FREE FATTY ACID TEST AIM: To determine seed FFA MATERIALS REQUIRED Chemcals required * Oxalic acid pellets * Sodium hydroxide pellets * Rectified spirit * Phenolphthalein * Distilled water Apparatus required * 250ml standard flask(oxalic acid) * 1l std flask(sodium hydroxide solution) * 50ml beaker for solution preparation * 250ml beaker for solution preparation * Spatula * 50ml burette with standard for titration * 100ml conical
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Freem an‚ Biological Science‚ 4e‚ Chapter 4 Chapter 4 - Nucleic Acids and the RNA World Learning Objectives: Students should be able to... • Sketch a nucleotide‚ label its three basic parts‚ and identify the 2’‚ 3’‚ and 5’ carbons. • Make another sketch showing the primary and secondary structures of DNA. • Describe the primary‚ secondary‚ tertiary‚ and quaternary structures of RNA‚ and explain in what ways RNA differs from DNA. • Explain why and how the secondary structure of DNA allows
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KINETICS OF THE ACID DECOMPOSITION OF THIOSULFATE Aqueous solutions of thiosulfate‚ S2O32-(aq) are stable if neutral or basic‚ but decompose quickly when the thiosulfate is dissolved in acid according to the equation: Sulfur dioxide is a gas at room temperature‚ but is very soluble in water. Sulfur‚ a water insoluble solid‚ forms a colloidal suspension. As a result‚ the solution first becomes cloudy and then opaque. We can take advantage of the developing opacity of the reaction system to do a
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Hot sauce | 5 | 3 | Questions 1. Compare and contrast acids and bases in terms of their H+ ion and OH- ion concentrations. An acid produces hydronium ions by donating a proton H+ to water. Base produces hydroxide ions OH- by accepting a proton from water. Acid and Base are opposites‚ when acids and a base counter balance which other it is neutral. 2. Name two acids and two bases you often use. The two acids I often use are Lemons and Hot sauce. The two bases I often use are
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1.0 Aim The purpose of this experiment is to use Volumetric Analysis to determine the concentration of acetic acid in white vinegar. 2.0 Theory The concentration is a measurement of relative amounts of solute and solvent. There are many diverse ways of expressing concentration but the most accepted and widely used is molar concentration and regularly referred to as molarity which is defined in mole‚ the amount of solute dissolved in one litre of solution. [pic] In this experiment there
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STANDARDISATION OF HYDROCHLORIC ACID REPORT Aim: To standardize an unknown solution of hydrochloric acid Method: See INSTRUCTIONS for practical 6.2 & 6.3 Results: Attempt No. | Titre (mL) | | 1 | 20.9 | Rough Titration | 2 | 20.5 | | 3 | 20.7 | Concordant Titres | 4 | 20.7 | | 5 | 20.7 | | (1) Tabled Results (2) Concordant Titrations Results 20.7 mL | 20.7 mL | 20.7 mL | Average of Concordant: (20.7 + 20.7 +20.7) 3= 20.7 mL Calculations:
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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protein consists of two sites: a constant region (C) and a variable (V) region. In the constant region‚ the amino acid sequences remain similar to another antigen receptor from another B cell. What determines the main difference in targeting specific types pathogen for each B cell is the variable region. A variable region of an antigen receptor from one B cell has completely different amino acid sequencing than the variable region of another antigen receptor from another B cell. Thus‚ the variable region
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Figure 1: Formation of benzocaine from p-aminobenzoic acid Experimental P-aminobenzoic acid (1.211g) and absolute ethanol (15mls) were combined with three boiling chips in a 50ml round bottom flask. The round bottom flask was placed on a heating plate and was refluxed starting at 109 ̊C. The solution began boiling at 111 ̊C. It was allowed to reflux for approximately 30 minutes and the solid was dissolved. The round bottom flask was then placed in an ice bath and allowed to cool to
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Abscisic Acid and Stomatal Closure Abscisic acid is a single compound unlike the auxins‚ gibberellins‚ and cytokinins. It was called "abscisin II" originally because it was thought to play a major role in abscission of fruits. Though ABA generally is thought to play mostly inhibitory roles‚ it has many promoting functions as well. In 1963‚ abscisic acid was first identified and characterized by Frederick Addicott and his associates. They were studying compounds responsible for the abscission
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