completely original; the basic concept has been used multiple times. It uses Beer’s Law: · A is light absorbance · is “molar absorptivity with units of L mol-1 cm-1” · l is the length of the cuvette in centimeters · c is the concentration of the solution in mol L-1 The relationship between absorbance and concentration
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fullest‚ the rate increases making the slope very steep and hard to evaluate. An error may result from these steep slopes because the change in time is very small. Another source of error could possibly be contaminated equipment as well as mixing up solutions of bleach. Lastly for sources of error‚ the surface tension in the small cuvette could lead to inaccurate volume
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area to volume ratio causing them to act more efficiently than the bigger cells. The smallest cell had a ratio of 1:12 while the biggest cell had a ratio of 1:2‚ leaving a gap of 5:12 causing the bigger cell to act less efficient in absorbing the solution in a period of 10 minutes. Also‚ as the size of the cube increased‚ the surface area increased more quickly than the volume such as the difference between the volume of the biggest (3cm) cube and the smallest cube (0.5cm) was only 26.9 ㎤
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Objective/Question/Problem The objective of this project is to see if an egg will float in salt water. The question is how much salt is needed to be added to the water to make the egg float. The problem is that no one knows how much salt is needed to make an egg float. Hypothesis It will take at least three teaspoons of salt to be added to the water for the egg to float. The reason why I think three teaspoons of salt will need to be added to water for the egg to float is because the egg a density
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2.4.4. Direct determination of saliva proteins Protein contaminated with nucleic acids absorbed the light at wavelength 280 nm and it absorbs much strongly at wavelength 205 nm when it is free from nucleic acids. The UV-visible spectrophotometer was used in determination of saliva proteins (Figure 2.2). Cold trichloroacetic acid (10 % w/v ) was added to the sample‚ centrifuged for 10 minutes to precipitate protein. The absorbance of a known volume
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Introduction Recrystallization is a method used to purify solid organic compounds. Using the recrystallization technique‚ a solid compound is dissolved in a solvent and the compound slowly crystallizes as the solution cools. Using a filtration technique‚ a pure solid is produced when the molecules of the impure particles in the compound are excluded from the crystal lattice. After obtaining the pure compound‚ a melting point determination procedure can be done using a mel-temp device to correctly
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Exercise 1: Cell Transport Mechanisms and Permeability: Activity 2: Simulated Facilitated Diffusion Lab Report Pre-lab Quiz Results You scored 75% by answering 3 out of 4 questions correctly. 1. Molecules need a carrier protein to help them move across a membrane because Your answer : c. they are too large. Correct answer: d. they are lipid insoluble or they are too large. 2. Which of the following is true of facilitated diffusion? You correctly answered: c. Movement is passive and down a concentration
Free Diffusion Molecular diffusion Protein
4.4.2 Viscosity Viscosity of a soup measured the internal friction of the soup or its tendency to resist flow (Chavan et al.‚ 2015). The result for viscosity of mushroom soups that analysed by viscometer (Brookfield model DV- Π + pro‚ America) was tabulated in Table 4.2. Viscosity of mushroom soup were significant different among different drying methods (p< 0.05). Fresh mushroom had lowest viscosity (750.50 ± 0.71 mpa.s) as compared the soup made from powders. Higher viscosity of mushroom soup
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In order to begin the experiment‚ culture vials for the flies were created. After wearing the proper safety gear‚ including but not limited to gloves and a lab coat‚ the fly food source was made using roughly an equal amount of distilled water and fly food. These were mixed until it had a mashed potato-like consistency. It mustn’t be too liquid-like as it will kill the flies; and should be solid enough to not slide around the vial. After obtaining and labelling a new vial‚ the food mash was placed
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Materials and methods SAMPLING Site A: Traminer aromatico + Pinot bianco Site B: Traminer aromatico + Pinot nero In each site‚ 4 treatments: +N‚ +G‚ N+G and the control (no treatment) 300 g of grapes were sampled for each treatment in triplicate. SAMPLES STORAGE Samples are stored in plastic bags‚ filled with nitrogen prior to sealing (by thermo-sealing). Then samples were stored in freezers at -20°C. Only one vineyard repetition was used for the experiment. The other two can be used for further
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