A) the rusting of iron B) the condensation of water vapor C) the baking of a potato D) the formation of polyethylene from ethylene E) the explosion of nitroglycerine 3. A term that relates to how well a particular measurement is able to be repeated by a mearuring device is ---------------- A) qualitative B) precision C) phase D) accuracy 4. What is a chemical process? A) melting of lead B) dissolving sugar in water C) tarnishing of silver D) crushing of stone 5. Which one is not a pure substance?
* 100% key lime * 50% key lime * 25% key lime 3. This is the formula to produce different key lime concentrations. * M1V1 = M2V2 Preparing of Kirby-Bauer test Materials and apparatus * Broth cultures of P. anvenginosa, E coli, S. aurens and B. spizizenii * Sterile cotton swab * Forceps * Bunsen burner * Whatman filter paper (small piece after punch) * Key lime discs * Parafilm Procedure 1. Swirl the contents of the broth culture of P. anvenginosa until it is equally murky throughout. 2.
Add 30 ml (2 tablespoons) of clear detergent and mix carefully until the salt is dissolved. This is the extraction solution. * Step 3 – Grate a large carrot or 2 medium sized carrots then add some of the extraction solution or blend the carrot with salt solution, then add the detergent. The consistency should be similar to a thick fruit smoothie. Gently stir the resulting mixture for 30-60 seconds.
Investigate what effect different levels of concentration of sucrose solution have on the movement of water via osmosis in potatoes. EQUIPMENT Sucrose solution (0.2M, 0.4M, 0.6M, 0.8M, 1.0M) Distilled water (0.0M) Potatoes Cork borer Boiling tubes Boiling tube rack Stop clock Balance (0.0 decimal places) Tweezers Measuring cylinder Ruler METHOD Cut 6 pieces of potato with a cork borer and cut them to the same length of approximately 5 cm (measure with a ruler) Measure out 25cm³ of water and each of the sucrose solutions, using the measuring cylinder. The measurements for the solutions have to be perfect as to not change the outcome of the experiment. Pour into boiling tubes, giving the various concentrations. Label boiling tubes with concentration of sucrose solution Take measurements of each potato tube (mass) on the balance and record in a suitable table.
Aim: To investigate on the activity of catalase. Introduction Catalase, an enzyme found in many different tissues, catalyses the breakdown of hydrogen peroxide into water and oxygen. 2H₂O₂ → 2H₂O + O₂ Hydrogen peroxide is a toxic substance that can be formed during aerobic respiration and catalase removes this product. The activity of catalase can be measured by finding the rate of oxygen release from hydrogen peroxide. Minced potato provides a suitable source of catalase and the pH is varied in this experiment using citric acid-sodium phosphate buffer solutions at pH values of 4.4, 5.2, 6.5, 7.5 and 9.
Title: An investigation on the amount of diffusion by osmosis over 24 hours in differing sucrose concentrations upon potato cubes. Abstract: The experiment was conducted to examine the rate and effect of diffusion by osmosis on potato pieces with different glucose concentrations over a course of 24 hours. The initial and final weight of the potato was weighed in mg. Five groups containing three 2x1cm3 potato cores. The five groups of three potatoes were placed into separate beakers of distilled water that contained different sucrose concentration percentages (0%, 25%, 50%, 75%, 100%) and then left over 24 hours in order for osmosis to have time to pass through the potatoes thick membrane. The final weighing of the potato cores weighed less than initially since the water is leaving the potato in order to evenly distribute itself amongst the sucrose.
Potato Powered Clock Theory: Potato as a Battery Hypothesis: Potatoes have starch in them which is a natural sugar that can be broken down naturally for a release of energy and generate enough power to run a digital clock. Problem Statement: Can ordinary potatoes power a digital clock for more than 24 hours? Variables: * Independent Variable – Potato * Dependent Variables – Clock, connection wires, copper and zinc plates Materials Needed: * Digital Clock with 2 Wires * 6.25” Connecting Wire * Transparent Tape * 2 4” Copper Strips * 2 4” Zinc Strips * 2 Potatoes (Oranges worked too) Background: How it works * A potato can be used as a battery by using strips of zinc and copper in the acidic juice of the potato to provide power to a digital clock. * With the zinc strip, the natural acid in the potato dissolves the zinc freeing electrons. * The copper wire uses the electrons that the zinc wire frees.
Graduated cylinder (25 ml )5 7.balance 8.weight boat 9.dropper 10.forceps 11.solutions with different concentration : • 50 ml of 0.1 of sugar concentrated solution • 50 ml of 0.2 of sugar concentrated solution • 50 ml of 0.3 of sugar concentrated solution • 50 ml of 0.4 of sugar concentrated solution • 50 ml of 0.5 of sugar concentrated solution • 50 ml of distillated water. Procedure: as the paper attached. Table: the mass of the potato before and after its placed in the solution. Number of potato The solution Mass of the potato before osmosis Mass of the potato after osmosis 1 0.1 of sugar concentrated solution 0.44 kg 0.43 kg 2 0.2 of sugar concentrated solution 0.48 kg 0.42 kg 3 0.3 of sugar concentrated solution 0.49 kg 0.44 kg 4 0.4 of sugar concentrated solution 0.50 kg 0.44 kg 5 0.5 of sugar concentrated solution 0.44 kg 0.44 kg 6 distillated water 0.41 kg 0.43 kg Graph: in the attached paper. Data processing: 1.
Catalase is a substance which is produced by the liver to break down hydrogen peroxide. The reaction for the decomposition of Hydrogen Peroxide is as follows- 2H2O2 (liquid)—catalase --- 2H2O (liquid) + O2 (gas) Hydrogen Peroxide is a clear liquid which is commonly used as bleach and as disinfectants or antiseptic. Even cells in our body produce Hydrogen Peroxide as a part of the Immune system to kill bacteria. In this experiment, the effect of different concentrations of the Hydrogen Peroxide solution on the 2 different types of catalase given was investigated. The paper discs were dipped in the samples given, one being a Yeast solution and the other a Catalase solution.
I use my 13 X 9 glass baking dish and start by placing a layer of the potatoes on the bottom of the dish then sprinkle the cubed ham on top of them, then another layer of potatoes, then ham again, keep repeating this until the dish is full almost to the top. While I am making the sauce for the ham and scalloped potatoes, I turn the oven on and preheat it to 350 degrees. First, I take a 2 quart saucepan and put in the butter and cook until the butter is melted. Second, I add the flour and black pepper. Cook over medium heat, stirring constantly until the butter, flour, and pepper are smooth and bubbly.