funnel with dental floss and placed in a beaker filled with distilled H2O until it is fully submerged. At 6:18 p.m. the height of the column of the fluid in the thistle funnel is measured. The process is repeated after intervals of five minutes. The time is recorded and the height. * Diffusion in solids -4 agar plates -KMnO4 crystals -methyl orange -refrigeration -ruler The experiment requires 4 plates of agar due to his transparency and the colloid that forms when mixed with water
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on the activity of the enzyme α- amylase. Introduction Enzymes are a biological catalysts‚ which means that they speed up the chemical reactions in living organisms. Almost all of enzymes are energized protein molecules that catalyse and regulate nearly all biochemical reactions that occur within the human body. The reason in which enzymes are sensitive to heat‚ pH and heavy metal ions is because they are made up of proteins. The food we eat is turned into energy by enzymes and then this energy is
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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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No one can say for certain what happened to the Mayan people‚ but theories abound and include varied possible alternatives to explain the abrupt and mysterious disappearance of the Mayan civilization One theory suggested by Dr. Michel Peissel‚ is that the decline was caused by the pressure of war and invasions. It’s possible that the Mayans may have been in frequent warfare with surrounding civilizations and/or tribes. This frequent warfare could have caused the Mayans to flee and discard their
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Enzyme Reaction Rates Under Different Conditions Introduction In this lab you will observe how the rate of a reaction is changed as certain factors are changed. You will observe how changing factors like temperature‚ pH‚ substrate concentration‚ and enzyme concentration changes the rate of an enzymatic reaction. In this experiment you will act as an enzyme by breaking toothpicks witch act as substrates. After observing the results of this experiment you will be able to determine what causes the
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Dialysis of starch‚ glucose and sucrose Introduction: Research question: Does the dialysis tube only allow certain substances to pass through the pores because of their size? Dependent and Independent variables: Independent variables: The temperature of the classroom The size of the molecules The size of the pores in the tube The concentration of the indicators Dependent variables: The substance will either pass the pores of the tube or not The result will vary in darkness (color) Controlled
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substrate concentration on the reaction rate of an enzyme IB biology Internal Assessment 3/23/12 Research Question: Effect of changes in substrate concentration amount on the reaction rate of an enzyme Introduction: In this experiment‚ the substrate is hydrogen peroxide. The purpose of this investigation is to find out the relationship between the substrate concentration and the rate of reaction. Substrates are molecules that are acted upon by enzymes. For instance‚ amylase‚ an enzyme found
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The short story “The Disappearance” by Chitra Banerjee Divakaruni basically is about an Indian man who lived in America. At first‚ he married an educated Indian girl. However‚ she‚ unlike her husband‚ did not have a traditional mindset. She eventually left him‚ and this was something which he could not accept. He started to recall the times when she was with him. He was in a state of denial that his wife could possibly leave him when he thought he had been good to him‚ and that he had done enough
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How does pH affect the activity of the Amylase? Abstract: In my experiment I aimed to observe how ranging pH levels will affect the rate in which amylase will break down the starch molecules. I will be measuring the time it takes for the dark liquid to disappear and leave a yellow brown liquid to be shown‚ which would show that there is no starch present in the solution because it would have broken into maltose by adding amylase. Results did not fully demonstrate what we expected in our hypothesis
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Charlene Villanueva - Biology Charlene Villanueva - Biology Starch‚ Glycogen and Cellulose Independent Research A polysaccharide is a long chain of monosaccharide molecules‚ held by glycosidic bonds. They are usually not sweet in taste‚ insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate‚ consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits‚ seeds‚ roots
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