Effects of Molasses Concentration on Yeast Fermentation The purpose of this lab was to determine how yeast cells are affected by the concentration of a food source‚ and for our purposes‚ the food sources were corn syrup and molasses. Our hypothesis was that the yeast cells would ferment the most when there was a higher concentration of molasses/corn syrup. In order to test this‚ we created 10 test tubes with decreasing concentrations of molasses/corn syrup using a serial dilution. Each test
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Measuring the effect of the concentration of caffeine on heartbeats. Caffeine is a stimulant which increases cardiac arrhythmia (improper heart rate) by increasing stress hormone (e.g. adrenaline) secretions. It also increases blood pressure which contributes to the blockage of receptors such as adenosine A1 and A2 receptors. The caffeine blocking receptors also blocks vasodilatory function‚ in which blood vessels become less dilated. Hence wise‚ caffeine is also known as a mild stimulant of the
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Affect Rates Of Reaction Aim: How does the mass of calcium carbonate affect its rate of reaction with hydrochloric acid? Hypothesis: I hypothesize that when the mass of the calcium carbonate increases‚ the rate of reaction of the calcium carbonate and hydrochloric will also increase. The collision theory states that the more successful collisions there are within the reaction‚ the faster the rate of reaction. When the mass increases‚ so does the number of particles in the reaction‚ thus
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will increase the speed of reaction as the greater the surface of the solid reactants‚ the more particles are required to expose and ‘cover’ the capacity of the solid. Increased surface area results in an increased chance of collisions between reactant particles. Since the collisions become more frequent and abundant‚ the rate of reaction increases. Aim The aim of the experiment is to see if a greater surface area of a dissolvable tablet creates a faster or slower reaction Independent Variable
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Abstract α-amylase was immobilized covalently on iron oxide magnetic nanoparticles. The synthesis of magnetic nanoparticles was done by the coprecipitation conventional method. The chemical composition and particle size of the synthesized particles was confirmed via X-ray diffraction. Tyrosine‚ Lucien and chitosan and glutaraldehyde were investigated to make a covalent binding between the iron oxide magnetic core and the immobilized enzyme. Immobilization using chitosan and glutaraldehyde show
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Alka-Seltzer Reaction Rates Lab What are the different factors the effect the reaction rate of Alka-Seltzer? Matthew Arkfeld Leah Gilligan Jessie Abbott Period 4 June 2nd‚ 2008 Background Research: o The objective of the experiment was to determine if different factors affect the reaction rate of Alka-Seltzer. Alka-Seltzer provides fast relief to acid indigestion‚ upset stomach‚ heartburn‚ headaches‚ body aches and pains. It is an antacid and pain relief medicine used by millions
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purpose of laboratory assignment 3 was to measure the rate at which a chemical reaction takes place. For the purpose of this lab we measured the rate a balanced oxidation/reduction reaction between iodine‚ hydrogen‚ and bromate ion occurs. The above reaction occurs slowly so we used a coupled iodine clock reaction to measure the rate of the oxidation/reduction reaction because it occurs much faster but is still dependent upon the other reaction. To accomplish this‚ two mixtures were prepared in separate
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The aim of this experiment was to investigate the effect that a glucose concentration has on the rate of fermentation. This was done by adding a variety of different glucose concentration into a test tube‚ siting in a water bath. The carbon dioxide would be collected in the test tube and therefore would measure the rate of fermentation. The results parsley supported the hypothesis that‚ “If the glucose concentration increases‚ the rate of fermentation increases‚ therefore the more carbon dioxide
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Effects of SO2 On Fermentation Rates Purpose SO2 is the primary inhibitor for natural microbiological growth in wine. It prevents the browning of juice by inhibiting phenol oxidase activity and kills the natural yeast cells for the utilization of fermentation-controlled commercial Saccharomyce strands (Boulton et al. 1996). SO2 is pH and temperature dependent and can exist as several forms. The bisulfate form (HSO3-) can complex with soluble solids such as anthocyanins and acetaldehydes to become
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The Effect of Temperature on the Rate of Diffusion Damsel C. Bangcal Aira May V. dela Cruz Jacqueline L. Lacuesta Richelle Jem P. Jobog Group 1 Section U-2L November 17‚ 2014 ___________ 1A research proposal submitted in partial fulfillment of the requirements in General Biology I Laboratory under Proj. Joan O. Adajar‚ 1st semester‚ 2014-2015. INTRODUCTION Molecules undergo constant motion and move in regions with a higher concentration to a lower concentration and
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