Eggsellent Lab Analysis Questions 1. Draw and label two pictures - Initial and Final - showing the movement of food coloring molecules. You must use all of the following words: high concentration, low concentration, diffusion, and cell membrane 1. Draw the egg after it has been in the food coloring for 24 hours. Explain what might have occurred (be sure to explain what conditions had to exist both inside and outside the egg)using all of the following terms: diffusion, semi-permeable membrane, high concentration, low concentration.
The cooked starch acts as the food, which the caterpillar would eat, and the alpha amylase, which is a digestive enzyme common in saliva, is stirred with it to simulate the chewing and mixing of food and saliva which constitutes the first step in the digestive system. Next two pieces of dialyses tubing were prepared by clamping one end of each piece of tubing shut with a clamp, and twisting the other end until it opens. For the purpose of the experiment, the tubing will represent the intestine of the caterpillar.Continuing on, a clean pipette was used to transfer four pipettes worth of the starch and alpha amylase solution into one of the pieces of tubing, while four pipettes of plain starch was added to the other in order to form a control. Next, two large beakers were filled two thirds of the way with distilled water. Four droppers worth of Lugol’s reagent was added two each beaker.
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Generate and save the following reports to your computer. These reports must be submitted in the Project 2 drop box on ANGEL along with this document. Reports to save, use and submit to the ANGEL drop box along with this document: Food Groups and Calories for each day individually (3 reports total) Meal Summary for 3 days combined (1 report) You will record all food and beverages (except water) that you ate throughout the day in the daily food logs below. Remember to give as many details as possible as described in the instructions document. Record all vitamin and mineral supplements that you take in the space below the food log, but do not enter them into SuperTracker.
* We kept the foam block (metal in the box) at the end of the ramp. On the jack(an equipment which is used to vary heights), the top of the ramp was placed on it. * The Light gates detector was placed at the finishing point of the ramp. * Like in method 1, the five different heights : 0.10m, 0.15m, 0.20m, 0.25m and 0.30m were taken. * The final speed was recorded by the light gate detector about three times for each height.
5a. Place a small amount (the size of an aspirin tablet) of copper II sulfate pentahydrate in a clean dry test tube and record your observations. Using your test tube holder, tilt the test tube and gently heat the contents for 4-5 minutes, while recording your observations. Make sure to observe the upper end of the test tube while heating. Allow the test tube to cool and record your observations.
Make sure to keep time, read the spectrometer, and record the data. Note time to the nearest second and mix the contents of tubes 2 and 3 by pouring them back and forth twice. Mixing should be completed within ten seconds. 5) Add the reaction mixture to a cuvette by pouring or using eye dropper, wipe the outside, and place the cuvette in the spectrometer. Read the absorbance at 20 second intervals from the start of the mixing.
Diffusion Across a Semipermeable Membrane in Relation to Digestion Semipermeable membranes are designed to allow the passage of certain sized, or smaller molecules, from a concentrated area to a less concentrated area but larger molecules. This process is utilized in the digestion of foods, the intestinal walls serve as a semipermeable membrane which allow the water to move freely across while proteins and larger particles require active transport. To demonstrate this concept, dialysis tubing was used to simulate the intestines of a caterpillar. During this exercise, two beakers of water and Lugol’s were set up to demonstrate a cell membrane and two dialysis tubes were filled both with starch, and one with amylase. The starch is used to replicate the starch intake from the plants the caterpillar ingests.
The number of swimming brine shrimp for Trial 4 was slightly less than that of Trial 1. This could be due to oxygen levels in the lab, or it could be due to human error in counting the numbers of eggs from the procedure, or counting the numbers of swimming brine shrimp and dead brine shrimp in analysis. Additionally, actual amounts of ethanol concentrations could have slightly varied due to human error in measuring the ethanol consistently among groups causing slightly variable viability rates. Water may also have splashed out of the dishes, contributing to a flaw in measurement. In the future, the entire study should be performed by individual groups in order to aid elimination of error.
Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.