LABORATORY REPORT LAB 3 PROTEINS DUE DATE Next FNB Practical NAME (CAPITALS) ______________________________GROUP LETTER___________ This work is the product of my own efforts and has not been copied from any other sources except where full acknowledgement has been given. Signed________________________________________ Student No._____________ Introduction The principle involved in this experiment is denaturation. It involves loss of ordered structure and can be caused by changes in pH value‚ salt concentration
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Research Question How will the addition of different pH buffers to amylase affect the rate of starch digestion measured using starch and iodine? Introduction Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be kept at certain conditions to function at its optimum level. This experiment will explore the effect of pH (1‚ 4‚ 7‚ 10‚ and 14) on the function of amylase by using starch and iodine. Usually
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CHAPTER 7 Payroll Project L E A R N IN G O BJ E C T IV E S Chapter 7 consists of a simulation‚ or practice set‚ for payroll accounting. You will apply the knowledge acquired in this course to practical payroll situations. This simulation is a culmination of the information presented in the textbook. After completing this chapter‚ you should be able to: 1 2 3 4 5 6 Prepare payroll registers. Maintain employees’ earnings records. Journalize and post payroll and payroll tax entries. Complete
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[QUESTION] 12. The review of systems (ROS) is documented for patient care purposes and also factors into the ________________ for the patient’s visit. A. care plan B. charges C. diagnosis D. assessment Answer: B. charges Learning Outcome: 05.03 Topic: The Review of Systems (ROS) Feedback: The care plan‚ diagnosis and assessment are all related to patient care. In addition‚ the taking and documentation of an ROS impacts the amount charged for that visit. Blooms: Remember Difficulty: 1 Easy CAAHEP:
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From performing the pH experiment it has proven that pH buffer 7 is the optimum pH for catalase in potatoes. This is because the height of the bubbles was the highest of all three tests (pH 3‚ pH 7‚ pH 9) reaching an average height of 0.433 cm. See graph 3. While pH buffer 3’s average height was 0.233 cm only reaching a maximum height of 0.3 cm in Trial 3 and pH buffer 9’s average height being 0.333 cm only reaching a maximum height of 0.4 cm again in Trial 3. See table 1. Therefore this supports
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Abstract This lab was focused on determining the optimal temperature of the enzyme amylase responsible for catabolizing starch polymers and to see how different temperatures affected the rate as well as how effectively the enzyme worked. To proceed with the experiment the group set up four different test tubes for each‚ bacteria and fungal amylase‚ and labeled them accordingly with different temperatures as well as different solutions . Then the spot plates were placed on the time and temperature
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Experiment: Observations of Chemical and Physical Changes Derrick Davis Lab partner: None Location: My house Date Performed 25 Feb 15; 1600 CHE111-CO2 Photo 1 (Photo of me properly wearing safety goggles holding the student information card) Abstract: In chemistry it is important to understand the difference between physical and chemical changes. The objective of this experiment was to perform tests using heat or chemical mediators and observe the results for any physical or chemical changes
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Examining the Effects of Mass and Type Of Sugar on Yeast Fermentation Lab Purpose: To measure and analyze the effects of various types and masses of sugar in an ethanol fermentation reaction with yeast. Introduction: Ethanol fermentation is a system in which hydrogen ions from NADH + H + are broken down in order to release the trapped energy and regenerate NAD+. In the absence of a mitochondria or oxygen ethanol is formed‚ which is typically found in bacteria and some yeast. Yeast
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Group Name: STRATKcave Group Members: Leader: Alcasid‚ Vladimir 0917 476 1045 FIN Olivan‚ Albert 0922 766 6578 MKT Pangan‚ Emmanuel 0925 839 0864 MGT Purugganan‚ Kisha 0917 922 9775 CAMMKT Tui‚ Camille 0917 817 0789 FIN CASE 3 Sift Cupcake and Dessert Bar Written Case Analysis I. INTRODUCTION A. Case Background Executive Summary Sift Cupcake and Dessert Bar had its third successful cupcake shop in Santa Rosa‚ California. The owners and
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LSM1102 Lab Report Introduction Transformation is a process which involves plasmid DNA being bound to the cell surface and the subsequent uptake of DNA by the cell (Panja et al.‚ 2008). For artificial transformation of E. coli cells with plasmids‚ plasmid DNA has to be extracted from bacterial cells using the High-Speed Plasmid Mini Kit‚ which is then mixed with competent E. coli cells followed by heat shock and the streaking of transformed cells on two different types of agar plate (LB and LB+ampicillin)
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