Sugar Gradient Lab Procedure: 1. Get out 5 separate cups or beakers and fill them ¾ full with water in each. 2. Number each of the cups 1 through 5. And color accordingly with food dye: • Cup 1- 2 drops of yellow • Cup 2- 2 drops of red • Cup 3- 2 drops of green • Cup 4- 2 drops of yellow and 1 drop of red • Cup 5- 2 drops of blue 3. Add: • 1 scoop of sugar in Cup 1 • 2 scoops of sugar in Cup 2 • 3 scoops of sugar in Cup 3 • 4 scoops of sugar in Cup 4 • 8 scoops of sugar in Cup 5 4
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Structures‚ Biosynthesis and Biofunctions of Iron-sulfer proteins Yiming Chen‚ Brown University‚ May 11th‚ 2011 I. Introduction Iron-sulfur proteins are the proteins which contain iron-sulfur clusters‚ like sulfide-linked di-‚ tri-‚ and tetrairon centers with various oxidative states 1. An excess of 120 distinct types of enzymes and proteins are known to contain Fe-S clusters2. Iron-sulfur proteins are known for the role of the oxidation-reduction reactions of mitochondrial electron transportation
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Title : The Physical Properties of Water Aim : 1. To comprehend and learn about the factors that affects the boiling rate and the boiling point of water. 2. To evaluate the moisture content of foods. 3. To observe the relationship of different relative humidities of the surroundings towards the sensory properties of foods. Results Table 1: Part a(i) – Heating 200ml of Water Time (s) | Temperature (⁰C) | 0 | 23 | 30 | 24 | 60 | 27 | 90 | 30.5 | 120 | 35 | 150 | 37.5 |
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Starch is a type of Carbohydrate that’s made from thousands of glucose units. Simple sugars are the basic units that make up starch. Carbohydrates provide us with energy so that we can carry out our daily routines. Our body then digests it into glucose so we can have energy to do that. Saliva is a form of chemical digestion that is in the mouth. Amylase is an enzyme that catalysts the breakdown of starch into sugars. Amylase is present in human saliva‚ where it begins the chemical process of digestion
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Expressing and Purifying the Recombinant form of Green Fluorescent Protein (rGFP) from the E.coli strain using Ni2+ agarose affinity chromatography technology Abstract The purpose of this experiment was to express and purify the his6-tagged recombinant form of GFP (rGFP) from the organism E.coli using Ni2+ agarose affinity chromatography. The expression of rGFP was confirmed qualitatively using the UV light and was expressed in the E.coli strain BL21 (DE3) (-- removed HTML --) (-- removed HTML
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3.1 Proteins Table 3.2 Biuret Test Tube Contents Final Color Conclusions 1 Distilled water Transparent‚ light blue‚ navy Possibly little protein with clear peptide or no protein at all 2 Albumin Dark Purple Proteins are present with purple peptides 3 Pepsin Purplish blue‚ darkish blue Proteins are present with purple or black colored peptides 4 Starch Light blue‚ really clear Possible little protein with clear peptide or no protein at all Our results are correct because water
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Protein in the Digestive System Taylor Adams Biol 112- 501 18 April 2016 Introduction Proteins are found in nearly all foods that we eat. Once the food we eat makes its way to our stomachs‚ pepsinogen is released from chief cells. This enzyme mixes with hydrochloric acid in the stomach and begins to break down the proteins. Along with the stomach‚ the small intestine is also an important location for protein breakdown. The proteins from both locations are broken down into amino
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1a. Aquaporins are membrane proteins that have fourteen various structures however the most common form is that of a homotetramer. The homotetramer is often found in the membrane and composed of four aquaporin membranes. The structural arrangement creates a fifth channel in the middle that allows for gas transportation. 1b. The direction of H2O molecular flow through a channel is determined by an osmotic gradient. 1c. One of the mechanisms that prevents proton channeling is due to the (ar/R) and
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Abstract The objective of this lab was to measure the amount of protein from a piece of beef liver . This was done by taking the liver‚ blending it and then using a centrifuge to separate the supernatant from the pellet. Once that was completed‚ ammonium sulfate was added to the supernatant‚ chilled and then spun for a second time. Next‚ 20 mL of water is added to the pellet‚ stirred and the volume was recorded. The teacher calculated the total mass of liver to be 10.098g. Lastly a spectronic
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Laboratory Exercise #3 Measuring Protein in Solution Abstract The purpose of this lab was to learn about the Biuret assay reaction to determine if it can detect proteins and amino acids; also‚ to understand the process of “salting out” proteins and how to determine the amount of protein in a solution. In order to do so‚ egg white and ammonium sulfate were mixed on ice and then put into the centrifuge. After PBS was added‚ the amount of protein could then be determined. After that‚ 14 test tubes
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