Christine Otieno Estimating Osmolarity of plant Cells(potato and celery)by percentage change in weight Using different sucrose concentrations Introduction The purpose of this experiment was to estimate Osmolality of plants cells i.e. Potato and celery by converting the observed change of weight in different sucrose concentrations. The hypothesis assumes that the solute concentration of the plant samples would be indirectly proportional to the weight; there would be decrease
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Using Sucrose Solutions to Determine Osmolarity of Potato Tubers Based on Weight By Thomas Pelikan Biology 200A Section 004 Kimberly Schmidt October 2‚ 2012 Abstract: In this experiment we were trying to determine the osmolarity of potato tubers by weighing them before and after incubating them in solutions of sucrose with varying molarities. To find the osmolarity we took a potato and used a cork borer to obtain seven samples of potato tubers. We then prepared seven beakers with concentrations
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prevent spread of mosquitoes in our house without buying with high-priced electric mosquito killer lamps‚ insect killer racket or any other device that is too pricy for killing insects and mosquitoes? II. Title Mosquito Trapper Using Sugar And Yeast III. Introduction Our group observed that many people especially children are prone in getting sickness from mosquitoes and may suffer sickness like Dengue and Malaria that may lead to death. Our group also observed that we can create a mosquito
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Null hypothesis The concentration of sucrose in the soil will not affect the growth of the common wheat seeds. Alternative hypothesis The concentration of sucrose in the soil will affect by slowing down the growth of the common wheat (Triticum aestivum) seeds. The sucrose solution (sucrose mixed with water) added to the soil makes high concentration outside the common wheat cells and the common wheat cells become
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us and the environment. We used Nutrient Agar which is a growth medium used to culture microorganisms or small plants and Sabourand Dextrose Agar plates used to cultivate moulds and yeasts. The objective of it was to demonstrate that microbes are everywhere. We expected to find a variety of bacteria‚ moulds and yeasts. We were introduced to aseptic techniques as they help ensure that only certain microorganisms are present in the plate. These methods also guarantee that microorganisms do not escape
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How does yeast affect a person’s body and contaminate foods? Yeast can be formed from eating too much sugar‚ and bread. It makes fungus grow with other collection of the living one celled organism that partakes of the nature of plant life. Yeast can grow when it’s warm‚ when it has moisture and food‚ the walls of these little one celled plants could bulge on the side in an oval shape. Yeast can be killed from the boiling of hot water. For the human body yeast could be killed from taking antibiotics
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rate of 455 ppm/min. Sucrose is second with 391 ppm/min‚ then fructose with 231 ppm/min and lastly lactose with 92 ppm/min. We can see a clear trend‚ that glucose had the highest rates and that lactose was the lowest‚ so we see a clear downwards sloping trend‚ which was also expected. This suggests that yeast respires best with glucose instead of sucrose fructose or lactose. To explain this process‚ we must first understand how sugar affects yeast growth. First of all yeast is a fungus‚ meaning that
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and an aluminum crimp‚ the bottle was purged with pure nitrogen (for 10 min) to obtain anaerobic conditions.” This explanation is added to the revised manuscript. (Page 8‚ line 13-15) Comment 14: Page 8: Explain if pH was controlled during fermentation. In any case‚ do a reference in the result section to the pH at the end of fermentation Response: The pH was not directly controlled during the fermentation. In the line with typical studies conducted for ABE production‚ the medium was supplemented
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Biology Fermentation Practical "A comparison of the respiration of yeast in different sugar substrates" Aim: The aim was to compare the respiration of yeast in different substrates of sugars‚ i.e. between a monosaccharide (glucose) and a disaccharide (maltose) Theory: There are three types of Carbohydrates‚ monosaccharides‚ disaccharides‚ and polysaccharides. The two‚ which I will be looking at‚ are‚ monosaccharide (glucose) and the disaccharide (maltose) Classification and major properties of
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The alarm clock screamed before the first roasters song‚ I looked at my watch‚ “5:30 again” and I murmured to myself. I rolled out of bed and my feet hit the cold tiles of my first college dorm once again. This morning was different though‚ I felt oddly energetic this morning. My lungs where full and I had already recovered from a very hard work out from the day prior. I did my usual morning routine of getting my running attire‚ drinking a bottle of water and eating a whole grain bagel. I checked
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