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    Fermentation Lab Report

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    The fermentation is accomplished with a symbiotic combination of different bacteria and yeasts. The main type of bacteria found in the fermentation of milk to Kefir is Lactobacillus. Lactobacilli ferment the lactose found in milk and produces lactic acid‚ contributing to the sour taste‚ characteristic of Kefir. The fermented product‚ Kefir‚ is not know only for its taste‚ but more so for the many health benefits if can have for the body. Experimental Procedures The first step in this experiment

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    Beetroot Lab Report

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    Biology‚ Bio 110; October 1‚ 2014              Observing Membrane Structure and Observing Effects of Chemical stress on Membrane  Crystal Eve Lopez‚ Dr. Barua Madhabi    Keywords: beet root model system‚ spectrophotometer‚ betacyanin‚ cellular membrane‚  phospholipid     Abstract  The cellular membrane separates and protects the cell acting almost as a wall. Depending on  what stressors there are the cellular membrane can become damaged. The objective of this  experiment was to examine the struc

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    Microbiology Lab Report

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    Page I - Cover sheet In the middle f the page give name and number of your microorganism In the right lower corner provide - your name - Lab section number (Biol 108-005) - Date submitted ( 4/18/2013) - the unknown tube # is 5 Page II table of result - This page will have your table of results include the following information - Name of the test - Medium used - Indicator used - your results Part III - All the test done As many pages as needed to do a complete job. in this section

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    Chymotrypsin Lab Report

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    57 then acts as a general acid catalyst and draws a proton away from the water molecule. The OH- ion then attacks the carbonyl carbon atom of the acyl group which forms another tetrahedral intermediate which breaks down to form the carboxylic acid product. The release of this acid then frees up the enzyme to continue

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    Evolution Lab Report

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    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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    lab report 2

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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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    Naked Egg Lab Report

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    purpose of initiating this lab was to test how different chemicals in the outer fluid affects the osmotic properties of a naked egg. Background Information In order to complete this experiment‚ one of the most important things you need to know how to do is how to take the outer “shell” layer off of the egg. The egg shells contain an element known as calcium carbonate. This element can be turned into carbon dioxide when combined with acetic acid. You can find acetic acid in vinegar. {Guenther‚ Leanne. “Soft

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    Physics Lab Report

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    Physics Lab report Aammar Paracha Section MX Feb 6th 2015 OPTICS Abstract: This experiment revolves around using light rays and lenses. The experiment also discusses different properties of light rays. This experiment uses different lenses and measurements to produce images and observes different techniques to obtain the image position. Question and Answers: 1. Use your data to verify the Law of Reflection and then use Snell’s Law to calculate

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    Business Plan Joe's Vinegar

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    Joe’s Original Seasoned Vinegar MARZ Foods‚ LLC Executive Summary MARZ Foods‚ LLC is a manufacturer of 100% all natural seasoned vinegar that is healthy and delicious. The first product we will launch is Joe’s Seasoned Vinegar. The recipe was handed down in the owner’s family for at least four generations‚ and we are ready to share it with the world. This is the first condiment of its kind and currently it has no competitors. Joe’s has several marketing points. For one‚ there’s no other

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    Microevolution Lab Report

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    ’Neil 2002). The particular conditions that had to exist for this to apply were that the population had no mutation‚ had no natural selection‚ was a large population‚ had only random mating‚ and had no migration. For the cases to follow later in the lab‚ Cases 1 and 2 exemplify Hardy-Weinberg conditions. All of the others either have selection or not enough members in the population‚ which will be the most-closely observed

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