3. How will the concentration of sucrose in water affect the amount of water that diffuses into or out of the potato cells and thereby change the mass of the potato cells? Hypotheses: 1. If the solution inside the dialysis tubing is hypertonic to the water in the beaker, then the glucose will diffuse out of the bag, and the water will diffuse into the bag, however the starch will remain in the bag. This will occur because the water and glucose are small enough to diffuse out of the pores in the dialysis bag, but the starch molecules are too large to fit through 2.
Hypotonic means less salute and more water. For this lab, we can apply these principles to plant cells. The plant cells have a semi permeable membrane so they can experience osmosis and diffusion as discussed earlier. When it comes to the potato cells, added with NaCl (salt) it will experience a reaction changing the form of the cells. The hypothesis of this experiment goes as follows, If we place potato cells in a salt solution, then the cells will shrink.
The second simulated cell will be 1% sucrose solution placed into a 50% sucrose solution. I believe this simulated cell will show us the hypertonic part of this lab. Because of the cell having a less concentration than the sucrose solution it is being place, water will move out of the simulated cell and into the surrounding solution trying to even out their environment. The third simulated cell will be 50% sucrose solution placed into a 1% sucrose solution. I believe this simulated cell will show us the hypotonic part of this lab.
Protects the bacteria from phagocytosis allowing the bacteria to stay in the body 6. pure culture 7. It is differential based on hemolysis of the agar. Hemolysis can be wide-narrow band beta, alpha, gamma, or none. 8. candle jar in microbiology is used for anaerobiosis in which a lit candle is placed in an air tight jar and if it went out, it would be because it used up all the available oxygen. 9. any streptococcus capable of hemolyzing erythrocytes, classified as α-hemolytic type, producing a zone of greenish discoloration much smaller than the clear zone produced by
II. Introduction Part 1: The Effects of Concentration on Enzyme Activity In this experiment, the effects of concentration on enzyme activity were determined by using a spectrophotometer to observe absorbance changes taking place in samples containing a pH 5 buffer, guaiacol, hydrogen peroxide, and different volumes of potato extract. Hypotheses Ho: The amount of enzyme added does not influence the rate of reaction. Ha: The amount of enzyme added does influence the rate of reaction. Part 2: The Effects of Temperature on Enzyme Activity In this experiment, the effects of temperature on peroxidase activity were determined by using a spectrophotometer to observe absorbance changes taking place in temperature treated samples containing potato extract, guaiacol, hydrogen peroxide, and pH 5 buffer.
Purpose/ objectives: 1. To learn if food concentrations affect yeast activity 2. To improve skills in writing a lab report better 3. To practice measuring skills 4. To understand how yeast works Materials: * * 6 identical large test tubes (18 X 150mm) * 1 graduated cylinder (24ml) * Molasses stock solution ( 1:4- molasses: water) Dropper * Yeast suspension (1 gram of dry yeast in 100 mls water) * Aluminum foil * 1 test tube rack * 1 graduated cylinder (small) * 1 beaker * 6 small test tube (10 X 75mm) * Rule marked in millimeters Hypothesis: If you add more molasses to the yeast then the gas would became greater because the yeast cells reproduce so the waste became greater and
Question doesn't relate to hypothesis - fix! AP Lab – Cellular Respiration Question: How does temperature affect the rate of cellular respiration in germinating and dry peas? Hypothesis: If both germinating and dry peas are placed in a respirometer and submerged in room temperature water and water with a temperature of 10 °C, then the respirometer with the germinating peas will prove a greater rate of cellular respiration than that of the dry peas in both temperatures of water. Procedure: See lab handout Data: See attached Analysis Questions #1-10 1. Conditions that must remain constant in this experiment include the temperature of the water baths and the volume of peas and beads in the respirometers.
A plasmid is a spherical self-replicating DNA molecule that is not actually a part of the bacterial cell but can integrate itself into the bacterial chromosome. While it is not required for the living and reproduction of the bacterial cell plasmids can provide advantages in stressful environments such as the ability to break down X-Gal in this experiment. Procedure 1. Mark one sterile 15-mL tuba "+pBLU;" mark another "-pBLU." (Plasmid DNA will be added to +BLU tube; no will be added to –BLU tube.)
* Explain why flowers do not wilt as quickly if they are kept in water after they are cut. * Explain why strawberries begin to glisten with water minutes after having sprinkled some sugar on them. * Both salt and sugar are hygroscopic, meaning salt and sugar molecules will tend to attach themselves to any water in their environment --- removing loose water molecules from the environment. Recall the egg experiment! How would a high concentration of salt or sugar in your blood affect the movement of water molecules across cell membranes?
To investigate whether osmosis occurs across the membrane of potato cells, and if so, how the concentration of sugar in solution affects the rate of osmosis between the solution and a potato piece of a given size. Introduction and Background information: Osmosis takes place through a semi-permeable membrane, which are very thin layers of material, which allow small molecules to pass through them but prevent other/larger molecules from passing through. Cell membranes will allow small molecules like Oxygen, water, Carbon Dioxide, Ammonia, Glucose, amino acids to pass through. Cell membranes will not allow larger molecules like Sucrose, Starch and protein, to pass through. A region of high concentration of water is either a very dilute solution of something like sucrose or pure water.