activity. Introduction In this experiment I shall investigate how the enzyme concentration can affect the initial rate of reaction. I will measure the effect of the enzyme in 5 different concentrations against the controlled variable of the reactant. The enzyme which will be used is different concentrations of potato and the reactant used will be Hydrogen Peroxide. Hydrogen Peroxide which will be the buffer solution is a PH of 7.2. My hypothesis for the experiment is that as the concentration of
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EXTRACTION Organic Chemistry Laboratory This experiment was conducted in order to compare single and multiple extraction of caffeine from dried tea leaves and to calculate the percentage yield of caffeine for both extraction procedures. The group was assigned to do the multiple extraction. Before the extraction proper‚ the water bath containing the anhydrous sodium carbonate and distilled water was heated. As the sodium carbonate dissolves‚ tea leaves were added in the mixture and allowed to
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Lab #3: Method of Initial Rates: Iodine Clock Introduction The detailed system of steps in a reaction is called the reaction mechanism‚ and it is one of the principal aims of chemical kinetics to obtain information to aid in the elucidation of these mechanisms in order to better understand chemical processes. Reactions usually occur in a stepwise manner with each step proceeding at a different speed. If the rate of reaction is slow enough to measure‚ this is indicative of a step much slower
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The effect of temperature on a reaction rate In this experiment I shall be investigating how temperature affects the rate of reaction Rates of reaction The Factors that affect the rate of reaction are temperature‚ surface area‚ concentration‚ catalysts‚ light and pressure Surface area – Surface area is the amount of solid surface that is available for reaction - Only affects solids so this will not affect our
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relationship between an individual’s amount of caffeine consumption during his/her study session and the individual’s study habits showed that the main effect of drinking caffeine on exam preparation was not significant There were participants‚ 20 male and 58 female college students (N=78)‚ answered self-ratings on their personal consumption of caffeine as well as their study habits when preparing for a test/exam. It was hypothesized that the more caffeine a student consumes while studying‚ the more
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and coffee and are they safe? There are hundreds of different brands of energy drinks being marketed and their caffeine content per can or bottle ranges from just 50 mg to as much as 505 mg (Weise‚ 2008). Energy drinks are most commonly consumed by people 11-35 years old (Ballard et al.‚ 2010). Energy drink companies can say anything they want about energy and performance effects of the drinks‚ and while some energy drinks are banned in some countries‚ none are banned in the United States (Higgins
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Practical: The Effect of Concentration on Reaction Rate Aim: To use a simple reaction between sodium thiosulphate and hydrochloric acid to discover concentration this determines how fast chemical reactions occur. Independent Variable: Concentration of hydrochloric acid (%) Dependent Variable: Time taken for chemical reaction to take place (sec) Hypothesis: My prediction is that the increased concentration of the thiosulfate will in turn lead to an increase in the rate of reaction. This
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Caffeine is a drug commonly used as a central nervous system stimulant. It is found in plants like coffee and tea. Caffeine can also be found in soft drinks‚ and it is regarded as the most widely consumed stimulant drug in the world based on Nehlig‚ Daval‚ & Debry (1992) research. The interaction of caffeine with adenosine receptors in the brains makes an individual more alert. A moderate intake of caffeine results in small healthy risks while high doses could be a catalyst to negative effects like
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Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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Caffeine and Coffee Consumption Maddie Schierbeek Psychology 7th block Why do so many people‚ especially high school students consume so much caffeine? Perhaps 70-minute classes are too much to handle. Maybe the AP course load is overwhelming. Or perhaps problems at home cause a lack of sleep. Everyone has their reasons. On the other hand‚ there may be a scientific reasoning behind it. Caffeine highs are followed by caffeine lows. This cycle results in a need for caffeine: addiction. Researchers
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