The objective of this macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda
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encoded by EZH2‚ the EZH2 gene encodes part of the Polycomb group which make protein complexes that help to maintain genes transcriptional repressive state over successive cell generations. http://www.ncbi.nlm.nih.gov/gene/2146 Throughout this lab report template DNA that contains the gene EZH2 was provided‚ this will be amplified by a PCR and cloned into a vector. This Polycomb group proteins help maintain the cell identity during progress through chromatin
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was higher than the actual melting point of pure aspirin; 135°C. The phenol test showed that the product is not a pure aspirin by expressing purple color. TLC results weren’t high enough to conclude that the product was a pure aspirin. Overall‚ the lab wasn’t successful due to the low percentage of aspirin that were produced. Out of 2.0 grams of aspirin‚ only 0.7862 grams of pure aspirin were produced. So the percent yield was only 39%. Errors could be made during filtration process and the melting
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Introduction Human cilia play a critical part in human processes. Human cilia are hair-like projections that extend from the surface of a cell. Cilia are capable of rhythmic motion and acts together from separate strands so that the cell is capable of movement. Flagella are a whip-like structure that is found in cells as well that allow for the movement of the cell. Human cilia are characterized as having “metachronal rhythm" and this means is a rhythm that "changes time" to produce wave. The beating
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Effects of Temperature‚ pH‚ Boiling‚ and Hydroxylamine on the Enzyme Peroxidase Extracted From Brassica rapa Abstract In this experiment the enzyme peroxidase was extracted from from a turnip‚ Brassica rapa‚ and tested under different conditions. The effects of temperature‚ boiling‚ pH‚ and a competitive inhibitor were tested. The enzyme was tested at temperatures of 4°C‚ 24°C‚ 32°C‚ and 48°C. As the temperature increased‚ so did the activity of the enzyme
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Enzymes Lab Report Inroduction In this lab we explore an enzymes activity and how it can be affected by changes to its environment. An enzyme is a protein and is a catalyst to chemical reactions. It helps accelerate reactions by lowering the activation energy‚ which is needed for reactions in cells to progress at a higher rate. Activation energy is the minimum amount of energy needed for a chemical reaction to occur‚ yielding products from a given set of reactants. (Unit 7: Enzymes lab) Products
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Introduction During the course of this lab‚ we explored whether or not certain processed foods contained Genetically Modified Organisms. Genetically modified food is an important subject in the world today. Ever since Flavr Savr came out with their tomatoes grown from genetically modified seeds in 1994 genetically modified foods has become ever more popular amongst distributors of produce (Mestel‚ 2013). The world’s population has grown by around one billion in the last decade (US Bureau of the
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CHM151LL Laboratory Report Form Fall 2011 Title: Project 5: SPECTROPHOTOMETRIC ANALYSIS OF A PENNY Date Run: 04/03/2012 Date Submitted: 04/15/2012 Grade: _____________________ Objectives: The purpose of this experiment is to use spectrophotometry to determine the percentage of copper in a copper-clad penny‚ and to determine the thickness of copper layer on the copper-clad penny. Introduction: In the spectrophotometric analysis of a penny lab‚ we will be conducting three
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Meiossis and Genetic Diversity in Sordaria Meiosis and Genetic Diversity in the Model Organism‚ Sordaria. By: Katie Fiorillo BIO110 Lab TA: Lauren Smith October 30‚ 2012 A. INTRODUCTION: In this lab‚ the organism Sordaria fimicola was used to explore factors contributing to genetic evolution of sexual reproduction. These organisms are found in “Evolution Canyons‚” which occur when two mountain slopes with very different climatic conditions congregate with a comparatively small valley
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Name : Andi Nadya Amanda Period : 4 Grade : 11 Enzyme Lab Report Question How heats effect the length of reaction time of an enzyme? Hypothesis I think the heat will make the length of reaction time of an enzyme become slowly. Heat is one of a way to denature the substrate. It means the heat will break down the structure of substrate in order the reaction of enzymes that we activated into it become slowly. Method for Collecting Data First I will record the length of reaction time
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