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. Introduction Diffusion is the random movement of substances from an area of higher concentration to an area of lower concentration (down a concentration gradient) and this occurs to stabilize the cell (Kaisa, 2011). Diffusion occurs until the particles are completely evenly distributed. Several factors can alter the diffusion rate of substances, but specifically several factors can influence the diffusion rate of glucose from potatoes. Changes in temperature, surface area, soaking time of the samples, and many other factors may influence the diffusion rate of glucose.
Nitrogen fixing bacteria in the roots of leguminous plants reduce atmospheric nitrogen to ammonium using ATP and reduced NAD. The ammonium ions released into the soil are oxidised by nitrifying bacteria firstly to nitrite, and then to nitrate. This oxidation increases the nitrogen content in the soil which plants can use to produces many useful molecules including amino acids, proteins, DNA and ATP. The formation of these ions forms part of the ecological nitrogen cycle which plays a key role in sustaining life on this planet. Plants are the producers for an ecosystem.
Death can be widespread in a species due to environmental issue or threats from their environment. Data counts of death sin a population gives researches information that can potentially help other species. The yeast lab looks at four different yeast samples and puts them in different scenarios on specific time intervals. The purpose and importance of the lab is to find out what contributes to yeast growth and how to manage it. The hypothesis is that if the American diet continues to promote sugary goods, then it can be expected women’s health can be compromised by an increase in yeast infections.
| |Dependent |Number of yeast cells in one | |Count the number of yeast cells in one primary square of | | |primary square, n |± 5 cells |the haemocytometer observed through microscope. | |CONTROLLED VARIABLES : |Method to control |Possible effect(s) on results | |Type of yeast suspension |Use the same type of yeast suspension prepared by|Different types of yeast suspension may have | | |the kind people in the stockroom |different concentration of yeast cells in each| | | |suspension
They form a mutualistic relationship with the plants, they provide the plant with nitrogen and the plants provide them with carbohydrates. The second stage is ammonification where nitrogen sources in dead organisms are turned into ammonium compounds by decomposers. The third stage of the nitrogen cycle is nitrification. Nitrifying bacteria convert ammonium compounds to nitrites, and then other nitrifying bacteria convert these to nitrates. The last stage is denitrification where nitrates in the soil are converted into nitrogen gas by denitrifying bacteria that use the nitrates in the soil to carry out respiration and produce nitrogen gas.
. 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.
Variables: | | Units | Range | Independent variable | Dilution factor of yeast suspension | | 2-4 | Dependent variable | The number of yeast cells in one primary square | | | Controlled variables | Units | Method for control/possible effects on results | (1) Volume of distilled water | cm³ | 9ml of distilled water is used to diluted the yeast suspension | (2) Volume of yeast suspension | cm³ | 1ml of yeast suspension is taken from each of the test tubes during the dilution series | (3) Magnification of objective lens | | 10× of objective lens is used to focus on the primary square. Since different power of lenses have different field of view. | (4) Temperature | ̊ C | The experiment is carried out in the laboratory of room temperature of 28 ̊ C. | (5) Pressure | atm | The experiment is carried out in the laboratory under 1 atmospheric pressure. | Materials and Apparatus: Refer to handbook from page 163-167 Methodology: 1. The haemocytometer is cleaned with alcohol and wiped with tissues.
Introduction Proteins are large biological molecules which is consisting of one or more long chains of amino acid. Different combination of amino acid result different kinds of protein funtion.In this practical, we will investigate the denaturation of proteins to know more about this important food components. Experiment 1A Dough Formation Results and discussion There are four factors that affect the dough rising. The first factor, the process of dough rising is based on yeast. The Active dried yeast is a type of original all-natural yeast that has been used by generations of bread bakers.
Title : The effect of the different dilutions of yeast suspension on the number of yeast cells per cm3 Aim : To estimate the effect of the different dilutions of yeast suspension on the number of yeast cells per cm3 Research Question : Does the different dilutions of yeast suspension affect the number of yeast cells per cm3? Introduction : The dilution process is done so that biologists can The haemocytometer is a device originally designed for the counting of blood cells. It is now also used to count other types of cells as well as other microscopic particles such as yeast. Hypothesis : Variables : Independent Variable : The different dilutions of yeast suspension which are 1/100,1/1000,1/10 000,1/100 000, 1/1 000 000 Dependent Variable : The number of yeast cells per cm3 in different concentration that seen in haemocytometer Controlled Variable : 1. Volume of distilled water * 9ml of distilled water measured using measuring cylinder are poured in each test tube to dilute 1ml of yeast suspension to make different dilutions of yeast suspension 2.