Group No. Date: Leader : Section: Members: Experiment no: 1A Data and Results: Initial Temperature: To = 25 degrees Celsius Final Temperature: Tf = 100 degrees Celsius Rod | Initial length | Change in Length | Coefficient of Linear Expansion(Exp) | Coefficient of Linear Expansion(Theo) | % Error | Steel | 40 | .035 | 1.17 x 10 / C | 1.1 x 10^-5/ C | 6.36% | Copper | 40 | .055 | 1.8 x 10 ^-5 /C | 1.7 x 10^-5 /C | 5.88% | Computation : Conclusion: 1. A bemetalli
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Substrate concentration and yeast catalase Aim: To see how the substrate concentration in hydrogen peroxide affects the rate of an enzyme controlled reaction using yeast catalase. Introduction: An enzyme is a biological catalyst made of protein. Enzymes are protein molecules found in living organisms and in this case I will use a yeast catalase. Catalase is an enzyme that catalyzes the reduction of hydrogen peroxide. Hydrogen peroxide is a poisonous by-product of metabolism‚ so it is very
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Yeast and Sugar - The Chemistry must be right Jansen‚ C. Gymnasium Felisenum‚ The Netherlands 14-04-2010 Summary Yeast can metabolize sugar in two ways‚ aerobically‚ with the aid of oxygen‚ or anaerobically‚ without oxygen. In this experiment yeast ferment sugars anaerobically. When yeast ferments the sugars anaerobically‚ however‚ CO2 production will cause a change in the weight of the sugar/yeast-solution. This raises a further question: What is the effect of different kinds of sugars
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I. Introduction Background Research Most of the people die because of suffocation during fire incidents. Many people in the world also get respiratory problems because of insufficient supply of air or ventilation in their houses. During fire incidents‚ many people die because they sometimes inhale carbon monoxide that is poisonous for a human body. That is also a good way to find out if a person was alive or dead by the time the fire got to them; if they were dead before the fire got to them
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Investigation into how the focal length of a lens affects the temperature at the focal point Research & Rationale: In my project I will be looking in to how different lenses with varying thicknesses and therefore focal points magnify and intensify light passing through it. To do this I will be measuring the temperature of an object behind the lens‚ at the focal point. The study and research of lenses was not part of the course this year‚ so I thought it would be more interesting to study a new
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The Effect of Yeast on Different Fruit Juices | Researched by Kristyn S. 2001-02 | * PURPOSE * HYPOTHESIS * EXPERIMENT DESIGN * MATERIALS * PROCEDURES * RESULTS * CONCLUSION * RESEARCH REPORT * BIBLIOGRAPHY * ACKNOWLEDGEMENTS * ABOUT THE AUTHOR | PURPOSEThe purpose of this experiment was to determine the amount of fermentation of four different fruit juices after adding yeast. I became interested in this idea when I saw the fruit in my family’s refrigerator
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Temperature Rising Global Warming is the increase in the average temperature of the Earth’s near-surface air‚ landmasses‚ and oceans its projected prolongation. Many believe that the Earth is currently facing warming in the ozone layer brought on by the rising levels of trapped gases known as the greenhouse effect resulting especially from pollution. Global warming is‚ in Laymen’s terms‚ altering the balance in energy of the earth (Reid 27). “The topic of climatic change has been in question
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Hypothesis: Temperature of water affects the time taken for salt to dissolve Introduction: In this is will be doing a coursework an experiment in which I will be trying to prove my hypothesis? I will do a set of trial experiment and a main one which I will be trying different temperature‚ which I can prove that this will work and to make sure I get hang of it when I do my real experiment. I will also draw a set of graphs in which I can show which can show if this proves my hypothesis. Important
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ATP are cellular respiration and fermentation. (Hyde‚2012). Fermentation is a way of harvesting chemical energy that does not require oxygen. (Reece et al. 2012). When the body is deprived of oxygen it will then begin to meet its energy needs through the slow process of fermentation. In our lab we investigated alcoholic fermentation by using yeast‚ which can flourish in an low energy environment in anaerobic conditions. In this lab our goal was to discover the rate at which yeast will ferment different
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variables thought to affect drag were tested. Previously tested variables were weight and surface area. It was found that weight had an inverse exponential effect on time it took the coffee filter to fall to the ground‚ while surface area had an inverse linear effect. After multiple iterations of this experiment‚ two observations were points of discussion. While height was kept constant during each iteration‚ it was noticed that
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