While conventional food products are still dominating American market‚ the phrase "healthy eating" is gradually gaining popularity. To supplement this new trendy belief‚ a wave of organic products is sweeping across this nation’s grocery stores. But do people really realize the differences between conventional and organic products as they mound their shopping carts? Do they know that the main differences between the two categories of foods actually lie in their processing procedures‚ advertising
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The Effect of Starch on the Activity of Amylase with pH Variable Lab Report‚ Fall 2011 East Tennessee State University Department of Biological Sciences By: Shelby Brackett Date Performed: October 10‚ 2011 Lab Instructor: Joseph Kusi Biology 1111‚ Section 018 Abstract Enzymes are very important in chemical reactions. They are used to speed up the reaction taking place. They act by binding to a specific substrate and form an enzyme-substrate complex that may put stress on chemical bonds
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Experiment 20: pH Titration: Phosphoric Acid in Cola Drinks Post-lab Assignment or Report The post-lab report for this experiment is due at the beginning of the following lab period. Student notes for the lab will be available on the lab T-Square site. Learning Objectives Students will be able to... • Use a known mass of solid acid to determine an unknown concentration of a basic solution (this process is called “standardization”). • Execute a titration using good‚ reliable technique.
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Chemistry Quiz June 7‚ 2010 Name:_________________________________________ Score:______ 1. A sample of gas occupies a volume of 7.50 L at 0.988 atm and 28.0 °C. (a) Calculate the pressure of the gas if its volume is decreased to 4.89 L while its temperature is held constant. (b) At what temperature in degrees Celsius is the volume of the gas 4.0 L if the pressure is kept constant. 2. Calcium carbonate‚ CaCO3(s)‚ decomposes upon heating to give CaO(s) and CO2 (g). A sample of CaCO3
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Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
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Lab #1 – Assessment Worksheet Performing Reconnaissance and Probing Using Common Tools Course Name and Number: _____________________________________________________ Student Name: ________________________________________________________________ Instructor Name: ______________________________________________________________ Lab Due Date: ________________________________________________________________ Overview In this lab‚ you explored the common tools available in the virtual lab environment
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ITT Technical Institute - Print 1 of 30 http://itt.coursesmart.com/print?__displaygrbooks=1&xmlid=97812692... User name: Eidson Jr‚ Jerry Eidson Jr‚ Jerry Book: Introduction to Networking Lab Manual Page: 2. No part of any book may be reproduced or transmitted by any means without the publisher’s prior permission. Use (other than qualified fair use) in violation of the law or Terms of Service is prohibited. Violators will be prosecuted to the full extent of the law. 9/20/2014 11:21 AM ITT Technical
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LAB 1: Footprinting a Network One of the most astounding side-effects of the Internet is how readily accessible information is about individuals‚ organizations‚ and computer systems. This assignment is designed to give you some experience in obtaining this information. Materials Needed: Computer Internet connection with “Ping” command available Activity Use “Ping” command to determine the IP address of www.google.com and www.uhv.edu e.g. launch the command prompt and type in “ping www
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Lab 1: Determining the pK a of PNP PNP or paranitrophenol is an organic compound that undergoes changes when the pH is manipulated of the solution. PNP is also an acid/ base indicator. The compounded starts off as internal conjugated ring with the hydroxyl group and the nitro group single bonded to the aromatic ring. This occurs at the pH of 5. At this point the aromatic compound is colorless and is in the ultraviolet range. However‚ as the pH begins to increase the hydroxyl group deprotonates
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OF EXPERIMENT The purpose of this lab was to determine the magnitude of the uncertainties produced when making measurements using common lab equipment. II.APPARATUS AND MATERIALS NEEDED safety goggles distilled water (at 20°C) laboratory apron dropper laboratory balance 2 objects of unknown mass standard masses graduated cylinder‚ 10-mL graduated cylinder‚ 100-mL III.PROCEDURE Part A: Estimating the Uncertainty of a Balance 1.We put on lab aprons and goggles. Then‚ we used the
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