Results (Data): Day 1: Bubbles started to form around the egg The egg started to float to the top of the container The vinegar started to soak into the egg (Displace) Day 2: There was NO bubbles. The egg started to float to the top The egg started to deform and wrinkle Day 3: The egg got very large in size. (HUGE) It was very indented and deformed. The egg looks like a greyish clear color Results: So our conclusion was correct. The egg felt very rubbery at the end of the
* NICOTINE: I believe the nicotine will slow down their swimming, and because of this they will die. PROCEDURE: In order to see the changes in the brine shrimp when put into alcohol, nicotine, and caffeine, we need to use a solution called control which will show how they normally act. In order to do this experiment we will need test tubes with all the different solutions, pipettes, Petri dishes, and most important brine shrimp. We will have 4 different test tubes filled with nicotine solution, caffeine solution, alcohol solution, and control solution. We will then put one pipette full into a Petri dish (be sure NOT to mix up the pipettes with a different solution).
Size of the egg: Each egg was around the same size and weight. Had the eggs been to big or to small from each other we could not compare the results because they would be to different. The amount of liquid used: The amount o liquid needed to be controlled as different amounts of liquid would have given different results. Hypothesis: All the eggs would steadily gain weight over time, but would gain less quickly in a high sucrose solution. Background: Osmosis is a process in which molecules of a solvent (water) pass through a semipermeable membrane from a high water potential to a low water potential, and equalizing the concentration on each of the sides of the membrane.
A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women. Trans fat is formed through an industrial process that ads hydrogen to vegetable oil, which causes the oil to become solid at room temperature. The manufactures form of trans fat, known as partially hydrogenated oil, is found in variety of food products, including: * Baked goods. Cookies, cakes, pie crusts and crackers * Snacks. Potato chips, tortilla chips and microwaveable popcorn * Fried foods * Refrigerator dough * Creamer and margarine How can trans fats harm you?
The Antibiotic Decrease Yeast Cells Francine Rodriguez Biology 1401 Lab section Department of Biology, The University of Texas-Pan American March 8, 2013 Abstract: The main focus in this experiment was to find out antibiotics affect yeast cell cultures in a controlled environment. We imagined we owned a business in which a part of the business is to grow yeast (Saccharomyces cerevesiae) to be distributed as dry yeast for bakeries and breweries. Profits depend rapid, economical production a large number of yeast cells. We had observed that there is apparent difference in the yield of yeast cell when it comes in contact of an antibiotic. It appeared that that antibiotic had decreased the number of yeast cells.
Egg Drop Experiment In our science class we did an egg drop experiment. The theory was to drop an egg down a stairwell and add variables to counteract the impact and hopefully to save the egg from breaking or cracking. Our thought process to this idea was to increase air resistance and decrease the impact dealt on the egg itself, those were the important stuff we set our variables to alter with. The experiment was subdivided into three days: Design day, Build Day, and A Test Day. The importance of these days will be explained in detail as you read along.
Then, by means of a dropper bottle and stirring rod, hydrochloric acid was added until all of the unknown carbonate appeared to have reacted. On a ring stand with a bunsen burner the HCl was evaporated, leaving only the NaCl. After cooling, the mass of the dish was taken once more. The mass of the left over NaCl was compared to the predicted yields to determine what the original carbonate was exactly. There was a high possibility for error in this experiment because the NaCl could not be heated a second time to make sure all of the HCl was evaporated.
The rate of osmosis is affected by variables, two of them being temperature and concentration. In this experiment, the class will divide into two sections: some groups will look at the change in osmosis due to temperature, and the other groups will look at the change due to concentration. In osmosis, water moves from high concentrations of water to low concentrations of water. The water will try to move from outside the bag to the inside in order to dilute the solute, which in our experiment, is sucrose. Phospholipid bilayers and protein molecules form a semi-permeable boundary around the cell.
If the temperature of liver is at room temperature then the height of bubbles will increase because the kinetic energy of the system is increased so there is a greater chance for enzyme and substrate collisions, increasing the chance of a reaction, but if they are too hot they melt. If the pH of solutions increases then the height of bubbles increases because the higher the enzyme concentration, the more active sites there are where a collision between an enzyme and a substrate could take place. The data did support the hypotheses, the liver at room temperature and the liver with a higher pH solution had the greatest reaction. The liver at room temperature and the liver at a more basic pH produced much more oxygen bubbles at the result of the chemical reaction. The liver at room temperature produced the greatest reaction, the temperature of this liver was 24oC and the average height of bubbles was 122 mm, they rose out of the test tube.
After testing the following solutions: onion juice, potato juice, sucrose solution, egg albumen, honey, amino acid solution, distilled water, protein solution, salad oil, known lipid solution, and the unknown solution (3), here’s what I concluded: While some solutions have no reaction to the agent being applied, some color reactions have occurred, hereby leaving me to assume that that carbohydrates, proteins and lipids are present. Page 2 Introduction: My first test was for reducing sugars and citing starch using Benedicts Reagent and the Iodine Test for starch. During this test I used 10 drops of the onion juice solution, 10 drops of the glucose solution, 10 drops of distilled water, 10 drops of the glucose solution, 10 drops of the reducing sugar solution, and 5 drops of the unknown solution (3) with 5 drops of the Benedicts Reagent (mixed). The same procedure was done with the Iodine test for starch (except using iodine).My second test was for protein using the Buiret Test. During this test I used 2mL of Egg Albumen solution, 2mL of honey solution, 2mL of the protein solution, 5 drops of the unknown solution (3), and 3 drops of Biuret reagent to each solution.