chemistry lab report : reaction of alcohol CHEMISTRY LAB REPORT SK026 SEMESTER 2 SESSION 2011/2012 TITLE :REACTION OF ALCOHOL DATE : NAME : MATRIC NO : PARTNER : PRACTICUM : SUPERVISOR : Title : Reaction Of Alcohol Objectives : 1. To classify alcohol 2. To study the chemical properties of alcohols Introduction: Alcohol is a class of organic compound containing hydroxyl group‚ OH as the
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The PLGAh and PLGAh+Q carrier was tested by these assay for rate of apoptosis in the in Michigan cancer foundation (MCF-7) cell lines. The control was the normal cancer cell lines without any PLGAh and PLGAh-Q carrier. The PLGAh carrier was tested in assay in two different concentrations which was found above 1.5 µg and 3.0 µg. The summation of early and late apoptosis was just 8 % in concentration
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Botany Lab ------------------------------------------------- Introduction This study observed the effects of different body fluids and solutions relative to breaking down bacteria‚ specifically in the human body. The enzymes we studied‚ lysozomes‚ help the body lyse‚ or break down bacteria by targeting peptidoglycan in bacterial walls. The solutions and fluids studied were saliva‚ mucus‚ tears‚ a stock solution of lysozomes‚ and distilled water. The solutions were placed in agar containing Micrococcus
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original state and the percent of the hydrate recovered was calculated by using the mass of the rehydrated sample by the mass of the original hydrate and then multiplied by 100%. Data Presentation & Analysis Table 1: The data was collected from the lab experiment. Sample calculations are shown. Mass of beaker with sample 30.765g Mass of empty beaker 30.263g Mass of sample .502g Mass of beaker with sample after 1st heat 30.661g Mass of beaker with sample after 2nd heat 30.657g Heating mass
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The lesson is divided into 3 labs that can be completed in any order. After labs have been completed‚ facilitate a class discussion where students summarize and compare findings and relate how their findings support (or refute) Newton’s Laws of Motion LAB 1: How fast can it go? Put one car at the top of the ramp and let it roll down. Use a stopwatch to record the time the car rolled. Use this information to calculate the acceleration of the car. Measure the distance the car rolled using the
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obtained • Temperature of the surrounding How the variables can be controlled: • Equally sized daphnia should be used in the experiment • All daphnia should be collected at a same place‚ in uncontaminated waters • Experiment should be carried out in a lab at room temperature Apparatus/materials: • Pipette • Petri dish • Filter paper • Silicon grease • Needle • 0.1%‚ 0.2%‚0.3%‚0.4%‚0.5% of caffeine solutions • Daphnia culture Methodology: • Select a large specimen and‚ with a pipette‚ transfer
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UNIVERSITY Of ZIMBABWE FACULTY OF COMMERCE TOURISM‚ LEISURE AND HOSPITALITY STUDIES DEPARTMENT ROOMS DIVISION MANAGEMENT THM208 YEAR 2012 LECTURER: MRS. D ZENGENI Time table Monday 11.00-13.00hrs Tuesday 11.00-12.00hrs Preamble This course is designed to introduce students to the principles of accommodation management in hospitality industry. Emphasis will be placed on Rooms Divisions’ traditional role as the best generator of the hotel’s revenue as well as its principal operational functions
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Introduction There are two groups of reflexes in the human body‚ with two ways to categorize each of them. Reflexes can either be inborn and connected through the nervous system‚ or they can be learned through practice. Another way to explain a reflexive category would be autonomic reflexes or somatic reflexes. Autonomic reflexes are those which are unaware to us and act on visceral organs of the body‚ whereas somatic reflexes involve skeletal muscle stimulation. Both types of reflexes are put into
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Bio Lab Report Erica Patterson September 10‚2013 Intro to cellular and molecular Biology Lab Abstract: In the Biology Laboratory Manual by Darrell S. Vodopich and Randy Moore are results to a similar experiment. The studied the hypothesis of carbon dioxide production by yeast fed sugar is not significantly different than the carbon dioxide production by the yeast fed in protein. Their hypothesis is the one that has helped formulate ours. We also will be answering the same to questions “What
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bread‚ yeast produces carbon dioxide‚ alcohol and other compounds which enable the dough to rise and modify its physical properties. Louis Pasteur stated that “ All yeast which ferment bread‚ beer‚ wine and cider corresponds to microscopic living cells of a microscopic fungus Saccharomyces cerevisiae . Many varieties of Saccharomyces cerevisiae exist in nature and they are more or less suitable for various types of fermentation” (Cofalec‚ 2013). The carbon source Glucose is basically sugar that
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