weightage in order to create an appropriate work-culture and environment‚ which would provide the impetus for achievement. The study aims to emphasise upon the role of HR manager and his power as “human capital” in the enterprise and hence act as a catalyst of change in an organisation. Methodology: The data have been collected through extensive literature review and past studies. Various web-sites have been explored for relevant information. Research journals‚ magazines and other study-materials
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testing the relationship between enzymatic reaction affected by temperature and pH. Through the testing the enzyme at different temperatures‚ and different pH levels; it would determine at which temperature and pH level the enzyme worked the most efficiently. Analyzing absorbance of the solutions with spectrophotometery will determine the reaction rate. To test the optimal pH‚ the starch and a buffer were combined at a specific pH level and tested the absorbance of a solution at various times. To
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The effects of pH on mung beans Gloria Cheng Winsy Cheung Lily Wong Christine Yen January 15‚ 1998 Abstract This experiment explores how different pH environments affect the growth of mung beans. The mung beans were grown in water with various pH levels‚ consisted of pH levels 5‚ 6‚ 7‚ 8‚ and 9. A replicated design was used consisting of 3 runs for each pH level. The following results are listed in order of pH levels allowing most growth to least growth of the mung beans: 7‚ 8‚ 6‚ 5‚ and 9. These
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Celsius 233: Clarisse the Catalyst “We are like chameleons; we take our hue and the color of our moral character‚ from those who are around us” (John Locke‚ English philosopher and physician). Everyone in the world influences others in many various manners. The influence can be diminutive or extremely significant but they always have an impact. In the novel‚ Fahrenheit 451‚ Ray Bradbury introduces a string of influential figures that drive the protagonist‚ Guy Montag‚ through a complete
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Show numerical values. 1. What is the initial temperature of each beaker? Beaker A 95 Beaker B 5 2. Click Play ([pic]) and observe. A. What happens to the temperature of Beaker A over time? Beaker a goes down over time. B. What happens to the temperature of Beaker B over time? Beaker b goes up. 3. Why do you think the temperatures of Beaker A and Beaker B changed as they did? Because of conduction. |Activity A: |Get the Gizmo ready:
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I was testing different temperatures and how it affects the time catalase takes for it to break down peroxide. The problem that i was investigating is how does temperature affect the time it takes for catalase to break down peroxide. My independent variable for this lab was the temperature of the solution the enzyme is in. My dependent variable in this experiment was rate of reaction or the amount of time it takes to sink and rise. My hypothesis is that if the temperature is higher than 37℃‚ then
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Goldfish and Water Temperature Goldfish and Water Temperature The subject of my observation is a goldfish that is kept in a 2 gallon fishbowl positioned on a window side table. I have noticed that the goldfish is more active in the earlier morning and later evening than during the afternoon hours. Because the table is near a window that faces northeast‚ the fishbowl receives direct sunlight during the time between eleven o’clock a.m. and four o’clock p.m. The goldfish activity decreases around
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THE VITAMIN C CONTENT OF FRUIT JUICE Aim: To investigate the vitamin C content of fruit juice.Hypothesis: I believe the more drops of fruit juice taken to decolourise DCPIP‚ the smaller the amount of vitamin C in that fruit juice. This is because DCPIP needed to be decolourised by ascorbic acid in fruit juice‚ so less concentration of ascorbic acids means that more ascorbic acids is needed to decolourised DCPIP. I believe that freshly squeezed orange is going to have the most Vitamin C content
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Marissa Ware Partner(s): None Chem 253—TA: Josh Lovell Lab 1: Effect of pH on a Food Preservative 6/11/13 Purpose: (1 point) To determine whether a chemical change occurs when Sodium Benzoate is acidified to Benzoic Acid. Theory: (2 points) Sodium Benzoate is a common food preservative found in jellies‚ jams‚ sodas‚ fruit juices‚ etc... Its acid‚ Benzoic Acid‚ is an organic preservative that stops the growth of bacteria‚ yeasts‚ and molds. Reaction: (3 points) Reaction: sodium
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only as an annex named‚ Marikina High School Annex. By the year 1993‚ Mrs. Lagrimas B. Garcia‚ the school principal‚ made extra effort on achieving full independence of the Marikina High School Annex to give birth to the school‚ Parang High School (PHS). PHS had been through a lot of changes since the School Year 1996-1997. Hon. Congressman Romeo DC Candazo‚ Hon. Bayani BH Fernando and Dr. Perla B. Menguito made a big impact on the transformation of the school’s image and into a conductive learning environment
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