How does the Amount of CO2 Affect the Rate of Photosynthesis? There are a number of variables that can affect the photosynthesis rate of Canadian water weed (Elodea). They are as follows:  The amount of light: an increased light level increases the rate of photosynthesis to a certain point where at another factor limits the photosynthesis rate.  The temperature: Increased temperature increases the rate of photosynthesis to a certain temperature‚ after which‚ essential enzymes
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reactants. The reaction rate is slower when the reactants are large and complex molecules because it takes longer for the molecules to combine together creating a chemical reaction. More than 2000 years ago‚ Democritus‚ who was a philosopher from Greece suggested that matter is made up of tiny particles too small to be seen. He thought that if you kept cutting a substance into smaller and smaller pieces‚ you would eventually come to the smallest possible particles. The rate of a chemical reaction
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iced water (10 degrees) had the slowest rate of reaction at 1.10 minutes. Then the room temperature water (19 degrees) was tested and had a slightly better rate of reaction at 1.09 minutes. Then last of all‚ we tested the boiling water (63 degrees) which had a large improvement from the last two with a rate of reaction of 43.5 seconds. This showing development in the rate of reaction in all three experiments and that the higher the temperature the faster the rate of reaction is. The results were precise
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Investigating a factor that affects the rate of enzyme activity Enzymes speed up reactions. They have an area with a very particular shape called the ‘active site’. When the right molecule comes along (substrate molecule) it will fit perfectly into the active site and there will be a reaction. After the reaction the products then leave the active site. This process is often referred to as the lock and key theory as only one enzyme can carry out one type of reaction. The catalase enzyme speeds
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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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The Effect of Boiling on the Rate of Aerobic Respiration of Germinating Peas Abstract Aerobic respiration is an enzyme mediated process during which glucose is used to make ATP to fuel the cells energy needs. Germination is one of such processes that make use of aerobic respiration and because certain factors can affect aerobic respiration‚ it would also affect germination. In this experiment‚ we examined the effects of boiling on the rate of aerobic respiration of germinating peas. Unboiled
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were going to be most active at the 41ᵒC which is close to human body temperature. When we compare the enzyme in the low temperatures to the enzymes in the higher temperature we observed that the enzymes were functioning at a significantly reduced rate at the 24ᵒC temperature and was completely inactive at the 0ᵒC temperature. Whereas when we compare to the higher temperatures (60ᵒC) the enzymes should have functioned with reduced efficiency and should have even denatured which would
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Due to the fact that it would be closer to the light source‚ the light would be slightly more intense‚ therefore the rate of photosynthesis would be slightly more advanced‚ causing a lower absorption. I also believed that Sample 1 the sample wrapped in aluminum would have the highest absorbance due to a lack of
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Making Bread with Yeast By Rebecca Coles Introduction Bread is such a common food‚ who would expect it to be made in such a fascinating and clever way? A simple loaf contains just four main ingredients; flour (the main ingredient)‚ warm water (the yeast prefer the water warm)‚ salt and of course the yeast‚ tiny microscopic fungi that help the bread rise. Although fascinating the process is surprisingly simple; first‚ the flour‚ sugar and water is mixed together with yeast to make the bread
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fixed exchange rate system that fixes the exchange rate of Hong Kong Dollar and United State Dollar to a ratio of 7.8: 1 Hong Kong Monetary Authority does not need to stable exchange market by controlling the supply and demand of HKD. It can be stabilized by Fixed-linkage System. In the past 15 years‚ Hong Kong interest rates and exchange rates fluctuated in the same trend of the US interest rate and exchange rate. The graphs below show an example of interest rate and exchange rate respectively:
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