1 The Effect of Molecular Weight on the Rate of Diffusion of Substances1 Alexander Ken Libranza Group 1 Sec. A – 1L March 6‚ 2012 A scientific paper submitted in partial fulfillment of the requirements in General Biology I laboratory under Prof. Cheryl M. Talde‚ 2nd sem.‚ 2011-2012. 1 2 ABSTRACT The effect of molecular weight on the rate of diffusion was assessed using two tests: the glass tube test and the agar-water gel test. In the glass tube set-up‚ two cotton plugs soaked
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INTRODUCTION: This lab was done to know how diffusion takes place. In the first place‚ particular penetrability is characterize as the particular "determination" with reference to what particles to enter the cell or kept outside of the cell; it is basically specific of what is going in and what is going out‚ primarily supplements going in and squanders going out (Marieb). Moreover‚ specific penetrability happens in two ways: dynamic process that requires ATP for the transportation of cell while
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2013‚ no. 7‚ 337 - 346 HIKARI Ltd‚ www.m-hikari.com http://dx.doi.org/10.12988/asb.2013.3315 Molecular Phylogeny of the Endangered Vietnamese Paphiopedilum Species Based on the Internal Transcribed Spacer of the Nuclear Ribosomal DNA K. H. Trung1‚ T. D. Khanh2 ‚ L. H. Ham2‚ T. D. Duong2 and N. T. Khoa2 1 2 Genetic Engineering Lab‚ Agricultural Genetics Institute‚ Hanoi‚ Vietnam Molecular Biology Division‚ Agricultural Genetics Institute‚ Hanoi‚ Vietnam Corresponding author: khanhkonkuk@gmail
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force in the diffusion? Randomness. As far as forces go i believe you can end up with a pressure if you have two different concentration on opposite sides of a membrane. Cells have been know to explode as a result of this effect. Wikipedia.org‚ "The World’s Encyclopedia" really says it best Search ’Molecular diffusion" "Molecular diffusion‚ often called simply diffusion‚ is a net transport of molecules from a region of higher concentration to one of lower concentration by random molecular motion. The
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In the cold beaker the dye molecules moved slowly because molecules move slower when cooled‚ but there was still movement because molecules are always moving. The reason that the dye molecules move is because the dye is made of matter‚ which is made of molecules and molecules are always moving. The reason that the blue dye molecules clumped together in the cold beaker is because molecules attract each other. As the blue dye molecules spread out‚ the spaces between all of them got larger. The dye
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Determining the Rate of Osmosis through a Semi-Permeable Membrane Schneider‚ Justin* Sec 16 and Thomas Hudson Introduction Water is the principle solvent in cells. There are three conditions that a cell may be subjected to in the cells physical environment. The cells may be isotonic‚ hypotonic‚ and hypertonic. Isotonic is when the cell and is environment have equal concentrations of solutes. Therefore cells in an isotonic solution do not experience osmosis. When the cell is hypotonic it
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METHODOLOGY After formulating the hypothesis that the molecular weight affects the rate of diffusion‚ three different kinds of substances --potassium permanganate (KMNO4)‚ potassium dichromate (K2Cr2O7) and methylene blue (C16H18N3SCl)‚ were used to test the validity of the hypothesis. Potassium permanganate is an inorganic chemical compound which is in violet liquid form; potassium dichromate is an orange inorganic chemical reagent and methylene blue is a chemical compound commonly used for staining
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and West Asia received outside influences and effectively spread their religions. Economically‚ they interacted with other regions to enhance their societies. Thus‚ the social‚ cultural and economic aspects helped give rise to interaction and diffusion of the civilizations. Both societies emphasized male-dominance‚ but they were structured differently. Women in both regions had little power and were seen as subordinates. The strict patriarchy demonstrates the strength and control of the civilization
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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