Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two boiling
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ical Chemistry 1.which of the following pairs of compound will react? iC3H6+Br2 iiC3H6+Cl2 in sunlight iiiC3H6+H2O in the presence of sulphuric acid ivC3H6+H2O in the presence of concentrated sulphuric acid a.i b.i‚iii c.i‚ii‚iii d.all 2.liqiud y reacts with magnesium metal to produce a gas that burns with a pop sound when a flaming wooden splint is placed near it.liqiud y is most likely a compound that has the formula a.c2h5oh b.hcooh c.h3cooch3 d.c6h14 3.a compound p has the
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Rates of Chemical Reaction II Pre-Lab Summary: First we will set up the experiment as shown in Figure 2‚ and then we will fill the trough with room temperature water and record the temperature and we will also add the room temperature water to the buret until it is about 10ml from the top. If there are no leaks in the apparatus‚ we will add 10ml of KI to 15ml of distilled water in a 125ml flask. We will swirl the flask so that it achieves room temperature‚ then we will add 5ml of H2O2 and quickly
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aspect and institutional and environmental constraints add to the complexity of IHRM (Brewster et al.‚ 2007). The aim of this coursework is to scrutinize various IHRM strategies adopted by MNCs in the face of various environmental and institutional circumstances and to reveal the pros and cons of the seemingly neutral façade of the IHRM strategies. The layout of the coursework will be based on the ‘Eight-point star of IHRM: a framework of key aspects’ (Figure 1) which identifies the eight distinct and
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on the rate of reaction. By using self investigative and experimental skills‚ the experiment was done in order to determine how the rate of reaction will be altered‚ whether it will increase‚ decrease or remain constant when the different concentration of enzymes added. INTRODUCTION: Enzymes are produced naturally in plant‚ animal‚ and microbial cell. There are thousands of different enzyme can be found in any cell. Enzymes can be describe as molecules that are greatly increase the rate of chemical
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For known amounts of reactants‚ theoretical amounts of product can be calculated in a chemical process. These calculated products are determined using the limiting reagent‚ (the substance that runs out first which stops the reaction) and are called the theoretical yield. The theoretical yield is the amount of product that should be acquired during the experiment if all aspects go perfectly. However‚ due to experimental errors‚ very few labs do so. These results are called actual yield. The percent
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Factors that Affect the Rate of Reaction of Peroxidase Purpose: To determine the effect of various factors on the rate of reaction between an enzyme and its substrate‚ and also to determine the optimal ranges under which the enzyme activity is maximized. Also to determine whether saline and alcohol are inhibitors or activators Hypothesis: PH factor prediction: I predict that as the pH increases so the activity of the enzyme will increase until it reaches optimum pH range (pH 7) because the
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Chemistry Lab Report on standardization of acid and bases. Purpose: To prepare standardize solution of sodium hydroxide and to determine the concentration of unknown sulfuric acid solution. Data and Calculations: This experiment is divided into two parts (Part A and Part B). In the first part of experiment‚ the standardize solution of sodium hydroxide is prepared by titrating it with base Potassium hydrogen phthalate (KHP). The indicator Phenolphthalein is used to determine that whether titration
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Sodium chloride‚ also known as salt‚ common salt‚ table salt‚ or halite‚ is an ionic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. As the major ingredient in edible salt‚ it is commonly used as a condiment and food preservative. [edit] Properties Thermal conductivity of pure NaCl as a function of temperature has a maximum of 2.03 W/(cm K) at 8 K and decreases to 0.069 at 314
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Atausch July 28‚ 2014 Bio 102 Lab Final Exam: Acids and Enzymatic Reaction Purpose: To examine how an acidic fluid will modify the outcome of an enzymatic reaction. Introduction: Enzymes are “specialized proteins made by living cells that serve as biological catalysts.” (eScience Labs‚ LLC‚ 2013) These enzymes “allow certain industrial processes to be carried out at normal temperatures and pressures‚ thereby reducing the amount of energy and expensive equipment needed.”(BBC‚ 2012) Enzymatic
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