this Lab What is the goal of this lab? What question is it trying to answer‚ or what problem is it trying to explain? The goal for this lab is to be able to get the boiling water’s temperature to increase by adding table salt. The problem it is trying to explain is‚ how does table salt affect the boiling temperature of water? does it increase or decrease? or does it stay the same? Hypothesis After reading the lab instructions - but before starting the lab - record your best “educated guess”
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Yeast Lab Report Guidelines 1. Lab reports are to be computer-generated and double-spaced. All sections of the report must be written in paragraph form. 2. Do not use encyclopedias (Internet or otherwise)‚ dictionaries ((Internet or otherwise)‚ or personal web pages as sources for the report‚ this includes Wikipedia. You may use a textbook‚ lab manual‚ and/or article(s) in a published journal. You can find journal articles by going to the library website: http://www.lib.clemson.edu/ and selecting
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true‚ it is not the only factor that controls crater size. This experiment will be exploring the asteroids speed and how this effects a craters size. Aim This scientific experiment was conducted to find how the impact speed/energy of an asteroid affects the diameter/size of a crater. Method A golf ball was dropped into a bucket of sand from heights ranging between 1-5 meters. For every height‚ the golf was dropped 3 times‚ allowing for replicates. When the gold ball hit the sand in the bucket
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Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled‚ microorganisms. As long as they are kept dry‚ they are inactive. When they are given food‚ moisture and warmth‚ they
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Fermentation Lab Report Introduction: Fermentation‚ a type of anaerobic respiration that breaks down glucose into ethanol and carbon dioxide without the use of oxygen‚ is extremely vital in food processing. Especially useful in the making of bread and wine is yeast‚ a single-celled fungus. The rate of fermentation of these products can be done by measuring the amount of carbon dioxide produced by the work of the yeast. The specific variable we tested was the volume of fructose in each vial solution
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Science Form 3 note SMART STUDY - GOOD LUCK Teacher zaidi@maher2010 Chapter 1: Respiration Respiration Human Breathing Mechanism Transport of oxygen Importance of a healthy respiratory system Respiratory system Diffusion of oxygen by blood Harmful substances lungs Transport of oxygen by blood Effects of pollutants inhalation Diffusion of oxygen into cell Respiratory diseases. Good habit to improve air quality. exhalation Human Respiratory
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Investigating how different temperatures will affect the rate of anaerobic respiration in yeast. Research and Rationale: My investigation consists of researching and carrying out experiments in order to obtain results on how the rate of respiration is affected by temperature. In the experiment I will use one sugar but will be changing the temperatures. In my investigation I will carry out an experiment where one sugar is used to test how changes in temperature (10⁰C - 60⁰C) affect the rate of anaerobic
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Yeasts’ capability of undergoing ethanol fermentation‚ its ability to ferment other sugars and artificial sweeteners‚ and how lactase influences yeasts ability to use lactose as a food source Kristina Naydenova Father Michael Goetz Purpose Part A: To investigate whether yeast has the ability to ferment glucose to produce carbon dioxide gas and ethanol. Part B: To investigate whether yeast has the ability to ferment other sugars and artificial sweeteners and how lactase influences their
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Discussion The data demonstrates that there is a larger temperature change in the cheese and bacon balls compared to the popcorn. This temperature change of the water is due to the cheeseball having more energy due to its fats and sugars‚ therefore releasing more heat and differing the temperature more than the popcorn with the less fat and sugar. The mass of the food was consistent throughout the experiment ranging from 2.98 - 3.25‚ therefore the mass of food combusted was consistent as well. The
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Population growth in yeast Aim: To study the population growth rate of yeast‚ a microorganism Saccharomyces cerevesiae Variables: | | Units | Independent variable | Time the readings were taken | Hours | Dependent variable | Absorbance (increasing yeast population) | - | Controlled variables | Units | Possible effects on result | The wave lengths | Nanometer | since the transmission and absorbance is being measured at a specific wave length‚ so if we change it the results
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