Mass % of Sucrose in Chewing Gum Purpose To find the mass percentage of sucrose in chewing gum and compare the actual mass to the mass indicated on the package and compare the masses to that of different brands of chewing gum. Hypothesis The theoretical mass percentage of sucrose (C12H22O11) in chewing gum. Materials - Sample of chewing gum + wrapper - Electronic balance Procedure 1. Form groups of 3‚ and distribute a different brand of gum to each member of the group. 2. Record the brand
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Biology Investigation: Effect of different concentrations of sucrose solutions on the mass of potatoes Research question Is the mass of potatoes going to be smaller or bigger in different sucrose concentration? Introduction Osmosis is a process that occurs at a cellular level that entails the spontaneous net movement of water through a semi-permeable membrane from a region of low solute concentration to an area of high solute concentration in order to equalize the level of water
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fail‚ there is abundant evidence in advance that the firm is in trouble. This evidence goes unheeded‚ however‚ even when individual managers are aware of it” (p. 17). It is my opinion that Mr. Vyas is too close to see the problems in and around the filtration unit that are hindering its progress and success. Two previous failures‚ and likely a third in my opinion‚ will have dire consequences for him and his team. It would be beneficial for him to take a step back and assess the system as a whole to decipher
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competition: 1) Competition from Substitutes: Since we are utilizing newer form of Water Filtration Technique‚ there is no substitute for this product as of now. This new technology coupled with an environmentally friendly approach will keep the threat of substitutes low in the near future. 2) Threat of Entry Since the new proprietary technology will make us become profitable relatively quickly‚ the water filtration industry will become more attractive to the outside industry. Due to absolute cost
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concentrations of sucrose solution‚ and measure any changes in mass and length. Affecting Factors: There are a number of factors which can affect our results. We need to keep them all the same‚ and make sure that the only thing that changes is the concentration of the sucrose solution. These factors include: • Starting length of potato • Volume of Sucrose solution • Temperature of potato • Temperature of Sucrose solution • Time we left the potato in the Sucrose solution for
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Introduction Methionine and cysteine are both sulphur containing amino acids. Most proteins will contain one‚ or both of them at some point in the polypeptide chain. As such‚ many amino acids contain sulphur in some form‚ which is required in small amounts in the mammalian diet. Methionine has a thioether side chain‚ and cysteine’s contains a thiol group. These side chains exist as free thiols inside the cell‚ and are oxidised causing them to pair up and form disulphide bonds in an extracellular
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CHAPTER I INTRODUCTION Background of the study “Pain is only what you allow it to be”.- Cassandra Clare Pain is a subjective experience‚ and infants and children respond to pain with the behavioural reactions that depend upon the age and cognitive processes. Pain may occur as a result of procedures‚ surgery‚ illness or injury. During infancy‚ reflective behaviour is dominant. Between 3 and 10 months of age
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An investigation to find the water potential of potato and carrot tubers in a sucrose solution‚ of concentration 0.00 – 0.50Mol‚ over a 24 hour period Interpretation Written Communication C1 From our graph it can be seen that the concentration of sucrose solution is 0.18 M at 0% change in mass for the potato and 0.355 M at 0% change in mass for the carrot. I will use these values to find the solute potential by using the calibration graph. I will work out the water potential by using the
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mass decreased as sucrose concentration increased‚ therefore‚ relative osmotic concentration also decreased as sucrose concentration increased. However‚ the osmotic concentration of 0.2 M sucrose solution was relatively greater than that of 0.1 M sucrose solution. In sucrose concentration 0.5 M‚ the osmotic concentration decreased slightly from that of 0.4‚ but significantly from those of all other sucrose concentrations. The osmotic concentrations were greater than zero in sucrose solutions of 0
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oxygen‚ water‚ amino acids etc. to pass through but will not allow larger molecules like sucrose‚ starch‚ protein etc. through. A region of high concentration of water is either a very dilute solution of something like sucrose or pure water. In each case there is a lot of water: a high concentration of water. A region of low water concentration is the opposite of the above‚ i.e. a very high concentration of sucrose solution: a low water concentration. The water content of plants varies depending on
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