experimental group had a huge impact when the diluted concentration of caffeine was put in compared to the control group that contained no concentration of caffeine. The hypothesis was supported because a significant decrease of the total number of cells when caffeine solution was added to the experimental group was clearly shown. An addition of small amounts of caffeine does inhibit cell proliferation and affect cell viability during the lab experimentation one more test was conducted because the first experiment
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Biotechnology Lab Report Lab: Extracting DNA from Bananas and Strawberries Purpose: To properly and successfully extract DNA from various fruits using cell disruption and separation techniques. Materials Used: 2 heavy duty zip-lock baggie 1 strawberry (fresh or frozen and thawed) 1 banana half 10 ml DNA extraction buffer* 2 Coffee filters Ice cold 95% ethanol 1 small beaker 2 Test tubes Wooden coffee stirrer *To make the extraction buffer‚ 100 ml of shampoo (without conditioner) was mixed
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reaction mechanism since no chemical identity had been changed. The lab demonstrates the use of chemical molecular behavior to isolate a particular set of molecules. Caffeine had already existed in the leaf itself but needed to be separated from the other chemicals. Caffeine’s chemical structure is relatively similar to the nucleic acid purine in that they use nitrogen and is bicyclic but lacks an alkene‚ amine and an amide. Caffeine has a solubility of 67.0 g/100 mL in boiling water but tannins also
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Tan 1 DNA EXTRACTION Aim : To extract the DNA from an egg yolk using various enzymes and to compare with other groups the most effective way to extract DNA. Hypothesis : To be able to observe white springy substances after mixing with enzyme and alcohol. Apparatus : -Test tube‚ spatula‚ glass rod‚ dropper‚ beaker‚ test tube rack‚ skewer. Materials : - 1 egg‚ meat tenderizer‚ salt‚ water ‚ soap‚ isopropyl alcohol 91%‚ pineapple juice. Variables : Manipulated Variable : Responding
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Kadijat‚ and Kharla Ms. Bulahan Writer: Djina Jan-18-15 Lab #6 - DNA Extraction lab Introduction: DNA is a double stranded macromolecule composed of nucleotide bases pairing Adenine with Thymine and Cytosine with Guanine. S ince DNA is the blueprint for life‚ every living thing contains DNA. The extraction of DNA from cells and its purification are of primary importance to the field of biotechnology and forensics. Extraction and purification of DNA are the first steps in the analysis
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chemical synthesis: extraction of crude caffeine pose little toxicity to human health and the environment.(1) Q2) Things not green: According to GCP# 5 i.e. Safer solvent and auxiliaries: In liquid-liquid extraction of caffeine‚ Dicholoromethane was used which is a hazardous chemical and have potential acute health effects(2). According to GCP#12 i.e. Inherent safer chemistry for accident prevention: The separatory funnels used in the experiment for liquid-liquid extraction was a dangerous procedure
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DNA extraction lab 1. A number of steps are required to isolate DNA from cellular content. Describe what happens at each step‚ and why it acts to separate the parts of the cell. The steps include a) breaking cell open to release the DNA; b) separating the DNA from cellar materials and proteins; c) using alcohol to precipitate the DNA; d) cleaning the DNA; e) confirming the presence of the DNA. a) Breaking cell open to release the DNA: the cells are separated from each other by physical means such
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patient. However‚ we are only interested in the patient’s head and more specifically the brain‚ that is why in this step we perform an orientation step to orient all the brain images into a common coordination and then we perform the brain extraction using brain extraction tool (BET) which will result two images‚ one image contains only the brain and the other one contains the brain and the skull‚ both images are needed for further analysis‚ Figure 2.4 and Figure 2.5 Show the MRI image before and after
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In this lab‚ caffeine was extracted from black tea‚ and green tea through a vacuum filtration‚ and a rotovap. The melting point of the sample of black tea was 219.12-236.05 ˚c‚ and for the green tea it was 176.22-227.6 ˚c. The % error of the melting point indicates how much error there was from the melting point taken experimentally. The % error of the melting point for black tea was 0.44%‚ and for green tea it is 3.15%.Since the theoretical melting point of caffeine is between 235-237 ˚c‚ we can
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Experiment 2: Extraction – Evaluation Summary Labs reports must be typed and chemical structures must be drawn with ChemDraw. Report must not exceed three pages (including this page). Page limit does not include any attached spectra or references. ** Deductions for hand written report/structures and exceeding page limit ** Report Breakdown Data/Results: _________________ /10 Discussion: _________________ /10 Report Total: _________________ /20 Other Lab Marks Performance:
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