Evolution Lab Report Marcos Chapa July 3‚ 2013 BIO 101 Rebecca Avants The purpose of the lab I have conducted is to analyze how altering the finch’s environment would affect the evolution of the finches by isolating each population of finches from each other‚ placing them each on a different island. This influence on the species by the environment is called allopatric speciation. One population of the finches that are located Darwin Island‚ which is 1 km‚ and the other population of finches
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Experiment AM1.2—Centrifugal Force Student name JunJie Liu Student ID 1512042 Experiment Date 11 Feb 2015 Lab group Mech 7 Introduction In this lab report we show the basic methods of measuring centrifugal force using two counter balanced bell-cranks spin on a turntable (shows in figure 1) and able to calculate the centrifugal force with given conditions shows in figure 1. *Figure
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Raw Data: • Table one; shows the effect of water temperature has on the rate at which the anthocyanin pigment leaves of a beetroot tap root cells • My groups results are highlighted in yellow and the class results are left blank Temperature ͦC (+/- 1 ͦC) Amount of green light that was absorbed by the solution (+/- 0.001) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 20 0.099 0.188 0.202 0.141 0.152 0.143 0.157 30 0.274 0.173 0.205 0.170 0.262 0.180 0.233 40 0.285 0.127
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Abstract: The purpose of this lab is to synthesise acetylsalicylic acid (aspirin) by creating a reaction between acetic anhydride and salicylic acid. This was be accomplished through the use of recrystallization. Acetic anhydride and salicylic acid are mixed together‚ and then acidified by the addition of a few drops of concentrated sulfuric acid‚ which catalyzed the reaction. The percent yield is calculated to determine the effectiveness of the reaction in preparing the desired product (aspirin)
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test tubes wax pencil test plate flask of distilled water beaker of distilled water 5mL graduated cylinder 1 calibrated 1mL pipette 2 calibrated 5mL pipette disposable pasteur pipettes pipette bulb buffer solution I2KI solution 1% starch solution 1% amylase solution Methods The lab group prepared amylase dilution in the first set of test tubes (1-5). 5mL amylase was added to a test tube already containing 5mL distilled water creating the first tube to have .5% amylase. Next 5mL
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the bacteria. The unknown bacteria was #9. After performing the tests it is determined that the unknown bacteria is Escherichia coli. 3. Methods: All tests were performed using the aseptic technique to assure the cultures were pure and not contamination was present. The inoculation loops and straight wire stab needles were placed over the flame of a Bunsen burner and heated until red hot (sterile) then cooled before placing them into the bacteria to prevent the killing of the bacteria. The open
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concentration. The water being the solvent can move across the membrane but the salt
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Maryely Ramirez Professor Theresa Sterner Bio Lab 105 04 November 2013 The Effects Environmental Temperature and pH have on the Activity of Porcine Pancreatic Amylase Introduction There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions‚ such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva‚ and pancreatic secretions of the small intestine. The function of amylase is
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To prepare the titrant solution‚ a liter of distilled water was heated until it boiled. After boiling the water‚ about 25 grams of sodium thiosulfate was added into the water while stirring. The solution was then allowed to cool down to room temperature with the aid of an ice bath. Once the solution temperature decreased‚ about 0.1 grams of sodium carbonate was added
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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