The Effects of Varying pH on Enzyme Activity A lab was conducted to test different pH balances on an enzyme. Introduction: Enzymes are protein catalysts that speed up a chemical reaction without being consumed in the process. Enzymes are three-dimensional structures that consist of one or more polypeptide chains. The polypeptide chains form an active site (where a substrate will fit into). Enzyme molecules are folded into a very specific shape held together by the different forces of attraction
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Proteins are arguably the most important things that people know the least about. As OpenStax CNX puts it‚ “Proteins are one of the most abundant organic molecules in living systems and have the most diverse range of functions of all macromolecules”. Proteins are “Macromolecules that contain nitrogen as well as carbon‚ hydrogen‚ and oxygen”(Miller‚ Kenneth R.‚ and Joseph S. Levine 48). Macromolecules are exceedingly large molecules that can be made up of several lesser molecules called proteins.
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3 Title: Effect of dissolved Carbon Dioxide on the pH of Water Aim: To investigate the effect of dissolved carbon dioxide on the pH of water. Hypothesis: The dissolved carbon dioxide will cause the water to turn acid‚ lowering the pH when carbon dioxide dissolves in water in which it forms carbonic acid (H2CO3). Materials: Straws‚ distilled water‚ safety glasses‚ pH probe‚ computer‚ universal indicator‚ gloves‚ lab coats‚ measuring cylinder‚ data logger‚ printer‚ pH chart.
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Sunny Farm Organic Food Company‚ Marketing Plan I. Executive Summery Sunny Farm Organic Food Company is a small start-up company which is located in Dalian and now mainly focuses on the market of Northeast China. Sunny Farm sells many kinds of organic food which include grain‚ vegetables‚ fruits‚ dairy‚ spices‚ tea‚ and animal products. Nowadays‚ organic food’s share of food market is low‚ but it has a huge potential for development. How to compete and how to gain competitive advantage in this
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Rachel Smith Design Lab: Kinetics Lab Introduction: ! Background Information- Effervescent tablets reduce stomach acid and help treat upset stomachs. The familiar fizzing you hear when you drop an Alka-Seltzer tablet into a glass of water is the result of a chemical reaction. After dropping the tablet into the water‚ the reaction causes the solid tablet to become dissolved and releases tiny bubbles of carbon dioxide. This reduces the time it takes for the medicine to work as it does not need to dissolve
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ab reportChemistry 117L Laboratory Report Name: Aneesa Noorani Lab Day: Tuesday Lab Room: SCL 114 Date of Experiment: January 22‚ 2013 TA: Mikhail 1. Basic Laboratory Skills Purpose(s) of the Experiment: The purpose of the first part of today’s experiment is to establish the stoichiometry of the reaction between titrate oxalate (C2O42-) and permanganate (MnO4-). The purpose of the second part of today’s experiment is to learn about the concepts of the rate of chemical reactions
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Materials: • Graduated cylinder • 2 marbles • Liquids to test such as water‚ corn syrup‚ canola oil‚ motor oil • Masking tape • 1 cm ruler • Stopwatch that is accurate to 0.1 or 0.01 seconds SAFETY NOTE: See Texas Science Safety Manual for lab and investigation guidelines: http://www.tenet.edu/teks/science/safety/safety_manual.html Engagement: Place a wooden ramp on a stack of books. Challenge students to predict which of three liquids (syrup‚ water‚ and motor oil) will reach the bottom
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UNIVERSITI TEKNOLOGI MARA FAKULTI KEJURUTERAAN KIMIA ENGINEERING CHEMISTRY LABORATORY (CHE 485) GROUP : GROUP 1 EXPERIMENT : 1 - DETERMINATION OF THE CONCENTRATION OF ACETIC ACID IN VINEGAR DATE PERFORMED : 26TH OF SEPTEMBER 2013 SEMESTER : 1 PROGRAMME/CODE : EH220 - BACHELOR OF CHEMICAL ENGINEERING (HONS.) Table of content NO Title Allocated Marks (%) Marks 1 Abstract / Summary 5 2 Introduction 5 3 Aims 5 4 Theory 5 5 Apparatus 5 6
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103/3: FOOD CHEMISTRY LABORATORY REPORT TITLE : MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS NAME: MATRIC NO: GROUP: 2 DATE OF EXPERIMENTAL WORK: 13 MARCH 2013 DATE OF SUBMISSION: 20 MARCH 2013 TITLE: MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS ACTIVITY 1 Introduction : This experiment was performed to investigate the pH levels of different types of food products. The pH of a solution can be determined experimentally in several ways. The pH scale is the range of pH values
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Eggshell Lab Lab Set-Up: Materials: * pipette with pipette bulb * conical flask * 1 beaker * 1 molar sodium hydroxide solution * 2 molar hydrochloric acid solution * 1 funnel * 1 piece circular filter paper * crushed poultry eggshell * crushed farm eggshell * phenolphthalein * Distilled water * White tile * Paper tray * burette in burette stand * electronic scale Procedure: Step 1: Standardization of the NaOH solution using
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