Second part of blood was left to coagulate then centrifuged at 3000 rpm for 15 minutes to obtain serum to estimate some biochemical parameters. Serum insulin and leptin were estimated according to the methods of Wilson and Miles, (1977) and Palacio et al. (2002) respectively. (TG) and high density lipoprotein cholesterol (HDL-c) were determined by using enzymatic colorimetric methods described by Kostener et al. (1977).
Investigation to Determine the Effect of Caffeine on Blood Pressure Aim The Aim of this experiment was to determine the effect of caffeinated drinks of varying caffeine levels on the blood pressure of three different participants. Hypothesis It was thought that caffeine intake would have increased the blood pressure of each individual. It was thought that the heart rate of participant one would raise less than participant two and that participant three would have the highest difference. This was thought to be due to the average daily intake of caffeine that each participant determined from a pre-experimental questionnaire. Ti was also thought that the caffeine free Coca-Cola would show no change in blood pressure due to the Method Three adults of similar build and weight were chosen to participate in the investigation.
Blood Glucose A blood glucose test measures the amount of a type of sugar, called glucose, in your blood. Glucose comes from carbohydrate foods. It is the main source of energy used by the body. Insulin is a hormone that helps your body's cells use the glucose. Insulin is produced in the pancreas and released into the blood when the amount of glucose in the blood rises.
Biology practical – Investigating fermentation 25/11/08 Research Question Which sugars cause yeast to respire anaerobically and produce the most CO2 out of glucose, fructose and lactose? Variables Independent The sugar solution used as a substrate for the yeast. Dependent The amount of carbon dioxide produced by the yeast in 5 minutes. Controlled Temperature of the water bath used to put the yeast in, yeast concentration (30%), sugar concentration (15%. ), the volumes of the yeast and sugar solutions (3cm3 each,), all apparatus that is used.
Under Pressure Purpose: The purpose of this lab was to determine the mathematical relationship for yeast fermentation in the creation of mint ginger soda. The experiment was successful. Hypothesis: I predict the amount of gas produced over time by yeast is exponential, because it will keep growing overtime, and not by the same amount every single day. Materials: 1060 ml of dihydrogen monoxide, 120 ml of sucrose, One-Half package of yeast, Paper towel, Rubber band, 1000 ml beaker, Erlenmeyer Flask(250ml), Balloon(Non-latex), Metric measuring tape, Indirectly vented chemical-splash goggles. Procedure: Dissolve half a package of yeast in 60 ml of warm water Use a graduated cylinder, measure 120ml of sucrose Measure 150ml of sugar into a 250ml Erlenmeyer flask.
These include: - Meat - Eggs - Cheese - Milk - Yoghurt - Ice-cream - Fish Oil - Butter - Margarine - Mayonnaise - Milk Chocolate Cow or Sheep brains contain the highest cholesterol content, packing a whopping 2100 mg of cholesterol per 100 g compared to the 1000 mg our livers produce daily. Dairy products such as Whole Milk and Yoghurt contain the lowest amount of cholesterol, coming in at about 10-13 mg of cholesterol per 100 g. Regardless; greasy, deep fried foods should generally
Insane Growth Factors: Nutrition Strategies To Supersize Your Physique Food is fuel. Certain foods have the potential to skyrocket your muscle growth. Get the skinny on which fuel sources can help you get big! * * * EMAILMORE SHARE by Jim Stoppani, PhD. Nov 09, 2012 In "Mega Growth Factors," Part 1 of our two-part series on insulin-like growth factor-1 (IGF-1), published in the March 2012 issue of FLEX, we covered the difference between circulating IGF-1 and locally produced IGF-1 in the muscle and how to maximize both through different training techniques.
They were glucose, water, lemon juice, Coca Cola, egg batter, lemon-lime soda, diet lemon-lime soda, Kraft Italian dressing, skim milk and butter. The positive control was the glucose and the negative control was the water. Twenty drops of each sample of substance was added to the test tubes (in all there were 10 test tubes). After the solutions were added in their own test tube, 20 drops of Benedict’s reagent was added. Each individual test tube was placed in boiling water and removed after 5 minutes to test if
Biology lab report ; topic : 3.2 ____________________________________________________________ ______________________ Title : Estimating Glucose Concentration in Solution Aim : To estimate the glocose concentration in several solutions which have the same volume. Introduction : In this experiment, we have to estimate glucose concentration in a particular solution. The nature of a glucose is a monosaccharide reducing sugar. Since glucose will be oxidised, it acts as a reducing agent which will donates electrons that will be accepted by the purple pink potassium permanganate. Thus, the pink purple colour of potassium permanganate will be reduced into manganese ions.
The dependent variable is the rate of osmosis. The question is how does sucrose concentration affect the ratio of Osmosis? My hypothesis is as the sucrose concentration increases the rate of Osmosis will increase. MATERIALS & METHODS When conducting this experiment, we filled 4 presoaked tubes with glucose. Each tube contained a certain amount of glucose in order to distinguish a difference between each membrane first tube contained 0M of sucrose concentration and the second strip, 0.25M of sucrose concentration.