Enzymes are practically or completely denatured if the ph is changed from the optimum Ph. We first learned how to work the spectrophotometer, bye first zeroing it out with our blank. Our blank contained potato
If we place the potato in a sucrose solution with a similar solute concentration as a potato, then the least amount of water will diffuse into or out of the potato cells. This occurs because this scenario will be initially closest to an isotonic solution, allowing us to determine the solute concentration of a potato. Materials: * Knife/ Cork Borer * Seven 30 cm pieces of Dialysis tubing * Thirteen 250 mL Beakers * 15% Glucose Solution * Glucose Test Strips * 1% Starch Solution * Distilled water * Lugol’s solution * 25 mL of: * .2 M sucrose * .4 M sucrose * .6 M sucrose * .8 M sucrose * 1 M sucrose * Paper Towels * Clock * Potatoes * Plastic
Effect of Surface Area to Volume Ratio on Diffusion Rate of Glucose from Potatoes Abstract: The experiment was conducted to determine if differences in surface area had a significant effect on diffusion rate of glucose from potatoes. Potato samples of three different lengths were collected through a process of coring along the middle of the vegetable. Cores were soaked in distilled water for a period before an o-dianisidine-enzyme solution was added. Glucose diffusion rates were determined by using a spectrometer after a period of incubation of the potato samples. Glucose levels were measured at 0.52, 0.57, and 0.67 showing that an increase in surface area corresponded with a non-significant (p=0.096) increase in the glucose diffusion rate.
After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob. After 10 more minutes, add the crab meat. 2 minutes later, add the shrimp. Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers.
The results of the experiment showed that as the treatment time in the microwave went up, the germination rate of the seeds went down. The reason for this was the cells and enzymes in the seed were burnt. When all cells are not working properly in a organism the chances for it to survive is very slim. Introduction A bean seed is made up of three main parts the embryo, cotyledons, and seed coat. The embryo is a baby seed that is waiting to be grown.
It appeared that that antibiotic had decreased the number of yeast cells. This was an unexpected result science antibiotic were meant to kill off bacteria not yeast. Our hypothesis stated whether antibiotic effect yeast cell cultures. We tested this theory by having a control in which one did not contain antibiotics and another that did contain the antibiotics, then collected yeast from the two cultures and placed them on a hemacytometer collecting chamber. These chambers were to see the yeast cells in a microscopic view and if or if not our hypothesis were true.
The information gathered in this experiment would help scientists who study mold and people who hate mold on their food. It will also help bread manufacturers and restaurant owners learn how to store their bread in order to keep it from molding. HYPOTHESISMy hypothesis is that bread mold will grow at a slower rate when in a freezing temperature than it will at a warm temperature. I base my hypothesis on a statement found on Encarta 2000 that states “storage at a low temperature slows many of the enzymatic reactions involved in spoilage and reduces the growth rate of microorganisms.” Back to Top EXPERIMENT DESIGNThe constants in this study were: -Type of bread and the ingredients -Date the bread was baked -Size of bread piece -Amount of light each piece gets -Size of “Zip Lock” bag -Testing procedures used -Time at which the bread was checked The manipulated variable was the temperature at which the bread was stored while the experiment took place. The responding variable was the rate of mold growth during one week of observation I measured the amount of mold by tracing the outline of the mold onto a piece of transparent grid film covering the bread each.
The reaction with pH 7 was used as a control. Each tube contained 1 ml of potato extract, 6 ml of pH buffer, and 3 ml of catechol. Tubes were covered in parafilm and mixed thoroughly as each reagent was added. For each tube, catechol was added last to prevent the reaction from beginning prior to data collection, and each reaction was conducted in triplicate. To determine the amount of benzoquinone produced, a color chart corresponding to benzoquinone concentration (Figure 1) was used
The raw egg, before being dropped in syrup it was put in vinegar and it measured 150mm in width and 200mm in length. After being in syrup, the egg measured 170mm in width and 160mm in length. Therefore the eggs width shrank by 30mm and 10mm in length. This evidence supports the hypothesis that: the egg will get smaller when placed in syrup. The egg shrank because the water from the egg diffused into the syrup.
Use the 15 cm long ruler to help you if you are trouble. 7. Now cut the 6 cm long potato chips in half, use the 15 cm ruler to help you to make the potato chips 3 cm long. (Exactly half) 8. The next step is to take the potato chips and weight the mass of the potato chips, use a balance for this.