Introduction A group of people wrote in response to a statement about marijuana use. The statement was about a young adult who uses marijuana. He/She said that when under the influence of marijuana‚ that he/she has and uncanny amount of concentration. He/She is able to perform home maintenance‚ schoolwork‚ and yoga stretching with an overall better performance than when he/she is sober‚ or not "high". In reading this selection I realized that many others‚ including myself‚ have better performance
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Group 4 Internal Assessment Partners: Bhavya and Katherine Research question: Does the concentration (mol dm3) of sulphur dioxide in wine rise or fall when exposed to air for different time periods (0‚ 75‚150‚225‚ 300 minutes)? Purpose: Many adults enjoy the consumption of wine but are not aware of the different preservatives and chemicals that are added to the drink. Sulphur Dioxide‚ which is added to many food products including wine because it acts as a reductant‚ is ‘well known as a poisonous
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Abstract: This experimentation was to evaluate absorbance and the reaction rate of an enzyme‚ ’-amylase in starch-iodine solution. We will be 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
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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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How Enzyme Concentration can Affect Rate of Reaction The purpose of this investigation was to see how the concentration of an enzyme affected the rate at which a substance was broken down. We did this by using a white protein called casein. Casein is found in milk powder‚ it is a protein and used mainly as a binding agent in foods‚ because it is mad to proteins and joins to a phosphoric acid it belong to a group called the phophoproteins. In terms of in milk it is said to be healthier if it is
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Investigation - Solution Colour and Ion Concentration Aim: To investigate whether solution colour can be used to reliably determine the concentration of coloured ions in a solution. Hypothesis: the concentration of permanganate ions in the solution is inversely proportional to the percentage transmission of light through the solution. Dependent variable: concentration of permanganate ions. Independent variable: percentage transmission of light through the solution. Equipment: 20 ml
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For the 20%‚ the change in temperature was completed by around the 3rd-minute mark‚ so relatively fast before plateauing at 25 degrees. But the 3% took almost the whole 7 minutes to finish rising in temperature. So essentially‚ the higher the concentration of hydrogen peroxide‚ the faster the reaction will take place. Furthermore‚ the foam (water and oxygen produced by the potatoes catalase reacting with hydrogen peroxide) was a kind of indicator of how the reaction was going. It almost indirectly
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in Table 4. Bovine serum albumin (BSA) was diluted with distilled water. The absorbance of each sample were measured using spectrophotometer at 595nm. Standard protein curve was plotted according to the concentration of protein where the x-axis and y-axis represent protein standard concentration and absorbance (595 nm) respectively. 3.10.2 Protein Determination The treated and untreated samples were measured using Bradford assay. 10µl of the samples were made up to 100µl with distilled water
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QUANTITATIVE DETERMINATION OF COPPER (II) CONCENTRATION BY SPECTROPHOTOMETRY D.DEL PRADO1‚ J. BELANO1‚ M.MAHUSAY2‚and M.FRANCISCO2 1 DEPARTMENT OF FOOD SCIENCE AND NUTRITION‚ COLLEGE OF HOME ECONOMICS 2INSTITUTE OF CHEMISTRY‚ COLLEGE OF SCIENCE UNIVERSITY OF THE PHLIPPINES‚ DILIMAN‚ QUEZON CITY 1101‚ PHILIPPINES DATE SUBMITTED: 12 MARCH 2013 DATE PERFORMED: 7 MARCH 2013 ------------------------------------------------- ------------------------------------------------- ABSTRACT -------------------------------------------------
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13‚ 2013 Determining the Concentrations of Red Dye in Sodas Abstract The use of red dye #40 is common in various soft drinks today. The labels on these beverages do not specify how much dye we are consuming. We did this experiment to find out which soda uses the most dye. Using a spectrophotometer‚ we measured how much light is absorbed by various known concentrations of red dye. After collecting this data‚ a standard curve was made that correlated the concentration of red dye #40 to its absorbance
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