Red Cabbage Indicator Aim – To create a pH indicator out of a red cabbage solution and to construct a basic pH scale to determine the pH of unknown solutions. Materials - • red cabbage leaves • 250 mL beaker • hotplate or Bunsen burner‚ tripod‚ gauze mat and bench mat • 10 test-tubes – equal size • test-tube rack Methods - Part A: Making the indicator 1. Tear up one or two red cabbage leaves‚ and place them in the beaker with enough water so that the cabbage is just covered. 2. Heat the beaker
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the effects of an incorrect pH level. pH measures the concentration of hydronium ions and can be modeled by the function p(t) = −log10t. The variable t represents the amount of hydronium ions; p(t) gives the resulting pH level. Water at 25 degrees Celsius has a pH of 7. Anything that has a pH less than 7 is called acidic‚ a pH above 7 is basic‚ or alkaline. Seawater has a pH just more than 8‚ whereas lemonade has a pH of approximately 3. 1) Create a graph of the pH function either by hand or using
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Abstract This experiment was designed to answer the question does temperature affect the amount of osmosis? The hypothesis predicted was that the higher the temperature the more osmosis would occur‚ but too high the osmosis would halt due to enzyme and substrate overheating and losing shape. After research and class time it was concluded that osmosis is a passive transport and would not require energy or enzymes due to it going from high to low concentrations with the gradient
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The Effect of pH on Enzyme Activity A piece of Solanum tuberosum (potato) was removed and mixed with distilled water in a blender. The resulting solution was filtered through multiple layers of cheese cloth to filter out the liquid by eliminating any large pieces in the solution. The solution created was catechol. Five different solutions were prepared as blanks with each test tube containing 6.0mL of a different pH (pH 4‚ pH6‚ pH7‚ pH8‚ pH10) of phosphate buffer‚ 1.0mL of the enzyme and 1.0mL of
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The Effect of pH on Enzymatic Reaction Rate Abstract Enzymes are affected by changes in pH. The most favorable pH value— the point where the enzyme is most active—is known as the optimum pH. This experiment was conducted to determine the effect of pH reaction rate on an enzyme‚ catalase‚ from yeast. The experimental results indicate that the catalase worked best at a neutral pH level of seven (7). Introduction An enzyme is a protein molecule that serves as a catalyst. “The basic function of
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effect of temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the difference absorbance levels they produced every 20 seconds for about 2 minutes straight using a spectrophotometer. The important part of this experiment was the temperature the enzyme concentration was made at. What we got from the experiment was at lower temperature we got very low numbers for the absorbance‚ which gave us a lower rate for the enzyme reaction
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LAB REPORT 4 DETERMINING AN EQUILIBRIUM CONSTANT CAUSION 1. Potassium thiocyanate (KSCN) is hazardous 2. Wear protective material before performing the experiment. INTRODUCTION This experiment outlines the techniques necessary to determine the equilibrium constant for the formation of an iron(III) thiocyanate complex ion (FeSCN2+) from Fe3+ and SCN- . The quantitative preparation of several solutions and subsequent measurement of the solution absorbance
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Introduction: The purpose of this experiment is to test if altering the pH of the milk will trigger a hydrophobic reaction. It will also give me a better understanding of the scientific method‚ hydrophobic reactions‚ and how pH affects substances. If the vinegar and salt are added to the heated milk‚ then the milk will curdle. I came to this conclusion based on common knowledge and the text introducing the experiment. I have not made cheese at home before‚ but I have made Hamburger Helper meals
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Introduction: Enzymes are a substance produced by a living organism that acts as a catalyst to activate a specific reaction. The purpose of this experiment was to figure out if the temperature of the reaction would rise‚ will the absorption rise as well. Reactions use energy‚ If there is energy than heat occurs. The Hypothesis that was figured out was‚ If the temperature rises‚ then the absorption will also go up. The Independent variable that was tested was temperature. The dependent variable that
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AIM The aim of this investigation is to explore the effect of different concentrations of bile salts on the time taken for the lipase enzyme to break down fat. BILE Bile is a brownish bitter alkaline fluid produced by the liver and made by the hepatocytes from water‚ bile salts‚ bile pigments cholesterol and phospholipids and stored in the gall bladder. Bile is directly connected with digestion. It is released sporadically into the small intestine (duodenum) which is part of the gut in order
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