Photosynthesis Lab Data Collection: The absorption of different wavelengths of light by Chlorophyll Wavelength (nm) Absorbance of light by chlorophyll (Arbitrary units) Diluted Calculation New Reading (Arbitrary units) Violet 430 2.35 50% 2.35 x 2 3.20 Blue 470 1.09 - - 1.09 Blue-Green 492 0.38 - - 0.38 Green 520 0.77 - - 0.77 Yellow-Green 550 0.85 - - 0.85 Yellow 580 1.43 - - 1.43 Orange 600 0.65 - - 0.65 Red 700 0.16 - - 0.16 Absorption and reflection of light: Different
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the heads of the claisen adapter. A rubber septum was then added to the other head and the entire apparatus is placed on a hot plate at its lowest setting. Meanwhile‚ 20 ml of anhydrous diethyl ether was added to a 50 ml Erlenmeyer flask and sealed using a rubber septum.
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Effect of Enzyme and Substrate Concentration on Reaction Rate by Zachary A. Poché Biology 155 Laboratory October 15‚ 2014 Lab Partners: Cade White‚ Hannah Ragas‚ Russheka Aremillion ABSTRACT In order to increase the reaction rate‚ substrates attach to the active site of enzymes which decrease the activation energy required to convert substrates to products. We examined the effect of enzyme concentration and substrate concentration on the overall rate of the reaction. To determine
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Part 2: Safe work with large inductances 1. One of the main hazards of using inductances is electrical energy stored in the magnetic field. If a circuit containing an inductance is interrupted then the stored energy can release through air (forming an arc). This can destroy a switch contact‚ burn fingers‚ create other damage. In the circuit of Figure 1‚ show how to mitigate the risk (pay attention to polarity!). We give the elements in this circuit some simple values for the purpose of
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LABORATORY REPORT Activity: Enzyme Activity Name: Angela Collins Instructor: Catherine Rice Date: 07.09.2014 Predictions Sucrase will have the greatest activity at pH 5 Sucrase will have the greatest activity at 70 °C (158 °F) Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity Dependent Variable amount of product (glucose and fructose) produced Independent Variable pH Controlled Variables temperature‚ amount
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Unknown Lab Report Unknown Organism #6 Ann Le (Phuoc) May 6‚ 2010 Dr. Carrington Microbiology Lab- MW 12:50 Le 1 I. Introduction My unknown organism #6 is Morganella morganii‚ which is a gram-negative bacillus rods commonly found in the environment and also in the intestinal tracts of humans‚ mammals‚ and reptiles as a normal flora. (3‚ 5) This bacterium Morganella morganii‚ was first discovered in the 1906 by a British bacteriologist named H. de R. Morgan. (2) Despite its wide
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choose. The study recruited HPS121 students to participate in a limited and extensive choice experiment in context to hotels. There were 661 participants‚ each chose one hotel and where then surveyed using six questions; three demographic and three in regards to difficulty‚ motivation and satisfaction using a 7-point Likert scale. The findings supported the hypothesis and were consistent with past research. Satisfaction and difficulty of choice showed a statistically significant difference with limited
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Alhia Harris October 18‚ 2011 Biology Lab report Proteins are very important throughout the body. They have a lot of functions in cells. Antibodies are proteins that help cells rebuild the cells when they are destroyed. Transport proteins move substances from one place to another. Regulatory proteins control cellular metabolism in a way that cells throughout the body can have the right amount of glucose in the blood. A common protein is an enzyme; in cells they speed up chemical reactions. For
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Effects of Temperature on the Formation of Cheese Curds This lab was performed in order to find what temperature the enzyme chymosin is most effective at forming cheese curds. An enzyme is a protein that acts as a catalyst to speed up biological reactions in cells. They work by lowering the activation energy and help to orient the molecules correctly. Chymosin was originally taken from the stomachs of calves‚ and was called rennet‚ and then purified to make rennin. Eventually to catch up with
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Abstract: This report presents the reason why the ocean does not freeze in the winter. Since the ocean consists of salt water‚ an experiment was done to test the effect of freezing on salt water compared to pure water. The experiment was conducted three times in order to obtain accurate results and eliminate errors. In addition to the salt and pure water experiment‚ a variation of this experiment was created to test other options. In the variation experiment the effect of freezing on sugar water
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