Synthesis of Banana Flavor via Fischer Esterification Patricia Faye R. Agnila‚ Joan Karla M. Alvaran*‚ Micaela Isabel N. Arellano‚ and Denzel Nicho T. Armendares Department of Biological Science‚ College of Science‚ University of Santo Tomas‚ Manila‚ Philippines Abstract This experiment is conducted to exhibit the synthesis of banana
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1.Abstract The area of research is on the factors that cause and propagate the current social group dynamic trends that are prevalent within the United States International University Nairobi campus ( hereby referred to as USIU). It would be prudent to first define what this paper terms as social group dynamics. This term will be taken to include all those activities that are undertaken by students at USIU that involve interaction on a physical‚ emotional and mental level with other members
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Enzyme Controlled Reactions 1) Describe the relationship between substrate concentration and the initial reaction rate of an enzyme-catalyzed reaction. Is this a linear relationship? What happens to the initial reaction rate as substrate concentration increases? A) The relationship between the substrate concentration and the initial reaction of an enzyme-catalyzed reaction is very productive‚ but is dramatically affected by the pH level of the given solution. The most productive pH level is
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INFA 670 FACTORS INFLUENCING THE ADOPTION OF CLOUD COMPUTING BY THE FEDERAL GOVERNMENT A Project Report Presented to the Faculty of The University of Maryland University College In partial fulfillment of the provisions for the degree of Masters of Science In Information Technology By Derek A. Smith For Professor Jeffrey H Bonner‚ INFA 670 November 8‚ 2011 Introduction The Federal Government has an extensive infrastructure‚ a broad user base in agencies with a variety of missions
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Enzymes are catalysts that increase the rate of chemical reactions organisms‚ allowing cells to break or build things instantly. The structure of an enzyme is essential to its function. Enzymes are proteins‚ made up of 100-1000 amino acids bonded together in chains. These chains are folded/coiled into a unique 3-D structure that allows them to bind to a reactant‚ called a substrate at an active site. Enzymes are flexible‚ and therefore can change it’s shape to better accommodate its substrate; this
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This lab is adapted from the canned denatured pineapple experiment. Instead of investigating the effect of canning on enzyme activity‚ we look for the presence of the substrate. This is a useful teaching lab for all the criteria and requires very few resources. Background Information: Gelatin is made from a protein called collagen which comes from the joints of animals. Gelatin may be dissolved in hot water. As the dissolved gelatin mixture cools‚ the collagen forms into a matrix that
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Chem 105 Guide to the Formal Laboratory Report The purpose of a formal report is to communicate effectively to another person the goal‚ procedure‚ data analysis method‚ and results of your laboratory work. The report is divided into several well-defined sections. Each section must be present in a complete report. To earn an outcome point for the laboratory report‚ a student must submit a formal lab report that earns a score of at least 90/100. Each error (factual‚ grammatical‚ typographical
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When selecting a mate many factors influence a persons mate selection. Factors can change when considering culture‚ generations‚ gender‚ and more. There are an unlimited amount of factors to consider. Some factors include the following‚ attractiveness‚ personality characteristics‚ proximity‚ job/occupation stability‚ similar hobbies‚ education‚ desire for home/children‚ similar religion‚ and many more. When selecting a mate there are many resources to help you and even more today than in the past
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The factors of influencing the fast food restaurant Chinese fast food is not something new. But fast food is not an original Chinese conception. Traditionally Chinese people value a certain kind of elegant and slow table manners‚ which symbolize health and politeness. The development of Chinese fast food can be traced to 1980s-1990s‚ when Western fast-food giants entered the Chinese market in order to attract more Chinese consumers. As a result of this‚ Chinese-style fast food emerged and
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Measure of Enzymes Activity Abstract This experiment investigates the effect that temperature has on the rate of activity of enzyme β-galactosidase and also the rate of β-galactosidase activity in different concentration of substrate over time. Ο-nitrophenylgalactoside (ONPG) is used as a substrate for β-galactosidase. A spectrophotometer is used to detect the change in colour of the substrate. Results show that increase in temperature up to 50oC speeds up the rate of enzyme activity and any increase
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