changes in sucrose concentrations on the water potential of potato cells? Raw Data: Suscrose concentration (0.00M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.04 0.19 0.10 -0.27 Change in length (mm) (+/- 0.1mm) 0.00 0.00 0.00 0.30 Suscrose concentration (0.10M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.29 0.44 0.22 0.08 Change in length (mm) (+/- 0.1mm) 1.10 0.30 0.30 0.70 Sucrose concentration
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Abstract Research will be done and two experiments will be conducted to evaluate ethanol as a fuel‚ the experiments are Fermentation and Calorimetry. Fermentation will find the best combination of sugar and yeast for optimum ethanol production and the Calorimetry experiments test ethanol against other alcohols and fuels to see how it matches up in terms of energy production. Fermentation shows glucose and baker’s yeast as the fastest producers of ethanol and the calorimetry proves that ethanol and
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sodium carbonate as your substance. Of all the substances‚ only two were covalent and two were ionic. The ionic substances‚ sodium chloride‚ sodium carbonate‚ and salicylic acid‚ came close to the description you requested. The covalent substances‚ sucrose and salicylic acid‚ did not match the descriptions. The best substance would definitely be sodium carbonate‚ since it passed all the tests. Sodium carbonate had a high melting point‚ so it will be able to last for a long time in the kiln fire. It
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Aim The aim is to find the concentration (mole/dm3 (M)) of solute in a potato cell by using the process of osmosis and different concentrations of sucrose solution. Background information Osmosis is diffusion of water across a partially permeable membrane. It moves from a solution with less solute concentration (high water potential) to a solution with more solute concentration (low water potential). The one with a high water concentration is called a hypotonic solution and the low water concentration
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A ruler to measure simply length or scales which measure in smaller weights ruler To get equal lengths of fruit/vegetable Straight edge none Measuring cylinder Measure out solutions of sucrose accurately Accurate measurements none Independent variables are the different solutions of sucrose‚ the dependent variable is the change in mass‚ and the controlled variables include the volume of liquid‚ the length of each piece‚ where the test tubes are kept and the time each piece had in
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glucose‚ sucrose‚ and starch. It was hypothesized that glucose‚ sucrose‚ then starch would all be used to produce energy during fermentation. Being that glucose is a simple sugar‚ or monosaccharide‚ we predicted that glucose would be fermented most quickly. This hypothesis was made based on the idea that glucose is the cell ’s main source of energy in aerobic cellular respiration. The first step of cellular respiration is glycolysis which breaks down glucose for energy. We predicted that Sucrose would
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substrate which has the highest cellulose pellicle yield was using the ratio of CSL medium to coconut water at was 4:1(v/v). To the above medium‚ supplements consisted of sucrose (5%)‚ corn steep liquor (4%)‚ and ammonium acetate (3.75%). In fact‚ 7% sucrose gave the best yield; followed by 5% sucrose but the contribution of adding 7% sucrose is lower than that of 5%. The pH of medium was adjusted to initial pH 4.0‚ and incubated at 30℃ for 10 days; highest yield of cellulose pellicle was obtained. The cellulose
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C * 2 g Sodium Chloride per parts A‚ B‚ C * 2 g Sucrose per parts A‚ B‚ C * 6 Bunsen Burners * 6 Test Tubes with 25 ml Ethanol each * 6 Test Tubes with 25 ml Water each * 6 100 ml beakers with 50 ml Water each * 10 g Calcium Chloride per parts D * 10 g Citric Acid per parts D * 10 g Phenyl Salicylate per parts D * 10 g Potassium Iodide per parts D * 10 g Sodium Chloride per parts D * 10 g Sucrose per parts D * 6 Conductivity Meters METHOD
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Objective: 1) To test the presence of reducing sugars which is glucose in the Benedict’s test. 2) To test the presence of non-reducing sugars which is sucrose by using Hydrolysis then Benedict’s test. 3) To test the presence of the starch by using iodine test. 4) To test the presence of lipids in corn oils when using the Sudan Ш and Emulsion tests. 5) To test the presence of proteins in an egg albumen in the Biuret’s test. 6) To test the presence of Vitamin C and ascorbic acid in the DCPIP
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concentration gradient. This is done to equalise the solute concentrations on the two sides. Therefore‚ in other words‚ the movement of water is depended on the concentration of dissolved solute in the water (in this case the sucrose) and if there are a higher concentration of sucrose in the visking tubing‚ the water in the beaker will move into the visking tubing to make both solution balanced (isotonic). In order for osmosis to occur naturally‚ a semi-permeable membrane is required as a medium. A visking
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