An experiment was carried out at the Horticulture Farm‚ Bangladesh Agricultural University‚ Mymensingh during 1998-99 growing season to study the effect of nitrogen and plant spacing on the growth and yield of potato (var. Diamant). Different nitrogen levels viz. 0‚ 127.0‚ 190.5 and 254.0 kg N/ha significantly influenced plant height‚ foliage coverage‚ number of main stem per hill‚ days required for 80% maturity of the crop‚ fresh weight of haulm (g/hill)‚ number of tubers per hill‚ weight of tubers
Premium Potato
Testing Catalase Activity Prepared by Anel Behric For professor Goodrow General Biology Lab Mohawk Valley Community College 10/14/2014 6:00 PM Introduction: This experiment was conducted to examine the breakdown of substrate hydrogen peroxide (H2O2) by catalase‚ which is a specific enzyme that breaks down substrates of (H2O2). Molecules are in our bodies and nature. They move around constantly which causes them to be part of random collisions‚
Premium Chemical reaction Catalysis Enzyme
In the article‚ "Arsenic in Your Juice" it explained‚ "Arsenic is a naturally occurring element that can contaminate groundwater used for drinking and irrigation in areas where it’s abundant". And over arsenic in apple juice made headlines as the school year began when Mehmet Oz‚ M.D.‚ host of “The Dr. Oz Show‚” told viewers that tests he’d commissioned found 10 of three dozen apple-juice samples with total arsenic levels exceeding 10 parts per billion. And how Arsenic has been notoriously used as
Premium Nutrition Advertising Food
The Aim of this practical was to observe what effect temperature had on the permeability of the cell membrane. Introduction Located within the vacuole of beetroot cells is a red pigment call Betalains. Typically these pigments are contained within the cell vacuole by the tonoplast (vacuole membrane)‚ however When beetroot is heated these red pigments escape the vacuole. This experiment aims to explore the effect of temperature on the permeability of the cell membranes (i.e. Tonoplast)
Premium Cell membrane Cell
Effect of temperature and humidity on the transpiration rateof the whole mushrooms P.V. Mahajan * ‚ F.A.R. Oliveira‚ I. Macedo Department of Process and Chemical Engineering‚ University College Cork‚ Ireland Abstract Water loss or transpiration is an important physiological process that affects the main quality characteristics of fresh mushrooms‚such as saleable weight‚ appearance and texture. A loss in weight of only 5% may cause fresh produce to lose freshness and appear wiltedand it is an
Premium Humidity Water Water vapor
Temperature effects on the growth of microorganisms Introduction: The purpose of this experiment was to determine the effects that temperature has on three different organisms. Temperature is one of the most important environmental factors affecting growth and survival of microorganisms². The three organisms used where Escherichia coli‚ Pseudomonas fluorescens‚ and Bacillus stearothermophilis. Most bacteria grow within a particular temperature range. The minimum growth temperature is
Premium Bacteria
potential of a potato Aim Osmosis is the movement of water molecules from a region of high water concentration to a low water concentration through a semi-permeable membrane. Our aim is to investigate the water potential of a potato through osmosis‚ by finding the difference in weight before and after the potato has been set in a solution of water‚ sugar or salt. Trial Method Firstly we collected the equipment. This included a scalpel‚ potato cutter‚ and test tubes. Then we cut the potato using the
Premium Osmosis Concentration Potato
2.1 The flavonoid-rich fraction of bergamot juice (BJe) The name of the plant studied in this work “Citrus bergamia Risso & Poiteau” has been checked with The Plant list. This name was in version 1 of The Plant List‚ (record kew-2724031) and now is a synonym of Citrus limon (L.) Osbeck (http://www.theplantlist.org/tpl1.1/record/tro-28101295). BJe has been provided by the company "Agrumaria Corleone" (Palermo‚ Italy) which used fruits of Citrus bergamia Risso & Poiteau from crops located in the province
Premium Nutrition Fruit Vitamin C
America’s Great Potato Baron Eric Schlosser’s biography “Fast Food Nation: Why the Fries Taste Good” explains how this invention started out of a simple potato by a man named John R. Simplot who was raised on a farm‚ un-educated and by his own account‚ left home at a young age. According to Eric Schlosser’s claim‚ “John Richard Simplot‚ America’s great potato baron‚ whose seemingly inexhaustible energy and willingness to take risk built an empire base on French fries” (Schlosser par. 2). The
Premium French fries Fast food Fish and chips
distilled water‚ 0.4% NaCl‚ and 0.9% NaCl would all appear to be inflated and could burst. This is due to the fact that the solution is hypotonic to the potato‚ thus water is entering the cell. Meanwhile‚ the cells in the solutions 5% NaCl and 10% NaCl would have shriveled cells. This is because the solution is hypertonic and water is leaving the potato out into the solution. Record the Lysis Time: Solution Lysis Time (min) DI 1:36 Soapy Water 0:48 0.2% NaCl 4:30 0.4% NaCl NL 0.6% NaCl NL 0.9% NaCl
Premium Osmosis Chemistry Concentration