reaction Research question: To what extent does the concentration of hydrochloric acid affect the rate of the following reaction: 2 HCl(aq) + CaCO3(s) → CaCl2(aq) + H2O(l) + CO2(g) Data Collection and Processing: Table1: Different volumes of Co2 gas produced by Different concentrations of HCL acid. Volume of CO2gas formed from 5 different concentrations of HCL acid ±0.5ml 5 different concentrations of HCL acid (Mol) ±0.5ml Time (sec) ±0.1 0.25mol 0.50mol 1.0mol 1.5mol 2.0mol 0.00 0.00 0.00 0.00
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Question In general‚ which is worse – acid or base conditions? Answers and Discussion Obviously a balance is required. The neutral pH is 7.0‚ however the natural pH of sea water is typically around 8.2 and that of fresh water is typically around 6.5. The answer to the question depends very much on whether or not we are discussing the environment or human health. Human Health: Our skin is slightly acidic (pH 5 to 5.5) and we can withstand low pH values quite readily. If we ingest or touch water which
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DENATURATION OF PROTEINS Abstract The experiment aimed to use the concept of viscosity to study the effects of different denaturants on 1% albumin extract. An Ostwald viscometer was used to measure the flow time of 5 mL of the blank and native protein. These were then denatured by adding 1 mL of denaturant and had their flow time measured. The flow time from the blank to denatured protein is increasing. The specific viscosity and reduced viscosity
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BIOL 1F90 Expt. #1: Protein Quantification Student Name: Carlos Osorio Student ID: 5220710 Lab Section: 34 Date Experiment Performed: Sept. 26th‚ 2012 Lab Partners: K. Cloutier J. Yang ABSTRACT Protein concentration analysis is primarily done through an accepted form commonly referred to as the Bradford Protein Assay. The main purpose of this experiment was to observe and record the various protein samples’ absorbency values through the calibrated readings of a spectrophotometer
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1.) The only difference between the wild type and mutant sequence is a point mutation at gene 1755‚ where a guanine is replaced with an adenine. 2.) a.) Wild Type Protein Transcription: MQPTGNQIQQNQQQQQQLIMRVPKQEVSVSGAARRYVQQAPPNRPPRQNHQNGAIGGKKS SVTIQEVPNNAYLETLNKSGNNKVDDDKLPVFLIKLWNIVEDPNLQSIVHWDDSGASFHI SDPYLFGRNVLPHFFKHNNMNSMVRQLNMYGFRKMTPLSQGGLTRTESDQDHLEFSHPCF VQGRPELLSQIKRKQSARTVEDKQVNEQTQQNLEVVMAEMRAMREKAKNMEDKMNKLTKE NRDMWTQMGSMRQQHARQQQYFKKLLHFLVSVMQPGLSKRVAKRGVLEIDFCAANGTAGP
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Factors That Affect Management Functions University of Phoenix MGT 330 Organizational Ethics and Social Responsibility David Mallory September 3‚ 2009 The Factors That Affect Management Functions Introduction There are many things that have an effect on the four functions of management; planning‚ organizing‚ leading‚ and controlling. Defined as Enterprise Environmental Factors‚ or any or all external environmental factors and internal organizational environmental factors that surround or influence
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Identifying sites of protein synthesis in Chlamydomonas using erythromycin and cyclohexamide as protein synthesis inhibitors. October 16‚ 2009 Introduction: In living cells‚ prokaryotic or eukaryotic‚ the synthesis (construction) of proteins is accomplished by similar machinery. Amino acids‚ ribosomes‚ messenger RNA (mRNA)‚ and transfer RNA (tRNA)‚ are all necessary for the building of functional proteins in a cell. Ribosomes are the site of protein synthesis in a cell‚ and there are two
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Characterization of Proteins‚ aims to isolate casein from milk and albumin from egg; to explain the methods employed for protein extraction; to apply spectrophotometric methods in characterizing and quantifying extracted casein and albumin. The experiment was divided into 2 parts; the extraction of Albumin from egg and the determination of protein concentration via the Warburg-Christian method and Bradford Assay method. In the first part‚ egg white underwent the addition of a weak acid‚ disruption of
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Introduction: Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits‚ soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada‚ 2004) Protein products that
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The Affect of Change in Leadership David Downin Dr. Sam Sanders Abstract Leadership is an area of growth. The person in a leadership position is set to guide the minds of the people beneath him or her
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