Enzymes are biological molecules (proteins) that act as a catalyst and help complex reactions occur everywhere in life‚ for example a piece of steak that is being digested into energy. Molecules found at the beginning of the process are called substrates‚ and these enzymes exchange them into differing molecules known as products. Nearly all-metabolic processes in a cell need enzymes in order to function at rates that are fast enough to sustain existence. Those who are lactose intolerant are simply
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32 LAB #2 | Perform a Vulnerability Assessment Scan Using Nessus LAB #2 – ASSESSMENT WORKSHEET Perform a Vulnerability Assessment Scan Using Nessus Course Name and Number: Student Name: Instructor Name: Lab Due Date: Overview This lab demonstrated the first three steps in the hacking process that is typically performed when conducting ethical hacking or penetration testing. The first step in the hacking process is to perform an IP host discovery and port/services scan (Step 1: Reconnaissance
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Abstract The main goal of the enzyme kinetics experiment was to see how the phosphatase-catalyzed hydrolysis of p-nitrophenyl produced p-nitrophenol in the presence of phosphate and fluoride ion inhibitors of various concentrations. The calculated Km constant was found to be 0.22 for all reactions. The Vmax values for each inhibition ion were 0.00986 for the phosphate ion and 0.00436 for the fluoride ion. The inhibitor constant‚ Ki‚ was determined to be 0.0967 for the phosphate ion. The inhibitor
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Bonnie Bell Mrs. Legary Biology P.6 21‚ Sept. 2011 Milk Lab Final This investigation consists of testing the reaction between milk‚ food coloring‚ and dishwashing soap. Different kinds of milk were tested‚ depending on the amount of milk fat content. The investigation was based on 2 questions. Lab one’s problem statement‚ using only milk fat and food coloring was: How does food coloring react in different kinds of milk fat? The second lab’s problem statement‚ using milk fat‚ food
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Labset Three Worksheet 1. What is a carbohydrate profile? Why are they used as a diagnostic or identifying tool? (2) Carbohydrate profiles are specific information on the type and amount of carbohydrate that a product contains. It is used to identify and differentiate two closely related species. 2. What are the carbohydrate profiles of the organisms you tested? (2) The yeast carbohydrate profile came out with glucose and fructose positive and Mannitol negative. The staph epidermidis
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Ayaan Nadeem SBI 4UO-A Tuesday‚ February 27‚ 2013 Ms. Balmer Pineapple Jelly Enzyme Lab Discussion After completing the Pineapple Jell-O Enzyme lab‚ the final results were that the canned pineapple formed the jelly while the fresh pineapple did not. Pineapple In order for this to have occurred‚ there has to be a comparison between fresh and canned pineapple in terms of their physical and chemical properties. The physical properties of fresh pineapple are that it is sweet‚ ripe and raw.
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Standard Level Biology Design Lab: How do Smarties and M&Ms compare when examined in 5 areas: mass‚ shell solubility‚ volume‚ density‚ and nutrition facts? ‚ Erin MacNeil SL Biology Kathy DeGrasse Halifax Grammar School March 3rd‚ 2013 Section 1.1 Planning (a) * Introduction * Research Question * Hypothesis * Explanation of Hypothesis * Variables Introduction: In this lab‚ M&Ms and Smarties will be compared in five different ways: mass‚ shell solubility
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concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase too‚ indicating a faster rate of reaction. Experiment 2 (Effect of pH): Enzymes are affected by changes in pH. Extremely high or
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In this lab we tested the effect of temperature has on the rate of enzyme activity. The way we figured this out was by taking four different temperatures and testing the difference absorbance levels they produced every 20 seconds for about 2 minutes straight using a spectrophotometer. The important part of this experiment was the temperature the enzyme concentration was made at. What we got from the experiment was at lower temperature we got very low numbers for the absorbance‚ which gave us a lower
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1. Prepare a lactase enzyme solution by dissolving one lactase enzyme tablet in 200 ml of water in a clean 250 ml beaker. Stir until the tablet has dissolved. Use labeling tape to label the beaker: “Lactase Enzyme Solution.” 2. Prepare a “denatured” enzyme solution by pouring 20 ml of your enzyme solution into a heat resistant tube. The test tube must have the words “Kimax” or “Pyrex” on it. If it does not‚ it is not heat resistant and may break! Use labeling tape to label the test tube: “Denatured
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