Pulse rate During the practical while at rest the pulse is at a normal speed as the person is not doing any activity which requires lots of energy. This changes when the person starts to exercise as the line on the graph increases‚ this shows that the pulse rate is increasing because the heart is beating faster to make sure enough oxygen reaches the cells‚ this also causes the breathing to increase as the body has to take in more oxygen to supply the body and remove the carbon dioxide. In the body
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I. Title – The Effect of Volume on Heart Rate II. Problem/Research question – Your heart rate can be affected and changed using a variety of things. One thing that can cause your heart rate to change is the volume of audio. How does the volume of an audio track affect your heart rate? If the volume of an audio track is increased‚ the number of hearts beats per minute will increase as well. III. Variables – ❖ Independent Variable ➢ The volume of the audio track ❖ Dependent
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as steep and has a more gradual decline. Moreover‚ it shows how a reaction at 20°C a slower time for the cross to disappear compared to 40°C and especially 60°C. Both graphs show how temperature has a great effect on the speed of sulfur formation covering the X on the paper. In this graph‚ it shows the relationship between temperature and the rate of reaction
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Does caffeine affect heart rate? Background Information: Caffeine is a bitter white crystalline xanthine alkaloid that acts as a psychoactive stimulant drug. A German chemist‚ Friedrich Ferdinand Runge‚ discovered it in 1819. Plants produce caffeine as an insecticide. It is found in varying quantities in the beans‚ leaves‚ and fruit of over 60 plants‚ where it acts as a natural pesticide that paralyses and kills certain insects feeding on the plants. Cocoa in South America‚ coffee in Africa
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on the rate of cellular respiration in yeast was determined by using the Smith fermentation tube method. Mixtures of 15ml distilled H2O‚ 10% yeast suspension and 15ml of the following solutions (all at 10% concentration):1- starch‚ 2 – lactose‚ 3 – sucrose‚ 4 – glucose‚ 5 – fructose‚ 6 – distilled water ‚ were poured in six smith fermentation tubes. Cotton balls were plugged in the openings of the tubes and the tubes were kept upright and observed for 30 minutes. The mixture with the sucrose solution
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The structural features of carbohydrates account for the fact that a wide variety of polysaccharides exist is pentoses and hexoses. The examples of pentose are ribose‚ deoxyribose‚ ribulose and xylulose. The examples of hexose are glucose which is found in fruits‚ fructose which is found in milk and galactose which is found in honey. Both pentoses and hexoses are mostly found in monosaccharides. They are the most simplest sugar which cannot be futher hydrolysed into smaller units. They contain
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Factors Affecting Fermentation of Glucose by Yeast Introduction: Fermentation is anaerobic respiration whereby food is altered into more simple compounds and energy in the form of chemicals is produced‚ an example being adenosine triphosphate (biology-online.org/dictionary/Fermentation). All this occurs with the lack of atmospheric oxygen. At the end of the day alcohol and carbon dioxide are the end products when yeast is used in the fermentation procedure. But end products like acetic acid
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light intensity on the rate of photosynthesis will be tested. Photosynthesis is the process in which autotrophic plants create their own food (energy) from sunlight. Photosynthesis involves three ‘ingredients’ or reactants‚ carbon dioxide‚ water‚ and light energy (sunlight). Carbon dioxide and sunlight come in through a leaf’s stomata which are tiny holes‚ and water is absorbed through their roots. When all of these reactants are combined in a plant’s chloroplasts‚ glucose (a type of energy) and oxygen
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temperature 32oC. Once the temperature was beyond the optimal level‚ the rate began to decline and this was represented by the concave curve on figure 5 and 7. This was because as the temperature increases‚ the frequency of collisions between the enzyme and the substrate also increased hence faster reaction rate. Whereas‚ the enzymes operated slowly at low temperature as there wasn’t sufficient energy for the substrates to move at a fast rate‚ hence decreased the number of collisions with the enzymes. However
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results a final conclusion can be drawn. The hypothesis was supported by graph 3 and 6 which both showed that an increase in concentration of the reacting species resulted in an increase in reaction rate. Both graphs have a positive gradient which clearly indicates that concentration increases the reaction rate. The hypothesis also proposed that as temperature increases the speed of the reaction would decrease‚ this is evidenced in graph 7 which shows a negative decrease in time as the temperature of the
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