FOOD NUTRITION BASICS LABORATORY REPORT LAB 3 PROTEINS DUE DATE Next FNB Practical NAME (CAPITALS) ______________________________GROUP LETTER___________ This work is the product of my own efforts and has not been copied from any other sources except where full acknowledgement has been given. Signed________________________________________ Student No._____________ Introduction The principle involved in this experiment is denaturation. It involves loss of ordered structure and can be caused by changes
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:___________ Chemistry Laboratory 101__ Date Submitted[1] :___________ Members[2]: Instructor’s Initials[3] :___________ 1. _____________________ 2. _____________________ 3. _____________________ 4. _____________________ Laboratory Report Sheet The Bunsen Burner Activity 1 Objectives:4 1. ________________________________________________________ 2. ________________________________________________________ 3. ________________________________________________________
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Introduction! ! The Michelson Interferometer is commonly used to determine the wavelength of light or measure very small distances. It was invented by Albert Abraham Michelson and is commonly used in optical interferometry‚ a branch of physics involving a family of techniques one could use to extract information about waves by superimposing them. ! ! The original application of the Michelson Interferometer was to the famous Michelson-Morley experiment in 1887. Prior to Einstein’s
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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 process. Each enzyme has a region on its surface‚ called the active site‚ which recognizes a specific substrate molecule. The substrate is chemically attached to the active site and binds an enzyme-substrate complex. With the use of a spectrophotometer‚ the absorbance is recorded and the rate of reaction is observed when differing amounts of substrate and
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cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After the characterisation‚ the stress gene isolation assist the further understanding of the gene on LAB be giving different stress
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temperatures of 4oC‚ Room Temperature‚ 32oC‚ 48oC and boiling; then‚ at pH 3‚ pH 5‚ pH 7 and pH 9; and‚ finally‚ with the competitive inhibitor‚ hydroxylamine. We were able to measure enzymatic activity by the change in absorbance per second with a spectrophotometer. By testing different concentrations of peroxidase and its reaction rate in seconds‚ we were able to see that as the amount of enzyme increased the catalytic reaction also increased. The optimal amount of peroxidase concentration to be used
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TITLE OF EXPERIMENT 2 : DILUTION 2.1: OBJECTIVES Upon completion of this experiment‚ students should be able to: 1. determine the concentration of coloured solution such as FeCl3 by using dilution and colour differentiating (colorimetric) techniques. 2.2: INTRODUCTION Concentration can be expressed in many different ways such as percentage volume and percentage weight etc. In laboratory‚ normally concentrations were expressed as molarity and normality. Molarity is the
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Protocol for Lab 5 – Aerobic Respiration Part 1 Isolation of Mitochondria from Cauliflower - Weigh 50g of rosettes cut from fresh cauliflower head. - Cut rosettes and place it on ice - Prepare juice extractor by placing ice and an empty 150 ml beaker into the right compartment. - Collect pulp from left compartment and record total volume of the extract. Approx. 20ml - Filter the pulp using six layered cheese cloth and collect it in a beaker sitting on ice. - Place two 50 ml test tubes
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OLD COINS TURN TO GOLD DESIGN: Problem or Research Question: How does zinc effects the color change in a copper penny? Hypothesis: If copper and zinc comes together‚ then it will form brass‚ which gives gold color to copper penny. Variables: There were no variables at this experiment PROCEDURES: Materials: Zinc (SN) filling‚ 3M NaOH solution‚ Copper penny‚ tongs‚ Hot plate‚ 100 ml beaker‚ 250 ml beaker‚ Bunsen burner‚ Water‚ Spoon. Procedure: First‚ we turned on the hot plate.
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