3%‚ was diluted using 10 mL of hydrogen peroxide and 20 mL of water. In the second beaker‚ a ¼ dilution of potato extract was made using 2 mL of potato extract and 6 mL of water. The third plastic beaker contained 8 mL of water. Using the first and second beaker the experimental assay was performed. Using forceps a small paper disk was dipped into the second beaker containing the potato catalase for exactly 5 seconds. It was next dried on a paper towel for 5 seconds‚ and finally placed at the
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area of low concentration of water molecules (high concentration of dissolved particles). It is difficult to observe osmosis at the cellular level since cells are very tiny and can only be seen with a microscope‚ so you are going to use sticks of potato tissue in solutions that have different concentrations of dissolved substances to observe the effects of osmosis on living tissue. There are three basic relative concentrations of solutions. An isotonic solution has a concentration of dissolved particles
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Straight blades produce regular chips while rippled blades produce ridged potato chips. * 5 The slices fall into a second cold-water wash that removes the starch released when the potatoes are cut. Some manufacturers‚ who market their chips as natural‚ do not wash the starch off the potatoes. Color treatment * 6 If the potatoes need to be chemically treated to enhance their color‚ it is done at this stage. The potato slices are immersed in a solution that has been adjusted for pH‚ hardness
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When the Irish Potato Famine Struck Ireland On a sunny morning in 1845‚ Irish farmers were going to check their crops. A farmer named Abraham Fitz found black potatoes in his fields. He thought it may be only the one‚ so he moved over 4 rows and dug another potato out of the ground. This one was black and rotten. This causes Abraham to travel to his neighbors house and ask about their potatoes. His neighbor’s potatoes were black‚ rotten‚ and giving off a foul stench. This would later be discovered
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answers.com/Q/What_enzyme_is_present_in_liver_and_potatoes#slide2 What Is the Optimum PH for Catalase - Ask.com. (n.d.). Retrieved October 29‚ 2013‚ from http://www.ask.com/question/what-is-the-optimum-ph-for-catalase What is the optimum PH for potato catalase and why? - Yahoo! Answers. (n.d.). Retrieved October 29‚ 2013‚ from http://answers.yahoo.com/question/index?qid=20071201155345AADgypg Retrieved October 29‚ 2013‚ from http://www.fmcchemicals.com/Portals/chem/content/docs/engineering/Properties%20of%20Hydrogen%20Peroxide
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Potato Chip Monopoly ECO204: Principles of Microeconomics Instructor: A monopoly is an industry composed of only one firm that produces a product for which there are no close substitutions and in which significant barriers exist to prevent new firms from entering into the industry (Case‚ 2009). In a different definition‚ it can be distinguished by a lack of financially viable competition to produce the goods or services as well as to substitute goods. Monopolies often refer to a procedure
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cell‚ so the water molecules diffused out of the cell through the selectively permeable membrane. The higher the concentration‚ the more plasmolysed the cell becomes and my results show this. The 0M bathing solutions in both experiments caused the potato cells to become slightly turgid‚ this means that there was a higher concentration of solution on the inside of the cell. So the water molecules diffused into the cell through the selectively permeable membrane. The rate of water loss decreases as
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Monopoly for the Potato Chip Industry A monopoly is a company that provides a product or service for which there are no close replacements and in which significant barriers of entry can either prevent or hinder a new company from providing competition (Case‚ et al.‚ 2009). Take into consideration the potato chip industry in the Northwest are not only competitively structured but are in long-run equilibriums. The firms were earning a normal rate of returns and were competing in a monopolistically
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Potato Chips Jacquelyn opens the yellow bag‚ feeling the smell of the chips engulf her. Then the memories come‚ forcing themselves to the front of her mind. Jackie returns from the kitchen with a bright yellow bag‚ brighter than the morning sun. She grabs the top between her fingers‚ the crackle of the bag alerts Jimmy of what she has. Jackie pulls apart the bag‚ feeling the rush of air towards her face. The smell of cholesterol engulfs her. She reaches in and pulls out one of the golden crisps
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The Effect of pH on Enzyme Activity A piece of Solanum tuberosum (potato) was removed and mixed with distilled water in a blender. The resulting solution was filtered through multiple layers of cheese cloth to filter out the liquid by eliminating any large pieces in the solution. The solution created was catechol. Five different solutions were prepared as blanks with each test tube containing 6.0mL of a different pH (pH 4‚ pH6‚ pH7‚ pH8‚ pH10) of phosphate buffer‚ 1.0mL of the enzyme and 1.0mL of
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