first lesson week1‚ term 1‚ 2013Risk Ass Due: last Lesson week 2‚ Term 1‚ 2013Final: First lesson week 6‚ Term 1‚ 2013Procedure: Your task is to investigate the effect of temperature on the activity of enzyme catalase found in beef liver. Use the experimental design and the BioLab Guide provided to assist with your report write up. Safety Considerations: You must have the risk assessment checked before continuing. NOTE:
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The Effect of Temperature on Solubility By Aviraj Singh Rogers 2 Background: The solubility of most solid substances is generally said to increase as the temperature of the solvent increases. However‚ some substances‚ such as ytterbium sulfate‚ do the opposite. This can be explained through the Second Law of Thermodynamics which states that “in all energy exchanges‚ if no energy enters or leaves the system‚ the potential energy of the state will always be less than that of the initial state”
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WHY DOES THE COLOUR LEAK OUT OF COOKED BEETROOT? PLAN Hypothesis Temperature has an effect on the leaking of the colour from beetroot. This means that as the temperature is altered there will be a change in the rate of colour leakage. Scientific Background Beetroot is a very familiar vegetable and is commonly known as beet. It is famous in most recipe books that advice that its outer skin is not to be removed to avoid getting red dye in the cooking water. If we look at the internal structure
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Practical 2.1- The Effect of Temperature on Membranes Objective To investigate the effect of temperature on membrane structure Introduction Beetroot Pigments Beetroots contain Betalains which are the red pigments present in the cell vacuole. Betalains are soluble in water and they contain nitrogen. Betalains extracted from beetroot is commonly used as food dye because it is not known to cause any allergic reactions. Beetroot Picture taken from http://tipdeck/how-to-cook-beet-root Structure
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changes in enzyme function? Objective The objective of this experiment is to observe if changes in temperature will cause a disruption in enzyme function. Hypothesis If we add and boil enzyme in L-Dopa‚ then the color will become darker because the temperature will denature some of the enzymes. Variables Independent: Temperature Dependent: Color change Control: Time‚ Room temperature Jobs We were assigned different jobs to perform the experiment Janelee had two jobs because we were
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I am choosing to study how the PSI (pounds per square inch) of a football is affected by the temperature. I chose to study this because I like football and I always pondered this question. I believe that this is a worthwhile question to study because these studies can help improve the game as the weather gets colder. As air cools‚ it expands‚ so when a football gets colder‚ the air inside it expands. This expansion causes the air pressure to decrease. The air pressure decreases because the molecules
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Research Question Does the concentration of substrate (H2O2 (hydrogen peroxide)) have an effect on the activity of the enzyme (catalase)? Theory The higher the substrate concentration the more quickly product is produced (rate of reaction increases) until enzyme saturation is reached at which time more substrate has no further effect. Enzymes such as Catalase are protein molecules which are found in living cells. They are used to speed up specific reactions in the cells. They are all
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Journal of Nanobiotechnology This Provisional PDF corresponds to the article as it appeared upon acceptance. Fully formatted PDF and full text (HTML) versions will be made available soon. Effect of iron oxide and gold nanoparticles on bacterial growth leading towards biological application Journal of Nanobiotechnology 2011‚ 9:34 doi:10.1186/1477-3155-9-34 Saptarshi Chatterjee (saptarshi_gcc07@yahoo.co.in) Arghya Bandyopadhyay (arghya.micro@gmail.com) Keka Sarkar (keka@klyuniv.ac.in) ISSN
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and more popular. The U.S. alone now produces billions of cans and jars of food each year. Canning‚ when done correctly‚ is so safe that a four-pound veal roast‚ canned in 1824 and opened in 1938‚ was fed to 12 rats for ten days without ill effect. The process was perfected well enough by then to result in a safe product. Why Food Is Preserved Unless food is preserved‚ it spoils soon after harvest or slaughter. This spoilage is caused by:
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The Effect of Temperature on the Enzyme Catalase Stephen Francis Biology 183 Abstract This experiment was performed to determine the resultant effect of temperature change on the reaction between the enzyme catalase and hydrogen peroxide. This experiment was performed by measuring and comparing the amount of oxygen bubbles produced and the absorbance of the catalase and hydrogen peroxide solution over time at room temperature‚ 2°C‚ 50°C‚ and 60°C. The overall result of this experiment proved
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