Add 200ml of distilled water‚ 40ml sucrose solution and 5g salt into three beakers respectively. Record the solutions concentrations‚ volumes‚ and weights. ②Use a cutter to cut the potato to the similar size. Record the weight of pieces potato. ③Put the three potatoes slice into each beaker
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different sucrose solutions to find out the molarity at which weight of potato and celery tissues do not change. My hypothesis was that the Table 1: Group Data for Experiment:Estimating Osmolarity by Change in Weight Table 2 : Class Data(Using Averges from Table 1): Estimating Osmolarity by Celery Sucrose Solutions Average Sucrose 0m Sucrose 0.1m Sucrose 0.2m Sucrose 0.3m Sucrose 0.4m Sucrose 0.5m Sucrose 0.6m Initial
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hypothesized that lactose will have high specificity and sucrose will have a low specificity. We also predicted that the lactase will have no effect on the sucrose because it is not its corresponding enzyme‚ however the lactose will break down its substrate glucose. While performing this experiment we realized that our hypothesis and prediction was in fact correct. As mentioned before‚ the glucose level in lactose was high and the sucrose was low. This meant that the sugar and enzyme corresponded
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iLab #2 Carbohydrate Tests INTRODUCTION - For this experiment we will be testing four different bacteria with four different tests‚ using glucose‚ lactose‚ and sucrose. Hopefully we will use the information from those test to be able to identify the organisms in each of the samples from the case studies. We will use the results from the four different tests along with the information of how different bacteria react to match up to the case
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at pH 6 2. Sucrase will have the greatest activity at 40 °C (104 °F) 3. Sucrase activity increases with increasing sucrose concentration. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and
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that affect osmosis. Factors that affects the rate of osmosis in a potato: * Time * Temperature * Molar * Sucrose solution * NaCl solution * Concentration of liquid * Age of the potato * Variety of the potato * Potassium‚ K(AQ) Factor Chosen: Different Molar of Sucrose Solution In this investigation I will change the molar of sucrose solution to find the increase or decrease in mass change and also the higher or lower the mass change of the potato chip from
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improve the experiment A in which the experiment could be improved is that the dialysis tubing could have came already cut into the 25cm. Conclusion In conclusion to this‚ the results support the hypothesis. Which means as the percentage of sucrose increase‚ the weight of the dialysis bag had also increased. REFERENCES Helmenstine‚ A M. (2014). Examples of diffusion. Available: chemistry.about.com/od/solutionsmixtures/fl/examples-of-diffusion.htm. Last accessed 18th Feb 2014. http://chemistry
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2. Explain how to prepare sucrose gradient for purification of viruses. * Sucrose gradients (density gradients) can be done by placing layer after layer of sucrose (gradient media) in a tube with the heaviest layer at the bottom and the lightest at the top in either a discontinuous or continuous mode. * The sample is placed on top of the layer and centrifuged. * A discontinuous sucrose density gradient is prepared by layering successive decreasing sucrose densities solutions upon one
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Osmolarity TITTLE: practical of estimation of osmolarity in tissues by bathing samples in hypertonic and hypotonic solutions. INTRODUCTION: Osmolarity is the osmolar concentration of plasma and is proportional to the number of particles per liter of solutions shown as (mmol/l). It is derived from the measures Na+ and K+‚ urea and glucose concentrations. Since the volume of solution changes with the amount of solute added also it change in temperature and pressure‚ osmolarity we can say it’s
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brown when mixed with iodine‚ then the test for starches is negative. If the solution turns purple‚ or a dark purplish black‚ then the test for starches is positive. If DI water‚ and sucrose are tested for proteins using biuret reagent‚ then they will show a negative result. To explain‚ both DI water‚ and sucrose alone do not contain a trace of protein. In addition‚ deionized water is commonly used in experiments as a negative control. In both experiments‚ if the DI water is tested for a protein
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