investigations can begin. Enzymes • You must also research the action of enzymes in general. Things to include are: • The different types of enzymes and what types of food groups they act on. • Information including graphs of the following : • Optimum pH for enzyme action. • Optimum temperature for enzyme action. • The effect of enzyme concentration. • The effect of substrate concentration. The liver‚ fats and bile. • Bile is made in the liver by cells called hepatocytes. Some of the bile is goes
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dichloromethane was combined with another 25ml of NaHCO3. The solution was yellowish and cloudy. 10Ml of 6M Hydrochloric acid was added to the dichloromethane. It produced an acidic and bubbling reaction. We tested the ph of this solution by placing a piece of ph tape into the solvent. The ph was at a 1. The mixture was cooled by placing it over into an ice/water bath for 15-20 minutes. This produced aspirin. We extracted the aspirin by vacuum filtration‚ and washed it on the filter with cold distilled
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Neutral red is a vital stain. It stains cells without quickly killing them. Many biological stains kill living cells. 2. Neutral red goes through an obvious color change‚ from red at about pH 6.8 to yellow at pH 8.0. 3. A 1% solution of sodium bicarbonate has a pH of about 8.5. 4. Yeast cells have an internal pH that is slightly acidic (about 5.5 to 6.0). Concepts • Diffusion • Active transport • Acid–base indicators • Selective permeability Materials Ammonia solution‚ NH3 ‚ 0.01 M Beaker
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point where there is more than enough enzyme to deal with all the available substrate‚ so the addition of more enzymes has no effect. 2. pH Conditions All enzymes have an optimum pH value. Most work best at neutral pH 7‚ however there are certain exceptions. Enzymes in our stomach work best in acidic conditions. By altering the optimum pH the H+ and OH-ions found in acids and alkalis can mess up the ionic
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An investigation into the total acid content of assorted brands of lemon and lime soft drink Abstract: The aim of this experiment was to determine the total levels of carbonic acid concentration in 3 differing brands of lemon and lime soft drinks. Research Question: Does the acid content in three different lemon and lime flavoured soft drink brand differ significantly? The purpose of this investigation is to calculate the total acid content within different brands of lemon
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ONE Date of Condn. Date of Subn. Sign 1 Estimation of COD of the given sample of water. 2 Estimation of Manganese in the given pyrolusite ore. 3 Estimation of Magnesium by EDTA method. 4 Estimation of purity of drug using pH meter. 5 Estimation of Ammonia in ammonium salts. 6 Polarimetric estimation of sugar CYCLE TWO Date of Condn. Date of Subn. Sign 7 Estimation of Phosphorous in the mixed sample. 8 Estimation of Sugar by Lane-Eynon
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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 was 7.50. After the addition of 5 drops of 0.5 M of HCl‚ the pH decreased by 4.83 and ended at 2.67 on the pH scale. When comparing the results of the sodium chloride to the control groups‚ the total pH change of sodium phosphate was only
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* Bedofen for muscle spasm‚ * dantrium for spasticity‚ * Famotidine for GERD‚ * Depakote for seizures. Blood gas and X-ray was ordered and the ABG result reveal “A PARTIALLY COMPENSATED RESPIRATORY ACIDOSIS WITH MODERATE HYPOXEMIA. PH 7.31‚ PCO2 65‚ HCO3 34.2‚ Pa02 50‚ Sp02 83.5%. The first X-ray shows no active disease. However‚ repeat x-ray 3 hours later showed complete opacification of the right lung and right upper lobe atelectasis. posteroanterior chest radiograph is shown
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seconds‚ pH = 7.38 2. At 40 seconds‚ pH = 7.38 3. At 60 seconds‚ pH = 7.38 4. Did the pH level of the blood change at all during normal breathing? If so‚ how? No. 5. Was the pH level always within the “normal” range for the human body? Yes. 6. Did the PCO2 level change during the course of normal breathing? If so‚ how? No. Activity 2a: Hyperventilation – Run 1 1. At 20 seconds‚ pH = 7.45 2. At 40 seconds‚ pH = 7.5 3. At 60 seconds‚ pH = 7.66 4. Maximum pH =
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seconds‚ pH = 7.4 2. At 40 seconds‚ pH = 7.4 3. At 60 seconds‚ pH = 7.4 4. Did the pH level of the blood change at all during normal breathing? If so‚ how? No 5. Was the pH level always within the “normal” range for the human body? Yes 6. Did the PCO2 level change during the course of normal breathing? If so‚ how? No Activity 2a: Hyperventilation – Run 1 1. At 20 seconds‚ pH = 7.47 2. At 40 seconds‚ pH = 7.52 3. At 60 seconds‚ pH = 7.67 4. Maximum pH = 7.68 5. Did the pH level of
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