Lab Report: How Do Different pH Levels Affect The Growth of Plants Introduction: Plant growth is affected by various environmental factors‚ and pH is one of those. The pH of soil and the water that plants receive can have an impact on whether they obtain nutrients or not. Ph impacts the chemical reactions that take place within a plant‚ if the pH of the soil or water that the plant receives is too low (acidic)‚the nutrients that the plant requires may become extremely soluble to the point where
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Cell Structure and Function: Tonicity and pH Justin HeshizerBIOL 1107K (80561) 50 Experiment Number 5 10/02/14 Margaret E. Vorndam‚ M.S. Version 42-0038-00-01 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
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ACIDS AND BASES The reason that acid-base reactions are so important is that many of the things you come into contact with on a daily basis are either acids or bases. Most fruits are acids‚ as are carbonated beverages‚ tea‚ and battery acid. Common household bases include baking soda‚ ammonia‚ soap‚ and antacids. What are acids and bases? There are not one but three common definitions used to describe acids and bases: 1. Arrhenius acids and bases 2. Brønsted-Lowry acids and bases 3. Lewis acids
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measure pH‚ which is safe for the environment and biodegradable to promote conservation of resources. One head of red cabbage can produce over two litres of indicator‚ and its growth period is approximately six to seven months‚ which is ideal for factorial production conditions. In the future‚ commercialized indicators may incorporate more naturally-occurring substances such as red cabbage or like plants such as petunias or onions. Biochemistry would merge with pH for a future in laboratorial pH indicator
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carbon dioxide concentration on blood pH. Hypothesis: If the blood CO2 levels increase‚ the pH will decrease. Materials and Procedures: Materials: Willing subject (someone complete the activities of the experiment) Timer (with a second hand) Glass Urinary and Salivary pH (litmus) paper Drinking straw Procedures: 1. Measure 2 ounces of water in a glass. Obtain the pH of the water in the glass. Record the water pH prior to experiment.
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Buffers CALCULATIONS Table A. pH Measurement using pH meter Calculated pH Solution 1 – HoAc 0.10 M CH3COOH CH3COOH + H2O ⇌ CH3COO- + H3O+ i 0.10 ø ø c -x +x +x e 0.10 – x x x Ka = H3O+[CH3COO-]CH3COOH = x20.10 – x = 1.8 x 10-5 x = 1.33 x 10-3 M pH = -log [1.33 x 10-3] pH = 2.88 Solution 2 – HoAc – OAc na
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are pleased to have you here. We have some problems growing Rhododendron.” Christopher replied: “Thank you for your warm welcome. While working with tomato‚ I realized that they grow best at around pH 7. Perhaps‚ it might work well with Rhododendron too!” “Oh‚ you might be right‚ I’ve read that pH affects the intake of the nutrients of plants‚” Dr Ong exclaimed. “I think I have to agree with you‚” replied Christopher. “I forgot to mention that the plot of land is on one of the roof top garden
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An enzyme that breaks down starch into oligosaccharides through hydrolysis Secreted by the human’s parotid glands and the pancreas α-Amylase β-Amylase γ-Amylase Page 8 Factors that may affect catalysis rates Temperature pH Enzyme concentration Amount of substrate Page 9 Materials and Methods Solution Preparation Saliva was collected. 1 ml of saliva was diluted to 10 ml with distilled water. 10 % salivary amylase solution Page 11 Estimation
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1M HCl Drops pH Paper Color 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Data Table 2: Add 0.1M NaOH Drops pH Paper Color 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Data Table 3: Add 6M HCl Drops pH Paper Color 0 1 2 3 4 Data Table 4: Add 6M NaOH Drops pH Paper Color 0 1 2 3 4 5 Data Table 5: Add 0.1 M NaOH Drops pH Paper Color 0 1 2 3 4 5 Data Table 6: 0.1M NaO Drops pH Paper Color
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Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme‚ found in saliva‚ to break down our substrate‚ starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher
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