Purpose: The purpose of this lab was to test how objects slightly acidic or slightly basic will affect the way catalase‚ the enzyme tested‚ denatures‚ or breaks down. Hypothesis: If the potato is acidic‚ it will react with the H2O2 more than it will with the raw‚ plain potato because the acid will denature the enzyme faster. The manipulated/independent variable is the raw‚ plain potato while the responding/dependent variable is the other types of potatoes used in the experiment. Materials:
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Carbohydrate fermentation: 1) Phenol red lactose broth. 2) Phenol Red Glucose broth. 1) Phenol red lactose broth test This test is used in order to indicate whether the organism can use lactose as the source of energy or not. Phenol red indicator also added in the broth. In this experiment the color remained red and didn’t change which makes the test negative. It means that the organism didn’t ferment with phenol red lactose (PRL). 2) Phenol Red Glucose broth test In this test if glucose
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Finding the Optimal pH of the Enzyme Peroxidase with the Aid of a Spectrophotometer ABSTRACT The peroxidase enzyme was partially purified‚ and the enzyme activity was calculated with the use of a spectrophotometer‚ demonstrating the effect of pH on peroxidase activity. The objective of this exercise was to determine the ideal pH for peroxidase activity. The data concluded that the optimum pH for peroxidase activity is 5‚ and the “standardized” enzyme volume is 2.8mL
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Acids‚ Bases‚ and pH Lab In this lab the testing of whether or not a substance was an acid or a base occurred. Each substance was tested with the indicators red litmus paper‚ blue litmus paper‚ pH paper‚ phenolthalein‚ bromthymol blue‚ and phenol red. While the substances were tested the group noticed that the substances tested with the red and blue litmus paper‚ the phenolthatein‚ bronthmol blue were the easiest to interpret. The color changes that occurred when this indicator was put into a substance
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Amylopectin The absorbance value(x) read from cuvette containing starch and water represents the total amount of starch-iodine complex. The absorbance value(y) read from cuvette containing starch‚ water and α-amylase at the respective temperature or pH represents the amount of starch-iodine complex which is left after the enzyme has hydrolyzed the starch.In order to get the amount of product;P (maltose and glucose) formed‚ need to subtract the (y) value from the (x) value.
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Do Gas Stations cause soil pollution? Soils are extremely important parts of every ecosystem. They are a home to many microbes and provide vital nutrients to the plants that live in them. pH is the measure of acidity or alkalinity of a solution‚ and most organisms have a very small range of pH values in which they can survive. 7 is considered neutral‚ lower than 7 is acidic (lemon juice‚ rain water) and above 7 is basic (bleach‚ soap). Lots of urban areas are dependent on car transportation‚
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THE UNIVERSITY OF THE WEST INDIES □ Supplemental/Summer School □ Examinations of December /April/May □ /July □ 2009 Originating Campus: Cave Hill □ Mona St. Augustine □ Mode: On Campus By Distance □ Semester l Semester II Course Code and Title: CHEM1901 - INTRODUCTORY CHEMISTRY A Date: Duration: Time: 2 Hours. Paper No: 1 Materials required: Answer booklet: Calculator: (where applicable) Multiple Choice answer sheets: Programmable □ □ numerical
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| Gram Negative Unknown | Biology 3444-006 | | Lena Wallace | 11/7/2011 | | Abstract: The purpose of this lab was to identify an unknown bacteria culture using differential tests. The identification of the unknown culture was accomplished by identifying the bacteria based on its specific metabolic characteristics and morphology. It is suggested that culture 11 is a sample of Enterobacter aerogenes. Introduction: This experiment was centered on metabolic and biochemical testing
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will become a stock culture to prevent the shortage of slants during performing the series of tests. Kliger’s Iron Agar tests can be used to determine multiple characteristics of unknown microorganism #17. Kliger’s Iron Agar slants also contains a pH indicator‚ phenol red‚ which can be used to test the presence of fermentation. If there is a glucose or lactose fermentation‚ the acid will be produced‚ and the color will change from red to yellow. If there is only glucose fermentation‚ the slant will have
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acid and 1–2 mL of starch indicator solution. Immediately titrate the mixture with iodine solution. Record the burette reading the moment the mixture turns permanently blue (end point). 5. Repeat the above steps with each of the other two flasks. pH Level Procedure 1. Fill up the beakers with 20mL of wine sample. 2. Wash the pH tube with distilled water so that no particles left behind and give wrong results. 3. After washing the pH tube‚ put the pH tube in the wine sample beaker
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