Sugar and salt look so similar that most people cannot tell them apart without tasting them. Chemically‚ white refined table sugar‚ sucrose‚ and salt are very different. An ionic bond between a positive sodium ion and a negative chloride ion creates a molecule of sodiumchloride (NaCl). Covalent bonds between hydrogen‚ oxygen‚ and carbon atoms form to form a sucrose molecule (C12H22O11). Ionic bonds form when oppositely Figure 1: The pile of white grains on the left are ordinary crystals of table
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CONTENTS * INTRODUCTION ----------------------------------------------------------- 3 * AIMS ----------------------------------------------------------- 4 * HYPOTHESIS ----------------------------------------------------------- 5 * RESULTS ----------------------------------------------------------- 6 - Calculations - Table 6.1 - Table 6.2 - Table 6.3 - Graph 6.1 - Graph 6.2 * DISCUSSIONS ----------------------------------------------------------- 7
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Topic 1 – Introduction 1. Definitions: anatomy‚ physiology‚ palpation‚ auscultation‚ percussion‚ homeostasis‚ negative feedback loop‚ positive feedback loop‚ intracellular fluid‚ extracellular fluid‚ interstitial fluid‚ anatomical position‚ supine position‚ prone position‚ (frontal or coronal‚ transverse‚ sagittal‚ midsagittal‚ parasagittal‚ oblique sections or planes)‚ cell‚ tissue‚ organ‚ organ system‚ serous membranes (distinguish between visceral and parietal layers)‚ pericardium‚ pleura‚ peritoneum
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The Measurement of the Rate of Osmosis by using “Deshelled” Chicken Eggs (Effect of Solute Concentration upon Rate/Degree of Osmosis in Chicken Eggs) Introduction Every cell needs a mechanism that it uses in the maintenance of a constant internal environment. This is important in the control of the ever changing external environment to the cell. The transfer of materials to and from the cell thus needs a very stable mechanism to achieve this status. Cells are therefore bound a membrane that acts
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The Osmosis Scientific Paper Emily N. Charbonneau Grand Valley State University The point of this experiment was to observe if the different concentrations of sucrose would change the speed of osmosis. Osmosis is a process of a fluid that will pass through a semipermeable membrane into a solution which most of the time has a higher concentration. Osmosis will be demonstrated throughout the lab. The importance of osmosis in a plant and animal cell there is a cell membrane‚ which helps liquids and
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Cell Membranes and Transport Hands-On Labs‚ Inc. Version 42-0033-00-01 Exercise 1: Diffusion Observations Data Table 1: Rate of diffusion in different temperatures | | ºC | Minutes | Temperature | InitialTemp. | InitialColor | 5 | 10 | 15 | 20 | 25 | 30 | 60 | Cold | 10°celsius | clear | clear | clear | clear | clear | clear | light purple | light purple | Ambient | 25°celsius
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H2 ---> NH3 (all gaseous) [N2] (mole/L) | [H2] (mole/L) | Initial Rate (mole/L /min) | 0.10 | 0.10 | 0.0021 | 0.10 | 0.20 | 0.0084 | 0.20 | 0.40 | 0.0672 | 3. The inversion of sucrose: C12H22O11 + H2O ---> 2C6H12O6‚ was studied at 250C. The concentration versus time data of the converted sucrose when the initial concentration
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concentration and water potential [NOTE: You may want to look over Lab 1a to refresh your memory!] EXERCISE 1b-A: DETERMINING THE WATER POTENTIAL OF POTATO CELLS In this exercise you will use potato cores placed in different molar concentrations of sucrose in order to determine the water potential of potato cells. First‚ however‚ we will explore what is meant by the term "water potential." Water Potential. Water potential is abbreviated by the Greek letter psi (ψ). Water potential measures the tendency
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of sugar such as monosaccharide‚ disaccharides‚ trisaccharides and polysaccharides are abundant in nature. Amongst the commercially important sugars are glucose‚ lactose‚ maltose and most importantly sucrose from which we obtain sugarcane. Worthy of note is the fact that of all sugars‚ only sucrose can be crystallized. At Dangote Sugar Refinery Plc‚ where I performed my industrial experience‚ the various department where I worked during the industrial experience includes: Chemical Department‚ which
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investigated each sugar’s (glucose‚ lactose‚ sucrose‚ fructose‚ and lactose/lactaid) cell respiration rate. When referring to my group’s graph and data‚ glucose ended up with the highest respiration rate (1‚177.2 ppm/min)‚ but sucrose did reach the highest ppm at 300 seconds with 6‚870 ppm. This outcome makes sense to me‚ knowing about CO2 release from cellular respiration‚ when thinking that glucose is made when your body breaks down starches and sucrose is table sugar. When referring to the graph
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