This is an indicatore because sucrase is an enzyme found in the small intestine that catalyzes the splitting of the disaccharide sucrose into the monosaccharides glucos and fructose. The amount of product produced indicate the level of sucrase activity that occured. 5. Explain why denatured sucrase was used as a control. Denatured sucrase was used as a control because denatured enzymes, in this case sucrase, lose their shape and can potentially lose their ability to catalyze a chemical reaction.
Use a new glucose strip and record Data: Conclusion: According to my data, pH levels do, in fact, affect the results of Lactex. I say this because in my experiment, pre-enzyme, my solutions were all negative except for the soda. I used the test strips to determine if they were negative or positive solutions. After I put in the enzyme, Lactex, my results changed. Vinegar, Antacid, and Soap all became positive solutions after I put in the enzyme.
Online General Chemistry Titration of Acetic Acid in Vinegar Lab Manual pp158-167 When performing step 9 you want to remove all the NaOH from the beaker before adding acid (vinegar) to the beaker. If you do not remove the NaOH, it will react with the acid in the vinegar prior to starting the titration, making the vinegar appear less acidic than it really is. The next lab lists white vinegar as provided by the student. This one asks for brand and label information, yet implies the vinegar is provided by LabPaq. Results Sheet, Experiment 13 Brand of Vinegar used:________________ Acetic Acid % from bottle label_____________ | Initial NaOH Reading(estimate to 0.1 mL) | Final NaOH Reading(estimate to 0.1 mL) | Volume NaOH used(Final – Initial) | Trial 1 | 9.5 | 1.3 | 8.2 | Trial 2 | 9.6 | 1.4 | 8.2 | Trial 3 | 9.7 | 1.4 | 8.3 | Average Volume of NaOH used | 8.2 | Calculations: Normality of the acetic acid: .82 Mass of acetic acid: 49.2 % acetic acid (divide the grams, above, by the volume you used to get g/L): 4.92 Answer questions A-G in the lab manual: A.
This was confirmed by the lab manual in page 30 which contains the list of the different Rf values by decreasing value. Introduction: Chemist use many ways of separating and determine want components are in different materials. One of this ways is by dissolving the material in solvent this will only get the mixture of components for example the spinach had to be grind up with hexane to get the organic material separated from the pigments that will be separated even further. Next using a solvent and a polar compound like alumina, the pigments separated from the organic material could be run in a column in which those will be separated even more using polarity. As a more polar solvent is use to push the different rings of pigment, these are collected in their own test tubes to then be run in a TLC which will determine the polarity using the Rf values and then comparing them to the table in the organic lab manual ones.
Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart. On one sheet inside the spaces I marked B1, then B2 in the next space and so on for the FD&C food color dyes, at the end I marked KS and KG for Kool-Aid strawberry and grape. On the second sheet of Chromatography filter pater I did the same thing. I made a 1 cm line from the bottom and spaced it off in 1.5 cm spaces. I marked those with the Store Food Colors, the M&M colors and the unknown color.
Each of the 3 unknowns was distributed by dispensing 2ml of sample solution in to three test tubes. Once in the test tube 400ug of each reagent was dispensed in the separate solutions. The test tube with Benedict ’s reagent was heated to 65 degrees C and let cool to see color change. The results from this test were then compared to our known nutrients and recorded in Table 2. Determining Absorbency of Starch To determine the absorbency of starch; a
Pg. 1 The Effects of Catachol with Potato Extract Abstract: The effects of enzymes and substrate concentration on catecholase activity for Ph were determined in this experiment. To get the results, we mixed potato extract with catachol and then exposed it to different Ph levels. The Hypothesis that was being tested was to see if more amounts of H2O, catechol and the potato extract were added, would the reaction rate go up. Also if we added higher amounts of extract will it produce high color intensity.
Exercise 10: Acid-Base Balance: Activity 3: Renal Responses to Respiratory Acidosis and Respiratory Alkalosis Lab Report Pre-lab Quiz Results You have not completed the Pre-lab Quiz. 07/18/13 page 1 Experiment Results Predict Question: Predict Question 1: What effect do you think lowering the PCO2 will have on [H+ ] and [HCO3- ] in the urine? Your answer : d. [H+ ] will decrease and [HCO3- ] will increase. Predict Question 2: What effect do you think raising the PCO2 will have on [H+ ] and [HCO3- ] in the urine? Your answer : c. [H+ ] will increase and [HCO3- ] will decrease.
Radu Purtuc | Chemistry 231 - Lab | Section 32 Ronnie :: team-member TECH 705, SEPARATING ACIDS AND NEUTRAL COMPOUNDS BY SOLVENT EXTRACTION - MACROSCALE EXTRACTION July 6, 2006 Lab Report INTRODUCTION Purpose: using extraction technique to separate acetanilide, p-toluic acid, and p-tert-butylphenol; then measure the melting points of each compound and comparing them to the statistical values. Background: separating acids and neutral compounds by solvent extraction is a useful technique used in practice by chemists to separate organic compounds from mixture of other compounds. It generally involve several steps, with limiting factors being the number and output purity of compounds to be extracted from source mixture. A number of specific compound solvents not inter-miscible are used to separate and dissolve compounds, and a physical transfer between solvents is employed. An example of use is cleaning compounds of impurities, where different solvents work as a molecular filter that interacts differentially with compound and impurities respectively.
The Effects of NaCl and DI water on Potato Cells Abstract: The experiment we conducted gave the result that when a potato has contact with a salt solution, the cells will start to shrink. We did this by cutting up slices of potato and weighed them and recorded their initial weights. We used deionized water and three different concentrations of sodium chloride solutions; 10% NaCl, 15% NaCl, and 20% NaCl. We than placed each potato slice in test tubes with their designated solutions. We let them soak for 20 minutes than we removed them from the test tubes.