Changes in temperature, surface area, soaking time of the samples, and many other factors may influence the diffusion rate of glucose. Increases in soaking (blanching) time and temperature both are directly proportionate to increases in glucose diffusion rates (Abdel-Kader, 1992). Surface area to volume ratio affects the glucose diffusion rate of potatoes. The greater the surface area the greater the diffusion rate of glucose is going to be (Kaymak/Kincal, 1994). The purpose of this experiment was to examine the surface area to volume ratio and to determine if it had a significant impact on diffusion of glucose rates of potatoes.
Problem: What is the effect of pH on beef liver catalase activity when it is measured by the change in temperature? The pH will be measured using a pH probe; and the temperatures will be measured using four temperature probes. Hypothesis: It is hypothesized that if the pH of the beef liver catalase solution is adjusted from its initial pH with the use of an acid or base, then a temperature difference will occur within the beef liver catalase solution. This is predicted because pervious experiments have shown that an increase in temperature may also lead to an increase in the number of ions in solution due to the dissociation of molecules. Since pH is a measure of the hydrogen ion
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.
If a substance contains proteins then when Biuret reagent is added the substance will change Easter egg colors (lavender, yellow, and green). Materials: 8 test tubes Test tube rack Test tube holder Glass stirring rod Sharpie marker Hot water bath Iodine solution Brown paper bag Biuret Reagent Benedicts solution 20 ml each: 1. Honey solution 2. Egg white and water solution 3. Gelatin and water solution 4.
Woods Chem-140 Lab-8 Visible Spectroscopy with CoCl2 - 1 - Purpose: In this experiment you will learn to use visible spectroscopy to determine the concentration (molarity) of a solution, and use MS Excel to analyze your experimental data. You will also gain additional experience in preparing solutions and using molarity. Prelab: wavelengths around that point at 10 nm intervals until you get a maximum. (There is no need to try to get closer than 10 nm). 0.9 0.8 0.7 Absorbance 0.6 0.5 0.4 0.3 0.2 0.1 0 400 450 500 550 600 650 700 750 λ max 500 nm 550 nm • • Make sure you understand the directions for using the spectrophotometer and have them written in your manual.
This is really a kilocalorie the amount of heat energy required to raise the temperature of one kilogram (about 1 quart) of water one degree Celsius. |Energy Values of Foods | |Food Class |Energy in Calories| | |/ Gram | |Carbohydrates |4 | |Proteins |4 | |Fats |9 | The three main classes of food provide the following amount of energy: carbohydrates and proteins provide about 4 Calories per gram; fats provide about 9 Calories per gram. When you choose foods that furnish more energy, or Calories than you need, the excess energy is stored as fat in the body -- a gain in weight may result. If too little food is eaten to meet energy demands, the body's stored fat serves as an energy source -- a weight loss will result. Your weight stays about the same if the energy from food matches the energy requirements of the body.
Coal hypothesis = It activated carbon is added to a beaker with 100mL of water, then it will increase the pH over 48 hours. 2. Based on the results of your experiment, would you reject or accept each hypothesis that you produced in question 1? Explain how you determined this. a. Pyrite hypothesis accept/reject = I would accept the hypothesis, seeing as how the pH did in face lower from 6 to 2. b.
Do Apples, Potatoes and Saliva Contain Starch? 11/07/2014 Abstract: Do apples, potatoes and saliva contain starch? I tested this theory by taking samples of each and spraying the samples with Iodine-Potassium Iodide (IKI). IKI reacts to starch by changing color when starch is present. This experimented fully supported my hypothesis that apples, potatoes and saliva contain starch.
Pancreatic cancer develops after a pancreatic cell replicates differently, just any other organ cancers. If the cell replicates continuously, a tumor will develop. High fructose corn syrup causes blood glucose and insulin levels to raise highly. When the body has high levels of insulin on pancreatic cells it may increase the growth and division of precancerous cells, promoting their growth and life span. “Also, a test tube study published in the August 2010 issue of "Cancer Research" notes that pancreatic cancer cells prefer to use fructose as fuel, promoting cancer cell growth” (Devon).
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.