Lim‚ Jean Rya Que 2013 – 72199 ATQ 1 – Qualitative Analysis of Carbohydrates Data Sheet: A. Osazone Formation Crystals Formed? (hot) Crystals Formed? (Cold) 5% sucrose Yes (orange) Yes (yellow) 5% glucose Yes (orange) Yes (yellow) 5% fructose Yes (brown) Yes (brown) 5% maltose Yes (orange) Yes (gold) B. Molisch Test Color of Junction Glucose Purple Sucrose Purple Starch Purple C. Bial’s Test Color Change Ribose Yellow -> Dirty Green Glucose Yellow -> Dark Yellow D. Seliwanoff’s Test Observation
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Lab BCH2333 Section: 4 (Monday afternoon 1st week) Experiment 1: Carbohydrates Separation Techniques Based on Molecular Size Demonstrator: Date Preformed: January 26th‚ 2015 Date of Submission: February 2nd‚ 2015 Team #: Purpose The purpose of this experiment is essentially two-fold. Two of the four experimental procedures of this laboratory will be used to gain a conceptual and practical understanding of separation techniques used to isolate monomers from their respective polymers. Namely
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Properties of Gases General Chemistry 1 Lab 5 Abstract: The purpose of this experiment is to examine the properties of several gasses‚ which were the products of a reaction‚ and examine the way the gasses react under certain conditions. These conditions‚ such as introducing a flame to the gas as well as oxygen and CO2‚ caused other reactions to occur. Hypothesis: If the gasses are correctly synthesized then there will be a clear reaction with the introduction of the flame‚ O2‚ CO2‚ Air
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Lab #9- Yeast Fermentation Dates of performed work: 3/26/18 Date submitted: 4/23/18 Abstract Yeast are unicellular fungi which act as facultative anaerobes. This means that yeast is able to produce ATP by aerobic respiration while oxygen is present‚ but are also capable of anaerobic respiration if oxygen is not available. This is called fermentation. Fermentation allows glycolysis to continue in the
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Introduction The purpose of this experiment is to determine the effect that temperature has on the growth and respiration of yeast fermentation. The growth and respiration of the yeast can be determined by using a glucose/ yeast solution mixed with water in flasks set at different temperatures. Yeast in order to produce‚ has to make energy‚ to carry out all cellular functions (Spicer‚ & Holbrook‚ 2007). The concept that aerobic metabolism of all yeasts‚ is determined by the relative sizes of the
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thing to eat before a game? What’s the best thing to eat before a game? Before a game you want carbohydates(excuse the spelling) and minerals.Carbohydrates are a source of energy.One of the highest sources of carbrohydates is Pastas.Pastas store carbohydrates in you stomach for about 3 hours.In wich you could use for a soccer game.Gatorade would also be good but I’mn ot a 100% on that one. You’ve probaly heard of the cross-over from basketball but Soccer Maniac’s Site has kind of "developed" a soccer
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Section: Bio 202 labpaq rep 01 LAB REPORT: ENDOCRINE SYSTEM You must get all parts of the question correct to get credit for the question Step 1 (Can be observed on the following slides‚ either from your lab kit or from the Labpaq web site (http://www.labpaq.com/ex-1-endocrine-system)). List the following: · Location in the body of the following structures · Slide #/location observed · One hormone secreted by each Please pay special attention to properties like shapes‚ sizes
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Qualitative Cation Tests Peter Jeschofnig‚ Ph.D. Version 42-0194-00-01 Lab Report Assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing
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Observations and Chemical Changes By: Andre the Giant Higgson 02/19/14 CHE 107 E1 Intro to Chemistry 1 Objective Certain Chemicals like Bromthymol blue and Phenolphthalein can be added to other chemicals to determine acidity or basicity. Other reactions can be observed as well when different chemicals are added to each other. Procedure This experiment involved placing drops of specified chemicals into a well on a 96well plate. Each well number was recorded along with question number and name of chemicals involved
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Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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