Acidity’s effects on Fruit Browning Aim: To test whether the acidity of the surface area of an apple has an effect on the rate of enzymatic browning over 70 minutes. Hypothesis: the more acidic the surface area the longer it takes for the fruit to oxidise. Variables: Independent: acidity of surface area of the apple Dependent: the progression of melanin (brown pigment) after 70 minutes Controlled/fixed: time of day‚ knife used to cut fruit‚ portion of fruit‚ environment
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The enzymatic hydrolysis of starch is carried out under milder conditions: lower temperatures (up to 1000C)‚ normal pressure‚ pH of the medium around 6 – 8. At the same time enzymatic hydrolysis is characterized by high reaction rate‚ high stability of the enzyme towards the denaturizing action of solvents‚ detergents‚ proteolytic enzymes‚ and a decrease in the viscosity of the reaction medium at higher temperatures‚ etc. Most often‚ enzymatic hydrolysis is carried out with the enzyme α-amylase from
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Peter Browning was promoted to the position of Vice-President of Continental White Cap in 1984 after holding the position of Vice President and General Manager of Continental’s Bondware Division where he turned losses into profits. Browning was faced with the daunting task of rejuvenating and repositioning the Chicago division in the face of upcoming competition from other producers of vacuum sealed metal closures for glass jars. In addition‚ White Cap’s customer base was being influenced by the
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Introduction: The purpose of this lab is to see how the colour of an apple would change (browning) over time‚ when placed in different conditions. When referring to the term “browning”‚ it is meant to imply the change of colour that occurs inside the apple‚ giving an appearance that is distasteful (Di Guardo et al.‚ 2013). Specifically‚ within this lab the apple was cut into 4 pieces with 3 pieces being placed on a weigh boat‚ and a 4th piece placed in a beaker of water. These weigh boats were
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Robert Browning’s poetry still remains today as significant works of literature that are worthy of critical study. What make Browning’s poetry worthy of critical study are the engaging and didactic themes that are explored through Victorian concerns and context and are presented through the minds of characters. Browning’s poetry highlights the emotions that come from the contextual concerns of Victorian society. In particular it highlights the expectations that come with a patriarchal society and
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Effects of Temperature and Cofactors on Enzymatic Reactions “I pledge that no unauthorized assistance has been given or received in the completion of this work. Experiments described were performed by me and/or my lab group and this write-up is entirely my own creative work.” X________________________________________ Introduction Enzymes are protein molecules that speed up the rate of reactions by reducing the activation energy of a reaction. They act as catalysts in reactions‚ increasing
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Enzymatic Activity of Salivary Amylase Abstract: Salivary amylase is an enzyme that can digest starch molecules and break them down to sugar molecules. In this experiment‚ the enzymatic activity and specificity of salivary amylase was examined depending on the changes in pH and temperature. In the first part of the experiment‚ the effect of temperature was determined‚ using constant temperature bath (4‚ room temp‚ 37‚ 50‚ 60‚ and 70°C). Having the room temp and 50°C as the highest and 37°C as infinite
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Enzymatic Activity of Salivary Amylase Ong‚ Janela Rose I.; Paguia‚ Maria Tricia C.; Placente‚ Dax Daven A.; Posadas‚ Grace Catherine A. 3Bio3-Group 8 Department of Biological Sciences‚ College of Science University of Santo Tomas‚ España‚ Manila 1008 Abstract This experiment aims to examine the enzymatic activity and specificity of salivary amylase depending on the changes in pH and temperature; and determine the optimum temperature and pH of the amylase. EXPERIMENTAL In
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John Keats (1795-1821) TO AUTUMN. 1. SEASON of mists and mellow fruitfulness‚ Close bosom-friend of the maturing sun; Conspiring with him how to load and bless With fruit the vines that round the thatch-eves run; To bend with apples the moss’d cottage-trees‚ And fill all fruit with ripeness to the core; To swell the gourd‚ and plump the hazel shells With
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the White family. They are extremely loyal due to their expectation of job security and generous benefits. Browning was asked by Continental to reduce salary and administrative costs‚ so rapid change by Peter Browning could run the risk of an employee uproar. 2. What should his broad change objectives be? What time frame is needed? In my opinion‚ to meet his appointment order‚ Browning should make three major changes. First of all‚ he should open communication with his subordinates and employees
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