Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source‚ and for our purposes‚ the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this‚ we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each test
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Lab 1: Heart Rate Lab (Revised Fall 2010) Lab 1. Heart Rate‚ Physical Fitness‚ and the Scientific Method Prelab Assignment Before coming to lab read carefully the following pages on the scientific method and then answer the prelab questions at the end of this lab handout. Be prepared to discuss and/or hand in your responses to the prelab questions at the start of lab. Introduction Biology is a dynamic field of study whose aim is to unravel the mysteries of life itself. Throughout history‚ humans
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expressions is the Henderson-Hasselbalch equation? (Points : 10) pKa = pH + log pH = pKa + log pH = pKa + log pKa = pH - log pH = pKa + log 4. The Ksp of CaSO4 is 4.9 10-5 at 25 C. What is the concentration of Ca2+ in a saturated solution of CaSO4? (Points : 10) 2.4 10-9 M 2.5 10-5 M 4.9 10-5 M 7.0 10-3 M 3.7 10-2 M 5. What is the pH of the buffer that results when 12.5 g of NaH2PO4 and 22
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three reactions that occurred in the test tubes where you combined potassium iodide‚ KI‚ and hydrogen peroxide‚ H2O2 (in part 1) of the experiment? (Give a detailed explanation of any observations that you made‚ i.e.‚ what made the colour change‚ what reactions happened?) ANSWER: 2. Use the information below to develop the necessary calculations for the rate of reaction from the solutions in part B of the experiment • Calculate the initial molarity
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Department of Chemistry Chem 180 Lab 5: Ionic Reactions Submitted by Abstract: The purpose of this experiment is to work with aqueous solutions of ionic substances. Aqueous solutions are those solutions in which water is the solvent. When ionic substances are dissolved in water‚ the ions separate and become surrounded by water molecules. The focus of this experiment is on precipitates. The goal of this experiment is to study the nature of ionic reactions‚ write balanced equations‚ and to
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A key component of the quantification of the protein concentration in the given samples was the generation of a standard curve. The data presented in Table 1 produced the graph in Figure 1 which was then used to calculate a line of best fit. The line of best fit yielded an equation y= 0.44976x which was in turn used to calculate unknown protein concentrations of given samples. The absorbances of the whole milk‚ cereal milk and muscle milk had been previously obtained and recorded via spectrophotometer
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Investigate the effect of concentration on the rate of a reaction Research question: To what extent does the concentration of hydrochloric acid affect the rate of the following reaction: 2 HCl(aq) + CaCO3(s) → CaCl2(aq) + H2O(l) + CO2(g) Data Collection and Processing: Table1: Different volumes of Co2 gas produced by Different concentrations of HCL acid. Volume of CO2gas formed from 5 different concentrations of HCL acid ±0.5ml 5 different concentrations of HCL acid (Mol) ±0.5ml Time (sec) ±0
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Effects of Changes in Physical Properties on Enzyme Activity By Alex 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
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Enzyme assay lab report Health and safety: 4-nitrophenol is harmful. Introduction: Enzymes are quaternary structured proteins that are specific biological catalysts that speed up a reaction without being used up. They contain an active site that allows substrate to bind to a specific area on the enzyme which is of a complimentary shape of the substrate. There are two models of enzyme action‚ the Lock and Key model and the Induced Fit model. The Lock and Key model states that the enzyme has a specific
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which complexes with the sulfide radical to create an H2S2•- species.2 This type of reaction can continue to create polysulfide chains.2 Lastly‚ type III reactions
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