small molecules to pass through - the larger the organism‚ the smaller the surface area ratio.Therefore if ratio is too small it take molecules much more longer to enter cell. Prediction For the experiment‚ I expect to see different effects on potato samples depending on different water concentration: · After putting in dilute solution I expect their mass to increase‚ as effect of taking up water by osmosis - cell should become ‘turgid’. · Concentrated glucose solution - mass of potatoes samples
Premium Osmosis Semipermeable membrane Diffusion
Chenneth S. Torres‚ Vincent Joseph P. Villaceran‚ Danielle P. Submitted to: Asst. Prof. Eufemio Barcelon Ph.D Submitted on: September 18‚ 2013 I. Results Rootcrop | % Alkaloid Average | Cassava | 95.17 % | Sweet potato | 82.51 % | Taro | 93.71 % | Potato | 91.68 % | Table 1. Determination of Alkaloid Raw Data Rootcrop | Weight of pre-weighed filter paper(g) | Weight of filter paper with ppt before drying(g) | Weight of filter paper with ppt after drying(g) | Weight of
Premium Starch Potato Titration
Reducing sugar can reduce Cu2+ into Cu+ and form a bricked-red precipitate (copper(I) oxide) which is insoluble in water. ii) Use of Benedict’s test Benedict’s test can show the presence of reducing sugar (all monosaccharide and disaccharide‚ except sucrose). Add Benedict’s solution into food samples (solution). Then mix them up and put into a water bath for 5 minutes. If reducing sugar is presence‚ there will be bricked-red precipitate. More is that‚ the variation of the color of the bricked-red
Premium Fructose Glucose Sucrose
your body‚ the lack of reliable evidence to back up claims made by sport drink companies‚ the amount of money wasted and the concentration of the sport drinks available. Sports drinks have a negative effect on your health. The sugars fructose and sucrose are the main ingredients in most sport drinks; fructose is a monosaccharide which means the fructose cannot be broken down into simpler sugars by hydrolysis. Fructose can affect the kidney functions by evaluations in the uric acid; simulating fat
Premium Sports drink Electrolyte Sucrose
The Science of the Spud — a History of the Potato Battery Experiment There are hot potatoes‚ french fried potatoes‚ baked potatoes and scalloped potatoes. There are potato chips‚ potato pies and potato soufflés. Last‚ but not least‚ there’s the potato battery. Who on earth invented the electric spud? Why does it work? For that matter‚ why would anyone want to see if a potato could conduct electricity in the first place? Well‚ we may never be able to answer some of the questions this quirky experiment
Premium Battery Electric current Alessandro Volta
Diploma in Business Management BUS 763 Managing in Organisations Term 3 2014 Level Assessment #1 Date /Day 7 Individual Assignment Week 5 Credits Weighting Tutor 15 110 marks (55 %) Summary Learning outcome (LO) assessed Part A (based on Case A) Marks Suggested length Section 1 Q1 Q2 LO1 LO1 / 12 marks 2- 3 pages /6 marks 1-1 ½ pages Section 2 Q3 LO2 /18 marks 3- 3 ½ pages Section 3 Q4 Q5 LO4 LO4 /8 marks 1 ½ - 2 pages
Premium French fries Potato
Plan a procedure that will allow you to compare quantitavely the glucose concentration in fresh samples of orange‚ lemon and grapefruit juice. Aim: The aim of this investigation is to produce a set of data which will enable comparison of the glucose concentrations of orange‚ lemon and grapefruit juice. Research: Benedict’s Reagent is a mixture of sodium compounds and copper sulphate. The copper ions are reduced by fructose (a reducing sugar) to form copper oxide‚ thus turning it from blue
Premium Fructose Citrus Sugar
Living a Salty Life‚ http://www.lucasbrouwers.nl/blog/2009/11/living-a-salty-life/‚ date viewed: 10/03/13 Osmosis and The Water Potential of a Potato‚ http://biology.clemson.edu/bpc/bp/lab/110/osmosis.htm‚ Robert. J. Koninski‚ last update: October 2012‚ date viewed: 04/03/13 Potato in Osmosis Core‚ http://biology.clemson.edu/bpc/bp/Lab/110/handouts/Potato%20Osmosis%20OMP.pdf‚ date viewed: 02/03/13
Premium Osmosis Concentration Potato
1.0 ABSTRACT The production of reducing sugars by acid of carbohydrate cereals powder‚ jams (total sugar content) and jams (reducing sugar content) were performed in order to study reducing sugar production. The study involved hydrolysis carbohydrate cereals powder and jams by immersing in boiling water at environmental temperature. Acid hydrolysis was carried out through reflux boiling for 20 minutes with 10ml 0f 1.5M concentrations of diluted sulphuric acid. Reducing sugars concentrations
Premium Fructose Sucrose Sugar
thee?" In the beginning was the potato. How it found its way from the South American highlands into those little sacks of McDonald’s fries is a long‚ adventurous tale‚ involving Conquistadors‚ Marie Antoinette‚ and Thomas Jefferson. Millionaires have been made and millions more have died from dependence on that simple‚ innocent potato. Here‚ then‚ is the story of the spud‚ which reached its crowning achievement only once it had been paired with oil. The potato seems to us today to be such a staple
Premium Potato French fries