Parts of plants Each part of a plant has a very important function. All plants produce flowers for the same reason: to make seeds so another plant can grow. Leaves: These are the parts of the plant where food is made by photosynthesis. Leaves take in carbon dioxide from the air‚ water from the soil‚ and energy from the sunlight. During photosynthesis‚ the leaves use light energy to change carbon dioxide and water into food. (sugar) Flowers: These are the reproductive parts of
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food items. 2. Fill can approximately one third full of water. 3. Weigh the can after water is in the can. 4. Take the temperature of the water in the can. 5. Place the first food item under the ring stand. 6. Set the food on fire then quickly place the can on the ring stand above the burning food. 7. Once the food has extinguished take the temperature of the water in the can. 8. Weigh the food that has been burned. 9. Pour out water that is in the can. 10. Repeat steps 2-9 for each food
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Internal Structure Of A Plant PLANT CELL STRUCTURE Plant cells are classed as eukaryotes organisms‚ because they have a membrane enclosed nuclei and organelles. Here is a diagram of a plant cell;  Cytoplasm Most chemical reactions take place here. It helps the cell maintain it’s shape. Nucleus The nucleus has two main roles. Firstly it contains all the cells genetic information. Secondly it coordinates the cell’s activities‚ which include growth‚ intermediary metabolism‚ protein synthesis
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Experiment title: Preparation of Biological Materials for Microscopic Examination Objectives: 1. To learn how to use a microscope. 2. To study the cell structure of starch grains‚ onion cells and cheek cells. 3. To differentiate the difference between starch grains‚ onion cells and cheek cells. Introduction: Microscope is an optical instrument use to magnify micro objects that hardly or impossible to be observed by naked eyes‚ so that the objects can be studied. Compound light microscope
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I. Aim The aim of the three experiments is actually to investigate the effects of different factors such as temperature‚ pH‚ and concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase
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I. Experiment 1 A. Description of Experiment: Three plastic beakers were used for this experiment. In one‚ a 20 mL of 1% hydrogen peroxide solution was made. In order to get this‚ the stock solution‚ which was 3%‚ was diluted using 10 mL of hydrogen peroxide and 20 mL of water. In the second beaker‚ a ¼ dilution of potato extract was made using 2 mL of potato extract and 6 mL of water. The third plastic beaker contained 8 mL of water. Using the first and second beaker the experimental assay
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By: Eugenia Collier Sweet Potato Pie Eugenia W. Collier is an AfricanAmerican writer and critic best known for her 1969 short story "Marigolds"‚ which won the Gwendolyn Brooks Prize for Fiction Award. Born: 1928‚ Baltimore‚ Maryland‚ United States. Books: Breeder and Other Stories. Education: University of College Park‚ Columbia Howard University. Maryland‚ University‚ Building Backgrou Sharecropping nd This was a farming system practiced in the South in years between the Civil War and
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THE IRISH POTATO FAMINE Pre-Famine History The potato was introduced to Europe sometime in the 16th century. There are many theories on how it arrived‚ but the one with the most credibility is from a case study done by Theresa Purcell. She explains how the white potato‚ also known as the Irish potato‚ originated in the Andean Mountains and was brought to Europe by the Spaniards. The potato was originally classified in the same family as the poisonous nightshade so people refrained from eating
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Factors Affect Osmosis in Potatoes Aim The aim of the following experiment was to investigate the effect of varying the concentration of sucrose solution on osmosis in a potato. Preliminary Experiments One preliminary experiment was done before the main experiment. From the preliminary‚ we were trying to find out how osmosis actually occurred in potatoes‚ and gave us a vague idea on what the main experiment would be like. This preliminary will aid my prediction‚ which is
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get our hopes too high until fuel cells become the viable alternative that we have been told that they are‚ but we strangely have more faith in a vegetable than a science lab to revolutionize the battery. A vegetable? Yes‚ indeed. Yissum Research Development Company Ltd.‚ the technology transfer arm of the Hebrew University of Jerusalem‚ has just introduced what they’re calling "solid organic electric battery based upon treated potatoes." In short‚ it’s a potato powered battery‚ and it’s as real
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