The rate of fermentation is faster when there is more sucrose concentration because it means there is more glucose‚ which in return means more carbon dioxide production. The sucrose concentrations were 0%‚ 1%‚ 5%‚ and 10%. The 0% sucrose concentration is just normal‚ plain water. Yeast‚ a single celled eukaryotic fungi‚ was put into the solutions. It uses fermentation to make more carbon dioxide and alcohol. In the 0% solution‚ no carbon dioxide had been produced. At the start‚ the depth of the
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release an enzyme called amylase. Amylase is the enzyme found in your saliva. The purpose of this enzyme is to help in the digestion process (McD‚ 2002). Enzymes are biological catalyst that help speed up the reaction by lowering the activation energy. These enzymes allow your food to be digested at a faster rate (National Institute of Asian Medicine‚ 2007). There are many factors that can affect the efficiency of enzymes which include pH levels‚ the amount of substrate‚ inhibitors‚ and temperature
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discuss how concentration ratios are used to determine total market shares within four specific industries. I will also discuss the levels of competition within those industries and how oligopolies can benefit society. Case‚ Fare‚ and Oster defines concentration ratio as the share of industry output in sales or employment accounted for by the top firms (2009). They are used to measure the total output produced by a certain number of firms within an industry. Four-firm concentration ratios
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In this report‚ the concentration of total protein and albumin were calculated with the interpretation of a standard curve. To determine the concentration of total protein in human serum‚ a total protein assay was performed by using the Biuret reagent. Proteins react to this compound because it contains two amide bonds. When the Biuret reagents is introduced to a sample of protein‚ it forms a blue or violet complex. The concentration of albumin in human serum is determined by using the Bromocresol
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Runninghead: IP 1 Individual Project Unit 3 BUS305-0804A-07 Concentration Ratio Economists use concentration ratio to measure the degree of concentration in a market‚ computed as the percentage of the market output produced by the largest firms (O’Sullivan‚ Sheffrin‚ & Perez. 2008). One of predominantly concentration ratio used is the Four Firm Concentration Ratio. Four Firm Concentration Ratio isthe percentage of total output in a market produced by the four largest firms. In considering
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The purpose of this study was to observe the effect of different concentrations of sodium chloride have on the germination of lettuce seeds‚ Lactuca sativa. A study done by Katembe et al.‚ (1998) stated that an increase in salt solution in the environment of the seed will slow down water imbibition‚ therefore‚ preventing germination and root growth. The prediction for this experiment was that lettuce seeds‚ Lactuca sativa‚ having a higher concentration of salt in their environment will have a lower
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Acid –Base Titration: A volume of 128 mL of 0.650 M Ba(OH)2 was required to completely neutralize 50.0 mL of nitric acid solution (HNO3). What is the concentration of the acid solution? Gravimetric Titration: Calculate the molar concentration of Ba2+ ions in a 500.0 mL sample of an unknown aqueous solution if 2.47 g BaSO4 is formed upon the addition of excess Na2SO4? Stoichiometry of Acid –Base Reactions: What volume of 0.800 M HCl is required to completely neutralize 35.0 g of Ca(OH)2
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Introduction I am going to try and measure the rate of respiration in yeast and find out what factors affect the rate of respiration. I am going to change the concentration of the glucose solution and I’m going to measure the volume of gas produced during respiration in cm³. Yeast contains enzymes. Enzymes speed up a chemical reaction – they’re biological catalysts. Yeast can respire both aerobically and anaerobic; the anaerobic respiration of yeast is known as fermentation. The equation for
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Objective To investigate the effect of carbon dioxide concentration on the rate of photosynthesis Introduction Photosynthesis is a process that is essential for every living organism. Organic substances‚ such as glucose‚ are made from carbon dioxide and water by light energy from the sun. The light energy is absorbed by chlorophyll and converted to chemical energy. During the process‚ oxygen is released as a by-product. The rate of photosynthesis is affected by a few of factors‚ including
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The Effect of the Concentration of Sulphuric Acid on the Reaction Rate with Magnesium Sarah Cain SCH 4UB Mr. Lankin April 1‚ 2009 Introduction The nature of the problem is to design an investigation that examines a variable affecting the reaction rate. In this experiment‚ magnesium will be reacted with different concentrations of sulphuric acid. The reaction is shown by the following chemical equation: H2SO4 (l) + Mg (s) → MgSO4 (aq) + H2
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