EFFECTS OF CENTRAL RIFT GEOLOGICAL FORMATION ON ECONOMIC ACTIVITIES a) Farming At the floor of the central rift‚ the volcanic soils that have been eroded from the top of the mountains like menengai‚ has been put into use through farming. There is wheat farming in Nakuru‚ maize plantations‚ Irish potato growing in the central rift due to fertile soils which support the growth of the crops. Also there is tea growing in Kericho as a result of its favourable physical factors such as climate‚ rainfall
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following questions refer to Activity 1: Assessing Starch Digestion by Salivary Amylase. 1. At what pH did you see the highest activity of salivary amylase? Why? 2. How do you know that the amylase did not have any contaminating maltose? 3. What effect did boiling have on enzyme activity? Why? 4. Describe the substrate and the subunit product of amylase. The following questions refer to Activity 2: Assessing Cellulose Digestion. 5. Does amylase use cellulose as a substrate?
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The activity of bees and their lives are strongly influenced by the changing seasons. Each month brings about new changes in behavior to a beehive and its occupants. Obviously‚ a beehive is less active during the colder months and more active when the weather is warm‚ but that doesn’t mean you get to ignore the hive completely while they are inactive. That raises the question: is it better to start a beehive in cold weather or warm weather? Understanding how and when bee activity is altered due to
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2.3 Results 2.3.1 The Effect of O. lybicus Population on Palms Temperature Over Time Temperature differences between different O. lybicus population levels were not significant in leaves and fronds (P > 0.05). However‚ high significance difference in temperature were occurred over time (P < 0.001) in both parts Figure 1 and 2. The temperature at the highest population (1000 insects) were the highest at the first three weeks‚ before it starts declining gradually (figures 14-15). Chlorophyll measurements
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another molecule of substrate. Amylase is an enzyme in human saliva and in other organisms and its substrate is starch. When the active site of amylase binds with the starch‚ hydrolysis takes place. When the hydrolysis (the breaking of a chemical bond with the insertion of the ions of a water molecule) of starch is complete you are left with a disaccharide called maltose. Enzymes are necessary for metabolic reactions‚ the question I pose is this--do variances of temperature‚ ph‚ substrate and enzyme
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Introduction: Temperature - Is a measure of the motion of particles‚ increasing the temperature will cause the particles to move faster because the reactant particles have more thermal energy from the heat. When particles move faster‚ more frequent collisions will occur and the collisions are more violent. This should increase the reaction rate. This will result in the particles colliding more frequently and increasing the speed of the reaction. Also when they have more energy there will be more
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save your report) Activity: Name: Instructor: Date: Enzyme Activity cheryl yelton November 30‚ 2014 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 40 °C (104 °F) 3. Sucrase activity increases with increasing sucrose concentration. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate
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particles either consist of particles that are either hot or cold. High temperature bodies‚ are often caused due to the high heat transfer‚ which is created by chemical reactions‚ nuclear reactions‚ electromagnetic dissipation‚ or mechanical dissipation. Heat is generally transferred between two different objects by radiation‚ conduction and convection. Heat is only passed on between objects‚ with the help of different temperatures. ("This Heat" in The Rough Guide to Rock (3rd ed.) edited by Peter Buckley
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Journal of Business & Economics Research – June 2012 Volume 10‚ Number 6 The Effect Of Internal Control On The Operating Activities Of Small Restaurants Linval Frazer‚ College at Old Westbury‚ State University of New York‚ USA ABSTRACT Researchers have found that more than 67% of restaurants fail within the first 3 years of their operation. These findings underscore the restaurant industry’s current crisis of profitability and survivability. The industry’s average profit is generally
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aim of this practical is to investigate the effect of exercise on heart rate and breathing rate. We will use a digital heart rate monitor strapped on our chest while we perform different levels of exercise. A digital watch is also provided which receives signals from the heart rate monitor and displays your current heart rate on the screen. To measure the breathing rate at different levels of exercise‚ we measure the breathing rate before physical activity by counting the number of breaths in 10 seconds
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