know that all organisms consist of basic units of matter called atoms. When atoms are bonded together they make up a molecule. Often associated with nonliving things are inorganic molecules‚ and associated with organisms are biomolecules. Today in lab‚ a series of tests were ran. Tested were the biomolecules of cells which are lipids‚ sugars‚ proteins and starch. The purpose of these tests were to test for the presences of cellular biomolecules. Some of the things that fat consist of are one glycerol
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in order to remove suspended solid impurities‚ and isolating the pure acetanilide. In the next lab‚ percent recovered was obtained through weighing the acetanilide sample as well as comparing its melting point range. In this experiment‚ the sample‚ acetanilide was weighted to be 1.523 grams. The sample appeared to be a pale mixture of brown flakes before it was crushed into small flakes. When boiling the sample with 25 mL of water over the 75 mL of water steam bath‚ the sample started to change
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benzyl ring functional groups. This is a dehydration reaction that occurs twice in order to form the diene. After obtaining the product‚ via vacuum filtration‚ it will be recrystallized and then analyzed for purity by determining both products’ melting point. The two products will be compared. Chemical Reactions: References: 1. Aldol Condensation Revised Procedure http://www.xula.edu/chemistry/documents/orgleclab/23Aldol.pdf 2. Aldol Condensation Notes http://www.xula.edu/chemistry/documents/orgleclab/Aldol_notes
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Potato Osmosis Biology SL - ATh INVESTIGATION “Potato Osmosis” INTRODUCTION Osmosis is a process that occurs at a cellular level that entails the spontaneous net movement of water through a semi-permeable membrane from a region of low solute concentration to an area of high solute concentration in order to equalize the level of water in each region. Involved in this process are hypotonic‚ hypertonic and isotonic solutions. A hypotonic solution is one with a lower osmotic pressure‚ indicating
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Since the Grignard reagent can easily react with water‚ all glassware including the 25 ml round bottom flask‚ magnetic stir bar‚ 3 and 5 ml conical vial‚ 50 mL Erlenmeyer flask‚ claisen adapter‚ drying tube and 5 glass pasteur pipets were first added to a 250mL beaker and placed in the oven for 30 minutes. After the completion of the thirty minutes‚ 0.150 g of shiny magnesium turnings and a stir bar was first added to the round bottom flask and the claisen adapter along with the drying tube packed
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This lab activity will go over environmental factors that affect the folded structure of proteins. We used a raw egg and noted the changes that happen when there were changes in temperature‚ pH levels‚ and salinity. Five eggs were cracked open and placed into different bowls with different solutions placed into each bowl. What we looked at was the process of denaturing of proteins seeing how it affected the composition of the raw egg between the yoke and white portion. My hypothesis for this experiment
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Under the Conditions of Temperature‚ pH‚ Boiling and Competitive Inhibitors By Robin Caserta BIO 101 September 30‚ 2013 ABSTRACT The enzyme‚ peroxidase‚ extracted from a turnip was tested for its efficiency in binding to its substrate and its stability under several conditions. To do this‚ we tested effects on peroxidase activity‚ first‚ with different amounts of the enzyme‚ next at temperatures of 4oC‚ Room Temperature‚ 32oC‚ 48oC and boiling; then‚ at pH 3‚ pH 5‚ pH 7 and pH 9; and‚
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EXPERIMENT I Photoreduction of Benzophenone Introduction The study of chemical reactions‚ isomerizations and physical behavior that may occur under the influence of visible and/or ultraviolet light is called Photochemistry. The fundamental principles for understanding photochemical transformations are that light must be absorbed by a compound in order for a photochemical reaction to take place‚ and that for each photon of light absorbed by a chemical system only one molecule is activated for
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Page 1/3 09/2010 SE 110.22 Forces in an Overdeterminate Truss The picture shows SE 110.22 in a frame similar to SE 112. * Comparison of forces in statically determinate and overdeterminate trusses1 * Bars with strain gauge full bridges to measure bar force1 * Computerised evaluation of experiments Technical Description Overdeterminate trusses are employed where overdimensioning is purposely required because safety must be maintained in the event of failure of an element‚ such as in aircraft
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saLT AFFECT THE BOILING POINT OF WATER? 1 How Does Salt Affect the Boiling Point of Water? Elizabeth Mompoint Everglades High School HOW does saLT AFFECT THE BOILING POINT OF WATER? 2 Abstract The purpose of this experiment was to determine whether or not salt would affect the boiling point of water. Much of the research I conducted rejected my hypothesis which stated: if I add salt to water‚ then the boiling point of the water
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