the mass of lead nitrate and the ability of amylase to convert starch into maltose. Variables: Independent Variable: The mass of lead nitrate dissolved in each of the solutions. Dependent Variable: The change in the color intensity of the iodine. Controlled variable: Time: the reaction was allowed to proceed for twenty minutes. Temperature: the water bath was set at 40˚C. This was to provide the optimum conditions for the enzyme activity.
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Lab” was used to answer the question “What organic molecules will be found?” The organic molecules being sugar‚ starch‚ and protein. The chemicals that are used in this experiment are Iodine‚ Biuret solution‚ and Benedict’s solution. Iodine is an element on the periodic table. It has an atomic number of 53. Iodine is used very often in natural history and is used to find starch‚ which will be needed in order to conduct this experiment. Biuret Solution is a mixture of copper sulfate and potassium
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INTRODUCTION Enzymes are a protein serving as a catalyst‚ a chemical agent that changes the rate of the reaction without being consumed by the reaction. Enzymes are proteins made up of long chains of amino acids. These form complex shapes. The enzymes are individuals‚ like the different players on a ball team‚ they have different specific structures and jobs. As one ball player may be very tall and one short‚ the specific different shape of the active site on an enzyme is unique and prepares it
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Class 12 – Biology – Experiment 12 Experiment No. 12 Aim- To study the effects of temperature on the enzymatic activity of salivary amylase on substrates starch. Materials required- Test tubes‚ beakers‚ pipettes‚ funnels‚ thermometer‚ cotton‚ starch‚ iodine‚ potassium iodide‚ sodium chloride‚ thermocol box‚ buffer solution of pH 6.8 & match box. Principle- Salivary amylase is an amylolytic enzyme found in saliva released from salivary glands. All the enzymes show optimum enzymatic activity around 37°
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decontaminated area of the skin in which to make the needle puncture. EQUIPMENT/SUPPLIES • Gloves • Commercially packaged alcohol pads or gauze pads soaked in 70% (isopropyl alcohol) • Blood culture decontamination kits/swabs (e.g.‚ Chlorhexidine‚ iodine) PREPARATION 1. Identify the patient properly. 2. Wash or sanitize your hands using appropriate agents‚ dry them‚ then put on gloves. PROCEDURE 3. Once the site is selected‚ cleanse it with a commercially packaged alcohol pad or with a gauze
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they have the same functional groups. A chemical test that is sensitive to these groups can be used to identify molecules that are in that class. This lab is broken down into four different sections‚ the Benedict’s test for reducing sugars‚ the iodine test for the presence of starch‚ the Sudan III test for fatty acids‚ and the Biuret test for amino groups present in proteins. The last part of this lab takes an unknown substance and by the four tests‚ determine what the substance is. BENEDICT’S
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reaction between Mg and halogenated aliphatic or aromatic halogenated‚ under common circumstances 1mol Mg is needed for 1mol of halogenated. Considered the side reactions‚ Mg should be in excess for about 10%-15%. The reactivity decrease from iodine to chlorine‚ but iodine also causes most side reactions‚ thus giving a lower product rate than Br or Cl. Also noted that chloride usually reacts very slowly with Mg. Gridnard reagent is very reactive‚ not only reacts with H2O or organic compound with acidic hydrogen
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different temperatures in Celsius 0‚ 23‚ 58‚ and 89 for both fungal and amylase. For 10 minutes‚ every 2 minutes we would use 3 drops of each amylase and mix it with iodine to observe the presence of starch at each temperature. We conducted this experiment for both bacterial and fungal amylase. Results were reached based on the color of the iodine and amylase mixture. Colors were classified from 1-5‚ 1 being a light yellow and 5 being a dark brown. A light-yellow color means starch is not present in the
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Investigation – Storage conditions of Bleach & it’s relation with temperature. Title/Research Question: ‘How does temperature effect the concentration of chlorate ions in bleach?’ Aim: The aim of this experiment was to investigate the optimum temperature storage conditions of bleach’s stored at different temperatures. Introduction: Chlorine bleaches are made by dissolving chlorine in sodium hydroxide solution. They have a number of uses as they are used to remove colors‚ whiten or disinfectant
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blended meat or egg whites d. Lipid Solution – vegetable oil‚ melted butter 2. Set up 4 lab stations (twice around the room) for students to rotate. Each station should have the materials needed to conduct one of the following tests: a. Iodine Test: starch + iodine (yellowish orange) blue-black Ex. Potato solution b. Benedict’s Test: monosaccharide + Benedict’s solution (light blue) green to red depending on concentration of sugars Ex. apple juice or glucose solution c. Biuret’s Test: protein
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