Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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The Effect of Temperature on the Rate of Diffusion Damsel C. Bangcal Aira May V. dela Cruz Jacqueline L. Lacuesta Richelle Jem P. Jobog Group 1 Section U-2L November 17‚ 2014 ___________ 1A research proposal submitted in partial fulfillment of the requirements in General Biology I Laboratory under Proj. Joan O. Adajar‚ 1st semester‚ 2014-2015. INTRODUCTION Molecules undergo constant motion and move in regions with a higher concentration to a lower concentration
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Factors that Affect the Rate of a Reaction BACKGROUND: Chemical reactions occur at different rates. In this experiment I will consider some of the key factors that influence the rate of a reaction: * nature of reactants - particle size * temperature * catalysts According to the collision theory‚ the rate of a reaction depends on the frequency of collisions between reacting particles. The more frequent the collisions‚ the faster the rate of the reaction. However‚ in order for
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the effect of temperature on the rate of the iodine clock reaction using ammonium persulfate Assessment criteria: Design Variables: Table 1.1: List of dependent and independent variables. S.No | Dependent variables | Independent variables | Controlled variables | 1. | Rate of reaction | Temperature | Concentration | 2. | - | - | Pressure | 3. | - | - | Volume | Hypothesis: The iodine clock reaction is
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Description To investigate the effect on caffeine on heart rate of water fleas and to understand the risk of high level consumption of caffeine to the health of the human circulatory system and nervous system. Preview Diagram 1: Chemical structure of caffeine Image source: http://ismaastricht.wikispaces.com/file/list The images above show the chemical structure of caffeine which has a chemical formula of C8H10N4O2. Caffeine was named by the International Union of Pure and Applied Chemistry
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Surface Tension My problem was to find out how to test or measure surface tension. I think the reason of some of the force in surface tension is cohesion and gravity. Surface Tension is the condition existing at the free surface of a liquid‚ resembling the properties of an elastic skin under tension. The tension is the result of intermolecular forces exerting an unbalanced inward pull on the individual surface molecules; this is reflected in the considerable curvature at those edges where the
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Surface Water Pollution Freshwater makes up less than three percent of earth’s water‚ but is the source of virtually all drinking water.55 percent of that water comes from reservoirs‚ rivers‚ and lakes‚ These sources‚ called surface water‚ are vulnerable to pollution discharged out of pipes and precipitating out of the air but the primary source of their pollution today is runoff‚ pollutants washing off the land. These nonpoint or scattered sources are not easily traceable. fertilizers used
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time it takes for the cross on the bottom of the beaker while the reaction is recurring to disappear. As it can be seen in the graph‚ the higher the temperature the shorter the time is for the Sulphur to be created. If it is looked as one continuous line‚ the first part of the trend line shows a steep‚ straight and constant decrease; then the 2nd part is not as steep and has a more gradual decline. Moreover‚ it shows how a reaction at 20°C a slower time for the cross to disappear compared to 40°C
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Title: To Investigate the Effect of Concentration on the Rates of Diffusion. What is the relationship between concentration of hydrochloric acid and the rate of diffusion? Abstract The research question that this report is going to discuss is “What is the relationship between concentration of hydrochloric acid (HCl) and the rate of diffusion?” My hypothesis for this research question is that change in rate of diffusion will be observed when the agar
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designers. Arrangements of cells and atoms‚ their repeating patterns‚ the rhythms of their form forces architects to question the building components‚ just as Otto did by the inspiration of radiolarians. In a way to continue in the search of the effect of these self-generated dynamic forms‚ Hensel‚ Menges and Weinstock provides information about the methods that can be followed to apply the inspirations from biology to architecture in the intro of the book Emergent Technologies and design: Towards
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