fill with water‚ Which causes the celery to become harder. 14.Which types of molecules can pass through a lipid bilayer most readily? Water‚ and small molecules 15.Animal cells are permeable to water and urea but NOT to sucrose. The inside of a cell contains 1 M sucrose and 1 M urea and the outside 1 M
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The Reason why yeast was chosen to was to see how yeast can metabolize different sugars and how much Co2 they release when when metabolizing.To test the yeast at the lab we used 4 different types of carbohydrates which are known as Glucose‚Lactose‚Sucrose‚and Starch.The main thing that make some of these carbohydrates different from each other is if it’s a Monosaccharide‚ Disaccharide‚or Polysaccharide. Monosaccharide are basic sugars
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DISACCHARIDES (Haworth and Chair structures only) Lactose Sucrose HAWORTH CONFORMATION HAWORTH CONFORMATION CHAIR CONFORMATION CHAIR CONFORMATION Maltose HAWORTH CONFORMATION CHAIR CONFORMATION POLYSACCHARIDES Amylose CHAIR CONFORMATION HAWORTH CONFORMATION Glycogen B. BENEDICT’S TEST FOR REDUCING SUGARS Compound Color Reducing Sugar (yes/no) Water Blue No Glucose Red Yes Fructose Reddish-Orange Yes Sucrose Blue No Lactose Red Yes Maltose Red Yes Starch Blue No Glycogen
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starch. Materials Physical: None Virtual: 1. Test Tube Rack 2. 4-5 Test Tubes 3. Transfer Pipet 4. Protective Glasses 5. 3 Pieces of Paper Bag 6. DiWater 7. Evaporated Milk 8. 50% Egg White Solution 9. 1% Sucrose Solution 10. 1% Starch Solution 11. Onion Juice 12. 10% Sucrose Solution 13. Vegetable Oil 14. Biuret Reagent 15. Iodine 16. Benedicts Reagent Methods In this lab there are I complete two different tests. The procedure was relatively the same for each test. I would first
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Introduction: To determine the biological changes that occur to potato cores over a period of time in different solutions of sucrose and to relate these changes to the phenomenon of osmosis. Method: We soaked several discs of potato cuted using a cork borer with around 1 centimeter of diameter and 2 milimeters of lenght into sucrose solutions with a different range of concentrations from 0 to 1.0M. Then we weighed all the potato cylinders on an electronic balance
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saline solution was added into the baggie‚ it was discovered that a small portion of the saline solution would leave the bag. In the baggie that has 0.2 percent concentration of sucrose‚ it’s initial mass was 20.18 grams‚ after spending a night‚ in a beaker of water‚ a small portion of the 0.2 percent concentration of sucrose escaped‚ and the final mass decreased to 18.73 grams. There was a 7.19 percent decrease
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after 10‚ 20 and 1440 minutes. 12) Record results in the chart. Observations and Calculations: Depth of CO2 bubbles Chart: Sucrose Concentration 0 minutes 10 minutes 20 minutes 1440 minutes 0% (plain water) 0 1 mm 0.5 mm 0 1% 0 0 0 0 5% 0 1.5 mm 2 mm 0 10% 0 2 mm 1 mm 0.5 mm Balloon Diameter Chart: Sucrose Concentration 0 minutes 10 minutes 20 minutes 1440 minutes 0% (plain water) 0 0 5 mm 13 mm 1% 0 15 mm 18 mm 14 mm 5% 0 10 mm
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strips. The dialysis tubing has a 12‚000 molecular weight cutoff and diameters of 4.8 angstroms. Sucrose has a weight of 342 and solution of 9.3 angstroms. We also need distilled water‚ And five 100mL beakers. Start the lab by labeling the beakers 1 through 5‚ and fill with 4 tap water and one 40% sucrose. Then make up five different solution:2 tap water‚ 20% sucrose‚ 40% sucrose‚ and 60% sucrose. Soak the dialysis tubing and clamp one end of each tube. Pour 10mL of each solution into bags and
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derived from‚ plants and animals. Materials/ Apparatus: Bunsen burner‚ 3 test tubes‚ test tube holder‚ dropper‚ red litmus paper‚ albumin (cystine)‚ sugar (sucrose)‚ urea‚ soda lime‚ 1% sodium hydroxide‚ hydrochloric acid‚ 5% lead acetate Procedure A: Testing for Carbon‚ Hydrogen and Oxygen 1. 1g of sugar (sucrose) was placed in a dry test tube. 2. The test tube was heated in an inclined position. 3. Observations were recorded. 4. The test
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Introduction: Saccharomyces cerevisiae‚ commonly known as baker’s yeast‚ is an key ingredient used mainly when baking bread or making alcoholic beverages. The main role of the yeast is to convert the sucrose into carbon dioxide (CO2) and ethanol. For example‚ when baking bread‚ the yeast ferments the sucrose within the dough and so CO2 and ethanol is released‚ causing the bread to rise and expand. It does this using enzymesAlso‚ during this fermentation process‚ because CO2 is released‚ it starts to form
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