OBJECTIVE: 1. To distinguish the bacteria abilities to metabolize various substrates and end products formed. 2. To observe the growth of different bacteria species in term of structures and its morphology based on different chemical substance applied. 3. To observe physiological and immunological properties utilized by different species of bacteria. INTRODUCTION: Bacteria biochemical testing can determine the types and numbers in terms of colony forming units of bacteria present in a
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Cellular Functions CORE TOPIC 1: CELLULAR FUNCTIONS Learning Outcomes: (a) Describe and interpret drawings and photographs of typical animal and plant cells as seen under the electron microscope‚ recognising the following membrane systems and organelles: rough and smooth endoplasmic reticulum‚ Golgi body‚ mitochondria‚ ribosomes‚ lysosomes‚ chloroplasts‚ cell surface membrane‚ nuclear envelope‚ centrioles‚ nucleus and nucleolus. (b) Outline the functions of the membrane systems and organelles
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Reaction | White paper | Dark paper | A1 | NaHCO3 and HCl-CO2 | Bubbles formed from CO2 emissions | Clear solution | Clear Solution | B1 | HCl and BTB | Solution changed from clear to orange | Orange solution | Orange solution | C1
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Ms. Hutton Lab #: 1 Title: Food Tests Aim: To test an unknown substance for various food substances. Apparatus/Materials: * Unknown Solution X * NaOH * Iodine * Ethanol * Copper Sulphate * Benedict’s Solution * HCl * Cold Water * Syringe * Beakers * Bunsen burner * Tripod stand * Test tubes * Dropper Introduction: This Lab shows the detection of different food sources using different tests. Some of the food tests carried out
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Observations of the Reaction A. NaHCO3 + HCl no color change‚ some small bubbles formed B. HCl + BTB changed a yellowish orange color‚ no bubbles or precipitation C. NH3 + BTB changed a blue color D. HCl + blue dye changed a green color E. Blue dye + NaOCl no chemical change‚ only blue color appeared with the 1 drop of HCl blue green then changed to yellow F. NaOCl + KI turned blackish brown with 1 drop of starch turned black then back to yellowish
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What are the central ideas of Cells? • What are cells? – Cells are the smallest basic unit of living things. • What do they do? – Cells take in raw materials and making new substances. • Why do they do this? – In cells‚ organelles carry out activities to keep the organism alive. – E.g. synthesising proteins and fats‚ releasing energy from glucose. What are the central ideas of Movement of Substances? • What processes describe how substances move from one region to another? –
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of noncarbohydrate constituents might well be called a starch‚ is known in world trade as tapioca flour. It is used directly‚ made into a group of baked or gelatinized products or manufactured into glucose‚ dextrins and other products. Starchy foods have always been one of the staples of the human diet. They are mostly consumed in starch-bearing plants or in foods to which commercial starch or its derivatives have been added. The first starch was probably obtained from wheat by the Egyptians for
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Chemistry 12 lab 20-D Chemistry 12 Joanna Bragiel TA Solution | Colour of Uni. Indicator | pH | Type of hydrolysis | NaCH3COO | Blue- green | 9 | Anionic | NaCl | Green | 8 | Neither | (NH4)Cl | Green- yellow | 7 | Neither | (NH4)2SO4 | Green- Yellow | 7 | Neither | AlCl3 | Red-orange | 3 | Cationic | Ca(NO3)2 | Murky green | 7 | Neither | Fe2(SO4)3 | Red | 2.5 | Cationic | Na2CO3 | Dark blue | 9.5 | Anionic | Na3PO4 | Orange-red | 3 | Cationic | K2SO4 | Green | 7 | Neither
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w w w e tr .X m eP e ap UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education .c rs om *2925136620* CHEMISTRY Paper 3 (Extended) 0620/33 May/June 2012 1 hour 15 minutes Candidates answer on the Question Paper. No Additional Materials are required. READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name on all the work you hand in. Write in dark blue or black pen. You may use a pencil for any diagrams‚ graphs
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Biofuel from Sago Pith Residue (Sago Hampas) Professors: Student: Student ID: Guo-Jane‚ Tsai Yeuk-Chuen‚ Liu Norhayati Othman 10132067 May 22‚ 2013 1 Outline 1. Introduction 2. Glucose Recovery from Sago Hampas by Three Cycles Hydrolysis for Bioethanol Production. of 3. Conversion of Sago Hampas into Fermentable Sugars Performed Using Cellulolytic Enzymes. 4. Conversion of Fermentable Sugars from Sago Hampas Using UPM2 to Acetone- Butanol- Ethanol (ABE) by Clostridium acetobutylicum
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