Bacterial Transformation Bacteria and plasmid to produce Red Fluorescent Proteins Alejandra Lopez
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Sample Lab Report: Factors which Affect the Activity of the Enzyme Catalase Purpose: Must include: background information about concepts involved in the lab‚ statement of purpose of the lab identification of independent and dependent variables. A hypothesis is often not necessary or appropriate. Enzymes are proteins that speed up chemical reactions in cells. They break down molecules called substrates. Each enzyme has only one substrate that it breaks down. Enzymes are produced in
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NAME: Aleema Chelsea Chinchamee LAB PARTNERS: Karishma Ramrattan‚ Vishma Ramsumair and Sharona Badree ID #: 814003081 DATE (of lab session): Tuesday 24th March‚ 2015 DEMONSTRATOR: Maurissa Course Code & Title: BIOL 1362- Biochemistry I Title of Lab: Investigating Enzymatic Activity in Sweet Potato‚ Irish Potato Extract and Milk. Aims: 1. To determine the effect of ascorbic acid on Polyphenol Oxidase (Phenolase). 2. To determine the level of specificity of Phenolase using the
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Period 1 10/14/12 Enzyme lab Enzymes are biological catalysts that speed up the process of chemical reactions. They are also proteins‚ and most enzymes activities occur within organism. They decrease activation energy‚ energy that is needed to start a chemical reaction. Enzymes are substrate specific substrates ending in "-ase"‚ enzymes ending in "-ase". External factors‚ such as temperature‚ pH‚ and concentration of the substrate‚ affect the enzymes activity in the lab‚ pectase and cellulase will
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MBK Lab 01 – Lab Report Name: ____________________ Section: ___________________ EXPERIMENT 1 TITLE: Observing Bacteria and Blood OBJECTIVE: To gain functional knowledge of microscope operations through practical applications of a microscope in the observation of bacteria and blood. PROCEDURES: Using the microscope‚ an oil immersion lens and observing Bacteria Cultures in Yogurt . Preparing a Blood Slide and observing Blood: After reviewing the section of the manual
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Meenakshi Tripathi for the Bioanalysis Young Investigator award. Research area Meenakshi is a bright‚ creative‚ dynamic and Food & Water Analysis and Toxicity highly motivated young bioanalytical chemist. She joined my laboratory for her PhD program FARE LABS Pvt. Ltd‚ P-94‚ Sec 30‚ Gurgaon‚ Haryana‚ 122002‚ India Tel.: +91 124 402 4205 in 1998 after her MSc and completed her thesis Fax: +91 124 403 6038 work in 2004. During this period she learned Email: tripathi.meenakshi3@gmail.com various techniques
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of Life Hands-On Labs‚ Inc. Version 42-0085-00-01 Lab Report Assistant ________________ Name: Akil Kelly Exercise 1: Testing for Proteins Data Table 1: Biuret results. Substance Tested Predicted Results Biuret Color & Number of drops added 1: Egg white Contains Protein Purple color – 9 drops 2: Pepsin Contains Protein Purple color – 9 drops 3: Sugar Doesn’t contain protein Blue color – 9 drops
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Construction of a Standard Curve for the Determination of Protein Concentration 09/13/12 PCB 3023-007 Results Figure1: Standard curve. This graph was constructed from the fixed amounts of Bovine Serum Albumin (BSA). Varying amounts of BSA at a concentration of .5µ/µl were mixed with the water and 1mL of coomassie dye. The equation y=0.0259x +0.0511 represents the best fit line for a data set taken from µg of protein equals two to ten µg. Optical density (OD) was surveyed using a Mach
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CHEM 2213 Lab 25 Title: The Detection of Fats‚ Proteins‚ and Carbohydrate in Foods Purpose: The purpose of this lab is to perform several general tests which help in identifying fats‚ protein‚ and carbohydrates in food. Procedure: Part A- Tests for Detecting Carbohydrates In this part you will conduct the molisch‚ benedict‚ and iodine tests. Purple in the molisch test indicates a positive test. Benedicts test will result in a brick red/brown color for a positive test. For the iodine tests
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biological catalysts that carry out cellular metabolic processes with the ability to enhance the rate of reaction between. They are large proteins made up of several hundred chains of amino acid. In an enzyme-catalyzed reaction‚ the substance to be acted upon‚ or substrate‚ binds to the active site of the enzyme. The enzyme and substrate are held together
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