The Effect Salinity Has on Primary Productivity Research Question: How does the amount of salinity in the water affect gross primary productivity? Hypothesis: The higher the salinity content in the water the lower the gross primary productivity values. Variables: Control- The group with zero salt added. Dependent- Dissolved oxygen reading. Independent- The salt concentration in the water. Introduction: On the surface waters of lakes and oceans‚ plants are mainly unicellular algae‚ and most
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total of 15 points. To receive full credit for Exercise 8‚ you must submit the following: 1) The typed Exercise 8 report form‚ complete with all of your data recorded and questions answered. 2) A full scientific report for the Part I experiment that your group conducted. Use the supplemental guide to writing a scientific report to help you produce this report. Part 1: Does light matter? Table 8.1: Group and Class rates for Photosynthesis by Elodea sprigs. |Light Condition
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of Chemical Engineering CHME 426 –Chemical Engineering Laboratory III Title Page (Full Report) Title of the Experiment: Reaction through three CSTR in series Submitted by: Group (4) Section: Female 1. Name: Amina Ali ID: 200550284 2. Name: Duaa Tabarak ID: 200553858 3. Name: Mariam Rustom ID: 200552242 Date of experiment: 31st March‚ 2010 Date of submission: 11th April‚ 2010 Grades: Report presentation………………………………………… /15 Abstract and Objective(s)……………………………………/10 Introduction
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PROCEDURE: Part A (Effect of temperature on growth) 1) 15 tubes of glucose broth are provided and one set of 3 tubes are inoculated with each of the following cultures; Escherichia coli‚ Pseudomonas fluorescens‚ Micrococcus luteus and Saccharomyces cerevisiae. The last served as control. 2) One of the three tube of each culture is incubated at each of the following temperature: * 4°C * 37°C * 55°C 3) All the tubes are incubated within 5 minutes after inoculating. The turbidity
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Temperature effects on the growth of microorganisms Introduction: The purpose of this experiment was to determine the effects that temperature has on three different organisms. Temperature is one of the most important environmental factors affecting growth and survival of microorganisms². The three organisms used where Escherichia coli‚ Pseudomonas fluorescens‚ and Bacillus stearothermophilis. Most bacteria grow within a particular temperature range. The minimum growth temperature is
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References: http://webs.mn.catholic.edu.au/physics/emery/measurement.htm#Measurement http://www.digipac.ca/chemical/sigfigs/experimental_errors.htm http://www.tsb.gc.ca/eng/rapports-reports/rail/2011/r11v0057/r11v0057.pdf
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Introduction This lab is purposed to familiarize basic equipment and techniques used in the study of microorganisms. In addition‚ learn some basic techniques used in identifying prokaryotes and make and view microscope slides of some common prokaryotes. In this lab ‚ I worked two experiments ‚ the first one is cultivation bacteria "colony "‚ and When microorganisms are cultivated in the laboratory‚ a growth environment called a medium is used ‚ this
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:___________ Chemistry Laboratory 101__ Date Submitted[1] :___________ Members[2]: Instructor’s Initials[3] :___________ 1. _____________________ 2. _____________________ 3. _____________________ 4. _____________________ Laboratory Report Sheet The Bunsen Burner Activity 1 Objectives:4 1. ________________________________________________________ 2. ________________________________________________________ 3. ________________________________________________________
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Lab Report Diffusion is - One of two kinds of passive transport‚ - Diffusion can transport ions from higher concentration to lower concentration region without any other forces. - A net movement of molecules in and out of cell membrane - Diffusion can be affected by the steepness of the concentration gradient. Lab question: Is the rate of diffusion influenced by the presence of second molecule? Prediction: the rate of diffusion is influenced by the presence of second molecule
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analyse and evaluate the experimental data. 4. Collaborate with companion students both in experiments as well as in documentation of the experiments. Abstract : Yogurt is a dairy product produced by bacterial fermentation of milk. This experiment was carried out to compare the effect of two different yoghurt processing techniques on the physical property and sensory attributes of yoghurt. In this experiment‚ dadih was prepared by acid method and enzymatic method. Eight formulations were used
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