Understanding the functions of the body systems associated with energy metabolism Energy is used for many of the bodily functions including the ability to ventilate‚ respire‚ move‚ grow and repair. The first law of thermo dynamics states that energy can be transformed from one state to another but cannot be lost. Energy comes in many forms‚ some of these are as follows:- Light Sound Kinetic Heat Chemical In accordance with the First Law an example of how energy can transform is when the sun creates
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Introduction Acids and bases is an important aspect in chemistry. A specific example of such is in the body‚ acids and bases have to be balanced in order to provide the optimal pH in the system for normal physiological processes. Anything digested by the body has the ability to change the body’s standard (or current) pH. A pH of the body which is too acidic or too basic can lead to problems with one’s health1. An example of acid excess is hydrochloric acid in the stomach‚ causing someone to have acid
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Results: The experimental results for part one is as follows: Part One Data Table | Initial pH | Final pH | Test Tube A | 6 | 1 | Test Tube B | 4 | 4 | Test Tube C | 4 | ----- | Test Tube D | 4 | 4 | Test Tube E | 6 | 11 | The experimental results for part two is as follows: Part Two Data Table | Before CO2 was Added | After CO2 was Added | Colour | Blue/green | Light green/yellow | pH Level | 8.0pH | 5.0pH | Discussion: For thousands of years‚ people have known lemon juice
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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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The Effect of pH on Enzymatic Reaction Rate Abstract Enzymes are affected by changes in pH. The most favorable pH value— the point where the enzyme is most active—is known as the optimum pH. This experiment was conducted to determine the effect of pH reaction rate on an enzyme‚ catalase‚ from yeast. The experimental results indicate that the catalase worked best at a neutral pH level of seven (7). Introduction An enzyme is a protein molecule that serves as a catalyst. “The basic function of
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Background Information Part 1 In the first part of the enzyme lab‚ we mixed a substrate and an indicator with an enzyme. There was also a neutral buffer in each of the chemical mixtures. The neutral buffer regulated the pH to around 7. We got a color palette and once we mixed each together‚ we observed and saw a change in the color of the substance. The darker and more brown the substance got‚ the more oxygen produced by the reaction. Our results showed that amount of oxygen produced increased
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to verify a buffer’s ability to resist changes in pH with consecutive 1mL additions of either a strong acid (HCl) or base (NaOH). The experiment entailed preparing a combination 10 buffered and non-buffered solutions and then monitoring the pH changes as a strong acid or base was added to the solution. By performing this experiment‚ it was found that with increasing amounts of buffer in the prepared solutions there was better resistance against pH changes. This was because the strong acid or base
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acid-base titration can be detected by the use of a pH indicator‚ a pH meter‚ or a conductance meter. The use of a pH meter to quantitatively determine the end point of a titration reaction is preferred to the use of visual indicator. This is because the pH meter monitors the change in pH at the equivalence point rather than just observing the color change in the visual indicator‚ and this eliminates the indicator blank errors. The use of a pH indicator is often regarded as tedious as compared to
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different antacid tablets‚ thymol blue‚ droppers‚ pH probe and necessary cables‚ pH probe holder‚ retort stand‚ 1 mol/L HCl‚ droppers‚ five 150 mL beaker‚ mortar and pestle‚ graduated cylinder‚ balance‚ weighing dish‚ stir rod Procedure: 1) Gather all the equipment you will need to do the lab. You will be working in groups of 3 2) Calibrate the pH probe as you practiced the day before. Make sure your pH probe is properly calibrated. If your pH probe is not calibrated properly‚ then all of your
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Such factors include the amount of saccharide used and the type of saccharide‚ both of these factors will be put through a test in order to draw conclusions. The CO2 waste from the fermentation process will be examined‚ by measuring the pH of reaction‚ lower pH means more CO2 production. The first factor being measured is the type of sugar used in the fermentation of yeast. The types of sugar being used in the experiment is glucose‚ sucrose‚ and lactose. Glucose is a monosaccharide and is used
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