The purpose of this experiment was to see if different temperatures affect the growth rate of crystals The
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Amylopectin The absorbance value(x) read from cuvette containing starch and water represents the total amount of starch-iodine complex. The absorbance value(y) read from cuvette containing starch‚ water and α-amylase at the respective temperature or pH represents the amount of starch-iodine complex which is left after the enzyme has hydrolyzed the starch.In order to get the amount of product;P (maltose and glucose) formed‚ need to subtract the (y) value from the (x) value.
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After 4 gram stains‚ the slide was blot dried and observed under microscope at 100x with oil immersion. The slide either appear in pink (gram-negative) or purple (gram-positive). Catalase Test: Catalase test enzyme detection of microorganisms‚ catalase hydrolysis hydrogen peroxide (H2O2) into H2O and O2. The catalase test was performed by used a sterile transfer loop been flamed to remove small amount of bacteria from slant agar and placed on the slide. Then
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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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Aim: In this investigation I will be measuring the effects of temperature on the membrane permeability of beetroot. I will be measuring the amount of anthocyanin that will diffuse out of the beetroot. The way in which I will measure the anthocyanin is to check the light absorbency of the solution using a colorimeter. The higher the reading on colorimeter the more anthocyanin present in the solution To find out the permeability of the beetroot membrane I will firstly cut out cylinders of beetroot
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wire‚ the temperature of the wire will be increasing. Measure the temperature using the infrared thermometer. Record the ammeter reading as the temperature increases 10°C before disconnecting the wire from the circuit and measuring the wire resistance immediately using the ohm meter. 4. Repeat procedure 4 when the temperature of the wire increases every 10°C until the highest temperature is reached and the measurements are recorded. Conclusion The hypothesis that when the temperature of a wire
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MIC Practical Report Kerry Haarhoff 18 April 2012 3150540 Introduction Bacteria and fungi are both micro-organisms‚ however‚ fungi are spore-producing organisms whereas bacteria are not and fungi can be multicellular and bacteria is only a unicellular organism. These 2 micro-organisms‚ along with many other things circulate in the air within our environment. These micro-organisms then settle and become more prevalent in different areas. An experiment was conducted to see where
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Effect of Temperature on Peroxidase Ability to Break Down H2O2 By: Rodneika Crutcher Abstract Temperature affects the ability of peroxidase to break down hydrogen peroxide. In this experiment our professor extracted peroxidase from potato tissue. In order to determine how temperature affects peroxidase we created solutions and measured their absorbance levels after water bath treatments. The more absorbent the solution was the less hydrogen peroxide there was in the solution. This means the peroxidase
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5.1. Processing Steps of Hydrogen Production from LPG Conventional process for producing hydrogen from light hydrocarbons involves the following process steps: • Feed preparation • Sulfur removal • Steam reforming • CO shift conversion • Autothermal reforming • Process gas cooling • Synthesis gas purification (PSA pressure swing absorption) [5] 2.5.1.1. Sulfur Removal LPG feed first passes through an ambient temperature sulfur adsorption vessel
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Temperature affects enzymes in two different ways: by increasing the kinetic motion of molecules‚ changing the rate of collisions between them and the hydrogen bonds it’s 3D structure(D. Fraser‚ 55). There is a specific temperature for every enzyme where activity is maximized‚ and also where an enzyme becomes denatured. An enzyme becomes denatured when it is heated at extreme temperature; the excessive kinetic movement of the amino acid begins to break the hydrogen bonds holding its
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