BIOL 140 Lab—The Chemical Composition of Cells Name ____________________________ I) Introduction All cells contain four major types of macromolecules: carbohydrates‚ lipids‚ nucleic acids‚ and proteins. In today’s lab‚ we will be studying three of the four-proteins‚ carbohydrates and lipids. Various chemical tests can be used to detect the presence of each of these molecules. Most of the tests involve a color change visible to the eye. If a color change is observed‚ the test is considered positive
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Data Tables: Part 1: Chemicals Well No. Observations of the Reaction A. NaHCO3 + HCl 1A Bubbles appeared for 5 seconds. Now clear in color‚ no bubbles B. HCl + BTB 2A Turned from clear to yellow C. NH3 + BTB 3A Turned from clear to dark blue D. HCl + blue dye 4A Turned from clear to green E. Blue dye + NaOCl 5A Turned from blue to light blue with the 1 drop of HCl 6A Turned from blue->light blue->yellow->light yellow->clear‚ transparent F. NaOCl + KI 7A Turned from clear to Light yellow
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Soren Chemicals 1. What is the addressable market size for Coracle? Is the first year goal of $1.5 million sales reasonable? (10 points) 2. Why is Soren struggling to sell Coracle? (10 points) 3. What is the highest price Soren can set for Coracle? (7 points) 4. What action plan do you recommend for Coracle? (13 points) Q1. Coracle is one of the clarifiers developed and produced by Soren Chemicals targeting residential pools which have smaller size than commercial pools and water
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pH and Living Systems I. Purpose: To observe the effects of pH change on an organic molecule. II. Materials: pH paper Droppers Ammonia Beakers (50ml) Paper towels water Glass stirring rods lemon juice forceps III. Procedure: Part 1: Initial pH testing 1) First use the wide range pH paper to test the pH of the liquids given. 2) When you test with the wide range paper first (which reads pH from 0-13) be sure
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EFFECT OF PH ON A FOOD PRESERVATIVE Purpose: The purpose of this experiment was to investigate a competitor’s claim that the food preservative‚ sodium benzoate (C6H5COONa)‚ made by Fresh Foods International (FFI)‚ changed into a new substance in stomach acid. Stomach acid has a pH between 1 and 3 due to the hydrochloric acid content. Based on the net equation given in the book as well as the solubility of the product our hypothesis is that a new substance will form. Net reaction: C6H5COONa(aq)
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Effects of pH on fungal amylase activity BI 211 November 25‚ 2011 Introduction In recent years‚ the uses of microorganisms have become a huge importance to industry and sparked a large interest into the exploration of enzyme activity in microorganisms. Amylase is one of the most widely used enzyme required for the preparation of fermented foods. Apart from food and starch industries‚ in which demand for them is increasing continuously‚ amylase is also used in
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A chemical bond is an attraction between atoms that allows the formation of chemical substances that contain two or more atoms. The bond is caused by the electromagnetic force attraction between opposite charges‚ either between electrons and nuclei‚ or as the result of a dipole attraction. The strength of chemical bonds varies considerably; there are "strong bonds" such as covalent or ionic bonds and "weak bonds" such as dipole-dipole interactions‚ the London dispersion force and hydrogen bonding
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activity of the enzyme catecholase in different pH levels as well as its absorbance in differently concentrated solutions. A spetrophotometer was used to measure the absorbance of the enzyme catecholase in different pH solutions as well as to measure the absorbance of catecholase in solutions with different concentrations of potato juice and phosphate buffers. Absorbance of the enzyme catecholase was at an optimum level when pH was close to neutral. When pH was acidic or basic‚ the catecholase was less
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also cause a concern when it comes to consumers. Those hard-to-pronounce chemicals that are in the list of ingredients on the label are used for more than just flavoring‚ appearance‚ and preserving the food (Food Additives). Those additives are used in some other very harsh items such as bug repellent (Food Additives). However‚ there are some simple and sustainable options that can help consumers avoid running into harsh chemicals and additives that may be lurking in their food. These changes will not
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Observations of Chemical Changes Purpose: The purpose of this experiment is to predict and examine chemical changes/reactions among common chemicals found in consumer products at a macroscopic level. Procedure: The procedure of this experiment was to carefully mix different chemicals together using the chemical filled pipettes and the 96-well plate and determining what chemical reactions occurred. Data Table: Observations of Chemical Changes Experiment 1: Observations of Chemical Reactions | Well
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