oxygen‚ thus triggering higher organism growth and respiration rates. We then took readings of the carbon dioxide level in each pipet every five minutes. Each of the pipets were placed in very
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A Hard Boiled Endgame: Commercialism and the End of the World The infinite circularity that exists surrounding the meaning of life seems to make its inevitable presence in the realm of many of societal qualms‚ specifically commercialism in everyday life: “ We have nothing to achieve by our activities‚ nowhere to get to” (Murakami 317). Within Western society‚ the profligacy that surrounds the advancement of a prominent commercial society has lead to a nihilistic ideal that the future will be
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How does yeast affect a person’s body and contaminate foods? Yeast can be formed from eating too much sugar‚ and bread. It makes fungus grow with other collection of the living one celled organism that partakes of the nature of plant life. Yeast can grow when it’s warm‚ when it has moisture and food‚ the walls of these little one celled plants could bulge on the side in an oval shape. Yeast can be killed from the boiling of hot water. For the human body yeast could be killed from taking antibiotics
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acid. When an acid is placed into water‚ it ionises (Tinnesand‚ n.d.). Ionisation occurs when the acid splits up into its two base components. So when Hydrochloric acid is placed into water‚ it splits into a hydrogen ion and a chlorine ion. The amount that an acid ionises depends on its strength (Tinnesand‚ n.d.). A strong acid ionises completely while a weak acid only ionises partially. Furthermore‚ the strength of the acid will also have an effect on the rate of the reaction. A strong acid will
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Coconut Water Wax A Breakthrough in Fruit Preservation ABSTRACT This study utilized coconut water to produce a wax preservative for fruit and other foodstuff. Different fresh fruits were collected and assigned to four different treatments: * Treatment I (Control): fresh fruits without anything done * Treatment 2: fruits soaked in coconut water for 10 minutes * Treatment 3: fruits covered with coconut water wax * Treatment 4: refrigerated fruits The fruits used were oranges
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how salt and sugar affect the melting rate of ice in water. Research Questions: * Does adding salt to ice and water slow down‚ speed up‚ or not change the rate the ice melts in the water? * Is salt the only substance to have this effect? What about sugar? Knowing how to speed up the melting rate of ice is very important information for anyone who needs to de-ice roads or driveways after a winter storm. While it seems simple‚ adding salt to ice water actually activates two complex‚ and contradictory
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Does This Thing Work? It operates on a 100 year old proven technology called electrolysis. Whenever you place two pieces of metal in water‚ and apply electricity‚ the water separates into it’s basic molecules‚ Hydrogen and Oxygen (H2O). If you look at the picture on the left‚ you will see H2O molecules connected together in their liquid form which is WATER But when you apply electricity (from your car battery)‚ the molecules separate and form a GAS (called HHO) which is a mixture of Hydrogen
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Effects of Sucrose Concentration On Cell Respiration In Yeast Abstract This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration‚ so we measured the rate of cellular respiration by the amount of CO2 produced per minute. The results show a trend wherein increased concentrations of sucrose increase the rate of cellular respiration. Introduction All living cells require energy
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sugar consumption in yeasts J ohannes R van Dijken‚ Ruud A. Weusthuis & Jack T. Pronk D epartment of Microbiology and Enzymology‚ Kluyver Laboratory of Biotechnology‚ Julianalaan 67‚ 2628 BC Delft‚ The Netherlands K ey words: a lcoholic fermentation‚ chemostat culture‚ Crabtree effect‚ respiration‚ Saccharornyces cerevisiae‚ y easts A bstract A n overview is presented of the steady- and transient state kinetics of growth and formation of metabolic b yproducts in yeasts. Saccharomyces cerevisiae
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show the water potentials of young‚ old and damaged potatoes and different sucrose concentrations (0.15‚ 0.20‚ 0.25‚ 0.30‚ 0.35 and 0.50). It was expected that the potatoes would lose weight as the potatoes would have lower water potential when placed in a solution ‚ and in this can be taken from the theory of osmosis which states that “the passive diffusion of water molecules across a selectively permeable membrane down a concentration gradient” (Taylor and Bruenn‚ 2009)‚ moving water from a high
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