*This is a lab report from a previous 181 lab written by a student. It has been modified and cut short a little to convey some important pointers to writing lab reports. The left columns indicate the pointers and some instructions. Please read those carefully. The text material has been provided so that you may have an example of a lab that you have already done. *You should not write the report in table format (this is only for illustration). Also‚ I expect graphs‚ tables‚ and math equations in
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Microbiology Laboratory Report Identification of Unknown Bacteria 03/10/05- 04/01/05 Authors: Richard Hendricks‚ Jessica Prebish; NMU Abstract: Broth culture 16 was randomly selected by our group and subjected to qualitative tests for taxonomic identification. The culture did appear homogenous throughout the testing period and is currently retained by Northern Michigan University’s department of Microbiology. We suggest that culture 16 is an example of Escherichia coli. Background: Techniques
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How Carboxylic Acids and Alcohols React to Produce Esters: Esters and Ester Production: Esters are abundant and ever present‚ and are the chemical basis of almost all fatty acids and oils. Small esters are responsible for the aroma of fruits‚ perfumes and‚ by extension‚ wines and other alcohols. Esters are formed when a carboxylic acid and an alcohol chemically combine‚ losing a molecule of water in the process. Carboxylic acids are organic molecular compounds that form a homologous series
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Organic Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast
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Lab report As part of my module Nip1002 I was required to perform a set of observational skills which included; pulse‚ blood pressure‚ respirations‚ hand washing and urinalysis and then compare them to previous results. In this lab report I am going to discuss blood pressure in detail. Procedure * Explain the procedure to the patient and gain consent * Wash hands thoroughly following the hand wash technique to prevent the transfer of bacteria * Clean equipment e.g. blood pressure cuff
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Lab Report The Effect of Resting on Clothespin Squeezing. Hypothesis: If you rest then the clothespin squeezing rate will increase. Materials:- Clothespin Clock Sneakers Procedure: Separate class into two groups (exercisers and resters). Exercisers will do jumping jacks for a minute. Exercisers and registers will squeeze clothespin for a minute Repeat steps two and three. Total of three trails. Precaution: Shoes must be tied. Space between exercisers. Healthy exercisers
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Done by: Instructor: Introduction Respiration is the number of processes which leads to the oxidation of organic compounds to produce the energy. There are several types of respiration‚ and one of them is aerobic. During the aerobic respiration‚ human uses the oxygen from atmosphere and produce carbon dioxide. A cardiorespiratory system which includes lungs‚ heart‚ blood vessels and others is responsible for all the processes linked to the respiration and controlled by the nervous system. During
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sugar at room temperature or in an incubator? | -Observing Cellular respiration in yeast cells. | Yeast Lab Background Information: Yeast is a tiny unicellular fungus that obtains energy from outside sources (a heterotroph) mostly sugars in order to grow and reproduce. Yeast is often used in bread dough to make the dough rise. With the presence of oxygen a yeast cell creates energy by performing cellular respiration and producing a high amount of ATP‚ but when in bread dough the absence
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|AP Cellular Respiration Lab Report | |Lab #3 | | | |
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Lab 8 Cellular Respiration and Fermentation Objectives: 1. Observe the effects of cellular respiration on temperature in a closed system. 2. Investigate carbon dioxide production in both germinating pea seeds and crickets. 3. Perform an investigative study of the rate of cellular respiration in both pea seeds and crickets at various temperatures. 4. Compare the alcoholic fermentation of glucose‚ sucrose‚ and starch by yeast. Introduction All organisms must have a continual
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