Research Question How will the addition of different pH buffers to amylase affect the rate of starch digestion measured using starch and iodine? Introduction Amylase is an enzyme found in human saliva and pancreas. It is the digestive enzyme that is needed to breakdown starch molecules. Amylase must be kept at certain conditions to function at its optimum level. This experiment will explore the effect of pH (1‚ 4‚ 7‚ 10‚ and 14) on the function of amylase by using starch and iodine. Usually
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Determination of presence of protein in a variety of food substances by the use of Biuret Reagent Biol. 1040 Section 1005 Introduction The human body consumes carbohydrates‚ lipids‚ and proteins each day by eating a variety of foods. These foods are required for energy and human growth. Proteins are a diverse group of macromolecules with many different functions (Mbuthia‚ 2012). Many are structural components of bone‚ muscle‚ hair‚ tissue‚ etc. Others are enzymes that speed up cellular
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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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Purpose To check whether mass is gained or lost during a Chemical reaction. Hypothesis Equipments and Materials • Eye protection • Test tube • 250 ml Erlenmeyer flask and stopper • Weight Balance • Antacid tablet • Dilute solutions of o Sodium Hydroxide‚ NaOH(aq) o Iron(III) Nitrate‚ Fe(NO3)3 • Funnel • Cylinder Procedures 1. Put eye protection on for safety purposes. Part A: Reaction between Iron(III) Nitrate and Sodium Hydroxide. 2. Take two cylinders and fill one (full)
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Purpose: To find out the densities and to find out the name of the unknown metals. (Based on the extensive and intensive properties) Check up the words mass‚ volume‚ density‚ extensive properties‚ and intensive properties. Where do the units for mass and volume) come from and what do they mean? What is the density of distilled water? What is Archimedes principle? Does temperature affect the density of a solid? Liquid? Gas? Materials: Safety glasses‚ 10‚ 25 or 50 mL graduated cylinders
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liquid ingredients and one for dry ingredients. Also‚ we used measuring cups‚ spatulas‚ measuring spoons‚ whisk‚ electric mixer machine. The ingredients we used were all-purpose flour‚ sugar‚ tablespoon vanilla‚ half vegetable oil and half margarine‚ egg‚ little bit salt‚ baking powder. Next‚ we combined sugar and butter in a bowl‚ and we mixed the ingredients with a hand whisk until there were no lumps. Added vanilla‚ and eggs‚ and we stirred thoroughly. Then we prepared the dry ingredients
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Unknown Lab Report #1 Unknown #1 April 25‚ 2012 Microbiology Spring 2012 MCB2010C Unknown #1 Introduction Identity of a microorganism has proven to be very significant. Doing so can help identify diseases and created treatment and cures for such diseases. As a result‚ various laboratory tests were performed to an unknown microbe (Unknown #1) found in the water of a nearby pond. By identify the microbe‚ the safety of the water will be known to those around it. Materials and Methods
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Osmosis Lab Research Question: In this lab‚ our goal was to look at the effects of different sucrose concentrations on osmosis in potatoes. Our research question was “How do the sugar levels affect the rate of osmosis in potatoes?”. Background Information: Solutions consist of solutes dissolved in a solvent. In all living organisms there are many different types of solutes including salts and sugars. The major solvent is water. There are different concentrations of solutes in various regions
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Abstract: The rate of photosynthesis and cellular respiration can change in varying conditions. How does the rate change with varying degrees of temperature and light exposure? To test this algae beads were exposed to a CO2 indicator‚ which changes colors based on the level CO2 level present. The algae beads were exposed to two different variables‚ light and temperature and tested for color change‚ Ph‚ level‚ and CO2 absorbance level. The beads were exposed to a light and a dark condition‚ and another
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Separating Substances: Identifying Food Dyes with TLC Background The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer’s day or a golden Thanksgiving turkey garnished with fresh green parsley? Even early civilizations such as the Romans recognized that people "eat with their eyes" as well as their palates. Saffron and other spices were often used to provide a rich yellow color
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