Biology Course Work MyungJae BAEK (10Bio02) Do NOT delete anything I have written in red. Make any corrections in blue so I know what to re-read Osmosis Diffusion is the net movement of particles from an area of high concentration to an area of low concentration. Then what is osmosis? Basically‚ osmosis is the same action with diffusion but in water. To describe more precisely‚ osmosis is the net movement in water across partially permeable membrane‚ which mean the membrane allows
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information below to complete the Osmosis Experiment. Materials 1 fresh baking potato Water Salt Four small containers (i.e.‚ drinking cups or clear glasses) A metric ruler Methods and Procedure 1) Place 1 cup (236 ml) of water in each of the 4 containers. In 2 of the containers‚ add 1 tablespoon (14.8 ml) of table salt and mix well until dissolved. Label which containers have salt. Cut a fresh baking potato into 5 mm slices. Cut four rectangles 2.5 cm x 1 cm from the slices as close
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CCN2231 – GENERAL BIOCHEMISTRY Lecturer: Dr. IVAN CHUNG GROUP PROJECT LAB REPORT 1 Group B Student Name: Yip Ho Yin (Student ID:12309985A) Student Name: Wong Kin Hin (Student ID:12310084A) Student Name: Ling Tung Yin (Student ID:12307848A) Student Name: Cheuk Hiu Fung (Student ID:12309957A) Student Name: Wong Hoi Tung (Student ID:12309501A) Date of submission: Date of Experiment: Introduction
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Introduction This practical experiment was performed in an attempt to observe how enzymes (starch phosphorylase in particular) are affected by varying its temperature before introducing it to the substrate it will be reacting with. A catalyst (enzyme) is a substance that changes the rate of a reaction; for a reaction to take place at all‚ the enzyme must first come into contact with the substrate. Enzymes are subject to a number of factors which effect how fast they can cause a reaction with a substrate;
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Topic: Osmosis Materials: Potato cylinders‚ 20 percent sodium chloride solution‚ three test-tubes‚ test-tube rack‚ scalpel blade‚ Gel ink pen‚ syringe-10cm^3‚ Plastic ruler with mm‚ tile‚ forceps filter paper‚ Masking tape. Method: 1) Three test-tubes‚ A‚ B and C were labeled and initials of experimenters were applied with the date: January 29‚ 2013. 2) A syringe was used to put 10cm^3 of water in tube A and 5cm^3 in tube B along with 5cm^ 20 percent sodium chloride solution and 10cm^3 20 percent
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1. INTRODUCTION OF POTATO CHIPS: Potato chips also called as potato crisps were invented in the year 1853 by Native American George Crum. The story behind the invention goes like this. George was employed as a chef at an elegant resort in Saratoga Springs‚ New York. One dinner guest felt George’s French fries too thick for his liking and rejected the order. In order to rile the guest Crum decided to make fries too thin and crisp. But seeing the browned‚ paper thin fries the guest
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Name:_______________________ Date:___________ Period:______ Page:_______ Potato Diffusion Lab Hypothesis:________________________________________________________________________ __________________________________________________________________________________ Materials Aprons/Goggles Potato Slice (2-3cm thick) Potato Borer Triple beam balance 6 x 100mL beakers plastic wrap Paper towel 50mL Distilled Water 50mL 0.2M Sucrose solution 50mL 0.4M Sucrose solution 50mL 0.6M Sucrose
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(Solute concentration) of a Potato? ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- Design ------------------------------------------------- ------------------------------------------------- 1. What is the dependent variable for this experiment? ------------------------------------------------- The dependent variable is the concentration (solute) of the potato. -------------------------------------------------
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different sucrose solutions. The following data was observed and collected throughout the experiment. Observations: -Qualitative: The potatoes were: Tubed shaped Yellow in color Initially hard in texture -Quantitative: Table 1: Weight of the potato in grams before and after placed in a different concentrations of sucrose solutions. Sucrose solution (M) Weight Before (g) ± 0.01 (A) Weight After (g) ± 0.01 (B) 0 4.56 4.31 0.2 4.22 4.28 0.4 4.13 4.08 0.6 4.57 4.45 0.8 4.60 4
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Research in Biotechnology‚ 3(6): 51-58‚ 2012 ISSN: 2229-791X www.researchinbiotechnology.com Regular Article Isolation and identification of a new Bacillus strain for amylase production Yasser Bakri*1‚ Hassan Ammouneh1‚ Samir El-Khouri1‚ Muhanad Harba1 and Philippe Thonart2 1Department of Molecular Biology and Biotechnology‚ AECS‚ Damascus‚ Syria‚ P.O.Box 6091 Wallon de Biologie Industrielle‚ Unité de Bio-industrie‚ Faculté de AgroBiotechnologie de Gembloux‚ Université de Liège
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