prepared for the experiment‚ one at room temperature and the other two at 15°C and at 5°C. The room temperature water bath was prepared by filling a basin with tap water about ¾ full so that when the subject’s face is submerged‚ the water will not spill. A thermometer was used in order to obtain the temperature of the water. The temperature obtained was at 26°C. The water baths having temperatures of 15°C and 5°C were also prepared the same way as the room temperature water bath only with the addition of
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THE IRISH POTATO FAMINE Pre-Famine History The potato was introduced to Europe sometime in the 16th century. There are many theories on how it arrived‚ but the one with the most credibility is from a case study done by Theresa Purcell. She explains how the white potato‚ also known as the Irish potato‚ originated in the Andean Mountains and was brought to Europe by the Spaniards. The potato was originally classified in the same family as the poisonous nightshade so people refrained from eating
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Resources Assessment 2 – Group Presentation Boost Juice Expatriate Program Challenges in Germany March 23‚ 2010 Authors: SindooraNiranjan‚ 110024230 Maggie Sinclair‚ 110058024 Kai Zhi Lee‚ 100111728 Ke Yu‚ 100070856 Harnie Kumaraguru‚ 110026969 Word count: 1105 (excluding external referencing) Introduction The concept of Boost brand was created in 1998 when the founder‚ Janine Allis‚ realized the fashion of the juice bar when on holidays in the United States. She
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treated potatoes." In short‚ it’s a potato powered battery‚ and it’s as real as you’re hoping it is. The simple‚ sustainable‚ robust device can potentially provide an immediate inexpensive solution to electricity needs in parts of the world lacking electrical infrastructure‚ but we’re hoping that it can work a similar amount of magic for developed nations as well. Researchers at the Hebrew University discovered that the enhanced salt bridge capability of treated potato tubers can generate electricity
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be discussing a potato chip company that has changed its market structure and what affects this change has made on the company‚ businesses that work with the company‚ and consumers. Prior to Wonks potato chips being in existence it was independent potato chip companies that operated in the Northwest that were ran in a competitive structure and in long-run competitive equilibrium. Once these potato chip companies were all bought up and turned into one company called Wonks potato chips which is now
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January‚ 2011. FORM CLASS: L6 3 SUBJECT: Biology TITLE: Enzymes AIM: To investigate the effect of temperature on the enzyme lipase INTRODUCTION: The phenomenon of catalysis makes possible biochemical reactions necessary for all life processes. Catalysis is defined as the acceleration of a chemical reaction by some substance which itself undergoes no permanent chemical change. The catalysts of biochemical reactions are enzymes and are responsible for bringing about almost all of the chemical
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3%‚ was diluted using 10 mL of hydrogen peroxide and 20 mL of water. In the second beaker‚ a ¼ dilution of potato extract was made using 2 mL of potato extract and 6 mL of water. The third plastic beaker contained 8 mL of water. Using the first and second beaker the experimental assay was performed. Using forceps a small paper disk was dipped into the second beaker containing the potato catalase for exactly 5 seconds. It was next dried on a paper towel for 5 seconds‚ and finally placed at the
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My lab group studied the effect of PH on reaction rate/ enzyme activity measured by foam height. PH is the measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration‚ the lower the pH. Every enzyme has an optimal PH‚ meaning they have a very small window in which they are most active. Our enzyme (potato smoothie) had an optimal PH of 7.0-7.5. We know this because we measured the enzyme’s reaction rate by measuring foam height. The largest foam height we
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Myrtle Freedom under threat: PH‚ 2rd deadliest country for Journalists Journalism has long been a high-risk profession‚ many journalists and reporters have put their lives on the line for a story. Journalists often have to go through extreme measures just to get information. Intensive research‚ live coverage and interviews are being demanded more and more by the public and in order to get such vital information‚ being on the scene is necessary. According to Committee to Protect Journalists (CPJ)
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Estimating Price Elasticities with Theory-Based Priors Author(s): Alan L. Montgomery and Peter E. Rossi Source: Journal of Marketing Research‚ Vol. 36‚ No. 4‚ (Nov.‚ 1999)‚ pp. 413-423 Published by: American Marketing Association Stable URL: http://www.jstor.org/stable/3151997 Accessed: 22/07/2008 16:25 Your use of the JSTOR archive indicates your acceptance of JSTOR ’s Terms and Conditions of Use‚ available at http://www.jstor.org/page/info/about/policies/terms.jsp. JSTOR ’s Terms and Conditions
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