Bio Study Guide EXAM 1 Chapter 1 Characteristics of living things (know the 7 characteristics) 1. Order 2. Regulation- controlling body temp 3. Contain DNA- evolution 4. Energy Processing – food 5. Response to the environment- adapting 6. Growth and development 7. Reproduction Classification of organisms (D.K.P.C.O.F.G.S) Domain‚ Kingdom‚ Phylum‚ Class‚ Order‚ Family‚ Genus‚ Species Prokaryotes vs. Eukaryotes (know differences) Prokaryotic cells: DO NOT have a nucleus but DOES
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Extraction of DNA from Calf or Hog Thymus/Isolation of Yeast RNA I. Abstract Nucleic acids may be divided into two groups RNA and DNA. DNA contains almost all the genetic information while RNA serves as the bridge between the DNA and proteins. Study of both DNA and RNA initially involves proper extraction/isolation. The storehouse of eukaryotic DNA is the nucleus (and in the mitochondria)‚ so experimentally‚ DNA is extracted from tissues that have a high nuclear to cytoplasmic mass ratio‚ such
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presence of polypeptide chains while for the rennin test‚ curd formations were observed in test tubes 3 and 4 only. In gastric analysis‚ the values for free acidity and total acidity were computed. The free acidity is 20.83 N NaOH/ 100 ml sample while the total acidity is 20.0 N NaOH /100 ml sample. Lactic test was also performed in in relation with the gastric analysis. Addition of gastric juice to FeCl2 was done to determine the presence of lactic acid‚ in which a distinct canary yellow color gives
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Digestion profile was checked with 1µg DNA‚ with single cutter enzymes EcoRI (10U) in T-DNA region. For southern experiment‚ 20µg DNA was digested overnight. Restricted fragments were separated on 0.8% agarose gel at 40V for 8 h. De-purination (0.25N HCl) was done in glass pot for 15 min with shaking at room temperature. Subsequently rinse the gel in autoclaved distill water two times for 10 min interval at room temperature (RT). Further
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Bibliography: Biohazard. 2007. Cells and pH <http://www.biology-online.org/biologyforum/about11771.html?hilit=Partially+permeable+membrane> Maxs. 2014. Protein Basics <http://www.maxs.com.au/index.php?sectionID=0&pageID=1654>
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KH2PO4 (acid) and 20.42g of K2HPO4 (base) were weighed out for use. Data 25mL of DIH2O in 100mL beaker had pH = 7.40. After one drop of 0.50M HCl was added to the beaker‚ pH dropped to 3.08‚ and the change in pH was -4.32. After one drop of 0.50M NaOH‚ the pH jumped to 10.3‚ and the change was 2.9. pH of 25mL of created buffer solution = 6.15 Volume of HCl Added to 25mL of Buffer Solution | pH | Concentration of Acid After Addition | Concentration of Conjugate Base After Addition | 0mL | 6.15
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2012 Form: L62 Subject: Biology Teacher: Ms. Hutton Lab #: 1 Title: Food Tests Aim: To test an unknown substance for various food substances. Apparatus/Materials: * Unknown Solution X * NaOH * Iodine * Ethanol * Copper Sulphate * Benedict’s Solution * HCl * Cold Water * Syringe * Beakers * Bunsen burner * Tripod stand * Test tubes * Dropper Introduction: This Lab shows the detection of different food sources using different
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chromogenic substrate BApNA [Manasi A et al.‚ 2005]. It was dissolved in the DMSO and a final concentration was made to 1mM in 1.0ml‚ Glycine-NaOH buffer (pH 9)‚ assays were carried at 38°C for 30min [Manasi A et al.‚ 2005]. The reaction was terminated by adding of acetic acid (30%) of 200µl [8‚ 9‚ Manasi A et al.‚ 2005 ]. Supernatant (0.5ml) was added to 1M NaOH (0.5ml) and the absorbance of this solution was measured at 410nm [Manasi A et al.‚ 2005]. One protease unit is defined as increases in 1 OD/min
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the rate of reaction will increase up to a maximum temperature‚ and will then decrease as the temperature continues to increase. This is because enzymes perform at their specific optimum temperatures‚ and further increases in temperature lead to denaturation and loss of enzyme activity. Since the optimum temperature of salivary amylase is between 32*C and 37*C (Sherwood‚ 2013)‚ an increase of temperature above this will result in a loss of enzyme activity (Bennett and Frieden‚
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solution titrated against 0.2M NaOH and HCl‚ and 25ml of 0.1M glycine in formaldehyde titrated against 0.2M NaOH and HCl. The pKa value of glycine was determined. Titrations curves were constructed by reading the pH meter fter every 0.5ml or 1ml addition of titrant. Introduction Proteins are large molecules found in the cells of living organisms and in biological fluids. They play crucial roles in virtually all biological processes. The major functions of proteins can be summarized as: enzymatic
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