solutions were prepared‚ then their respective absorbance values that were obtained through the use of the spectrophotometer‚ were plotted versus the concentration of the analyte so that a calibration curve would be obtained. The calibration curve was then used to determine the molar absorptivity coefficient. The unknown solutions were then tested‚ resulting in absorbance values. The molar absorptivity coefficient obtained in the calibration curve and the absorbance values were used to determine the equilibrium
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in the blood (Diabetes). The spectrophotometer was applied to this lab to determine the absorbance of blood glucose in diabetic and non-diabetic blood samples. In order to prove this‚ tests were conducted by taking the blood samples at different times right before a meal was eaten then 30‚ 60‚ 90‚ and 120 minutes after the meal. The 6 test tubes had been placed in the spectrophotometer to measure the absorbance of blood glucose in the diabetic and non-diabetic blood. It was hypothesized that people
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Ashley Spees CHM 261- Batzer Chem Final Write Up- Kool Aid Lab Total Acid This part of the lab requires titration of Kool Aid with an NaOH solution. The reason titrations are used is to determine the concentration of an unknown solution by reacting a strong acid with a strong base. Titrations are hard to accomplish‚ though‚ due to the fact that indicators used to show the endpoints are very sensitive and one drop could make the solution titrate past its endpoint. Blue stock solution: 3 mg/L
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serum albumin‚ and the three non-protein samples contained either RNA‚ tyrosine‚ and glycylglycylglycine. Standard curves were created to exhibit the linear relationship between the concentration of solute (protein‚ non-protein) and the resulting absorbance.
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The enzyme rate of the reaction can be found by calculating the slope‚ dividing the change in any two absorbance values by the change in the respective time values (e.g. (0.622 A - 0.497 A) / (3 min - 2 min) = 0.125 A/min). Initially‚ the graph starts off with a relatively high speed of enzyme activity (0.19 A/min)‚ but as time passed by‚ the line gradually
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Biology 181 Ana Marti-Subirana Identification of unknown a-Amylase through testing different temperatures and pH values to detect the absorbance of maltose. Introduction: Enzymes are biological catalysts‚ mainly proteins for this experiment‚ generated by an organism to speed up chemical reactions. They have active sites on which the substrate is attached‚ and then broken up or joined. For this experiment we are going to work with the enzyme a-amylase. Amylase is an enzyme that breaks
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absorption for each of the solutions was measured and recorded. With the whole data collected from the overall group a calibration curve was created from the reference solutions and the concentrations of FeSCN2+ at equilibrium was demined by finding the absorbance from the test solutions on the calibration curve and tracing it to their concentrations. The initial concentrations of Fe3+ and SCN- were found using the M1V1 = M2V2 equation along with the concentration of FeSCN2+ used in the calibration curve
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enzyme and starch as our specific substrate. We then used a calorimeter to measure the absorbance of our samples with the variable of pH over set periods of time. Our results indicated that at three different pH levels‚ the absorbance level of our samples was not the same for each one. This proved my original hypothesis to be incorrect‚ as I was surprised to find that the last pH buffer had no effect on the absorbance. The first two pH buffers supported my hypothesis‚ however. The levels of our samples
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enzymes of bacteria and fungi that can spoil food. Benzoquinone reflects light of orange wavelengths and absorbs light of green wavelengths‚ which makes us measure enzymatic activity by measuring light absorbance. There is a hypothesis that enzyme kept at 37 degrees Celsius will show the most absorbance which shows most enzymatic activity. Also calcium and magnesium are hypothesized as the cofactors necessary in the functioning of enzymes in bacteria and fungi that spoil food‚ due to EDTA binding to
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Studying the Rate of Reaction of catechol oxidase and how it affects pH levels Introduction: In this lab‚ we studied the activity of an enzyme that is found in fruits and vegetables called catecholase or catechol oxidase. An enzyme is a protein molecule that is a catalyst. Catechol oxidase is the enzyme in fruits and vegetables that turns them that undesirable brownish color; also commonly referred to as bruising or bruised. When walking through your regular grocery store and you find yourself in
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