acids‚ Bases‚ and Neutrals Problem Are common house-hold products pHs balanced and neutral? Information pH measures how acidic or alkaline a solution is. Its concept was introduced in 1909 by biochemist Soren Sorensen. The scale ranges from 0-14. Solutions that range from 0 to 6 are considered to be Acidic. Solution that’s on the Acidic end of the scale is low in ph‚ high in hydrogen ion‚ and low in hydroxyl ions. An acid have a sour taste‚ reacts with metal‚ are
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College General Biology I Enzymes‚ test for effect of pH on catalase activity Purpose The main purpose of this experiment was to learn about enzymes and how to test for the effect of pH on catalase activity and to be able to tell if a reaction is an exergonic or endergonic process. Introduction Enzymes are made from amino acids‚ which are made from proteins. In order to make an enzyme‚ hundreds of amino acids are strung together in a very specific and unique order and eventually is folded
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The Effect of Osmosis on Potatoes/ Diffusion of Molecules through Benedicts Test of Dialysis dubing Introduction The focus of the lab on September 16‚ 2013 was Diffusion and Osmosis. Osmosis is a process in which the molecules of a solvent diffuse from an area of high concentration to an area of lower concentration‚ through a semipermeable membrane. Small solute molecules and water molecules can move freely through a selectively permeable membrane‚ but large molecules may pass through more
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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Purpose: To see the effects of tonicity’s on potato cells. Background: Osmosis is the diffusion of water across a differentially permeable membrane due to concentration differences. Tonicity is the concentration of solutes. The potato cell has 3% of dissolved materials. Hypertonic is when the solution has more dissolved materials outside the cell than inside. The cell will lose water this way and shrink. The potatoes in the 5% salt solution will shrink. Hypotonic is when there is less solute dissolved
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