PLANT CELL Introduction Plant cell is the basic unit of structure and function in nearly all plants. The range of specialization and the character of association of plant cells are very wide. In the simplest plant forms a single cell constitutes a whole organism and carries out all the life functions. In just slightly more complex forms‚ cells are associated structurally‚ but each cell appears to carry out the fundamental life functions‚ although certain ones may be specialized
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SICK PLANTS Hypothesis: From my research‚ I think the plant in the solution containing all nutrients will have the fastest / most successful growth‚ and the control group / water solution will have the least growth as it doesn’t have any of its necessary nutrients. Variables: The independent variable will be the solution the plants are put in to begin with. All other conditions will be kept the same‚ such as temperature‚ sunlight‚ length of shoot‚ time space left. I will have a control group
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Carnivorous Plants In a world where plants are at the bottom of the food-chain‚ some individual plant species have evolved ways to reverse the order we expect to find in nature. These insectivorous plants‚ as they are sometimes called‚ are the predators ‚ rather than the passive prey. Adaptations such as odiferous lures and trapping mechanisms have made it possible for these photosynthesizers to capture‚ chemically break-down and digest insect prey (and in some cases even small animals.) There
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SUBJECT MATTER RESEARCH OF PROJECT DIMENSION CONCEPT INSPIRATION PRICE ASSUMPTION CONSUMER PREFRENCES IDEA GENERATION OCCASION MARKET SURVEY MATERIAL PRODUCT TECHNIQUE ELEMENTS AND PRINCIPLES OF ART AND DESIGN Pitcher plants are carnivorous plants whose prey-trapping mechanism features a deep cavity filled with liquid known as a pitfall trap.[1] It is widely assumed pitfall traps evolved by epiascidiation (infolding of the leaf with the axadial or upper surface becoming the inside
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Experiment 4 – Liquid Phase Chromatography I. Objectives This experiment’s goal is to explore one-dimensional and two-dimensional paper chromatography. II. Schematic Diagram of the Procedure PAPER CHROMATOGRAPHY Wash leaves‚ cut them into smaller pieces; in a mortar macerate them in circular motion Add 8mL ethyl alcohol to extract pigments‚ continue macerating until finely grounded Transfer extract to evaporating dish‚ allow to conc‚ don’t let extract to dry out Concentration
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Plant Cell Plant cells have many different parts that are need to work together and function as a whole. These parts are the cell membrane which can be compared to a "Condom" due to the fact that is a very thin protective layer that lets certain substances to pass through. Cell wall is a thicker rougher membrane‚ which gives the plant most of its structure and support‚ the cell wall also bond with other cell walls to form the structure of the plant. Centrosome may be also referred to as the
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Separation and Identification of Plant Pigments by Paper Chromatography Biology 1107L Introduction All living organisms require energy for their chemical processes. The ultimate source of this energy is the sun. Plants convert light energy into the chemical energy of sugars. During photosynthesis pigments are used to capture light energy. Pigments of green plants can easily be separated and identified using a technique called paper chromatography. The purpose of this experiment
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generalized eukaryotic plant cell. Indicate the ways in which a nonphotosynthetic prokaryotic cell would differ in structure from this generalized eukaryotic plant cell. Plants are unique among the eukaryotes. The interiors of plant cells‚ like all eukaryotic cells‚ contain numerous organelles‚ which are membrane bounded structures that close off compartments within which multiple biochemical processes can proceed simultaneously and independently. The cell membrane of the plant cell has a phospholipid
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Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which we researched and
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distillation and gas chromatography based on their difference in boiling points. The boiling point of hexane is 69 degrees Celsius and the boiling point of toluene is 110 degrees Celsius. Three fractions were collected for both simple and fractional distillation. The first fraction was hexane since it had the lower boiling point. The second fraction was a mixture of toluene and hexane. The third fraction was toluene since it had the high boiling point of 110 degrees Celsius. Gas chromatography was also preformed
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