qualitative analysis whose knowledge with other factors helped me to do so. CONTENTS Ø Introduction Ø Theory Ø Apparatus Ø Chemicals required Ø Detection of pH Ø Test for Carbon Dioxide Ø Test for Glucose Ø Test for Phosphate Ø Test for Alcohol Ø Test for Sucrose Ø Result Ø Conclusion INTRODUCTION The era of cold drinks began in 1952 but the indianization of industry marked its beginning with launching of limca and goldspot by parley group of companies. Since‚ the beginning of cold
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georged@mail.gvsu.edu Abstract The lab for this paper was conducted for the topic of osmosis‚ the movement of water from high to low concentration. Five artificial cells were created‚ each being filled with different concentrated solutions of sucrose. These artificial cells were placed in hypertonic‚ hypotonic‚ or isotonic solutions for a period of 90 min. Over time‚ the rate of osmosis was measured by calculating the weight of each artificial cell on given intervals (every 10 minutes). The
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Sugar and salt look so similar that most people cannot tell them apart without tasting them. Chemically‚ white refined table sugar‚ sucrose‚ and salt are very different. An ionic bond between a positive sodium ion and a negative chloride ion creates a molecule of sodiumchloride (NaCl). Covalent bonds between hydrogen‚ oxygen‚ and carbon atoms form to form a sucrose molecule (C12H22O11). Ionic bonds form when oppositely Figure 1: The pile of white grains on the left are ordinary crystals of table
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CONTENTS * INTRODUCTION ----------------------------------------------------------- 3 * AIMS ----------------------------------------------------------- 4 * HYPOTHESIS ----------------------------------------------------------- 5 * RESULTS ----------------------------------------------------------- 6 - Calculations - Table 6.1 - Table 6.2 - Table 6.3 - Graph 6.1 - Graph 6.2 * DISCUSSIONS ----------------------------------------------------------- 7
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The Measurement of the Rate of Osmosis by using “Deshelled” Chicken Eggs (Effect of Solute Concentration upon Rate/Degree of Osmosis in Chicken Eggs) Introduction Every cell needs a mechanism that it uses in the maintenance of a constant internal environment. This is important in the control of the ever changing external environment to the cell. The transfer of materials to and from the cell thus needs a very stable mechanism to achieve this status. Cells are therefore bound a membrane that acts
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The Osmosis Scientific Paper Emily N. Charbonneau Grand Valley State University The point of this experiment was to observe if the different concentrations of sucrose would change the speed of osmosis. Osmosis is a process of a fluid that will pass through a semipermeable membrane into a solution which most of the time has a higher concentration. Osmosis will be demonstrated throughout the lab. The importance of osmosis in a plant and animal cell there is a cell membrane‚ which helps liquids and
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investigated each sugar’s (glucose‚ lactose‚ sucrose‚ fructose‚ and lactose/lactaid) cell respiration rate. When referring to my group’s graph and data‚ glucose ended up with the highest respiration rate (1‚177.2 ppm/min)‚ but sucrose did reach the highest ppm at 300 seconds with 6‚870 ppm. This outcome makes sense to me‚ knowing about CO2 release from cellular respiration‚ when thinking that glucose is made when your body breaks down starches and sucrose is table sugar. When referring to the graph
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concentration and water potential [NOTE: You may want to look over Lab 1a to refresh your memory!] EXERCISE 1b-A: DETERMINING THE WATER POTENTIAL OF POTATO CELLS In this exercise you will use potato cores placed in different molar concentrations of sucrose in order to determine the water potential of potato cells. First‚ however‚ we will explore what is meant by the term "water potential." Water Potential. Water potential is abbreviated by the Greek letter psi (ψ). Water potential measures the tendency
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H2 ---> NH3 (all gaseous) [N2] (mole/L) | [H2] (mole/L) | Initial Rate (mole/L /min) | 0.10 | 0.10 | 0.0021 | 0.10 | 0.20 | 0.0084 | 0.20 | 0.40 | 0.0672 | 3. The inversion of sucrose: C12H22O11 + H2O ---> 2C6H12O6‚ was studied at 250C. The concentration versus time data of the converted sucrose when the initial concentration
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Cell Membranes and Transport Hands-On Labs‚ Inc. Version 42-0033-00-01 Exercise 1: Diffusion Observations Data Table 1: Rate of diffusion in different temperatures | | ºC | Minutes | Temperature | InitialTemp. | InitialColor | 5 | 10 | 15 | 20 | 25 | 30 | 60 | Cold | 10°celsius | clear | clear | clear | clear | clear | clear | light purple | light purple | Ambient | 25°celsius
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