the surface area of a substance affects the amount of bubbles created due to the presence of the enzyme catalase. The experiment used two pieces of fish‚ one whole and one ground up‚ which were then covered in hydrogen peroxide. This method allowed us to observe the catalase in ground up fish break down the hydrogen peroxide at a quicker rate than in the piece of fish left intact. This was determined by observing a larger formation of bubbles‚ the visual indicator of hydrogen peroxide being broken
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The purpose of my project is to see if gum can really help you concentrate. My hypothesis is that it can help you concentrate. I chose this project because I wanted to know if gum could really help you concentrate. In this project I hope to find out that gum can really help you concentrate. Chewing gum is a sweetened and flavored insoluble plastic material used for chewing. It is one of the world’s most common habits. There are over 372 trillion sticks of gum made each year. People consume over
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Marketing Principles | (LAUNCH OF KOI SELF-SERVICE BUBBLE TEA MACHINE) | | | | Total word count: 3574 words | Table of content Page Executive Summary 3 Company’s Mission Statement 4 Company’s Objective 5 SWOT Analysis 6 Marketing Strategy 7‚ 8 Target Audience 9‚ 10 Marketing Mix 11 -
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intense we will not see so many bubbles being produced. This is because the plant will not have so much energy (derived from light) to activate photosynthesis. All reactions require a certain activation energy‚ and if this is not reached the reaction will occur more slowly. I think that as we move the lamp away (and therefore reduce the light intensity) from the elodea pondweed the number of bubbles produced will decrease steadily. For instance‚ say at 10cm distance 50 bubbles are counted‚ it is likely
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org/education/teachers/learnnet/cfb/enzymes.htm • http://www.elmhurst.edu/~chm/vchembook/571lockkey.html • http://www.poolcenter.com/blog-enzymes-in-pools.jpg ----------------------- |ENZYME EXPERIMENT |What is the effect of different temperatures on the number of oxygen bubbles produced in a potato during enzymatic | | |reaction? |
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cannot survive in salt water. I will need to take this into account when measuring the NaHCO3. To work out the rate of photosynthesis I am going to count how many bubbles of O2 are given off in a minute. Prediction I think that the more NaHCO3 there is in the solution‚ up to a certain point‚ the greater the number of O2 bubbles given off‚ showing a faster rate of photosynthesis. Fair testing To keep this experiment as fair as possible‚ the only variable I will change is the amount of NaHCO3
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other chemicals to it. Chemical properties are when the element changes or adapts into a new element with the addition of a substance. For instance when Mg reacts with HCl rapid bubbles appear and heat making it a chemical change and changing it into a new substance/element. A reaction takes place on the metals surface (bubbles are a good example of this). The new product formed is the chemical change; it is more than just physical. A. Materials: a. 4 small test tubes b. 100ml beaker
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Hoffmann First Individual Lab Report Wednesday 7:30-10:15pm 10/24/12 Meghan Duell Abstract The goal of this lab was to determine the effects of certain physical properties on enzyme activity. Enzyme activity was measured by the height of the bubbles that appeared after the enzyme was added which are proportional to the rate of the reaction when time is constant. The fact that enzyme activity is affected by physical properties such as temperature‚ substrate concentration‚ and pH is clearly supported
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the intensity of the rate of photosynthesis would drastically increase which is the light bubbles would be emitted in the jar in one minute because of the fact that the more photons of light that fall on a leaf then more chlorophyll molecules would be ionised and the more ATP and NADPH are generated If i increase the intensity of the rate of photosynthesis would drastically increase which is the light bubbles would be emitted in the jar in one minute because of the fact that the more photons of light
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Sealed Air should enter the uncoated bubble market‚ there are two possible results: If Sealed Air was to put uncoated bubble products into production‚ the sales might not be very satisfying because of the already crowded market of uncoated bubble products. The competition is fierce‚ and the many the consumers cannot tell the differences on quality‚ nor do they actually do the cost-savings mathematics. Price is their priority‚ so if Sealed Air’s uncoated bubble products are not cheaper than its competitors’
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