one side off to form a bag. They then rubbed the other end of the bag to open it up and then are able to fill the bag with solution. The next step of the lab was to test for the presence of glucose in a 15% glucose and 1% starch. Then they took the 15% glucose and 1% starch and took 15 mL and placed them in enclosed bags. Jaydon‚ Jacob and Tyler then tie off the bag leaving room for expandable contents in the solution. Then they took distilled water and filled it with 250 mL beaker or one other
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cells. In experiment 5.1 in order to observe diffusion we examine the Brownian movement by observing carmine on a wet mount slide‚ and by using dialysis tubing‚ we investigate the selective permeability to reducing sugar‚ glucose‚ starch‚ and iodine potassium iodine. In experiment 5.2 we use samples of ox blood and Elodea plant to observe the net flow of water from the surrounding solution into the cells. In experiment 5.3 in order to estimate the osmolarity of the potato tuber cells we use the
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affecting our joints and a weakness getting over the flu. Therefore‚ it is imperative that vitamin C concentrations can be quantified in what we consume and its presence in our bodies. Ascorbic acid can be analyzed using titration techniques with iodine‚ 2‚4-dinitrophyenylhydarzine‚ a redox indicator‚ or N-Bromosuccinimide (NBS)‚ but caution must be used with temperature because ascorbic acid in the oxidized form‚ dehydroascorbic acid‚ is unstable. Both forms are biologically active‚ but dehydroascorbic
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up a molecule. Often associated with nonliving things are inorganic molecules‚ and associated with organisms are biomolecules. Today in lab‚ a series of tests were ran. Tested were the biomolecules of cells which are lipids‚ sugars‚ proteins and starch. The purpose of these tests were to test for the presences of cellular biomolecules. Some of the things that fat consist of are one glycerol and three fatty acids. Proteins are considered polymers. They are made up of smaller molecules called subunits
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Group 4 Internal Assessment Partners: Bhavya and Katherine Research question: Does the concentration (mol dm3) of sulphur dioxide in wine rise or fall when exposed to air for different time periods (0‚ 75‚150‚225‚ 300 minutes)? Purpose: Many adults enjoy the consumption of wine but are not aware of the different preservatives and chemicals that are added to the drink. Sulphur Dioxide‚ which is added to many food products including wine because it acts as a reductant‚ is ‘well known as a poisonous
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Aim In this assignment I am going to carry out a practical examination on a plant (onion) and an animal (cheek) cell under a light microscope. The stain methods I am going to use are iodine for my onion cell and methylene blue for my cheek cell. Introduction All animals and plants are made up of cells. Animal and plant cells are made from millions of tiny cells‚ so small that we are unable to see them with our naked eye. Animals and plants have many features in common within a cell such
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can pass through a semi-permeable membrane? In this lab study we tested carbohydrates such as starch and glucose‚ as well as solutions like Benedict’s and Lugol’s to see if they would cross the membrane of a cell but since we can’t actually see that happen we used dialysis tubing (acts as the cell membrane). • My prediction was that glucose and Benedict’s could pass the semi-permeable membrane but starch and Lugol’s wouldn’t be able to. • The purpose of this study is to be able to identify what
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tooth decay. Sodium chloride is added to many of our foods to increase flavor. Sodium chloride is important for many life processes‚ but too much intake is linked to high blood pressure. Sodium bromide is distributed throughout body tissues. Sodium iodine controls cell growth. The principal oxidation number of the halogens is -1. All halogens‚ except fluorine have other oxidation numbers. In this experiment the production of recognizable precipitates and complex ions will be found. Observations will
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Name: ______________________________________ Date: ________________________ Student Exploration: Identifying Nutrients Vocabulary: carbohydrate‚ disaccharide‚ lipid‚ monosaccharide‚ polysaccharide‚ protein‚ starch Prior Knowledge Questions (Do these BEFORE using the Gizmo.) 1. What are the major types of nutrients you can get from food? Proteins‚ lipids‚ carbohydrates‚ minerals and vitamins 2. How are these nutrients used by your body? Nutrients are used by your body for
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Title: Kinetics: The Rate of a Chemical Reaction Objectives: 1. To study the kinetics of chemical reaction‚ 2 I- + S2 O82- I2 + 2 SO42- . 2. To study the effects of reactant concentration (persulphate‚ S2O82-‚ and iodide‚ I-) and temperature on the rate of chemical reactions. ( i) Study the effect of 0.20M (S2O82-) on the rate of chemical reaction. ( ii) Study the effect of 0.10M (S2O82-) on the rate of chemical reaction. ( iii) Study the effect
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