Introduction: The Eighth Grade of the Franklin School of Innovation studied the various parameters of Hominy Creek. These parameters were Nitrates (No3)‚ Dissolved Oxygen (DO)‚ pH‚ Phosphates (Po4)‚ Turbidity‚ Temperature (Temp) and the Flow Rate‚ contrasted to the weather for the day. Macroinvertebrates were collected and identified before being released. E. Coli tests were taken and analyzed during this period. Data was collected for 14 days‚ from March 22nd to April 19th. Tests were collected
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Laboratory 2: Scientific Methodology & Enzyme Activity Objective: The purpose of this experiment was to simply measure oxygen production rates released from decomposed hydrogen peroxide under different conditions (concentration of enzymes‚ temperature‚ and PH level). Hypothesis: Part a: If different amounts of enzyme solution are added to the hydrogen peroxide‚ then the highest amount of enzymes will have the greatest reaction rate because enzymes catalyze reactions‚ meaning more oxygen
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Salt and the effect it has on water. Do you like salt? Do you put it on your food to make it taste better? Salt doesn’t just make food taste better; it can change the freezing and boiling point of water. I bet you didn’t know that! There’s a reason for that‚ but I’ll explain that a little later. First‚ let’s find out if salt can actually change the freezing and boiling point of water. To do so‚ we need to do an experiment. Now‚ if you’re going to do an experiment‚ you’re going to need a hypothesis
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Fundamental Science Salt water egg experiment Result Some objects float on top of the ocean‚ and other objects sink to the bottom. Why? In this salt water egg experiment we can find a solution for this question. It was noted that to make the egg float salt is needed to dissolve into fresh water. When the egg was lowered into the fresh water container it started to sink. But when salt was added to the container the egg started to float. Adding salt to the water squishes more molecules
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Water is imperative for the growth and preservation of life‚ especially plants. Playing a role from the vary beginning‚ water is necessary in the germination of dry seeds and growth of plants throughout their life cycle. However‚ there are drawbacks to an overabundance of water or a lack of water. Therefore‚ how much water is required to maximize the potential of a given crop? In our experiment‚ we examine the effects of water on corn. Corn is a vital crop to North America‚ and there is a wide draw
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Changes in Physical Properties on Enzyme Activity By Alex Hoffmann First Individual Lab Report Wednesday 7:30-10:15pm 10/24/12 Meghan Duell Abstract The goal of this lab was to determine the effects of certain physical properties on enzyme activity. Enzyme activity was measured by the height of the bubbles that appeared after the enzyme was added which are proportional to the rate of the reaction when time is constant. The fact that enzyme activity is affected by physical properties
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Effect of all-natural bath and body wash on millet seed growth. This experiment was conducted to determine what effect a household chemical would have on the growth of a plant. Everyday multitudes of chemicals are washed down the drains inside of our homes; many of these same chemicals are then being introduced into the environment through our water sources‚ such as rivers. This experiment will test the effect of all-natural bath and shower gel would have on the growth cycle of millet seeds. The
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Purpose: How will salt and plain water affect plant cells? Hypothesis Clear water: If you place carrots and celery in plain water they will become flaccid and then eventually start to loose its colour and pieces of the celery or carrots will fall off. I know this because the vegetables will continue absorbing water putting the vegetable in a hypotonic solution. Pieces of the vegetable could break off because the cells are not getting what they need. The cells need to create glucose and oxygen
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THE 4 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
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Abstract: Enzymes are specific-type proteins that act as a catalyst by lowering the activation energy of a reaction. Each enzyme binds closely to the substrate; this greatly increases the reaction rate of the bounded substrate. Amylase enzyme‚ just like any other enzyme‚ has an optimum PH and temperature range in which it is most active‚ and in which the substrate binds most easily. The purpose of this experiment was to determine (1) the reaction rate of an amylase enzyme in starch and (2)
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