The goal of this experiment was to explore how temperature would influence the rate of cellular respiration of beans. It was hypothesized that as the temperature of the beans increased‚ the rate of cellular respiration would increase as well. In this experiment‚ the independent variable was the temperature‚ which gradually increased as time went by‚ and the dependent variable was the rate of cellular respiration‚ which was shown by the change in the amount of CO2 and O2 in the container. During the
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attitudes. Academic performance is affected by different factors. We cannot deny the fact that these factors could really affect the student’s academic performance. Some students who are influences by peer groups or barkadas tends to cutting class which may results their low academic performance. The peer factors like smoking may cause disease that would become hindrance to their success and this differs from other insight about those factors and their purpose and existence. Beginning at birth‚ the
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Investigate the effect of concentration on the rate of a 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
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ABSTRACT The effect of co-factor (MgSO₄) and the nature of substrate on the rate of cellular respiration in yeast were determined using two different set-ups. In the first set-up‚ two test tubes were used where one contains 7m and the other with 7 mL 0.2M MgSO₄ and both containing 7mL 10% yeast suspension. Here‚ data shows that the H₂O mixture showed higher amount of CO₂ evolved than MgSO₄. In the second set-up‚ six Smith fermentation tubes were used each containing different 15mL solution (starch
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Inhibition of Yeast Glycolysis Abstract: The purpose of this experiment was to study carbon dioxide emissions from yeast‚ as well as their respiratory rate and to use that data to study how glycolysis inhibitors affect the respiratory rate. In our experiment‚ we tested how 8.75% glucose + 1.25% NaCl‚ 8.75% glucose + 1.25% glucose-6-phosphate‚ 8.75% glucose + 1.25% citric acid‚ and yeast solution‚ all mixed with distilled water‚ affect carbon dioxide volumes and respiratory rate. Our results indicate
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the heart‚ it increases which makes the left ventricle expand and adapt to a different situation. Due to this‚ the heart can register a higher level of blood and eject it at a faster rate to all living cells and membranes. This increases the heart rate because the movement of blood is faster than the resting heart rate. When performing a strength training exercise‚ the muscles contract allowing blood vessels to pass in and out. This builds the pressure in the body as well as increases the amount of
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Aim: To investigate the rate of reaction between Calcium Carbonate and Hydrochloric Acid. Just from looking at the aim of the investigation I already know that a salt would be formed because a carbonate with an acid forms a salt. In this investigation the substance that is formed is Calcium Chloride‚ Water and Carbon Dioxide. The symbol equation for this is: CaCo3  Ca2+ + Co32- Hcl  H+ + Cl- Add these all together to get CaCO3(s) + 2H+(aq) --> Ca++(aq) + H2O + CO2(g) The rate of reaction
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Lab Report: How Temperature affects Reaction Rate Aim: The Aim is to investigate how temperature can affect Reaction Rate. The experiment will be performed by heating equally sized and weighted lime stones with equal amounts and concentration of Hydrochloric acid at different temperatures. The temperatures will be 35˚C and 40˚C. We will measure the reaction rates by observing gas release of the reaction between lime stones and Hydrochloric acid. The amount of gas release at different
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Ms. Lunsford Honors Chemistry 12/6/2011 Abstract Yeast is widely used for making bread‚ beer‚ and wine. People all over the world drink and eat those products. This projects looks at which fruit juice with a higher percentage of sugar will produce more fermentation. The original purpose of this experiment was to determine the amount of fermentation of 3 different fruit juices after adding a certain amount of yeast. By measuring the type of fruit juice (independent variable) the amount
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A LAB REPORT TO INVESTIGATE THE FACTORS AFFECTING THE STRENGTH OF AN ELECTROMAGNET Date: 11th March‚ 2011 IB Topic: 6.3.2 Assessment criteria * Design (D) Aspect | Marks Awarded | Defining the problem and selecting variables | | Controlling Variables | | Developing a method for collection of data | | Total | | Aim: To study the effect of spacing of the coils on the strength of an electromagnet Apparatus Required: * An iron nail (around 8 cm) * A copper wire
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