INTRODUCTION There are many reasons for knowing the identity of microorganisms. The reasons range from the knowing the causative agent of a disease to knowing the correct microorganism in order to make antibiotics. This study was done by applying the following methods; OF Glucose‚ Indole Production‚ and Malonate Utilization test for the identification of an unknown bacterium. The methods will assist in determining the unknown bacterium found in a 55 year old male that was passing blood and mucous
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Moment of Inertia and Rotational Motion Garret Hebert PHY 2311 Tues 1:00 garret.hebert@hindscc.edu Abstract: During this lab we will study what rotational Inertia is and how different shapes of masses and different masses behave inertially when compared to each other. We will specifically study the differences of inertia between a disk and a ring. We will use increasing forces to induce angular acceleration of both a disk and a ring of a certain mass. We will then then measure the differences
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to the question was proved to be that more concentration of amylase speeds up the reaction time. Introduction The enzyme‚ amylase is found in the saliva of most animals and in humans. Amylase hydrolyzes starch‚ a plant’s reservation of carbohydrates. Amylase causes a chemical reaction in the polysaccharide starch that breaks down the glucose molecules into maltose. When diluted with a solution of I2KI‚ starch will change to a dark purple while doing the same to maltose‚ there would be no color
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personal experiences I had previously learned about the release of energy from different types of food samples. For example‚ from a previous class we learned about monosaccharides and how these types of carbohydrates tend to release more energy than the energy storing polysaccharides (complex carbohydrates). I’ve learned some new and interesting facts such as a dried fruit will not release as much energy as I would have thought or predicted and some food samples surprised me with how much energy they
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“Brain Lab” Questions: 1. Structure Function Frontal Lobe It contains centres for reasoning and movement. Parietal Lobe It is for somatic sensing and taste. Occipital Lobe It is responsible for processing visual information from the eyes. Temporal Lobe It is involved in primary auditory perception‚ such as hearing. Cerebrum (Cerebral Hemisphere) It is the largest part of the brain which is the last centre to receive sensory input and integrate them. It also coordinates the activities of the other
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and familiarize ourselves with their taxonomic levels through the organism’s mechanisms of feeding‚ motility‚ and reproduction. Our group used the prior knowledge we possessed about the Hydra‚ Rotifer‚ Gammarus‚ and Planaria organisms to complete the lab. We knew that all of these small invertebrates have a freshwater habitat. Each organism differs in taxonomic levels from Genus to Species. We knew that the Hydra reproduces with one of two methods: 1) by “budding” which is an asexual method of reproduction
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Nervous System lab was designed to measure reaction times by using a variety of tests that affect the heart rate. These tests were the startle‚ stroop‚ Valsalva maneuver‚ diving reflex‚ and a test of our choice. The test our group chose to measure the heart rate in response to doing a trust fall to anticipate the stress right before the fall. To begin this lab we chose a participant‚ and then hooked their finger up to the pulse transducer sensor. Using the chart 5 program on the lab computer the participant’s
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Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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Anaerobic Respiration Lab Aim: To identify the products of anaerobic respiration in yeast Apparatus and Materials: boiling tubes‚ delivery tube‚ bungs‚ sugar‚ yeast‚ lime water‚ liquid paraffin‚ Bunsen burner Procedure: Water was first boiled in the boiling tube. A small amount of sugar was then dissolved into the boiled water‚ which was allowed to cool. A little bit of yeast was added then stirred. Apparatus was set up as shown in Figure 4. A layer of liquid paraffin was added to the surface
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University of Phoenix Material Human Digestion Worksheet [pic] The Digestive System and its Functions Review the diagram located on p. 1. In the space provided below‚ write the name of each organ or part‚ and explain the function of each one as it relates to digestion and absorption. Explanations must be written as complete sentences. Please make sure that you identify each organ or part below with the corresponding number located in the diagram. | |DIGESTIVE ANATOMY
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