Abstract The purpose of this experiment was to investigate if Artemia salina is a good bioindicator for toxins in their environment used to detect pollution. Brine shrimp have a high tolerance for changes in their environment. Shrimp were exposed to varying concentrations of ethanol to test their tolerance level and determine the viability for the crustaceans. Four petri dishes of each concentration were used, as well as four dishes of a control that only contained brine water. Three hundred brine shrimp were placed in each petri dish for each of the controls and ethanol concentrations.
6/28/2012 The 1st lab procedure performed was the gram stain. Previously, before starting the gram stain I prepared a bacterial smear on a glass slide and used the heat fixing method which was done to help the bacteria cells adhere to the glass, kill them, and also helps make the cells easier to stain by coagulating the cells proteins. The gram stain test helped me identify rather my bacterium would be a negative or positive and determined the microscopic morphology (shape, and arrangement) of my bacterium as well. The test
(h) "Hard" water contains a high concentration of calcium ions. Suggest a way to make hard water "softer: Answers: a) It could have been improved if the experimental design said " you have to place seven different nitrates in three different sodium solutions to see if a reaction occur." b) With my evidence silver nitrate was the would the cation that would make most of the anions create a precipitate. c) Chlorine can selectively remove silver ions from a solution because silver has a positive 1 charge and chlorine has a negative 1 charge so when they react it is a perfect
This allows your body to pass starch through without turning it into glucose. Without starch, fat cannot be stored in the form of carbohydrates and less weight will be gained. This may sound too good to be true. Though carb-cutter does actually block amylase, there are many other factors that go into the breakdown of the carbohydrates. Students at the University of Georgia have taken it upon them to test this rumor and see if carb-cutter really stops the breakdown of starch to helps weight loss.
Our result would have been clearer to observe if we centrifuged it long enough because we might have lost some of the precipitate while washing it since it was not centrifuged long enough. 4. Answer the post lab questions: a. Zn + I2 + H2O Zn(OH)2 + I2 b. Zn(OH)2 + CH3COOH Zn(O2CCH3)2 c. A side reaction is an unwanted chemical reaction taking place that diminishes the yield of the desired product. d. In the synthesis of Zinc iodide, acetic acid was used because the aim of the experiment was to derive Zinc iodide. If we used water instead of acetic acid then zinc would have reacted with water and become Zinc hydroxide which would hinder our purpose.
Abstract: For this experiment daphnia was used to experiment the effect of different substances on its heartbeat. We used daphnia because it has similarities to humans and we can't experiment using these substances with humans. The substances we used to conduct the experiment was adrenalin which was hypothesized in the beginning to increase the heart rate of daphnia and acetylcholine to decrease the heart rate of daphnia .Before we recorded the daphnia with any substance it was first recorded in its initial base pond water; this was our control. After we recorded the initial base we recorded the effect of different substances on the daphnia heart rate. The end results proved that the hypothesis supported the experiment, that adrenalin speeds up the heart rate of daphnia and acetylcholine slows down the heart beat rate in daphnia as it does in humans.
For example, Pollan talks about margarine, and how scientists “claim” that it is a better, and cheaper substitute for butter, but it contains all these unnecessary ingredients that could be more harmful to the human body. Scientist believed by taking out saturated fats and cholesterol they could make margarine healthier, but what they did not know was it would produce unhealthier fats known as, trans fats. People never think about how deep and revealing food can be, but after reading this novel it’ll open your eyes to what really lies
Critical Review of: A Bacterium That Can Grow by Using Arsenic Instead of Phosphorus An experiment conducted by Evolutionary Geobiochemist, Dr. Felisa Wolfe-Simon on December 2nd, 2010, shows that the bacteria, christened GFAJ-1 appeared to incorporate arsenic into their DNA, lipids and proteins, is forcing a rethink of how life might look on other planets. The author’s purpose in writing this research paper is to establish the fact that a bacterium in a Californian lake appears to be able to use arsenic in its molecular make-up instead of phosphorus- even incorporating the toxic chemical into its DNA. This is significant because it goes against the general rule that all terrestrial life depends on six elements: oxygen, hydrogen, carbon, nitrogen, sulfur and phosphorus. These are needed to build DNA, proteins and fats and are some of the biological signatures of life that scientists look for on other planets. As far as NASA knows, this was this only experiment conducted and recorded on this specific subject.
Food Irradiation and Its Effects on Consumer Health Food irradiation is a process that the food industry uses to reduce harmful, disease causing bacteria and increase the shelf life of foods by destroying decay causing microbes. While this process has been proven to be safe by the Center for Disease Control and the Food and Drug Administration, public misconception of the process has created doubts as to its safety and effectiveness. Through public awareness and education of this process, many concerns and misbeliefs can be dispelled. Food irradiation is performed using three different technologies, using three different kind of rays: gamma rays, x-rays, and electron beams. The different uses will depend on the food being irradiated as each technology has strengths and weaknesses.
Genetically Modified Foods Labeling Problems Genetically modified foods have developed massively to satisfy customers’ demand, but they have caused some controversies in society in recent decades, especially over labeling problems. Some people think that labeling GM foods will cause a decrease in consuming them. However, others think that this may help consumers categorize suitable products for them. There are three main reasons for mandatorily tagging GM foods. Let’s see how much you know about genetically modified foods and why people have to label them?