concentration‚ and the temperature. Lastly‚ the items used in this particular experiment were baking soda to provide CO2‚ a light to excite the electrons in stage 1‚ distilled
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In this lab‚ we extracted spinach pigments‚ and analyzed what colors of light these pigments absorb. By using TLC plate‚ hexane and acetone‚ I separated the pigments of spinach‚ and discovered that the main pigments were green and yellow. This works because with different polarities‚ pigments move at different rates. Hexane and acetone were also used to separate chlorophyll and carotene from spinach. Since they are polar‚ they can separate organic and inorganic things. From the experiment‚ I know
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(2) being able to apply that understanding of the microbial world so that the benefits to the Earth and humans are known(6). This lab specifically does not require the knowledge of what each organism does when introduced to another living organism‚ like a human. Figuring out the type of bacteria could help with further experiments. The idea of the unknown bacteria lab is to show
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Abstract: In this Lab we used the chemical DPIP to detect the rate of succinate broken down by the mitochondrial solution. We detected the amount of DPIP in the solution with a spectrophotometer and measuring the absorbance of light at the 600nm range. DPIP is a useful chemical to use in this experiment because it goes from a blue color when oxidized to a colorless liquid (Ogura‚ 281)‚ this is due to the hydrogen ions and electrons released during the transitional step between succinate and fumarate
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network of connected tubes that bring oxygen from the air into our blood‚ nourishing the trillions of cells that make up our bodies. The lungs also clean the blood of carbon dioxide waste created when cells use oxygen (Natural Geographic‚ 2012). In experiment one I hypothesize that the effect of respiration changes on carbon dioxide‚ concentration in exhaled air will be greatest the longer the respiration rate is increased. I predict that during normal breathing the time it takes to detect the carbon
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MIC Practical Report Kerry Haarhoff 18 April 2012 3150540 Introduction Bacteria and fungi are both micro-organisms‚ however‚ fungi are spore-producing organisms whereas bacteria are not and fungi can be multicellular and bacteria is only a unicellular organism. These 2 micro-organisms‚ along with many other things circulate in the air within our environment. These micro-organisms then settle and become more prevalent in different areas. An experiment was conducted to see where
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measuring the exact distance traveled by the filter paper‚ making the test results not plausible. The results of this lab proved several things. The results of the first test show that a higher enzyme concentration causes a faster rate of the substrate being broken down. This means that the effect of enzyme concentration on enzyme activity is a positive effect and speeds up enzyme activity. The reason that the results turned out as they did is because with more enzymes to do the work‚ that leaves
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are light dependent reactions and light independent reactions. Throughout our lab experiment‚ we focused on the affect access of light has on carbon dioxide during photosynthesis. Carbon dioxide levels decrease as oxygen levels increase and glucose is produced when light dependent reactions occur. Light energy is absorbed by photo pigments and is used to raise a electron to a higher energy state. The electron is
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Experimenting with a Candle Justin Nguyen Mrs. Howley 11/16/11 Mod F Purpose: the purpose is to learn how the process of a candle burning. The goals of this experiment are to practice in the art of observation‚ the art of questioning‚ and the development of a better understanding of this process. Hypothesis: through this experiment‚ we will learn how candle is working. Materials: * Candle * Note card * Matches or butane lighter * Aluminum foil * 1L beaker * Balance
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Biology 101 Popcorn experiment Lab partners Robert Barham Michelle hall Diva Mancada Kelley Pritt 1 Introduction Popcorn‚ or popping corn‚ is a type of corn which explodes from a kernel and puffs up when heated. It is a popular snack food‚ especially in movie theaters. Popcorn can be salted or sweetened. Air popped popcorn is naturally high in fiber‚ low in calories and fat‚ contains no sodium and is sugar free. This can make it an attractive snack for people with caloric or
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