The number bubbles produced shows the affect of light energy to the rate of photosynthesis. Hypothesis As the distance of the light increase, the bubble produced will also increase. As the distance of the light decrease, the bubble produced will also decrease. The percentage of Sodium bicarbonate in the 200 mL water will affect the rate of oxygen bubbles in the water. Selecting variables Independent variable: • Distance of the lamp (cm) This variable needs to be changed to observe its affect on the rate of photosynthesis.
This causes the rubber band to have an elastic limit which is caused when the molecules’ motion is stopped by these cross links. The disorder in the rubber band is described as its entropy, so when there is a high level of disorder of the molecules, there will be a high entropy level. When stretching occurs, the molecules line up and they uncoil from their original structures. This causes the molecules to become more ordered and so lowers the entropy. Heat is then given out when entropy decreases and therefore energy is lost.
But does this have an effect on the plants or are there no differences? In this inquiry it was investigated if there are any effects and how harmful these effects are. Because the plants near the road take a bit too long to grow, there had been decided to work with cress, Lepidium sativum. The inquiry question is: What are the effects of NaCl on cress? Our hypothesis is that the plants won’t encounter disadvantages in low concentrations (up and till 0.20 mol/L), but that they will grow less fast in higher concentrations ( 0.25 mol/L and higher), because NaCl withdraws liquid from plants.
If the PH goes over the optimum PH then the chemical nature of the amino acids can alter. This may cause the bonds that hold the tertiary structure together to break. The active site will be disrupted and the enzyme will be denatured. Substrate concentration - At low substrate concentrations many active sites will not be occupied, decreasing the rate of reaction. At high substrate concentrations most to all of the active sites will become occupied, increasing the rate of reaction.
Its homeostatic function is to convert food into other forms and remove excess cholesterol from the blood; any excess cholesterol is excreted as bile into the hepatic vein leading to the heart, thus increasing the amount of cholesterol circulated around the blood stream. Saturated fats are particularly harmful, as they produce low density lipoprotein (LDL) cholesterol; if supply exceeds the demands of cells it can cause a harmful build up. It is important
Similarly when the Calcium Carbonate (CaCO3) is broken down into powder the rate of reaction will increase. Because smaller pieces of the same mass of solid have a greater surface area compared to larger pieces of the solid. With this in mind when the Calcium Carbonate (CaCO3) is in solid form, the reaction rate will decrease. Procedure 1. Wear safety goggles 2.
But it won’t be as strong as if that solute were higher. Hypothesis # 3: If 10 % of saline solution is added to the membrane of the red onion cell then, that vacuole will start to shrink because water moves towards the higher solute concentration and away from water thus making this a hypertonic solution. Hypothesis # 4: If 20 % of saline concentration is added to the membrane of the red onion cell then, that vacuole will rapidly shrink because that the solute will be higher, thus causing that water to move out of the cell towards that higher solution making that cell smaller. Independent Variables: * Distilled water * 1% salt * 10% salt * 20% salt Control Group: * Red onion Dependent Variable: * Size of vacuole Control of Variables: * Type of Onion- if the onion is that same this will make it easier for that data to be constant and not bias. * Temperature- Keep it as constant as possible around 28 F. Using a Thermometer.
1.2- Important factors affecting osmosis and diffusion would be how concentrated the solution or solute is, the temperature that the environment or the solution is. What your using and also how large the particle is. 1.3- Aim: The aim of the experiment is to document a rhubarb cell under a microscope, using different concentrations of salt-water solution to determine how much the cell decreases in size, volume and shape and to record the difference in cell reduction. (2) 1.4- Hypothesis: This experiment we expect that the rhubarb cells will drastically shrink with the higher concentrations of salt-water solutions. 1.5- Before starting this experiment we didn’t know how drastically the rhubarb cell would shrink, or if this experiment would actually be a success.
Catalysts operate by decreasing the value of the activation energy for the reaction. [1] The iodide ions lower the activation energy, making it easier for the reactants to convert to the products and vice versa, hence speeding up the reaction. We use an adaptation of the Arrhenius equation ln k’ = -Ea/RT + ln A . where k’ is the rate constant, Ea is the activation energy, R is the universal gas constant and T is temperature. [2] to determine the Activation Energy.
It can be expected that once amylase reacts with the starch, maltose will then be broken down and less starch will be visible and more sugar will be apparent thus causing the solution mixed with iodine to become lighter and lighter. Materials and Methods Materials included: · · Rack of test tubes · Three spot plates · Hot plate · Large beaker for water bath · Amylase · Disposable droppers · Marker · Starch solution · Distilled water · IKI(dropper) · Benedict’s solution Method/Procedure 1. Identification of Starch To be able to identify the presence of starch, it was necessary to make a sample test by using IKI in wells on the spot plate. Three wells on the spot plate were filled with one drop of IKI each. In the first well two drops of water was mixed with the IKI to show what a negative