Cellular Respiration  Cellular respiration is the process of oxidizing food molecules‚ like glucose‚ to carbon dioxide and water. C6H12O6 + 6O2 + 6H2O → 12H2O + 6 CO2 The energy released is trapped in the form of ATP for use by all the energy-consuming activities of the cell. The process occurs in two phases: glycolysis‚ the breakdown of glucose to pyruvic acid the complete oxidation of pyruvic acid to carbon dioxide and water In eukaryotes‚ glycolysis occurs in the cytosol. (Link to
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is a process that happens in all living eukaryotic cells. What cellular respiration does is turn food often carbohydrates into energy for our bodies. Cellular respiration starts with a carbohydrates sugar called glucose. What it does is alter and break down the six carbon molecule glucose and altering it creating two three carbon molecules called pyruvic acids in an anaerobic process called glycolosis (Cellular respiration). What this process does is create two ATP molecules which are basically molecules
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Aim: To investigate how effect of Detergent Concentration (cont.) has on Membrane permeability of Beetroot cells. Hypothesis: I predict that as detergent concentration increases‚ the solution will become less clear‚ plus mass increases. The increases in mass will indicate that the water potential of the Beetroot cell is lower than that of the surrounding sucrose solution. The Beetroot discs will become flaccid and decrease in mass if the water potential of the surrounding solution is lower than
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purpose of this study was to observe the effect of different concentrations of sodium chloride have on the germination of lettuce seeds‚ Lactuca sativa. A study done by Katembe et al.‚ (1998) stated that an increase in salt solution in the environment of the seed will slow down water imbibition‚ therefore‚ preventing germination and root growth. The prediction for this experiment was that lettuce seeds‚ Lactuca sativa‚ having a higher concentration of salt in their environment will have a lower germination
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Hui Tzu(Erin) Wang ID:0720052 Effect of an Increasing Substrate Concentration on Enzyme Activity Rate Abstract The reaction rate of an enzyme can be affected by many factors‚ and the purpose of this experiment was to find out how an increasing substrate concentration influences the rate of an enzyme activity; we obtained data from recording the absorbance of the samples which contain the same amount of potato juice (enzyme oxidase) and different
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Winny Stephanie Experiment 1: Quantitative Determination of Protein Concentration Using the Biuret Test Table 1: Experimental protocol for construction of the protein standard curve Tube 1 2 3 4 5 6 Buffer (ml) 1.0 0.8 0.6 0.4 0.2 0.0 BSA Protein solution (10 mg ml-1) (ml) 0.0 0.2 0.4 0.6 0.8 1.0 Biuret reagent (ml) 4.0 4.0 4.0 4.0 4.0 4.0 Total Volume (ml) 5.0 5.0 5.0 5.0 5.0 5.0 Final protein concentration (mg ml-1) 0 2 4 6 8 10 Absorbance 0.000 0.092 0.163 0.272 0.363 0.474 Table
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on the mass of potato Introduction- diffusion is a passive transport where molecules move from areas of higher concentration to areas of low concentrations. Although the molecule ’s movement is random‚ equilibrium is being sought out. Osmosis is a type of diffusion only It involves water. In osmosis water diffuses from the area of high concentration to an area of low concentration‚ to diffuse the more molecule rich side. Because cells have selectively permeable membranes‚ meaning certain substances
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Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk INTRODUCTION: Enzymes are proteins which can catalyse chemical reactions without changing themselves. The enzyme lipase breaks down the fat in dairy products such as full-cream milk for people who are lactose intolerant. Lipase acts on its specific substrate‚ lipids produces fatty acids. If enzyme concentration increases‚ random collisions between the substrates and active sites of enzyme increase due to the increasing
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Osmosis Investigation We are trying to find out what the concentration of the solutions is inside the vacuole of a potato cell. We will investigate how the mass of the potato chips change in different sucrose solution concentrations. We will use osmosis to do this. I will be measuring and controlling many different variables‚ these include; - The dependent Variable Weight of potato chip Independent Variable Concentration of sucrose Control Variables consist of; - 1. Temperature
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Determination of an Unknown Concentration of Potassium Manganate using Colorimetry Introduction The purpose of this experiment is to conclude the concentration of an unknown solution using colorimetry to plot a calibration curve. Colorimetry measures the absorption of light at wavelengths within the visible region of the electromagnetic spectrum. It can be used to identify the unknown concentration of a solution in reference to a solution of a known concentration. When a solution appears coloured
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