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) (3 Points) -We had three different test tubes. These test tubes were labeled
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directions on the box. 3. As you are boiling the water for the Jell-O‚ take a tablespoon of the thick‚ pulpy pineapple mixture and pour it into one of the three small bowls. Save that tablespoon for use with that bowl only. Mark the bowl as “room-temperature pineapple juice.” 4. Take the rest of the thick‚ pulpy mixture and pour it into a pot. You will eventually heat it‚ but do not do that now. 5. When you have finished preparing the Jell-O up to the point where you stick it in the refrigerator
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rotten tomatoes. Next I remove the tomato skins this is very important. Nothing worse than eating spaghetti and having to chew on a piece of skin left behind. Here’s a trick my grandma taught me: put the tomatoes‚ a few at a time in a large pot of boiling water for no more than 1 minute. Then I plunge them into a waiting bowl of ice water. This makes the skins slide right off of the tomatoes. If the skins are left on then they become tough and chewy in the sauce‚ not very pleasant. Now I must remove
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AN INDISPENSABLE RESOURCE OF MORE THAN 600 CLASSIC VEGETABLE AND SALAD PREPARATIONS‚ ALONG WITH RECIPES FOR BASICS SUCH AS SAUCES‚ DRESSINGS‚ PASTRIES‚ BUTTERS‚ STOCKS‚ AND MORE. -~- LAROUSSE - RECIPE COLLECTION- VEGETABLES & SALADS With the assistance of the Gastronomic Committee President Joel Robuchon CLARKSON POTTER/PUBLISHERS NEW YORK Gastronomic Committee President Joel Robuchon Copyright © 2004 by Hamlyn‚ a division of Octopus Publishing Group Ltd Original French edition copyright
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HOW TO MAKE AN IMPROVISED CHARCOAL WATER FILTER Materials Needed: 1. Fresh Charcoal 6.) Sand 2. 2-liter plastic bottle with cap 7.) Glass container or Jar 3. Pounding Rock 8.) Pot (and Stove) 4. Pieces of fabric/cloth 9.) Untreated/Dirty water 5. Cutter/Knife Procedure 1. Obtain FRESH charcoal that has cooled completely. To create a good supply of charcoal‚ create
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beaker on a tripod and gauze till it boils; then turn the flame down to keep the water just boiling. While waiting for the water to boil‚ carry on from (b). (b) Label eight test-tubes 1 - 8 and in tube 1 collect saliva as follows: (i) Thoroughly rinse the mouth with water to remove food residues (ii) Collect about 50 mm saliva. (c) Pour half the saliva into tube 2 and place the tube in the boiling water bath for 3 minutes. (d) Using a graduated pipette or syringe‚ add 5 cm3 2% starch
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8 oz of distilled water and galls. These can be gathered from woody areas where they can be found as circular growths on twigs or leaves typically around insect larvae on the tree or plant; tannic acid can be squeezed out of tea bags steeped in boiling water. Crush and grind the galls to a fine powder‚ add water and let the solution ferment for about three days. Strain the solution after three days‚ add the iron sulfate and let the solution stand again for four days. At the end of this period
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carry out the tasks. These experiments really showed me how to differentiate the types of tools we are using and understand the differences and reason for the differences in each. Touch was a big activated sense in these experiments‚ the heat from boiling the water and the cold ice from the temperature labs allowed for the connection between the results and the way the temperature felt. Conclusion- After performing each lab I have a much better understanding on what is expected and how to carry
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Validation/evaluationObservation/senses | Chronological order: 1. Birth to old age-born‚ toddler‚ young child‚ adolescents‚ young adult‚ middle adult‚ older adult‚ senior. 2. Boiling spaghetti-pot with boiling water for noodles‚ measure noodles for the amount to feed‚ 1 tsp olive oil and 1 tsp of salt‚ once water starts to boil add ingredraients to boiling water. Stir constantly until noodles become limp. Once noodles are done rinse in cold water then reheat and serve. |
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LECTERUR : EXPERIMENT 4 DETERMINING MOLECULE WEIGHT BY FREEZING POINT DEPRESSION METHOD STUDENT NAME : ID : LAB PARTNERS | | INTRODUCTION According to Anne‚ n.d‚ the freezing point of a liquid is decreased by adding to another compound to it. This is known as freezing point depression. The pure solvent will have higher freezing point than the solution. Colligative property of matter can explain more about freezing point depression. Whereas‚ colligative properties depends on the number
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