b. Once again, place assembly in water bath and begin to heat c. When acetamide has begun to melt, record the temperature. d. Let assembly cool down and record temperature when acetamide begins to recrystallize. e. Repeat process two more times. Data: Data Table 1 | | | Rubbing Alcohol Trial # | Boiling Point | Percent Error | 1 | 79.5 C | 3.52% | 2 | 84.0 C | 1.90% | 3 | 83.5 C | 1.30% | Data Table 2 | | | | Acetamide Trial # | Melting Point | Freezing Point | Percent Error (Melting Point) | 1 | 79.5 C | 57.5 C | 3.50% | 2 | 80.5 C | 59.5 C | 0.60% | 3 | 78.0 C | 61.0 C | 3.70% | Observations: It was observed that thermometer placement could affect the readings in the water bath.
He placed the his temperature scale at o degree for the boiling point, and ent downward and placed the freezing point at 100 degrees 10. What did the physicist Amonton contribute to the understanding of hot and cold? Amonton was doing heating, and cooling experiments. He saw that when he cooled the object that when the temp dropped so did the pressure. So he thought what would happen if you kept pushing the pressure back.
An experiment to show what temperature the enzyme, amylase works best at Aim: The aim of this experiment is to find out the optimum temperature at which, amylase will work most efficiently- fastest. Hypothesis: Amylase works best at body temperature, 37°c. This is because if the temperature is too low, the digestion by amylase will slow down because the kinetic energy will be low and, when the temperature is too high, the enzymes (amylase) gets denatured which means that they lose their shape and purpose. So approximately 37°c would be the best possible temperature for the amylase to break down food. Prediction: I predict that the optimum temperature that the amylase will work most efficiently will be approximately 37°C, as it is body temperature.
Amylase breaks down amylase and amylopectin (which are starches found commonly in foods such as pasta) and converts some of the starch maltose (a disaccharide.) It’s good to chew food so that the saliva can mix with the food and begin the digestive process. Amylase continues to break down starches until the food reaches the stomach where stomach acid neutralizes amylase. After food passes through the stomach and entering the small intestine, the pancreas is signaled to make pancreatic amylase. This amylase converts the remaining starch into maltose.
Background: A reaction rate is the decrease in concentration of a reactant or the increase in concentration of a product with time. Thus, the units for the reaction rate are usually Molarity per second (M/s) – that is , the change in concentration (measured in molarity) divided by a time interval (seconds in this case) (Chemistry: The Central Science, P. 527). Rate is usually calculated by taking an average of the disappearance or appearance of a compound with respect to time. In this case it is calculated by the absorbance of the light. Reaction rate is affected by any catalysts present (which speed up the reaction usually with an intermediate step), temperature (increases the number of particles collisions), concentration (increases the number of collisions), and surface area (increases the space available for collisions).
Also if we added higher amounts of extract will it produce high color intensity. The results of my experiment supported the hypothesis that the rate of change of the substrate would increase with increased amounts of enzyme, catecholase. We observe red that Tube 1, which had the highest absorbance level. All three tubes had potato extract in them, it was used as a measure of reaction, the greatest rate of change of catechol and oxygen to benoquinone was seen in tube 1. Tube 2 also seen an increase in the reaction and color intensity.
This variety of results allows to find the optimum point for the enzyme to break down the substrates, the faster the better. The objective for this experiment is to find the optimum temperature for Catalase to break down hydrogen peroxide. 'How temperature affects the rate of reaction of Catalase on the breaking down of Hydrogen Peroxide. '(1) Image 2_Hydrogen Peroxide/Catalase This image explains what will happen in between the Catalase and the Hydrogen Peroxide. In situation A) The hydrogen peroxide is the substrate and its going to go to the Catalase which is the enzyme to be catalised.
New studies revealed the discovery of the hormone ghrelin. Manufactured in the stomach lining; this hormone spikes during periods of hunger, and has shown to result in binge eating during episodes of prolonged release. Neuropeptide Y is secreted by the hypothalamus during periods of negative energy balance and weight loss. These 2 hormones combine to stimulate appetite. Satiation is stimulated by an increase in the hormones leptin, insulin, and cholecystokinin.
Fat cells secrete a hormone called leptin which sends messages to the brain about the amount of fat that is stored. As the amount of stored fat decreases leptin levels also fall. This makes the LH release a neurotransmitter called neuropeptide Y (NPY) whose main function is to increase food intake and decreases physical activity. This is why we feel hungry. The ventromedial hypothalamus (VMH) is the satiety centre.
Unit: Digestion HW 1 Read Concepts Pages 106 (Protozoa) - 112 Answer the following: 1. Define the terms intracellular and extracellular digestion. Intracellular digestion occurs inside a cell while extracellular digestion occurs outside of a cell 2. How does mechanical digestion aid chemical digestion Mechanical digestion physically breaks down food thus increasing the surface area of the food and allowing chemical digestion performed by enzymes to occur faster 3. Why is a one-way digestive tract evolutionarily more efficient than a two way tract?