Connection Paper Instructions Fall 2010 Overview and General Information You are to read‚ reference‚ and summarize four articles‚ each on the same topic or very closely related topics which we have studied or will study during the term so virtually any topic related to psychology will be acceptable. You will complete and turn in a Connection Paper Form which is a Word® document and is available in AC Online > Lessons > Connection Paper Information > Connection Paper Form. It must be done
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Effect of Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans. Without it‚ the disease scurvy develops as sailors‚ explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges‚ limes‚ lemons‚ blackcurrants‚ parsley and capsicums. Vitamin C is water
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Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogurts and doogh having initial counts of >100 CFU/g tend to spoil quickly. Yeasty and fermented off-flavors and Swelling of the doogh and yoghurt package are often detected when yeasts grow to 105–106 CFU/g (Fleet‚ 1990). Green and Ibe (1986)‚ Viljoen et al (2003)
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Investigation Into The Effect Of PH On The Activity Of Potato Tissue Catalase Aim The aim of my investigation is to see how pH affects the activity of potato tissue catalase‚ during the decomposition of hydrogen peroxide to produce water and oxygen. Catalase + 2H2O2 Catalase + 2H2O +O2 Catalase + Hydrogen Peroxide Catalase + Water + Oxygen Independent Variable The independent variable in this investigation is pH. Each individual enzyme has it’s own pH characteristic.
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Title of Practical: The Effect of Concentration on Reaction Rate Aim: To use a simple reaction between sodium thiosulphate and hydrochloric acid to discover concentration this determines how fast chemical reactions occur. Independent Variable: Concentration of hydrochloric acid (%) Dependent Variable: Time taken for chemical reaction to take place (sec) Hypothesis: My prediction is that the increased concentration of the thiosulfate will in turn lead to an increase in the rate of reaction
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Experiment 4 – Effect of Temperature on Enzyme Activity Aim To study the effects of temperature on the activity of amylase enzyme on starch solution. Introduction Enzymes are widely known as biological catalyst. Almost all cellular reactions are controlled and guarded by enzymes. Virtually every metabolic reaction which takes place within a living organisms are catalyzed by enzymes. Enzymes are complex three-dimensional globular proteins. Some of the enzymes are built up off proteins and
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Macro and micro environments both fall into the categories of environmental scanning. The general scope of environmental scanning is that it is a component of global environmental analysis. While analyses are typically carried out on the macro environment‚ the micro environment still has an important role to play. In summary‚ the macro environment is involved with the industries‚ companies‚ markets‚ clients and competitors‚ while the micro environment can be represented by the suppliers‚ competitors
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McDonalds’s Environmental factors in Marketing xxxx University of Phoenix xxxxxx xxxx xxxxxxxxxx The most important part of a company’s marketing plan is its environmental plan. A business’s environmental plan can include such thing as ecological‚ political‚ technology ethical issues‚ social‚ and cultural issues. McDonald’s is known as a global company that is can face many of the previous mentioned environmental factors mentioned previously. McDonald’s is a company that has businesses
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Results The relative osmotic concentration was determined by measuring the percent change in mass of the potato tissues. Change in mass was measured of six solutions‚ each containing different levels of concentration (0‚ 0.1‚ 0.2‚ 0.3‚ 0.4‚ and 0.5). The percent change in mass decreased as sucrose concentration increased‚ therefore‚ relative osmotic concentration also decreased as sucrose concentration increased. However‚ the osmotic concentration of 0.2 M sucrose solution was relatively greater
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INVESTIGATING THE EFFECT OF TEMPERATURE ON THE RATE OF ENZYME ACTIVITY. To investigate the effect that temperature has on enzyme activity I am going to use the enzyme amylase‚ which is used as a biological catalyst to break down starch‚ which cannot pass through the gut wall due to the size of the molecules‚ into smaller ones. Amylase is a carbohydrase‚ which converts starch to simple sugars in the Salivary Glands. Three features of all enzymes are: They are always proteins. They are specific
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