be discussing a potato chip company that has changed its market structure and what affects this change has made on the company‚ businesses that work with the company‚ and consumers. Prior to Wonks potato chips being in existence it was independent potato chip companies that operated in the Northwest that were ran in a competitive structure and in long-run competitive equilibrium. Once these potato chip companies were all bought up and turned into one company called Wonks potato chips which is now
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In the early 1800s life in Ireland wasn’t easy‚ Irish citizens got by day to day by farming and relying on the potato. The potato was their main source of food and money. With out the potato the Irish would have nothing. No one was prepared for what was about to happen in 1845‚ the beginning of the Great Irish Potato Famine. The Irish Potato Famine was the worst tragedy in the history of Ireland. The outcome of the famine would result in hundreds of thousands dead‚ an failure of the economy
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the outcome of enzyme activity Introduction In this project I will monitor the rate of activity of Catalase. Catalase is an Enzyme which in the right conditions catalyses the decomposition of Hydrogen Peroxide into water and oxygen; 2H2O2 + Catalase >>> 2H2O + O2 Catalase is found in all cells and protects them from Hydrogen Peroxide which is a dangerous waste product that needs to be eliminated. Without Catalase living things could not survive. What are Enzymes? Enzymes are found in the
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EFFECT OF TEMPERATURE‚PH AND SUBSTRATE CONCENTRATION ON ENZYME ACTIVITY | Aim To investigate the effect of Temperature‚Ph and substrate concentration on the rate of enzyme activity. Hypothesis
Free Enzyme Hydrogen peroxide Catalase
Osmosis of a Potato cell. Hypothesis is that the potato in saltwater is going to show that it will break down the cells of the potato. Osmosis is the diffusion of a solvent through a semi-permeable membrane‚ from a solution of low solute concentration to a solution with high solute concentration‚ up a solute concentration gradient. Net movement of solvent is from the less-concentrated to the more-concentreated.‚ which tends to redure the difference in concentrations. This effect can be countered
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Enzymes in Living Tissues Purpose: The purpose of the lab was to analyze the enzymes in living tissues‚ represented by the pieces of liver. Also‚ hydrogen peroxide was used to demonstrate these effects. Storyboard: Materials: 2 50 mL beakers 10 mL graduated cylinder 3% hydrogen peroxide solution Hot water bath Lemon juice or HCl Fresh liver Forceps Procedure: Measure 10 mL of hydrogen peroxide and record its temperature. Pick the liver up with the forceps and
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Catalase Lab Introduction: Catalase is an enzyme normally found in many plant and animal tissues. Its purpose is to destroy toxic substances which may be introduced into cells. Also‚ some cells use catalase to destroy cellular debris or worn out organelles. In this lab‚ we will use a catalase solution from potatoes and determine the effect of temperature and pH on the action of this enzyme. The substrate of the enzyme will be 3% hydrogen peroxide (H2O2). Catalase works by the following mechanism:
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Elizabeth Au (1) Serena Chan (3) Sharon Chan (4) Christy Chan (5) BIOLOGY LAB REPORT Investigation of the effect of metal ions on enzyme activity Objective To study the effect of two heavy metal ions‚ lead (II) ions and silver ions on the enzyme activity of invertase. Introduction Hypothesis: The rate of enzyme reaction of invertase decreases and the reaction eventually stops as the heavy metal ions inhibit the enzyme reactions. Biological principle: Heavy metal ions are non-competitive inhibitors
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What are amylases? Amylases are enzymes that break down starch or glycogen. Amylases are produced by a variety of living organisms‚ ranging from bacteria to plants and humans. Bacteria and fungi secrete amylases to the outside of their cells to carry out extracellular digestion. When they have broken down the insoluble starch‚ the soluble end products such as (glucose or maltose) are absorbed into their cells. Amylases are classified based on how they break down starch molecules i. α-amylase
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Aim: What is the effect of changes in sucrose concentrations on the water potential of potato cells? Raw Data: Suscrose concentration (0.00M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.04 0.19 0.10 -0.27 Change in length (mm) (+/- 0.1mm) 0.00 0.00 0.00 0.30 Suscrose concentration (0.10M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.29 0.44 0.22 0.08 Change in length (mm) (+/- 0.1mm) 1.10 0.30 0.30 0.70
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