chloride solution. Along with the tested solution‚ control groups (water and sodium phosphate) were used to be help understand whether or not NaCl was a buffer. Water was the negative control group and sodium phosphate was the positive control group. If NaCl was a buffer than the pH would be stabled as the sodium phosphate buffer. If NaCl was not a buffer than the pH would fluctuate like the negative control‚ water. During the first trial and prior to the drops of 0.5 M of HCl acid‚ the pH of sodium chloride
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Catalase of potato tuber cells will be the enzyme used in the experiment. RESEARCH QUESTIONWhat is the influence of different values of pH on the activity of catalase in potato tuber cells?VARIABLESIndependent: potato discs treatment (placing them into buffer solutions of different pH values‚ mixed with hydrogen peroxide)Dependent: the activity of the catalase‚ reflected by the rate at which oxygen is evolved‚ measured at every time the pH is changed.
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molecule at a particular place called restriction sites. Restriction enzymes also recognize a specific sequence of nucleotides‚ which vary between 4 and 8 nucleotides‚ in particular‚ palindromic. These restriction enzymes were kept in a 50% glycerol buffer that does not freeze at -20 oC. The four available enzymes used for this experiment were EcoRI‚ AvaI‚ HincII‚ and RsaI. The lengths of the DNA fragments from the restriction digests are used to map the relative locations of the four available enzymes
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electric field. Agarose is a polysaccharide purified from seaweed. An agarose gel is created by suspending dry agarose in a buffer solution‚ boiling until the solution becomes clear‚ and then pouring it into a casting tray and allowing it to cool. The result is a flexible gelatin-like slab. During electrophoresis‚ the gel is submersed in a chamber containing a buffer solution and a positive and negative electrode. The DNA to be analyzed is forced through the pores of the gel by the electrical
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Topics in C Programming Bob Hain Introduction This document is not intended to be a text on C programming. Because many of you may not have had the opportunity to use or practice C programming‚ we are attempting to provide a brief description of some of the elements of C which you will need in your laboratory work. We will leave out many topics but will try to provide simple‚ although sometimes incomplete‚ explanations of some of the basic elements of C. Why C? The computer industry is changing
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pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer pH 7.0 buffer Incubation Cond. Boil‚ Inc. 37 deg.C 37 degrees C 37 degrees C 37 degrees C for 60 minutes IKI Test + - - + Benedict’s Test - ++ - - Chart 1 – Salivary Amylase Digestion of Starch (continued) Tube # 5 6 7 Additives DI Water‚ Maltose Amylase‚ Starch Amylase‚ Starch pH 7.0 buffer pH 2.0 buffer pH 9.0 buffer
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IEEM 517 Just-In-Time LEARNING OBJECTIVES 1 1. 2. 3. Understand the philosophy of Just-In-Time (JIT) Learn the working procedure of JIT Know the differences between the two production-control systems‚ MRP (the push system) and JIT (the pull system) 1 CONTENTS • Motivation • JIT Philosophy • JIT Procedure – Toyota Kanban Systems • MRP vs. JIT • Summary 2 PRODUCTION AND OPERATIONS MANAGEMENT Product development long term Product portifolio Purchasing Supply network design
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violet -Mask -Inoculation loop Procedure: -Set up incubation site -Determine medium type -Generate microbial cultures -Observe my microbial cultures * for a more detailed outline of procedures and step by step process please refer to the Labpaq manual. Observation and Results: Photo is of my constructed incubator without the tin foil. I have opted to place the incubator on top of my fridge‚ hoping that this would lead to less disturbance and curiosity from others in the household
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one of DNA isolation‚ the food sample was crushed before Lysis Buffer was added‚ in part to break down some cell walls‚ but also to increase area of the food sample being touched by the Lysis Buffer. The purpose of Lysis Buffer is to break down the cells in the food sample and release their DNA into the solution. By increasing the surface area to volume ratio of the food sample‚ this process is accelerated. After the initial Lysis Buffer addition‚ the mixture was further ground to increase the contact
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5.7.1 Kinetic Energy and Molecular Speeds 5.7.2 Maxwell-Boltzmann distribution of molecular speeds Unit 6 : Thermodynamics 6.6.1. Second Law of Thermodynamics 6.8. Third Law of Thermodynamics Unit 7 : Equilibrium 7.12.1 pH of Buffer Solutions Class XII Unit 16 : Chemistry in Everyday Life 16.4.2.1 Antioxidants 3 Unit 5: States of Matter 5.7.1 KINETIC ENERGY AND MOLECULAR SPEEDS As you have studied in the previous section the molecules of a gas
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