labeled "M" for maltose. The experiment also called for a total of 3 clean plastic pipettes. With one pipette add milk up to the 0.5 line of the lactose tube. With the second clean pipette add maltose solution up to the 0.5 line of the maltose tube. With the third clean pipette‚ add lactase solution to each tube‚ until the level of mixture in each tube comes up to the 1.0 line of the tube. Place both tubes in the 40 degrees celsius water bath and incubate them for 10 minutes. The other thing needed
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:___________ Chemistry Laboratory 101__ Date Submitted[1] :___________ Members[2]: Instructor’s Initials[3] :___________ 1. _____________________ 2. _____________________ 3. _____________________ 4. _____________________ Laboratory Report Sheet The Bunsen Burner Activity 1 Objectives:4 1. ________________________________________________________ 2. ________________________________________________________ 3. ________________________________________________________
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pi-bonding. What is Ed for the ground state of C8H8? 2) For each of the following molecules list all of the elements of symmetry. a) CH3Cl (chloromethane) b) NH3 (ammonia) c) C6H4F2 (1‚3-difluorobenzene) 3) The absorbance of a 0.0816 M solution of a molecule is measured using a 1.000 cm pathlength cuvette. Two peaks are observed in the spectrum‚ one at = 317 nm (A = 0.1286)‚ the other at = 284 nm (A = 0.7215). Assuming Beer’s law holds A = ac (3.1) what are the values
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liquids. Upon mixing‚ solution turned yellow and yellow precipitate began to form. Mixture smells like cherries. Calculations: Conclusion: The reaction is first created by adding 4.2 mL of NaOH and 4.1 mL of Ethanol into a beaker. About 3 mL of acetone and 2.0 mL of Benzaldehyde are added into a separate beaker. After adding the two clear solutions together‚ a yellow color precipitate begins to form. Also‚ the smell of cherries emits from the solution. The solution sat for about 15 minutes
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Therefore‚ adding pH buffer to amylase will affect the enzyme’s function upon its addition to starch‚ which can be indicated by the iodine test. In fact‚ if the enzyme is denatured by the pH buffer‚ the iodine will turn blue-black when starch and enzyme solutions are added because the enzyme didn’t digest the starch. However‚ if the optimum pH is added 1 " H o w A m y l a s e Wo r k s . " L e s s o n S n i p s . L e s s o n S n i p s ‚ n . d . We b . 1 0 J a n 2 0 1 1 . < h t t p : / / w w w. l e s s
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Osmosis Lab Research Question: In this lab‚ our goal was to look at the effects of different sucrose concentrations on osmosis in potatoes. Our research question was “How do the sugar levels affect the rate of osmosis in potatoes?”. Background Information: Solutions consist of solutes dissolved in a solvent. In all living organisms there are many different types of solutes including salts and sugars. The major solvent is water. There are different concentrations of solutes in various regions
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Introduction! ! The Michelson Interferometer is commonly used to determine the wavelength of light or measure very small distances. It was invented by Albert Abraham Michelson and is commonly used in optical interferometry‚ a branch of physics involving a family of techniques one could use to extract information about waves by superimposing them. ! ! The original application of the Michelson Interferometer was to the famous Michelson-Morley experiment in 1887. Prior to Einstein’s
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Yeast Population Lab Report During this experiment we were trying to determine how food availability affects CO2 production (related to population growth). We investigated how one factor influences the change in yeast population growth as measured by the amount of carbon dioxide produced. The yeast that you buy in the store contains living organisms–invisible small one celled‚ microorganisms. As long as they are kept dry‚ they are inactive. When they are given food‚ moisture and warmth‚ they
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Separating Substances: Identifying Food Dyes with TLC Background The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer’s day or a golden Thanksgiving turkey garnished with fresh green parsley? Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color
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acetone and butanol by means of solvent-producing strains of Clostridium spp. was one of the first large-scale industrial fermentation processes to be developed‚and during the first part of this century it ranked second in importance only to ethanol fermentation. The reason for the almost total demise of this fermentation in the early 1960s was the inability of the fermentation process to compete economically with the chemical synthesis of solvents. However‚ interest in the use of renewable resources
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