[Name] [Teacher] [Course] [Date] Catalase Lab Report An enzyme is something that helps to speed up a chemical reaction. The enzyme changes from reaction to reaction‚ but it always has the same impact. However‚ certain variables may cause the enzyme to have a more or less significant impact on the speed of each reaction. One of these variables that changes the effectiveness of an enzyme is temperature. There is an optimal functioning temperature for each enzyme in each reaction‚ depending on
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In this lab‚ I was testing different temperatures and how it affects the time catalase takes for it to break down peroxide. The problem that i was investigating is how does temperature affect the time it takes for catalase to break down peroxide. My independent variable for this lab was the temperature of the solution the enzyme is in. My dependent variable in this experiment was rate of reaction or the amount of time it takes to sink and rise. My hypothesis is that if the temperature is higher than
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Writing of Lab Reports __________________________________________________________________________ W hy should I bother writing lab reports in the correct way?” The Foundation Programme is designed to prepare you for undergraduate studies at UTAR which will require the writing of lab reports all years generally. At the end of your third year‚ you may have an opportunity to work on scientific projects which will culminate in an official scientific report. Depending on the quality of your report
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in lactic acid fermentation‚ pyruvate is reduced directly into lactic acid (Campbell and Reece‚ 2008). A good example of organism which produces ethyl alcohol and carbon dioxide through the process of alcohol fermentation is yeast (Madur‚ 2009). As a unicellular fungus‚ yeast is also an example of a facultative anaerobe‚ which depicts an organism with
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YEAST LAB REPORT PART I: ALCOHOLIC FERMENTATION Research Question: What will be the effect of increasing the number of yeast cells on the rate of fermentation? State your answer as a general hypothesis: Rate of fermentation: Amount of CO2 gas produced over a unit of time METHODS Table 1: Contents of the Yeast Fermentation Tubes | |Volume (milliliters) That You Need to Add | |Fermentation
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Purpose: To find out the densities and to find out the name of the unknown metals. (Based on the extensive and intensive properties) Check up the words mass‚ volume‚ density‚ extensive properties‚ and intensive properties. Where do the units for mass and volume) come from and what do they mean? What is the density of distilled water? What is Archimedes principle? Does temperature affect the density of a solid? Liquid? Gas? Materials: Safety glasses‚ 10‚ 25 or 50 mL graduated cylinders
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The organism used for this experiment was Saccharomyces cerevisiae (S. cerevisiae) which is often called baker’s yeast. S. cerevisiae has several characteristics that make it an ideal organism to use in experiments. S. cerevisiae is a single-celled eukaryote capable of reproducing through mitosis or sporulation. This means that the yeast has both a haploid and a diploid stage. In yeast‚ the haploid cells are n=16 and the diploid cells are 2n=32. S. cerevisiae has two haploid mating types MATɑ and
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with the lab equipment such as the microscope‚ square glass‚ cover slips‚ etc.; to facilitate students to observe the pond water; and enable them to discern and identify the microbes as bacteria‚ algae‚ fungi‚ or protozoa within the pond water. Additionally‚ this lab experiment will permit students to observe and distinguish the yeast suspension from the other microbes. Data/Results: (Attached) Conclusion: The student acquired the fundamental skills in which to properly handle lab equipment
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Hydrogen Peroxide in the Presence of Yeast Abstract A number of different variables‚ such as the concentration of the hydrogen peroxide solution or the temperature at which the reaction occurs‚ can affect the rate at which yeast breaks down hydrogen peroxide. To prove this we first tested the solution with 3% concentration of peroxide‚ the paper that was soaked in yeast rose in 1.7 seconds. After that we changed our concentration to 2.25%‚ 1.5%‚ and .75% of hydrogen peroxide to see the effects
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Bio Lab Report Erica Patterson September 10‚2013 Intro to cellular and molecular Biology Lab Abstract: In the Biology Laboratory Manual by Darrell S. Vodopich and Randy Moore are results to a similar experiment. The studied the hypothesis of carbon dioxide production by yeast fed sugar is not significantly different than the carbon dioxide production by the yeast fed in protein. Their hypothesis is the one that has helped formulate ours. We also will be answering the same to questions “What
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