If the ability to perceive sweetness is stronger, then the salivary amylase activity will be greater, indicated by a lighter color change in the starch and iodine solution. For this experiment, we first gently chewed a saltine for three minutes, rating our sweetness perception from 0-5 on a chart at each sixty-second interval (0 least sweet; 5 sweetest). We then classified the class into three categories: non-tasters (1-2), moderate tasters (3), and tasters (4-5). We recorded the data. Next, we put starch solution and a couple drops of iodine into a reaction tube, and recorded the color.
1. What Biological model does the egg represent? In this experiment of testing the effects of a raw egg in vinegar, I discovered that the egg represents the cell of an animal with a membrane. I could tell because after days of testing this and the shell disappeared the only thing that was left was the membrane. Also we have been testing the effects of diffusion through a membrane.
After swirling for 1 minute more precipitate was formed. Action | Result | 2 mL of water was added to the boiling tube with zinc iodide solution and excess zinc. The tube was swirled | Very little precipitate was formed | 5 mL of water was added to the boiling tube, which contained zinc iodide
* Calculate data. Data: Diagram: Conclusion: The conclusion I came to was my hypothesis was correct. The number of water drops it took to fill the face og a penny was greater than the number of chocolate milk drops. For the water tests the average amount of water it took to fill the penny is 23 drops, but for the milk tests the average was 21.75. The data in the chart above shows that the number of drops went down by 1.25 when the liquid was changed from water to milk.
DATE: 9th AUGUST 2011 TITLE: INVESTIGATION OSMOSIS IN QUAILS’ (Coturnix japonica) EGG Research Question How does different concentration of sodium chloride solution which is 0%, 5%, 10%, 15% and 20%, affect the mass of de-shelled quail’s eggs after they are immersed in sodium chloride solution for 1 day(24 hours)? Variables Table 1: Independent and Dependent Variables Variables | Units | Range | Independent variable | Concentration of sodium chloride solution | mililitre(ml) | Concentration of 0%, 5%, 10%, 15% and 20%. | Dependent variable | Change in the mass of quail’s egg | gram(g) | Difference between initial and final mass of quail’s egg | Table 2: Controlled Variables and Its Possible Effects On The Experiment. Controlled variables | Units | Possible effects | Time taken of the quail’s eggs are being immersed | Hours | The long time taken of the quail’s egg are being immersed in the sodium chloride solution which is 24 hours is kept constant.This causes the change of mass of the quail’s egg resultant from the osmosis process. | Volume of sodium chloride solution used | Millilitre(ml) | The volume of sodium chloride solution is kept constant so that the water molecules in each solution are the same.
Marco’s calcium intake is about 51.2% more than the recommendations, but it is still lower than the upper limit of 2,500 mg per day that DRI gives. However, sodium consumption of 3,095 mg is 34.6% more than the upper limit of 2,300 mg per day which may raise a health issue. Table–1 The amount of five nutrients Marco consumes each day Fiber(g) Iron(mg) Calcium(mg) Sodium(mg) Vitamin A(µg) Breakfast 2 plain pancakes (from a mix) 0.8 0.8 72.0 360.0 0.0 3 tsp (45 ml) maple syrup 0.0 0.6 66.0 6.0 0.0 ½ grapefruit 2.0 0.1 27.0 0.0 71.0 1 cup (250 ml) 2% milk 0.0 0.1 302.0 106.0 142.0 Lunch 1 cheese sandwich -2 slices whole wheat bread 4.8 1.2 25.0 284.0 0.0 -2 oz. (60g) cheddar cheese 0.0 0.4
It was found that the average amount of calcium carbonate in a Tums Regular Strength tablet was 520 milligrams which is 20 milligrams more than the amount claimed on the bottle. The Tums Ultra Strength was found to contain an average of 1130 milligrams of calcium carbonate in a tablet, which means that it contains 130 milligrams more calcium carbonate than listed on the bottle. Lastly, it was found that the average amount of calcium carbonate in a tablet of the Life Brand antacids was 420 milligrams, which is 80 milligrams below the amount of calcium carbonate claimed on the bottle. It was calculated that the Tums Regular Strength costs 3.7 cents per tablet, the Tums Ultra Strength costs 7.6 cents per tablet, and the Life Brand costs 3 cents per tablet. It was concluded that the most cost-effective bottle was the Tums Regular Strength due to it containing nearly the same amount of calcium carbonate listed on the bottle with a percent error of 4% while the other products contained higher percent errors.
For “the cell” of 20% sugar solution in the 1% sugar solution I predict that the weight will stay the same as well just because it is in a less concentrated solution as “the cell”. Conclusion: The results were very surprising, it was not what I expected at all. My prediction of the cell of 1% sugar solution in the 1% sugar solution was correct. The cell weighed the same after the twenty minutes. This cell was placed in a isotonicity enviroment.
In 2011 the company reported revenues of $27.7 million, the product requires storage at temperatures below −40 °F Dippin’ Dots come from a 120,000 square foot state-of-the-art production facility in Paducah, Kentucky. This facility churns out 1.5 million gallons of Dippin’ Dots annually, as well as 4.5 million prepackaged servings of our various flavors. We think the place is pretty cool (actually, it's freezing, but you know what we mean), and in 2013 it got even cooler with more than $3 million worth of upgrades and improvements Dippin' Dots In 1988, Dippin' Dots were introduced to the world, but weren't yet patented until 1992. Created by now 55 year-old Curt Jones, Dippin' Dots were and still are said to be the "ice cream of the future." But why?
Therefore, we hypothesized that fructose, which is a 6 carbon sugar, will be likely to ferment more readily than ribose, which is a 5 carbon sugar, when in the presence of yeast. Because this sugar is structured with the hydroxyl group and oxygen molecules flipped on the fourth carbon of the carbon backbone, it’s ability to ferment yeast is increased. 6 mL of yeast was introduced to a fermentation flak and combined with 6mL of Arabinose and Galactose. We allowed each of the tubes to ferment for 10 minutes in a 37° water bath. At the end of the designated period of time, observations were made regarding the amount of carbon dioxide bubble present in the top of the fermentation flask.