The Prickly Truth About Pineapples When you hear the word “pineapple”‚ what sort of imagery comes to mind? Many people will think of a round slice of pineapple sitting atop a holiday ham‚ garnished with a cherry. Others will picture enjoying a tropical cocktail from a curvy‚ elaborate glass‚ adorned with a miniature umbrella and a small chunk of pineapple hanging from the rim. However‚ it may surprise the majority of the population that pineapples are not native to the Pacific Islands. Even though
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The Effect of pH on the Rate of Enzyme Catalysis of Catalase Objectives: The objective of this lab was to develop a protocol to investigate the effect of an environmental variable on the catalytic function of an enzyme. More specifically‚ the objective was to perform an experiment in order to test the effect of pH on the function of the enzyme catalase. Introduction: Enzymes are proteins that act as catalysts for reactions. This simply means that enzymes lower the activation energy required
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Eco-Column Lab Write up Alicia Whiteley Block 4 Abstract: In this research and experiment we were testing whether or not we can maintain a healthy eco-system based off creating one from scratch. We initially went into this experiment confident that we were going to be able to keep our fish alive which was proven wrong mid-way through due to high levels of turbidity and the state of the fish. After collecting all of our data‚ we maintained a healthy terrestrial level and a good PH
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gelatin desserts‚ including fruit gels‚ puddings and no-bake cream pies.ell-O is a brand name belonging to Illinois-based Kraft Foods for varieties of gelatin desserts‚ including fruit gels‚ puddings and no-bake cream pies. The brand’s popularity led to jello becoming a generic term for gelatin dessert across the U.S. and Canada.Jell-O is sold prepared (ready to eat) or in powder form‚ and is available in colors and flavors. The powder contains powdered gelatin and flavorings‚ including sugar or artificial
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The purpose of this lab was in order to find which combination of two electrodes would produce the greatest voltage‚ under the condition that lemon juice was the electrolyte within a chemical cell. To conduct the lab‚ two slits were created in a lemon‚ which worked as a chemical cell‚ and an assortment of different electrodes were inserted into the lemon. Afterward‚ two wires were attached to each of the electrodes‚ where a voltmeter then gave a reading that was recorded into data. As the experiment
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Hair Conditioner Lab Intro The hair industry has been been devoted to answering a need of our american people for years. A market mainly targeted towards women‚ the search for products that will soften‚ repair‚ rejuvenate‚ enlarge‚ and even strengthen hair is unending. The question that we posed for this lab was: Does hair conditioner really actually strengthen hair as it promises? Materials Conditioner Plastic cup Forceps Hair (from Nate‚ Alyssa‚ Makenna‚ and Lisa) Microscope Water
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Biology Coursework Practical Heat Loss The aim of this practical is to find to what extent does the surface area to volume ratio of an object affect the rate of heat loss from the object Hypothesis: As the ratio of surface area to volume of an object decreases the rate of heat loss from the object will also decrease. Objects with the same surface area to volume ratios loose heat at the same rate so long as there are not other variables involved. Background Knowledge: The surface area
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Write up—Hill Country Snack Foods Co. Hill Country Snack Foods Co‚ located in Austin‚ Texas‚ mainly manufactured‚ marketed‚ and distributed a variety of snacks. The company’s efficient operations‚ quality products‚ and comprehensive network of distribution promote stable growth and enduring success. Investors owe the achievement of Hill Country to Howard Keener，the company’s CEO for over fifteen years‚ who strongly believed that management’s job was to maximize shareholder value. Keener himself
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classroom assessment to support learning. However‚ the ‘accountability’ juggernaut was not for turning‚ even though the Blair dynasty’s clarion call of “Education! Education! Education!” had not yet begun to ring hollow. It was the day we decided to up the ante and make it our target to resurrect assessment by teachers‚ not to abandon testing‚ but to refocus assessment activities where they should be‚ on pupil learning. The King’s College pair had been long-term advocates of formative assessment
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reaction of bromelain on jello‚ these include pH‚ temperature and substrate concentration. In this demonstration‚ we were able to assess the effect of substrate concentration of pineapple (Containing bromelain) on jello. Our results showed that the relationship between rate of reaction and the change in mass of the jello is proportional. This can be seen that the higher the change in mass of jello‚ it would demonstrate a higher reaction rate‚ as the greater the change in mass of jello‚ this displays that
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