Exploration Research Question What is the effect of different concentrations of sucrose in a solution on the mass and surface area of a beetroot (Beta Vulgaris) piece? Background The membrane consists of a phospholipid bilayer which is semi permeable. Osmosis is the passive movement of water molecules from an area of high water potential to an area of low water potential across a semi-permeable membrane. It is easy for water molecules to pass through this membrane however solutes that are big in
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are full of sucrose used for energy storage in plants. Sucrose is a carbohydrate found in food. It is a disaccharide‚ with a combination of fructose and glucose. Consumers break sucrose down into two monosaccharides so they can be absorbed more easily into the blood. Sucrose is too large of a molecule to diffuse through a semi-permeable membrane‚ and therefore needing to be broken down so they can move in and out of cells effectively. If potatoes are placed in a solute containing sucrose‚ then a concentration
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Experiment 2: Food Tests Objective * To study the presence of reducing sugars. * To study the presence of protein. Introduction In this experiment‚ glucose‚ maltose‚ lactose and sucrose are used for testing reducing and non-reducing sugars. Glucose is monosaccharide while maltose‚ lactose and sucrose are disaccharides of carbohydrates. Monosaccharaides are the monomers which make up all other carbohydrates and cannot be broken into smaller molecules by hydrolysis. Disaccharides are formed
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Production of Yeast in Different Sucrose Solutions Internal Assessment Azayleah Delgado October 27‚ 2013 Period 2 Carbon Dioxide Production of Yeast in Different Sucrose Concentrations Raw Data Tables: Sucrose concentration (%) Volume of CO2 captured (mL) 0 minutes 5 minutes 10 minutes 0 4.5 4.5 5.0 2.5 4.0 4.5 4.5 5 4.0 4.0 4.5 7.5 4.0 4.5 4.5 10 3 3.5 3.5 Table 1: Trail 1 of Volume of CO2 captured by sucrose concentration Sucrose concentration (%) Volume
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Lab: Cellular Respiration in Yeast Lab Report Form Your Name: “What do you think? – What do you know?” Questions: In this lab‚ we will investigate the effect of sucrose concentration on the rate of cellular respiration in yeast. Under specific conditions‚ yeast will convert sucrose into glucose and then use this glucose in cellular respiration. 1. Yeasts have been used by humans in the development of civilization for millennia. What is yeast? How have humans used yeasts? They are most
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Materials and apparatus: 10mM lead (II) nitrate 10mM silver nitrate 50g/L sucrose solution 0.03g/L invertase solution Benedict’s solution 6 test tubes Measuring cylinder 1 beaker Bunsen Burner Tripod Wire gauze Heat-proof mat � Procedures Silver nitrate 0.5mL of silver nitrate solution is added to 1mL of sucrose solution and the test tube is labeled as A. 0.5mL of distilled water is added to 1mL of sucrose
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concentration of the solute (sucrose) the faster the solution (water) will pass through the membrane trying to achieve an isotonic state (Vodopich and Moore. 2011.) Materials and Methods To start the experiment 8 pieces of string were gathered; approximately 2 inches in length‚ sewing thread were used for this experiment. Four water soaked pieces of dialysis tubing that were 15 cm long were also used. A small beaker for bag A was filled with a solution of 25% sucrose‚ was labeled to keep separate
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concentrations of sucrose. The results supported my hypothesis because for the 0.0 sucrose concentration the average percent change in mass was 16.9%. For the 0.2 concentration the percent change was 3.59%. For the 0.4 concentration the percent change was -15.3%. For the 0.6 concentration the percent change was -27.1%. For the 0.8 concentration the percent change was -23.2%. For the 1 concentration the percent change was -15.4%. The reason for the change in mass is the process of osmosis. When the sucrose concentration
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A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested negatively and therefore are considered non-reducing sugars. Table 1. Results of Benedict’s test on various sugar solutions Sugar Solution | Color | Clarity | Glucose | Bright blue with
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Investigating the Difference in Isotonic Point in Sweet and White Potato Research Aim: To observe whether equal sized white potato or sweet potato cores reached the isotonic point in the same concentration of sucrose solution. Introduction: Osmosis is diffusion of water from areas of high water potential to areas of low water potential. It does not require an input of energy. Plants use osmosis to transport minerals from their roots to their leaves‚ and to take in water in the soil. Because the
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