Osmosis was clearly shown since the potato cylinders decreased or increased at different concentrations of sucrose. The results supported my hypothesis because for the 0.0 sucrose concentration the average percent change in mass was 16.9%. For the 0.2 concentration the percent change was 3
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Written Executive Brief: Midas Gold Juice Company Problems/Challenges: The problem that Midas Gold Juice Company has is that the company should purchase new machine to produce more cans up to 40‚000. It is not necessary to purchase stamping machine to double the tin shop level to 16‚000. Recommendations/Actions: Based on the current juice produce capacity: Base on the current produce level‚ we could see the current capacity level for producing can bodies are not balanced with other departments
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Title: Osmosis and water potential Aim of the experiment: Finding the water potential of potato. Biological principles: Independent variable: concentration of the solution. Dependent variable: percentage changed in weight of the potato strips. Controlled variable: size of the potato strips‚ it can be controlled by cutting the length of the strips. Procedure: Table 1. Concentration of sucrose solution table Concentration/ M | Sucrose Solution/ ml | Distilled
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The effect on the pH of Distilled water‚ Potato Solution and Commercial Buffer‚ when Hydrochloric acid (0.1 mol/L) and Sodium Hydroxide (0.1 mol/L) is added Mahima Mandava Mrs. Haist September 23rd‚ 2014 SBI4U1 Background Information: The pH is the measurement of how acidic or how basic a substance can be. The pH scale is used to measure how acidic or basic a living cell can be. The pH scale ranges from 0-14; 0-6 being acidic‚ 8-14 being basic and 7 being neutral. There are many factors
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clock * multi meter Procedure 1. Cut the potato in half and place them next to each other‚ flat face down on a plate 2. Connect one end of the white wire to one of the nails and then place the nail into one half of the potato. 3. Connect the other end of the white wire to the battery holder inside the digital clock. 4. Connect one of the pennies to one end of the black wire then put the penny into the same half of the potato as the nail with the connected to it. 5. Connect
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The Effect of Enzymes on Apple Juice Production Biology Period 6 Background Info The purpose of this experiment was to determine which enzyme or the combination of the two enzymes makes the most apple juice from applesauce. We did his by‚ mixing 10 drops of an enzyme (cellulose/pectinase/both) into a few tablespoons of applesauce. We then left the rest to nature‚ and watched the liquid funnel out for 10 minutes. Lastly‚ we recorded our data. The cell wall is a complicated
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we did a survey out of them. We ask them to tell what is the first thing comes out of their mind when they hear the word juice. There responds were totally negative towards juice. The most of the complaints were about preservatives‚ color (doesn’t matter if it’s additive or not) and sugar. We asked about fruit; they love fruit.Then we asked what if they get the actual fruit juice without any additives or sugar and obviously no preservative and then they responded well. Now‚ when I see my target market
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Boost juice bar formed in the year 2000 with the first store located in Adelaide‚ South Australia and is now has an international chain of retail outlets that specialize in selling fresh juice. The company now expanded internationally with stores situated in Asia‚ Europe‚ Russia and Middle Eastern through the use of franchising. In this report we will explain how boost differentiate its products from their competitors and discuss the macro-environmental forces that could potentially impact on the
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Effect of varying Temperatures on Enzymatic Activity of Bacterial and Fungal Amylase and hydrolysis of Starch Abstract This experiment consisted of setting up a control group of starch in various temperature and then placing both fungal amylases and bacterial amylases in a mixture of starch and placing the solution of amylase and starch in various temperatures of water. After a certain amount of time- different amount of time needs to be used in order to have reliable results- iodine is added
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Title: Enzyme Activity Aim: To investigate the activity of the enzyme catalase in liver and potatoes‚ and to investigate the effect of temperature‚ surface area‚ pH and certain chemicals on the activity of catalase. Equipment: Dilute hydrochloric acid solution x 1ml 10 volume hydrogen peroxide x 100ml Copper sulphate solution x 1ml Aluminum nitrate solution x 1ml Zinc nitrate solution x 1ml dilute NaOH solution x 1ml Mortar and pestle x 1 25ml Beaker x 1 Hot plate x1
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