lamellae which are layers of mineralised matrix. These lamellae are pink in colour which shows the eosin dye of H&E is staining this structure. This means that the lamellae of the osteons are acidophilic structures. The last structure of the osteon that can be seen in this figure is the cement line. This is a thin line that surrounds the entire osteon. It is purple in colour which shows the haemotoxylin dye of H&E is staining the cement line. This is turn means that this part of the osteon is a basophilic
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Isolation and purification of bovine milk α-lactalbumin. Abstract: The Bradford assay‚ a colorimetric protein assay‚ is based on an absorbance shift of the dye Coomassie Brilliant Blue G-250 in which under acidic conditions the red form of the dye is converted into its bluer form to bind to the protein being assayed. The (bound) form of the dye has an absorption spectrum maximum historically held to be at 595 nm. Objective: To determine the technique to a series of protein purification steps
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Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution‚ slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide‚ a powerful and potentially
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method is based on the proportional binding of the dye Coomassie to proteins. If there is a higher protein content‚ the more Coomassie binds and it produces a significant change in colour of the mixture. The Bradford protein assay contains the dye Coomassie Blue G-250 which is red brown colour in acidic solution. When the protein binds to the dye‚ the pKa of the dye shifts and causes the dye to turn blue. The maximum absorbance spectrum of the dye is at 595nm. According to Beer-Lambert Law‚ a standard
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These synthetic food colors were originally produced from coal tar but most of them are now made from petroleum. These food dyes‚ unfortunately‚ poses various health risks that consumers are promptly leaning towards natural food coloring. According to Kobylewski and Jacobson’s critique about food dyes’ carcinogenicity‚ genotoxicity and neurotoxicity‚ some food dyes were found to create risks for organ damage‚ cancer‚ birth defects‚ allergic reactions‚ and even hyperactivity and other behavioral
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*ABSTRACT: There are many kinds of ink. In our experiment we will use Ti plant as the main component of our ink. Having two different set-ups will provide the chance to compare the colors and consistencies. Cornstarch is an efficient additive to have the right consistency of the product. Also vinegar is also efficient‚ though there is no obvious change in color‚ it was seen that it gave the ink a consistent color whether wet or dry. We also add some herbs which helps our product to look more darker
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these two seeds has been carried out for a long time in the Caribbean. Senior makes reference to this through her historical link to the Arawaks who used the seeds to make dyes to put on their bodies. The poem speaks about history in the Caribbean‚ as it talks about the Sun’s use of the red dye and the Moon’s use of the guinep to dye its face black. This legend of the Sun and Moon can be heard in a story where Brother Moon tries to commit incest with his sister Sun but she leaves a black mark on the
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MEHB221 Fluids Mechanics Lab Experiment No. 4 REYNOLDS NUMBER Objective To investigate the relationship of flow condition and fluid velocity. Apparatus TecQuipment Reynolds Number and Transitional Flow Apparatus‚ H215 / 215A TecQuipment Hydraulic Bench‚ H1 Figure 1: Schematic Diagram of Reynolds Number and Transitional Flow Demonstration Apparatus 1 2014 MEHB221 Fluids Mechanics Lab 2014 Summary of Theory Consider the case of a fluid moving along a fixed surface such as the wall of a
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Why does colour leak out of cooked beetroot? Introduction When cooking a beetroot you are recommended not to remove the outer skin and not to cut off the entire stalk if you do not want the red dye in the cooking water. Beetroot contains a red pigment called betalain‚ which is in the cell vacuole. Normally the betalain stays inside the cell‚ however when the cell is exposed to extreme temperatures they leak out. The reason why they leak out is because of the cell membrane structure. When the
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This is copied off of howstuffworks.com i just needed something to get into an account.. sorry. In 2000‚ one of the biggest news stories was the rise of Napster and similar file-sharing programs. With these programs‚ you could get an MP3 version of just about any song you want without shelling out a dime. The record companies were fairly upset over this turn of events‚ and understandably so: They weren’t making any money off the distribution of their product to millions of people. An external
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