ºC) and an acidic pH. Enzyme C produced the most maltose at 37 ºC (body temperature) and a pH of 7 (neutral). Conclusion In a prior lab‚ it was given that the enzyme Aspergillus oryzae (fungus) works best at warm temperatures and an acidic pH‚ porcine (pig) works best at body temperature (37 ºC) and
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Introduction The aims of the lab session was to familiarize with the principles‚ operation and application of a light spectrophotometer. This report discusses an experiment to study the relationship of absorbance and concentration‚ the interaction of electromagnetic radiant energy(ERE) and matter which is an important aspect of the Beer-Lambert ’s Law. This law states that the absorption of a compound is directly proportional to the concentration of that particular compound. This is because (a &
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et al Abstract: The purpose of this lab was to determine how light affected photosynthesis‚ specifically the production of O2 bubbles. It was predicted that when the light was more intense the O2 bubble production will be high. Conversely‚ when the light was less intense the O2 bubble production will be lower. Basically the plant that is closer to the light will produce more bubbles than the plant that is placed farther away from the light source. In this lab the independent variable is the light
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4 September 18‚ 2013 Analysis of Food Dyes in Beverages Purpose: To determine the concentration of dye in a sports drink using spectroscopy and graphical analysis. We will be using beers law to find the unknown concentration of dye in a sports drink. Materials: Beakers‚ 50-mL‚ 2-3 ; Test tubes (13 x 100)mm 3-8 ; FD&C Blue 1 stock solution‚ 50-mL ; Lens tissues ; Pipets‚ serological‚ 10-mL ; Sample of consumer sports drink‚ 10-mL ; Spectrophotometer ; Test tube rack Procedure: 1) Preeminently
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> # Ho’s Maple Lab Test Solution: Semester 1 2012 (1) # Question 1; > evalf(100*sin(95)‚38); 68.326171473612098369957981656827095404 > # Queston 2; > f:=x->3*sin(1/4*x^4)-sin(3/4*x)^4; (2) > # Find 1st derivative; > D(f); (3) > # Find turning/stationary point in the interval [1‚2]‚ 1st derivative expression = 0‚ 10 significant figures!; > evalf(fsolve(3*cos((1/4)*x^4)*x^3-3*sin((3/4)*x)^3*cos((3/4)*x)= 0‚x=1..2)‚10); 1.562756908 (4) > # Find 2nd derivative at x= 1.562756908; 10 significant
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The main purpose of this lab is to explain what emulsifiers and emulsions are and how emulsifiers affect emulsion stability. An emulsion is a mix of to or more liquids that usually do not mix together. One liquid is evenly dispersed in small droplets throughout the other liquid. Many emulsions contain water as one of the phases. There are two different types of emulsions. One type of emulsion contains oil droplets that are dispersed within water. It is considered oil in water emulsion. The other
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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Lab Report Enzymes (must be typed) Name: Amanda Gallegos Date: 2/15/15 Section: BIOL 101GL What is the Hypothesis of this experiment? (3 points) -The highest temperature will affect the reaction rate of enzymes. What is the dependent variable? (1 point) -Change of rate/product/color/absorbency. What is the independent variable? (1 pt) -The temperature. Explain in detail the procedure that you followed (including amount of substrate‚ enzyme etc‚ and the whole procedure including incubation times)
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Unknown Lab Report Unknown Organism #6 Ann Le (Phuoc) May 6‚ 2010 Dr. Carrington Microbiology Lab- MW 12:50 Le 1 I. Introduction My unknown organism #6 is Morganella morganii‚ which is a gram-negative bacillus rods commonly found in the environment and also in the intestinal tracts of humans‚ mammals‚ and reptiles as a normal flora. (3‚ 5) This bacterium Morganella morganii‚ was first discovered in the 1906 by a British bacteriologist named H. de R. Morgan. (2) Despite its wide
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Introduction In the amylase lab‚ it was being tested if amylase‚ an enzyme found in saliva‚ would be denatured by being put in an acid or high temperatures. This lab is about denaturing amylase. It is tested by exposing it to pH and temperature changes. It is then mixed with Benedict’s solution‚ is a solution that changes color from blue to reddish brown when maltose is present. Amylase breaks starch into maltose‚ so is the amylase isn’t denatured‚ it should change colors. Amylase is an enzyme
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