Individual Investigation - Chemistry Relationship Between H3O+ Concentration and Red Cabbage Indicator Usage Introduction Figure 1: Red Cabbage and Natural Universal Indicator Colour Changes I have always been interested in environmental conservation and colourful ‚ and was one day transferred back to a particular day in the kitchen‚ as a young child‚ while observing my mother cook red cabbage (Brassica oleracea var. capitata f. rubra) coleslaw‚ which is naturally a rich purple in colour
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Lab Report: Enzyme Lab Your Name: Samantha Butcher Purpose of this Lab What is the goal of this lab? What question is it trying to answer‚ or what problem is it trying to explain? It is going to explain how a liver’s enzymes break down substances that could be harmful.| Hypothesis After reading the lab instructions - but before starting the lab - record your best “educated guess” about what will happen in the experiment. Give your reasons and outline any assumptions that lead
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Concentration of liquid foods is a fundamental operation in many food processes; it is completely different from dehydration. Usually‚ foods‚ which are concentrated‚ remain in the liquid state; while drying produces solid or semisolid foods with significantly lower water content. The concentration of liquid foods has three different methods; evaporation‚ membrane concentration‚ and freeze concentration. Evaporation usages gas liquid phase separation. It has the lowest capital cost and the maximum
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A key component of the quantification of the protein concentration in the given samples was the generation of a standard curve. The data presented in Table 1 produced the graph in Figure 1 which was then used to calculate a line of best fit. The line of best fit yielded an equation y= 0.44976x which was in turn used to calculate unknown protein concentrations of given samples. The absorbances of the whole milk‚ cereal milk and muscle milk had been previously obtained and recorded via spectrophotometer
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__________________________ Lab Partner: _____________________________________________________________________ Investigating Factors that Affect the Rate of Enzyme Activity See Textbook Pg 61. Enzymes are very large complex organic molecules that are synthesized by the cell to perform specific functions. These biological catalysts are important because they speed up the rate of the reaction that would otherwise be too slow to support life. Catalase is an enzyme present in the cells of plants
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Enzyme Activity Lab Hypothesis: 1] Are enzymes reusable? Yes‚ enzymes are reusable. 2] Which of the following do you think contain catalase? [Manganese dioxide‚ chicken meat‚ apple‚ carrot‚ potato‚ or chicken liver] I think that the manganese dioxide‚ apple‚ and carrot contain the catalase. 3] Would grinding the materials affect enzyme activity? I think that grinding the materials will increase enzyme activity. 4] Would temperature affect enzyme activity? I think that
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Internal assessment on enzyme concentration Enzymes are proteins that act as catalysts and they are the most important type of protein. My aim in this experiment was to investigate the effect of enzyme concentration on the rate of an enzyme (protease) – catalyzed reaction ‚ catalysts speed up chemical reactions . My hypothesis is that the rate as reaction will increase as the concentration of protease in the solution increases so it will take less time
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Enzyme assay lab report Health and safety: 4-nitrophenol is harmful. Introduction: Enzymes are quaternary structured proteins that are specific biological catalysts that speed up a reaction without being used up. They contain an active site that allows substrate to bind to a specific area on the enzyme which is of a complimentary shape of the substrate. There are two models of enzyme action‚ the Lock and Key model and the Induced Fit model. The Lock and Key model states that the enzyme has a specific
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Ye Tao BISC220-13155 The Effect of Temperature on the Digestion of Starch by Activity of Enzyme α-Amylase: Observation of Rate of Starch Disappearance through Iodine Test Introduction An enzyme is a type of protein that‚ through its own structure including hydrogen bonds‚ acts like a biological catalyst and is able to accelerate the biochemical reaction rate by lowering the activation energy of the whole process‚ without which cells could hardly practice any physiological functions within human
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Purpose: The purpose of this lab was to observe and understand the effects of changes in temperature‚ pH‚ enzyme concentration‚ and substrate concentration on the reaction rate of an enzyme-catalyzed reaction. Another purpose of the lab was to explain how environmental factors affect the rate of enzyme-catalyzed reactions. Hypothesis: I believe that if there is an increase in enzyme concentration‚ an increase in temperature‚ or an increase in pH‚ then the intensity of the reaction will
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