Crystal jellyfish The Crystal jelly fish is a very unique marine animal. Known as the crystal jellyfish its scientific name is well known to be the Aquarium Victoria. The Aquaria Victoria is a saucer shaped Hydromedusa with a well developed velum‚ its size ranges within five to twelve centimeters in diameter. It has eighty or more narrow unbranched radial canals witch can extend to the margin of the bell. All tentacles extend from the margin of the bell‚ making the slender gonads run along most
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amount of reducing sugars and starch in yellow and green bananas. Introduction: Bananas are green in colour and taste flat but after they are harvested and stored for some days‚ they will turn yellow from green and become sweet. Hypothesis: The green banana tasted plain because it contained large amount of starch‚ while the yellow banana tasted sweet since it contained large amount of reducing sugars. Biological principles: Benedict’s test for reducing sugar: Reducing sugars include all monosaccharides
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Kanchan () [pic] [pic] [pic] |Topic |No. | |About sugar |5 | |About the company
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microscope onion did not contain starch‚ but after some research‚ I have discovered that onions actually contain glucose‚ a component of starch‚ but when tested with iodine for starch (as we did in class) it will result negative because glucose is a simple sugar. Table 3.5 Benedict’s Reagent Test Tube Contents
Free Glucose Carbohydrate Fat
SLAVE ORIGIN Slaves were taken from the following areas: -Lagos -Elmina -Whydah -Gold Coast -Senegambia -Guinea Coast -Badagri -Ivory Coast Raiders would enter villages quietly‚ in the night and set fire to slave houses. In the confusion and panic they easily collected the villagers‚ tied them in pairs around the neck using forked sticks and placed them into slave coffles. This was done quickly as they feared the villagers might have had reinforcements. The
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scientists like Dr Sivaramakrishna Chandrashekhar and Dr Subramaniam Chandrashekhar won laurels and recognition abroad and not in India. A typical example of bureaucratic interference in India is regarding the technology of growing ultra pure silicon crystals to make solar and other silicon cells that convert light into electricity. Two Indian Institute of Science scientists had developed the technology. In the early 80s‚ Mettur Chemicals (MetChem) in Mettur near Salem tried to install a pilot plant to
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experimental technique that exploits the fact that X-rays are diffracted by crystals. It is not an imaging technique. X-rays have the proper wavelength (in th Å t ö (i the Ångström range‚ ~10-10 m) t be scattered by the electron cloud of an atom of 10 10 ) to b tt d b th l t l d f t f comparable size. Based on the diffraction pattern obtained from X-ray scattering off the periodic assembly of molecules or atoms in the crystal‚ the electron density can be reconstructed. Additional phase information must
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GROUP B MODEL ANSWER Howard et al.‚ Temperature-induced structural changes in CaCl2‚ CaBr2 and CrCl2: A synchrotron X-ray powder diffraction Phys. Rev. B 72‚ 214114 (2005). DO NOT PLAGIARISE THIS MODEL ANSWER Paragraph 1 The polymorphs involved are the halides in tetragonal rutile (TiO2) structure and the halides in so-called calcium chloride structure. As the name implies‚ the unit cell of halides in tetragonal rutile structure is tetragonal‚ with the lattice parameters a=b≠c and α=β=γ=90o
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Learner’s Guide Manufacture craft baked flour confectionery products using the whisking method (No. 6) Unit Std # 6 NQF Level 3 Credit(s) 12 Field NSB 06: Manufacturing‚ Engineering and Technology Sub-Field Manufacturing and Assembly Issue date: July 2002 Review date: TBA Contents Why am I doing this? 3 At the end of the module you will 3 How to use this module 3 Introduction 4 5 Introduction baked flour confectionery products 6 11 The production of baked flour confectionery
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centrifuged‚ losses of soluble solids up to 5 percent are common and loss of suspended solids during freeze concentration has been more troublesome than loss of soluble solids. 4. Basic methods of freeze concentration There are two basic methods for ice crystal formation in solutions of liquid foods as shown in Fig 2‚ according to Aider et al. (2009)‚ The first method is suspension crystallization figure 3a; it is containing on an initial phase of nucleation‚ followed by a second phase that includes the
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