The mean data observed show a number of trends. The average weight and length tend to decrease as the amount of Ammonium Sulfate approaches the full recommended dose. On the other hand‚ the average amount of protein per gram of tissue tends to increase as the amount of Ammonium Sulfate approaches the full recommended dose. Our null hypothesis was that there is no difference between the mean weights or the mean lengths of the seedlings two different treatments. (A+B‚ A+C‚ and B+C) Each of these
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Activity and Thermal Stability of Gel-Immobilized Peroxidase. Taylor Thompson taylor.thompson72895@gmail.com Department of Chemistry‚ University of North Florida‚ 1UNF Drive‚ Jacksonville‚ FL 32224 _____________________________________________________________________________________________ Immobilizing an enzyme provides various analytical benefits‚ and can be done in a myriad of ways‚ with the most common being entrapment. For this study peroxidase (from horseradish)‚ an enzyme that catalyzes
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hypothesized that if the concentration increased‚ then the reaction rate would also increase. To test our question‚ we varied a combination of substrate and buffer‚ totaling 6mL‚ with a constant amount of 2 drops of catalyst. The enzyme catalyst‚ peroxidase‚ increased the rate of the reaction. The results of our experiment can be found by comparing the reaction rates for each trial. These rates are actually the slopes of the lines that were graphed during each reaction. The trend of data
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Introduction Over the course of several weeks‚ myself and my fellow classmates have been researching and conducting an experiment that focuses on the effect of ascorbate peroxidase (a.p) as well as salt stress at different levels of concentrations on Abelmoschus esculentus (okra). Okra is a plant that is composed of 87.1% of water. In addition to being made mostly of water this highly nutritious vegetable is also composed of 0.2% of fat‚ 9.7% of carbohydrate‚ 2.2 % protein‚ 1.0 % fiber‚ and 0
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levels was added. Each tube needed 1 mL of substrate mixture which was added. Then the spectrophotometer to 470nm and the first spectrophotometer tube was wiped to be used to blank the spectrophotometer. Then 0.1 mL of enzyme from vial E1 ( 1x10^-7 M peroxidase) was added‚ then it was shaken with parafilm covering the top. The tube was quickly placed into the spectrophotometer‚ and it was necessary to be sure not to spill any of the reaction mixture or this experiment would have to be repeated. The absorbance
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REVIEW SHEET‚ EXAM 3 Chapter 6‚ Nutrition and Microbial Growth Define the four major modes of nutrition in microorganisms and distinguish among them in terms of energy and carbon sources The four major modes of nutrition are: 1. Photoautotrophs: (ex. Plants‚ some protozoa‚ & alegae) -microorganism which use carbon dioxide as a carbon source and light energy from the environment to make their own food. 2. Chemoautotrophs: -microorganism which uses carbon dioxide as a carbon source and
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reaction rate. Our second lab‚ we tested enzyme and substrate concentrations to determine the increase of temperature and inhibitor. The enzyme source used in both labs was peroxide‚ guaiacol is used as a substrate for peroxide. We used Guaiacol‚ turnip extract‚ peroxide and distilled water for enzyme and substrate concentration. In the second lab we used the same substances in lab one‚ however using the temperatures of 4￮C (ice bath) ‚ 23￮C ( room temperature)‚ 37￮C (body temperature) and 60￮C
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Specific Purpose: To inform my audience of the history of the “Jack-O ’-Lanterns.” Central Idea: Original Jack-O ’-Lanterns were carved from turnips‚ potatoes or beets. INTRODUCTION I. (Attention Getter) Did you know that the original Jack-O ’-Lanterns were carved from turnips‚ potatoes or beets? It originated in England‚ Ireland and Scotland when people started making their own spooky lights from various home-grown hard vegetables that were carved out and lit up with coal. II. (Reveal
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the French ambassador) – Chicken consommé garnished with dices of thre different types of royals .peas ‚ tomatoes and truffles also diced chicken and mushroom. 6. Consomme Monte Carlo – Chicken consommé garnished with paysennes of carrot truffles‚turnips and juliennes of savory pancakes made with fine herbs . 7. Consomme Bonaparte – Chicken consommé garnished with ordinary chicken quenelles. 8. Consomme Nesselrode – Chicken consommé garnished with profit roles half-filled with chestnut puree and
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UNIVERSITY OF DAR ES SALAAM COLLEGE OF NATURAL AND APPLIED SCIENCE Dept: Molecular biology and biotechnology Name: Ernest Medard Reg#:2010-04-00120 Degree program: Bsc. MBB BL 390: research project TITLE: production of Laccase and Pectinase enzymes by Schizophyllum spp and its application in dye decolorization Project supervisor: Dr. R. Masalu Lab scientist: Mr. Chuwa INTRODUCTION: Due to rapid industrialization and urbanization‚ a lot of chemicals including dyes are manufactured and
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