The Effect of Concentration Gradient on Osmosis Abstract: Osmosis is the passive movement of water from an area of higher concentration to an area of lower concentration‚ usually across a membrane (Thorpe 2013). Tonicity is the ability of a solution surrounding a cell to gain or lose water (Reece 2011). There are many factors that affect the rate of osmosis. These include temperature‚ surface area‚ difference in water potential‚ pressure‚ light and dark and most importantly what we will be talking
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In the book man searches for meaning part one “Experiences in a Concentration Camp” basically tries to explain the experience of the author in the various concentration camps. In the book‚ the author Frankl makes observations about the camp that is the three main phases a prisoner experiences each of which has its own symptoms. The first phase is the admission into the camp where it is categorized by the shock. The second phase is when the prisoners are fortified in the camp life‚ here they become
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different sucrose concentrations on potato stripes which have been submerged in a range of solute sucrose concentrations. II. Background Information Osmosis is one of the four methods of moving particles across membranes along with simple diffusion‚ facilitated diffusion‚ and active transport. Water is able to move in and out of most cells freely. Sometimes the number of water molecules moving in and out is the same and there is no net movement‚ but at other times the molecular movement from one direction
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Event When World War II began there were 9 million people in concentration camps‚ when the war ended there were 3 million people. When the Japanese attacked Pearl Harbor President Ford put the japanese americans and the immigrants into internment camps because they looked like the enemy‚ the Japanese were not able to fight in the Military because they looked like the enemy. When Hitler became Chancellor he chose to put the Jews in concentration camps because he thought they looked like the enemy‚ Hitler
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Analyzing the effects of varying hydrogen peroxide (H2O2) concentrations on the volume of its drop Jonah Jemina IB Chemistry SL 11 Mr. Eastwood Analyzing the effects of varying hydrogen peroxide (H2O2) concentrations on the volume of its drop Jonah Jemina Introduction: Hydrogen peroxide is a clear and colourless substance that has a strong oxidizing characteristic. From the books‚ “Hydrogen Peroxide: Medical Miracle”[1995] by Douglass and “Applications of hydrogen
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Name: Raj Bose Date: 23/1/2015 Partners: Sunniva & Bayu Determining the concentration of glucose of 7UP Glucose solutions prepared as follows:- In each case 250.0 cm3 volumetric flasks used Concentration (%) Mass/g 4.00 10.00 8.00 20.00 12.0 30.00 16.0 40.00 20.0 50.00 Table: 1- Recording of concentration‚ volume‚ and qualitative observations of various solute/solvent/solution used during the experiment. Name Concentration (%) Volume (ml) Qualitative Observations Glucose (C6H12O6) 5 different types:
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Class/Concentration Summary Paper Before I took this class I had not even been aware of what all the concentrations were‚ and hadn’t decided which one I had wanted to become a part of. I did‚ however‚ have my biases towards some of the concentrations‚ and had it in my mind that accounting‚ finance and CIS weren’t going to be for me. As of now I have a better understanding about what most of the concentrations are‚ and which ones I would enjoy and succeed in. The ones that stand out to me the
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the amount varies‚ we determined the stoichiometric ratio in which these substances react. We start by monitoring the reaction of HCl and NaOH. Using several graduated cylinders‚ we measured the amount of each substance as specified in the table I from our Chemistry lab manual. Then‚ we proceeded to pour the substances on the plastic foam cup and with the thermometer we carefully stir the mixture. Before monitoring the temperature of the reaction‚ we registered the initial temperature. Finally‚ we
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Title: “The Effect of Substrate Concentration‚ Enzyme Concentration‚ pH and Temperature on Enzyme Activity” Abstract: In the following experiments we will measure precise amounts of potato extract as well as Phenylthiourea‚ combined with or without deionized water and in some instances change the temperature and observe and record the reaction. We will also investigate the different levels of prepared pH on varying samples of the potato extract and the Phenylthiourea and record the results.
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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