and started adding one scoop of our enzyme catalyst‚ in this case‚ the yeast. We then proceeded to measure and add 1 mL of distilled water to test tubes A-D. To get a more accurate measure of 1 mL of distilled water‚ we used the dropper labeled “W” to drop distilled water into the 5 mL graduated cylinder until we saw that the bottom of the water line reached closely to 1 mL. Next‚ we took the four tubes with the scoop of yeast and added to each the corresponding 1 mL of water from tubes A-D. As
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QUALITIES OF GOOD WATER by Dr. Robert O. Young There are many measurements of water‚ but the most important for determining the best water to drink are‚ the pH‚ oxidative reduction potential—or energy potential/activity—molecular structure‚ and purity. Science has helped us to determine that the best measurements for our drinking water are the pH and purity‚ but little understood is the importance of the molecular structure of water. Assuming that most waters that humans are drinking are purified
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Billy Kong Chem&163 Lab Report 1 Analysis of Acids‚ Bases‚ pH and Salt Purpose: Explore various methods for determining the characteristics of acid/base solution. The goal of this experiment include the investigation of various acid/base indicators‚ calculating the change of pH with concentration‚ change of pH due to the addition of salt and different between strong and weak acids/bases. Safety and Disposal: Use extreme caution when handling concentrated acids and bases. Dispose of all
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or Automatic Level Let us look at the history of surveying levels. Since the Dumpy level was invented in early 1700’s it has been considered the standard‚ that was up until around the 1830’s when the transit level was invented. Recently the level has changed faster than you can keep up with it‚ but through all this the Dumpy level has remained a reliable back up just in case the modern levels breakdown. A dumpy level‚ builder’s auto level‚ leveling instrument or automatic level is an optical
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Temperature and pH will both effect and change the active site of an enzyme. Denaturing‚ the changing of the shape of an enzyme‚ will occur if a big enough change in temperature and pH to go away from that enzyme’s optimal conditions. Each enzyme has optimal conditions which is the best temperature and pH for that enzyme to function. When temperature and pH move away from those conditions the enzyme could slow down its rate of activity
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This document consists of 9 printed pages and 3 blank pages. SPA (NF/CGW) T30933/8 © UCLES 2007 [Turn over om .c s er UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS General Certificate of Education Advanced Subsidiary Level and Advanced Level 2 1 The hydroxides of Group I metals (LiOH‚ NaOH‚ KOH‚ RbOH‚ CsOH) are highly corrosive white solids which rapidly absorb water vapour on exposure to the atmosphere. All of these solids dissolve exothermically in water. The enthalpy
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Background An indicator is a halochromic chemical compound that is added to a solution to determine its pH. It is a chemical detector for hydronium ions. The indicator changes colour to show the pH of the solution. Some indicates are not very precise and only tell us whether the solution is acidic or basic. When the indicator is added to the solution‚ they bind to hydrogen or hydroxide ions. The different electron configurations of the bound indicator cause the indicator ’s colour to change.
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Revision essay plans 1. To what extent had African Americans made progress towards equality in the period 1945 to 1957? Progress • Education and actions of NAACP and Supreme Court - Brown decision 1954 – overturned Plessey v Ferguson - Actions of NAACP in other education cases (eg Sweatt v Painter) - Role of Thurgood Marshall‚ main lawyer in NAACP - Supreme Court more favourable to civil rights after appointment of Earl Warren as Chief Justice
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Biology Lab Report Investigating Alcoholic Fermentation and the Affects of Yeast on Dough Aim: The aim was simply to investigate whether or not yeast had any affect on causing dough to rise when baked and to experiment with alcoholic fermentation eg. to see if it gave off carbon dioxide. Introduction: Following a few weeks of fermentation theory‚ groups of three to four were assigned and told to conduct a series of experiments involving the affects of fermentation. My group consisted of
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CHAPTER 1 THE PROBLEM AND ITS BACKGROUND Introduction Most of this day the business organizations are using latest technology to ease their transaction and to improve their business process to another level. They are now applying computerized systems to their transactions according to their needs. Point of sale system is one of the most systems that are used of many businesses. It helps to improve the process and to fasten the transaction with the customers. Point of sale system is commonly used
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