Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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For many years Hydrogen peroxide was widely used for disinfecting‚ sterilization and its antiseptic properties‚ it is cheap and easily available OTC at any drug store or grocery store. “This readily available oxidant is rapidly converted to the highly reactive hydroxyl radical that damages an array of cellular components” (Atiyeh‚ Dibo‚ and Hayek‚ 2009). “The Medicines and Healthcare Products Regulatory Agency (MHRA‚ 2014). Have issued a warning regarding its use in surgery and in deep and large
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Concentration of liquid foods is a fundamental operation in many food processes; it is completely different from dehydration. Usually‚ foods‚ which are concentrated‚ remain in the liquid state; while drying produces solid or semisolid foods with significantly lower water content. The concentration of liquid foods has three different methods; evaporation‚ membrane concentration‚ and freeze concentration. Evaporation usages gas liquid phase separation. It has the lowest capital cost and the maximum
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A key component of the quantification of the protein concentration in the given samples was the generation of a standard curve. The data presented in Table 1 produced the graph in Figure 1 which was then used to calculate a line of best fit. The line of best fit yielded an equation y= 0.44976x which was in turn used to calculate unknown protein concentrations of given samples. The absorbances of the whole milk‚ cereal milk and muscle milk had been previously obtained and recorded via spectrophotometer
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Decomposition of Hydrogen Peroxide by Potassium Iodide Brief Description: Two solutions are mixed resulting in an eruption of foam resembling a huge stream of toothpaste. This is the classic “Elephant Toothpaste” reaction. Purpose/Goal: Procedure presents an example of a catalyzed reaction. Explanation of Experiment: The rapid evolution of oxygen gas is produced by the following reaction: 2 H2O2 (aq) = 2 H2O (l) + O2 (g) + heat The decomposition of hydrogen peroxide in the presence
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Chemical Kinetics of Hydrogen Peroxide Decomposition Purpose The purpose of this experiment was to determine the rate equation for the catalyzed decomposition of hydrogen peroxide H2O2. Procedure The procedure for this lab can be found on pages 36 - 40 in “General Chemistry CHE111L Laboratory Manual Spring 2014.” Data Tables Carbon copies of data tables and the graph have been attached to the back of this lab report. Calculations 30 mL of
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Purpose: The purpose of the lab was to investigate and demonstrate hydrogen bonding and London dispersion bonding in water and rubbing alcohol. Hypothesis: I believe water will have the greater surface tension because rubbing alcohol’s density is lower than water’s. Materials: * Water * Isopropyl alcohol (rubbing alcohol) * Pennies * Paper clips * Flasks * Cups or jars * Wax paper * Eyedropper Procedures: Part 1: Surface tension and vortex: * Fill
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Maintaining a Balance – Enzyme Activity 1.P.1 Identify data sources‚ plan‚ choose equipment and perform a FHI to test the effect; increased temperature‚ change in pH and change in substrate concentrations on the activity on the activity of a named enzyme Introduction: Enzymes are catalysts which aid in process of chemical reactions within living organisms. Enzymes increase the rate of biochemical reactions without causing any permanent chemical change to itself. A substrate is the chemical
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Purpose: To find the percent of sugar by mass in chewing gum Hypothesis: The percentage of chewing gum that is sugar for bubble gum is 30%‚ 20% for juicy fruit and 25% for stride gum. Mass Of Juicy Fruit Mass Of Bubble Gum Mass of Juicy Fruit unchewed | 7.12g- 1.72 = 5.4 g | 5.80g- 1.72g = 4.08 | 4.52g- 1.72g = 2.80g | chewed | 3.00g- 1.72g= 1.28g | 2.24g-1.72g =0.52g | 2.86g-1.72g= 1.14g | Percent of Sugar | 3.00g x 100/ 5.4 = 55.5%
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Noel Arackal 1.25.16 Bisc 4930 Experiment No. 1 – Varying Extracellular Concentration Introduction: This experiment sets out to determine the tonicity of solutions with varying concentrations of sodium chloride on the red blood cells of sheep by measuring the transmittance of a red blood cell/NaCl solution with a spectrometer. This is done in order to study the effects of solutions containing varying levels of tonicity to red blood cells. Tonicity describes what happens to a cell when it is
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