UMUC Biology 102/103 Lab 3: Cell Structure and Function INSTRUCTIONS: On your own and without assistance‚ complete this Lab 3 Answer Form electronically and submit it via the Assignments Folder by the date listed on your Course Schedule (under Syllabus). To conduct your laboratory exercises‚ use the Laboratory Manual that is available in the WebTycho classroom (Reserved Reading or provided by your instructor) or at the eScience Labs Student Portal. Laboratory exercises on your CD may not be
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Simple Diffusion Activity 1: Simulating Simple diffusion 1.What is the molecular weight of Na+? 22.9 2. What is the molecular weight of Cl-? 35.45 3. Which MWCO dialysis membranes allowed both of these ions through? 50‚ 100‚ and 200 4. Which materials diffused from the left beaker to the right beaker? Urea‚ NaCl and glucose diffused 5. Which did not? Why? Albumin‚ because the molecular weight exceeded the highest MWCO membrane‚ thus being to large to pass through
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Conclusion The research question that I asked myself before the experiment was “What is the osmotic potential of potato?” The answer I got after the experiment was that the osmotic potential of potato is very high because this experiment exactly showed what happened when there is Osmosis present and the following information will prove it. Our results greatly showed that there has been osmosis present. Osmosis is the diffusion of water through a partially permeable membrane from a region of lower
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Bad eating habits are common. It is easy to operate on automatic when it comes to food. Living in a fast-paced society often makes it so you have to eat on the run‚ skip meals‚ eat whatever is fast and easy or use food to relieve stress. We eat a lot of bad foods everyday‚ but we don’t think what impact on our health it makes. I watch a video about Top 10 Bad Foods and now I can say which products and drinks disappear forever from my diet. So Top 10 Bad Foods are : 1. Soda 2. Doughnuts
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dipping the chicken in flour before deep frying in a standard industrial kitchen type machine and another original recipe was tender roast chicken. Other products include: Hot Wings pieces‚ Chunky Chicken pot pie‚ Kentucky Nuggets®‚ Colonel’s Crispy Strips®‚ Honey BBQ sandwich‚ Original Recipe® Sandwich‚ Tender Roast® Sandwich‚ Triple Crunch® Sandwich‚ Triple Crunch ®Zinger® Sandwich‚ French Fries and salad. Due to geographical differences‚ KFC-Japan offered products that were slightly
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Potato Osmosis and Diffusion Lab Report Emily Cocq Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar? Introduction: Water can move through protein channels in cell membrane/cell walls. The water will move due to the water potential of the cells. If there is a greater concentration of solutes (chemicals) inside the cell than outside the cell and the chemicals can not move‚ then water will respond by moving
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of salt concentration on potatoes. Scope In this investigation three square pieces of potato were placed into individual beakers containing different salt concentrations of 0%‚ 10% and 20% and observed for 120min. Hypothesis The theory behind this experiment was that the piece of potato placed into the 0% salt solution would increase in weight and size as it is a hypertonic solution. The pieces of potato placed into the 10% and 20% salt solution would theoretically decrease in weight and size
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Trident University Zina B. Groover Module 1 SLP Course Number: LOG 501 Dr. Tom G. Javarinis October 20‚ 2014 The Potato Chips According to how products are made. The potato chip became both a national and international sensation when a customer sitting in a restaurant called Moon’s Lake House located in Saratoga Spring‚ New York. Complained about his french fried potatoes being too thick and sent them back to the kitchen for redoing. The Chef working
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activity between the solution and a potato chip of a given size. The potato chips were cut to size‚ then added to a water based sugar solution‚ where the variable was the amount of sugar added. The potato chips were cut to size by a potato chip cutter‚ leaving them all roughly the same size‚ then further adaptations to the potatoes were made using a sharp knife in order to allow the potatoes to be re-sized to a more accurate size in comparison to the other potato chips. Strategy To create a
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concentration in potato discs. The dilutions of Hydrogen Peroxide were 0.2%‚ 0.4%‚ 0.8%‚ 1.2%‚ 1.6% and 2.0%. Dependent Variable: The dependent variable is the variable that is measured‚ in this experiment the dependent variable was time taken for disc to reach the surface. Rate = 1/mean time. Controlled Variables: The controlled variables were volume of hydrogen peroxide which was 10cm³‚ concentration of hydrogen peroxide of 2% stock concentration. Also same size discs of the potato which were
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