Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart. On one sheet inside the spaces I marked B1, then B2 in the next space and so on for the FD&C food color dyes, at the end I marked KS and KG for Kool-Aid strawberry and grape. On the second sheet of Chromatography filter pater I did the same thing. I made a 1 cm line from the bottom and spaced it off in 1.5 cm spaces. I marked those with the Store Food Colors, the M&M colors and the unknown color.
We let them soak for 20 minutes than we removed them from the test tubes. Next we measured their new weights and recorded them. They were; 10% NaCl decreased by 4%, 15% NaCl decreased by 8%, and 20% NaCl decreased by 12.5%.The results showed us the conclusion that the potatoes were hypertonic to the deionized water and were hypotonic to the sodium chloride solutions. Introduction: The objective of this experiment is to detect diffusion and osmosis in potato cells in 3 solutions. Diffusion is the spontaneous spread of molecules from an area of high concentration to an area of low concentration.
Experiment 11 Lab Assignment Answer Sheet: Chromatography of Food Dyes Name: Pre-Lab: Define the Rf value of a compound The "rf" value is the distance the compound moves relative to the distance the solvent moves. Data and Observations: Record the distance travelled by the sample and the solvent in the table below and calculate the Rf values. Table 1. Color Distance(m Blue1 Blue2 Red3 Red40 Yellow5 Yellow6 33 3 10 22 42 30 .55 .05 .17 .37 .70 .50 m) Rf Solvent 60 Table 2. Kool-Aid®: Grape Kool-Aid®: Strawberry Distance (mm) Red: 5 10 Distance (mm) Blue:17 n/a Rf .08 and .28 .17 Substance Solvent 60 Table 3.
LabAlejandra Lopez 3rd period. LAB PROBLEM How long do onion root tip cells spend in each phase of the cell cycle? OBJECTIVE In this Biolab, you will: * Identify the phases of the cell cycle * Determine the time a cell spends in each part of the cell cycle PROCEDURES * Add the number of cells in each phase and record these numbers in the row marked total. Total the number of cells you counted. * Calculate the number of cells in each phase by dividing the number of cells in that phase by the total number of cells you counted.
Chelsea Ferrer TA: Durning Concentrations of Starch in Protein Solutions Many health supplement companies promote a “pure protein” supplement, with only small amounts of starches used as a homogenization agent and as a method to improve taste. How much is a “small amount” though? Investigating exactly how much of a supplement is starches can give the consumer a better idea at what kind of product they are buying – one higher in protein, or one higher in not so healthy taste. To discover the concentration of starch, absorbance values for each unknown protein solution were compared to a standard curve of a 0.1 g/L stock solution of starch. The (C1)(V1)=(C2)(V2) formula was used to determine how much to dilute the 0.1 g/L stock starch solution.
Brendan Dennis 2/24/13 CP Biology Enzymes Used vs. Amount of Apple Juice Produced Lab Report Title: Enzymes Used vs. Amount of Apple Juice Produced Problem: How does a change in the enzymes used affect the amount of apple juice produced? Hypothesis: If different enzymes, such as pectinase and cellulase, are used to break down apple sauce, then the most apple juice will be produced when 5 drops of both pectinase and cellulase are used in one mixture because the two enzymes will be working together to break down the apple juice. Procedure: 1.
BIO 103 Final Exam Guide Version 2 100% Correct Answers Purchase here http://chosecourses.com/bio-103-final-exam-guide-version-2-100-correct-answers Product Description BIO 103 Final Exam Guide Version 2 100% Correct Answers 1. What is the correct sequence of steps in the scientific method? Make observations and ask a question Analyze the data Develop a hypothesis Share the results with other scientists Design and perform an experiment to test the hypothesis a) I>II > III > IV > V b) III > I > V > II > IV c) V> IV > III > II > I d) I> III > V >II > IV e) V > II > I > III > IV 2. You have formulated a hypothesis: “Apples
If a red rose is crossed with a pink rose, what percentage of the offspring will be pink? Question 10 options: 100 75 50 25 Question 11 One of the products of cellular respiration is ________. Question 11 options: water sucrose cellulose oxygen Question 12 An ecologist is studying all the animals, plants, fungi and bacteria, as well as the interaction among them, in a forest? He is studying the _________ in the forest. Question 12 options: niche biome community population Question 13 The temperature optimum for an enzyme is 37C.
Osmotic pressure is colligative properties (which are properties of solutions that depend upon the ratio of the number of solute particles to the number of solvent molecules in a solution (Chemistry). Osmosis is essential in biological systems. The aim for this lab report is to assess the effect of weight and length of 5 different concentrations of a salt solution on 6 different potato wedges over 24 hours. To do this we will research how the effect of different salt solution concentrations will have an affect on 6cm length potato wedges. Research Question: How will the different potato wedges submerged in various salt solutions affect on the weight and length of the potato wedges?
. Design a) Defining the problem and selecting Variable I) Aim/Research Question: To investigate the effect of solute concentration on the length of potato strips when submerged in a range of concentrations of sugar solution. II) Hypothesis: If the concentration of the sugar solution increases, then the osmotic gain of the potato strip will decrease. III) Scientific Explanation: Osmosis is a type of passive transport where passive movement of water molecules occurs along a concentration gradient, across a partially permeable membrane. (Damon, )Since the movements of substances in passive transport take place from an area of high concentration to an area of lower concentration until both areas reach equilibrium, the water molecules will move from the potato strips to the sugar solution when there is less water concentration in the solution.