Blood glucose levels then slowly declined for each successive measurement. Levels decreased an additional 25.1 mg/dl to 118.9 mg/dl at the 60 minutes measurement, 3.3 mg/dl to 115.6 mg/dl at 90 minutes, and 14.6 mg/dl to 101.0 mg/dl at 120 minutes. At the two-hour measurement, the blood glucose level was 12.3 mg/dl over the baseline measurement of 88.7 mg/dl. For the control group, consuming 296 ml of water did not greatly affect blood glucose levels. The trend was a slight decline from the baseline measurement of 99.0 mg/dl to the two-hour measurement of 89.4 mg/dl.
After the effervescence, (15mL) of concentrated HCl was added drop wise to the solution. The mixture was then heated for 15 minutes in a boiling water bath. In two separate small beakers (20mL) of distilled water was placed in one and (20mL) of 6M HCl in the other. Both beakers were placed into an ice bath. After heating, the mixture was cooled to room temperature and filtered by vacuum filtration into a fritted funnel to yield a purple product.
Ti was also thought that the caffeine free Coca-Cola would show no change in blood pressure due to the Method Three adults of similar build and weight were chosen to participate in the investigation. Prior to the start of the investigation they were given a questionnaire to determine their average caffeine intake of each of them per week. The mg level of caffeine was calculated by using an equation for each drink and worked out for a volume of 250ml. The hot chocolate was measured by adding three heaped teaspoons of Cadbury’s hot chocolate powder mixed together with 250ml of boiling water. Material * Three participants of similar weight and build.
Testing the reaction rate of fermentation based on alterations in ph solutions. Emily Anderson Abstract The experiment was conducted to determine what effect different ph solutions would have on the reaction rate of yeast fermentation. It was hypothesized that, the more acidic a ph solution, the slower the reaction rate would be in fermentation process. The reaction rate was judged by the amount of co2 displacent formed in the top of the fermentation tubes every five minutes for twenty minutes intervols. Introduction When the oxygen supply runs short in heavy or prolonged exercise, muscles obtain most of their energy from anaerobic process called glycolysis.
After covering the open ends to the fermentation tubes and the entire mixture flows into the measuring portion of the device one tube is put in either an ice bath, boiling water, or stays at room temperature. The amount of carbon dioxide gas that appears at the top of the tube is measured for 30 minutes at 5 minute intervals and is repeated twice for each temperature condition. The basic methodology behind this experimental setup is that since the water, yeast, and corn syrup are mixed in a closed tube they will undergo anaerobic respiration and produce carbon dioxide gas. This production is predicted to be affected by temperature and will be measured based on how much carbon dioxide is produced in the 30 minute time span. The major findings of this experiment were that overall, the higher the temperature, the higher the rate of anaerobic respiration and alcoholic fermentation.
This solution was added drop wise to the stirred ethanolic solution of benzophenone at room temperature. After all the sodium borohydride being added, the mixture was stirred for a further 10min. Meanwhile, ice water (10ml) was mixed with concentrated hydrochloric acid (1ml) in 50ml beaker. To this the mixture of sodium borohydride and benzophenone was poured slowly into the beaker. The precipitate was collected using suction filtration and washed with 2 x 5ml portions of water.
These specimens were all tested before being placed into their respective ice or water baths. Afterwards they were placed in four different water baths, for intervals of two minutes. There were five intervals giving a total of ten minutes. After each interval, two drops were taken out of the test tubes and placed into the spot plate and results were recorded shortly after. For both the Human Amylase and Fungal Amylase the results yielded somewhat similar outcomes.
Purpose: The purpose of this experiment is to measure the rate of increase (slope) of the water given two different starting points to the boiling point of 212 degree Fahrenheit in the span of time. The rate of increase in water temperature as it is heated given all control variables are the same such as one quart aluminum pot holding three cups of refrigerate and room temperature water. The study is to conduct weather if both types water will have the same slop of increase. Procedure: The first step was to fill a jug full of water and leave it in the fridge to cool down overnight and another jug full of water so that it becomes part of room temperature. Before the experiment, take out the fridge water and measure out three cups and pour it into the one quart pot and measure the water temperature before placing it on the stove.
In our 2nd, we examined the effect of warmer temperature. Our research question was, ‘does catalase denature in stages or all at once as temperature increases?’ Our hypothesis was: if temperature increases, then the catalase will denature in stages as the temperature increase, the catalase will slowly stop working. We followed the procedures in the lab manual (choinski and karatit 2014) with the following expetions: For experiment 1, we used 1.5% hydrogen peroxide concentration and experimented this concentration at 4*c, 24*c (room temp. ), 44*c, 52*c and 60*c. For experiment 2, we used 3% hydrogen peroxide concentration and experiment this concentration at 21*c (room temp. ), 35*c, 45*c, 55*c, & 60*c. Figure 1: Effect of temperature on catalase activity.
Reaction : CO2+H2O → H2CO3 Technique : I will prepare a bowl that can fit 1000cc water. Then measure the initial temperature of the water using Pasco sensor first. Then, I will use insulated gloves to put one dry ice every 30 seconds and see the temperature change. I will do this continuously until 300 seconds then I stop. Variable : Control - Water, 1000cc Independent - Dry ice amount, 1-10 Dependent - Temperature Background Information: Dry ice is frozen carbon dioxide, Co2, which can make lots of fascinating experiment.