Mycobiology Research Note First Report of Potato Stem-End Rot Caused by Fusarium oxysporum in Korea Md. Aktaruzzaman ‚ Sheng-Jun Xu ‚ Joon-Young Kim ‚ Jae-Hyoun Woo ‚ Young-Il Hahm and Byung-Sup Kim * 1 1 1 1 2 1‚ 1 Department of Plant Science‚ Gangneung-Wonju National University‚ Gangneung 210-702‚ Korea Daegwallyong Horticultural Cooperative‚ Pyungchang 232-950‚ Korea 2 Abstract In this study‚ we identified the causative agent of stem-end rot in potatoes that
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vacuole of a potato cell. We will investigate how the mass of the potato chips change in different sucrose solution concentrations. We will use osmosis to do this. I will be measuring and controlling many different variables‚ these include; - The dependent Variable Weight of potato chip Independent Variable Concentration of sucrose Control Variables consist of; - 1. Temperature 2. Surface area of potato 3. Volume of sucrose solution 4. Same time for each potato chip submerged
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An investigation to compare the reaction rates between potato and hydrogen peroxide against liver and hydrogen peroxide through loss in mass. Background information: Catalase is an enzyme that is found in all cells. This means that it is an intracellular enzyme. And enzyme is a biological catalyst. A catalyst is some thing that speeds up a reaction without being changed itself. Because of this enzymes and catalysts can be used again and again. Enzymes are protein chains that have a primary‚ secondary
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Investigating the Difference in Isotonic Point in Sweet and White Potato Research Aim: To observe whether equal sized white potato or sweet potato cores reached the isotonic point in the same concentration of sucrose solution. Introduction: Osmosis is diffusion of water from areas of high water potential to areas of low water potential. It does not require an input of energy. Plants use osmosis to transport minerals from their roots to their leaves‚ and to take in water in the soil. Because the
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Macromolecules of Life Hands-On Labs‚ Inc. Version 42-0085-00-01 Lab Report Assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information
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Zhaoyi.Yi Operation Management MW1:00 pm-2:15pm Dr. Segall February 3‚ 2015 Frito lay’s quality - controlled potato chips This video is about Frito-Lay’s‚ which a snack company is. The company has 60 percent markets share. According to Tom Rao who is a vice president‚ operation of Florida Region‚ Frito-Lay’s commitment to deliver in top quality products in the marketplace is really four key areas‚ and it starts with top quality ingredients. Second‚ it is s strict adherence to a recipe that is based
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How Greasy Are Your Potato Chips? Dr. Camille Passalacqua January 31‚ 2014 Potato Chips 1 Introduction When people eat a bag of potato chips they do not usually look to see how many calories are in each bag. Potato chips come in a variety of flavors‚ including: barbecue‚ sour cream and onion‚ and salt and vinegar. According to Harvard University analysis the average person eats about 6 lbs of potato chips a year. The purpose of this experiment was to inform readers
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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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do: We will put potato pieces of similar sizes in to test tubes of different concentrations of sucrose solution‚ and measure any changes in mass and length. Affecting Factors: There are a number of factors which can affect our results. We need to keep them all the same‚ and make sure that the only thing that changes is the concentration of the sucrose solution. These factors include: • Starting length of potato • Volume of Sucrose solution • Temperature of potato • Temperature
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level‚ duly recognized both by the Commission and Higher Education (CHED) and TESDA. Back in 2010 our institution enrollment succeeded to a percent of one hundred and fifty. Our computer facilities intends only into a very limited units so that our Lab supervisor easily maintain and create schedules for students who has a computer subjects. By this time‚ Speed Computer College again increased by staggering a percent of two hundred enrollees. One of the main problems of Speed Computer College
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