Brief Explanation This experiment will test the effect of caffeine on the growth of mung bean plants. By testing this, I can also prove the effect of caffeine on all other organisms. The experiment could go either way: the plants with caffeine could grow more or they could stop growing once I add the caffeine in to the equation. * Independent and Dependent Variables * The independent variables are the watering solutions which are water, caffeine solution, and coffee mixture. The constants are the size of the pot, the concentration of caffeine and coffee, the amount of sunlight, the temperature of the environment (which will remain at room temperature) and the amount of water added daily.
While the non reducing sugar in this experiment is sucrose. In this food test experiment for reducing sugar and non reducing sugar, we use 4 types of sugar to carry out the experiment. The sugar we used includes glucose, sucrose, maltose and lactose. In this experiment of reducing and non reducing sugar we use reagent react predictably with the sugar molecules to give an observable colour change. The reagent we use is Benedict’s reagent.
Digestive enzymes are hydrolytic enzymes. Their substances, or the molecules on which they act are organic food molecules which they breakdown by adding water to the molecular bonds, thus cleaving the bonds between the subunits or monomers. Digestive enzymes can function outside the body cells; their activity can be studied by test tubes (Marieb and Mitchell 2010). This experiment attempts to re-create the breakdown process that is normally done via digestion with Iodine as a vital component. It can be expected that once amylase reacts with the starch, maltose will then be broken down and less starch will be visible and more sugar will be apparent thus causing the solution mixed with iodine to become lighter and lighter.
It will, in fact, react with a variety of ring structures including its natural substrate, tyrosine, with one hydroxyl group, and catechol, a phenol with two hydroxyl groups. [pic] In the experiments below catechol is used as an artificial substrate for tyrosinase. In the presence of this enzyme catechol is oxidized to ortho-quinone, which immediately undergoes secondary reactions leading to the formation of strongly colored products. The formation of these products is very rapid and their measurement over time indicates the rate of enzyme activity. [pic] Question What is the rate of product formation during the first ten minutes of a reaction between the enzyme tyrosinase and the substrate catechol?
Betacyanin will leak from the vacuoles and pass through if there is damage to the membranes. As the cells are exposed to various environmental conditions, what will happen to the cell membranes? My hypothesis is that the experiment will show that when the beet is exposed to the following temperatures, the value of the color intensity will be: At -5°C the color intensity will have a value of 8. At 5°C the color intensity will have a value of 7. At 22°C the color intensity will have a value of 5.
At the start of my essay I will start by discussing the gas exchange in both reactions and explain different types of cells and explain why they are important. Next, I will discuss the reactions and products of the chemical reactions. Finally, I will discuss the energy transfer which takes place in the reactions. Cell parts: There are different types of cells which are adapted to do their function which is why they look and are constructed differently. Both animal and plant cells have a nucleus, they both go through cell division and both cells have the main organelles to complete protein synthesis.
Biology Unit 6: Investigating tomato inhibitors on the germination of seeds Abstract The aim of this investigation is to investigate the effect of different germination inhibitors of tomato on seeds. A number of tomato seeds from tomatoes of the same variety were extracted and placed in a petri dish with cotton wool. With the use of tomato germination inhibitors like tomato juice, high level of sugar and gel coat, I was able to measure the percentage germination of the seeds. The results obtained showed that the gel coat that is found around each tomato seed and the tomato juice itself act as germination inhibitors resulting to the non-germination of the tomato seeds; agreeing with the experimental hypothesis. The t-test was used to show the statistical significance between the germination inhibitors and germination of seeds.
Acid rain affects the life in the water as well as the life on land. By figuring out how the amount of pH can affect the growth of beans, we can briefly observe what helps the environment and what hurts it, by the level of pH. In this experiment the beans are the independent variable, and the pH the constant. If the pH is lower, then the beans will grow more slowly than the beans being tested in a high pH. This also means, If the pH being tested is 6, then the beans will grow more quickly then if you placed them
Testing Saccharides Saccharides, which are also known as carbohydrates, are the most essential biomolecule for the human body. Carbohydrates are what run the body to function. Saccharides help your brain and nervous system to function properly. What we were testing in both experiments was to see if there was a presence of saccharides. More specifically in these experiments, we tested if there were reducing sugars with the Benedicts reagent in the first experiment and if there were starches present with Lugol’s solution in the second experiment.
Beetroot appears as a dark red/ purple colour and this is caused by the betalain pigment, which is contained within the vacuole of beetroot cells. In order for the betalain to leave the cell it needs to pass through 2 different membranes; the membrane bounding the vacuole and the membrane enclosing the cell. In this investigation I want to find out the effect that temperature has on the movement of pigment through beetroot cell membranes. By heating beetroot slices at different temperatures I hope to find out how this heat effects the cell membrane, and I will measure this by testing the absorbance of the beetroot pigment from a sample pot. I will apply this heat by placing the beetroot slices in a water bath that has been heated precisely to a certain temperature.