Evaluation of gel A. pH: The pH of the various gel formulations was determined by using digital pH meter. B. Appearance: -The prepared gel bases were inspected visually for clarity‚ colour and presence of any particles. C. Homogeneity: All developed gels were tested for homogeneity by visual inspection after the gels have been set in the container. They were tested for their appearance and presence of any aggregates. D. Skin irritation test: Test for irritation was performed on human volunteers.
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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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I did this lab to find out the differences between chemical and physical changes. I also did this lab to learn the signs that would indicate the chemical reactions and physical changes. I needed to learn the odor change‚ color change‚ bubbles or gas‚ irreversible‚ temperature changes and finger prints. By the end of the lab‚ my goal was to be able to didtinguish easily the difference between chemical and physical changes. Question #1 answer. 1. Gas. 2. Dissolved in water. 3
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Figure 1 shows the average amount of absorbance for each tube‚ containing different levels of pH. Tube 2 had an acidic pH level‚ Tube 3 had a neutral pH level‚ and Tube 4 had a basic pH level. It is indicated that the absorbance rates were the highest for the neutral pH level‚ with a final absorbance rate of 0.166. This was followed by a basic pH (0.106). The acidic pH level had the least amount of absorbance with a final absorbance rate of 0.069. This reinforces the idea that the ALP enzyme worked
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During the preparation of the 0.100M Tris buffer‚ the calculated amount of ingredients brought the solution to a pH of 7.0‚ but the desired pH was 7.50. Discrepancies between the theoretically calculated amounts and the actual measured amounts of ingredients are likely to be the biggest source of error. Dilution affected our 0.0100M Tris buffer by decreasing its pH. The buffer was originally set to a pH of 7.48‚ but the pH gradually moved down by a pH unit of about 0.1 after each dilution. This is
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2. Effect of Ocimum sanctum leaves extract on memory impairment by Scopolamine in test (TE) session using time spent in green arm as a parameter: In order to determine the effectiveness of Ocimum sanctum leaves extract‚ comparison of time spent in the food containing green arm in test session of ocimum sanctum groups‚ OTE and SOTE with the only scopolamine treated group (STE) was carried out. The time spent in the food containing green arm of OTE and SOTE were found to be 109 sec and 93 sec respectively
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Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme‚ found in saliva‚ to break down our substrate‚ starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher
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To identify an unknown sample‚ there were several steps that helped determine the molecular structure and the name of the sample. When Belle #9 (unknown) was given to me‚ it’s physical state and color was recorded on the data sheet. Since the sample was a pure liquid‚ there was no need for distillation. Next‚ a solubility test was given. When one drop of the unknown liquid was added to about 2 mL of water‚ the sample was tested to be soluble due to the dissolubility between the two compounds. By
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Title: “The Effect of Substrate Concentration‚ Enzyme Concentration‚ pH and Temperature on Enzyme Activity” Abstract: In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea‚ combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results.
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As for the results of our tests‚ we came up with interesting findings. For the first test we conducted‚ pH‚ we came up with statistically significant results. Our p-value was .002‚ well below the .05 threshold. The control group’s mean pH was 6.65‚ whereas the experimental group’s was 6.46. This resulted in a change in pH of .19‚ making the water more acidic. As for the Q-values‚ the control group’s had a Q-value of 81 and the experimental had a Q-value of 75‚ that’s a decrease of 6‚ a significant
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