AIM The aim of this investigation is to explore the effect of different concentrations of bile salts on the time taken for the lipase enzyme to break down fat. BILE Bile is a brownish bitter alkaline fluid produced by the liver and made by the hepatocytes from water‚ bile salts‚ bile pigments cholesterol and phospholipids and stored in the gall bladder. Bile is directly connected with digestion. It is released sporadically into the small intestine (duodenum) which is part of the gut in order
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Purpose: To find the percent of sugar by mass in chewing gum Hypothesis: The percentage of chewing gum that is sugar for bubble gum is 30%‚ 20% for juicy fruit and 25% for stride gum. Mass Of Juicy Fruit Mass Of Bubble Gum Mass of Juicy Fruit unchewed | 7.12g- 1.72 = 5.4 g | 5.80g- 1.72g = 4.08 | 4.52g- 1.72g = 2.80g | chewed | 3.00g- 1.72g= 1.28g | 2.24g-1.72g =0.52g | 2.86g-1.72g= 1.14g | Percent of Sugar | 3.00g x 100/ 5.4 = 55.5%
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Investigation - Solution Colour and Ion Concentration Aim: To investigate whether solution colour can be used to reliably determine the concentration of coloured ions in a solution. Hypothesis: the concentration of permanganate ions in the solution is inversely proportional to the percentage transmission of light through the solution. Dependent variable: concentration of permanganate ions. Independent variable: percentage transmission of light through the solution. Equipment: 20 ml
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For the 20%‚ the change in temperature was completed by around the 3rd-minute mark‚ so relatively fast before plateauing at 25 degrees. But the 3% took almost the whole 7 minutes to finish rising in temperature. So essentially‚ the higher the concentration of hydrogen peroxide‚ the faster the reaction will take place. Furthermore‚ the foam (water and oxygen produced by the potatoes catalase reacting with hydrogen peroxide) was a kind of indicator of how the reaction was going. It almost indirectly
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in Table 4. Bovine serum albumin (BSA) was diluted with distilled water. The absorbance of each sample were measured using spectrophotometer at 595nm. Standard protein curve was plotted according to the concentration of protein where the x-axis and y-axis represent protein standard concentration and absorbance (595 nm) respectively. 3.10.2 Protein Determination The treated and untreated samples were measured using Bradford assay. 10µl of the samples were made up to 100µl with distilled water
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QUANTITATIVE DETERMINATION OF COPPER (II) CONCENTRATION BY SPECTROPHOTOMETRY D.DEL PRADO1‚ J. BELANO1‚ M.MAHUSAY2‚and M.FRANCISCO2 1 DEPARTMENT OF FOOD SCIENCE AND NUTRITION‚ COLLEGE OF HOME ECONOMICS 2INSTITUTE OF CHEMISTRY‚ COLLEGE OF SCIENCE UNIVERSITY OF THE PHLIPPINES‚ DILIMAN‚ QUEZON CITY 1101‚ PHILIPPINES DATE SUBMITTED: 12 MARCH 2013 DATE PERFORMED: 7 MARCH 2013 ------------------------------------------------- ------------------------------------------------- ABSTRACT -------------------------------------------------
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13‚ 2013 Determining the Concentrations of Red Dye in Sodas Abstract The use of red dye #40 is common in various soft drinks today. The labels on these beverages do not specify how much dye we are consuming. We did this experiment to find out which soda uses the most dye. Using a spectrophotometer‚ we measured how much light is absorbed by various known concentrations of red dye. After collecting this data‚ a standard curve was made that correlated the concentration of red dye #40 to its absorbance
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conclusion is that the higher salt concentration in the solution the greater the decrease in mass of the potato will be‚ the graph I have drawn supports my conclusion. The 10% salt concentration shows that on average the potato loses 2.6% of its overall mass. 20% salt concentration shows a further decrease in mass this time it is an average of 13% overall mass decrease. 30% salt concentration shows an average decrease of 18.8% in overall mass. The 0% salt concentration actually shows a mass increase
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Experiment 2: Estimation of protein concentration Name: Wong Jiun Hao ID: 00000011136 Cohort: BM114 Module: Biological Science Table of Contents Title 1 Table of Contents 2 Introduction 3 Objectives 4 Procedure 4 Results 5-6 Discussion 7-8 Conclusion 9 References 9 Introduction The concentration of protein in a sample can be obtained by using the Bradford protein assay method. The method requires a spectrophotometer
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No; the experiment was not successful‚ because it did not show the correct fluorescence gradation of the serial dilution of the DNA concentration. As shown by the picture‚ only the first drop of the DNA/EtBr mixture for the DNA standards fluoresce brightly under the UV light‚ while the other spots for both the DNA standards and the unknown DNA standards were all dimly fluoresce. This was due to pipetting error; the tip of the pipette did not touch the liquid (TE) in the micro-centrifuge‚ so no DNA
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