the food molecules are broken down with water and carbon dioxide. The energy of the food molecules are released and stored in the ATP bonds. The chemical equation for aerobic respiration is: Glucose + water+ oxygen àcarbon dioxide + water +energy +heat. My prediction for this experiment is that if the mealworms are at a cold temperature‚ then their breathing and metabolic rate would slow down. My hypothesis is cold mealworms will have a slower metabolism. Materials and Methods For this experiment
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References: http://webs.mn.catholic.edu.au/physics/emery/measurement.htm#Measurement http://www.digipac.ca/chemical/sigfigs/experimental_errors.htm http://www.tsb.gc.ca/eng/rapports-reports/rail/2011/r11v0057/r11v0057.pdf
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of Chemical Engineering CHME 426 –Chemical Engineering Laboratory III Title Page (Full Report) Title of the Experiment: Reaction through three CSTR in series Submitted by: Group (4) Section: Female 1. Name: Amina Ali ID: 200550284 2. Name: Duaa Tabarak ID: 200553858 3. Name: Mariam Rustom ID: 200552242 Date of experiment: 31st March‚ 2010 Date of submission: 11th April‚ 2010 Grades: Report presentation………………………………………… /15 Abstract and Objective(s)……………………………………/10 Introduction
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Microevolution Cases using Population Genetics: Using a Population Gene Pool Simulator‚ PopCycle Abstract The study of microevolution was tested in this laboratory experiment through the examination‚ observation‚ and analysis of various population conditions‚ some under the Hardy-Weinberg Theory of Genetic Equilibrium‚ which would advance the student scientists ’ understanding of both microevolution and the mathematical aspects of microevolution known as population genetics. The students first
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1. List whether the student was positive or negative for each characteristic and include whether the characteristic is dominant or recessive. (6 points) a. Blood type- O b. Widow’s peak- Negative‚ resessive. c. Free ear lobes- Positive‚ dominant. d. Tongue rolling- Positive‚ dominant. e. Hitchhiker’s thumb- Negative‚ dominant. f. Left thumb dominance- Negative‚ reseesive. g. Little finger bend- Positive‚ dominant. h. PTC taster- Negative‚ resessive. i. Mid-digit hair- Negative‚ recessive. j. Facial
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Data collection Quantitative Data Raw Data Table 1: Table showing the mass of the amount of unknown acid X measured in grams (±0.001g) Table 2: Table of reading of the burette initially filled with 25mL of 0.201moldm-3 sodium hydroxide (NaOH) to titrate 25mL (±0.03mL) of unknown acid X in mL (±0.05mL) after each titre. Reading on the burette initially filled with 25mL of 0.201moldm-3 NaOH (±0.05mL) First titre 21.3 Second titre 18.2 Third titre 15.2 Fourth titre 12.0 Qualitative
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Genetically Modified Organisms INTRODUCTION: The purpose of this lab was to identify if non-labeled food products are actually genetically modified foods. Before we could begin testing this theory we first had to gain an understanding about genetically modified organisms in general. This was rather easy because if you have been to any grocery store lately you have without a doubt seen products with labels saying "GMO-free" or even "contains only non-GMO ingredients." GMO actually stands for
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total of 15 points. To receive full credit for Exercise 8‚ you must submit the following: 1) The typed Exercise 8 report form‚ complete with all of your data recorded and questions answered. 2) A full scientific report for the Part I experiment that your group conducted. Use the supplemental guide to writing a scientific report to help you produce this report. Part 1: Does light matter? Table 8.1: Group and Class rates for Photosynthesis by Elodea sprigs. |Light Condition
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Genetic Modification of Plants using Agrobacterium Agrobacterium tumefaciens is a rod-shaped aerobic soil bacterium that can infect dicot plants especially apple‚ pear‚ peach‚ cherry‚ almond‚ raspberry‚ rose & grapevines. It’s method of infection is unique‚ for it transfers some of its DNA to the chromosomes of the plant cell‚ causing a tumour to grow & causing the plant to make special organic food molecules for the bacterium. The process begins when a plant is wounded‚ often near the base
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Credit Shocks on Bond Yields Ram Yamarthy∗ New York University Mark J. Bertus Prize Winner From the financial crisis‚ it was apparent that traditional indicators such as real activity and inflation were insufficient to explain spikes in bond yields. I discover the effect of credit indicators on bond yields by estimating a Gaussian six-factor affine model of term structure. One of these factors is a credit variable that I construct using a principal component analysis of notable indicators. Using impulse
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