After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob. After 10 more minutes, add the crab meat. 2 minutes later, add the shrimp. Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers.
To grow the E. coli, 190ml of 2% glucose nutrient media was added to a 250nl Erlenmeyer flask. 10ml of nutrient media was used to blank the spectrophotometer set at OD600. 10ml of E. coli stock culture were added to the 190ml nutrient media, creating a 1:20 dilution. The inoculated nutrient media was then placed into a 37C orbital shatter to incubate. All solutions measured with the spectrophotometer were placed in spectrophotometer tubes.
_______ Is a fat present? _____________________ Food Test: Circle the + or -- sign for each food after testing for the particular organic molecule. ***Remember a + color change indicates the presence of the particular organic molecule. | |Type of Organic Molecule | | |Simple Sugar |Starch |Protein |Fat | |Potato |color change? + -- | + -- | + -- | + -- | |Orange Juice | + -- | + -- | + -- | + --
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.
The liquid of homogenate was filtered into a beaker through Miracloth (2 layers cloth) to remove large plant components and 1 ml of the filtrate was transferred to a conical tube. 8.4 g of ammonium sulfate was slowly added to the 40 ml of the filtrate as it was stirred on a stir plate for 15 min to achieve 37% saturation (210g/L of solution). The solution was then centrifuged at a speed of 9000 x g at 4oC for 15 min to sediment the proteins. The resultant supernatant 1 was transferred to a beaker with 1 ml transferred to a conical tube and the obtained pellet 1 was resuspended in 4 ml of distilled water and transferred into a dialysis bag to remove the salt. Then, 3.4 g of ammonium sulfate was slowly added to the supernatant 1 as it was stirred for 15 min to achieve 50% saturation (85g/L of solution).
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
The fungal culture was grown in 100 ml PDB for 5 days. The culture was harvested and the mycelial mat was separated by filtration using Whatman No. 1 filter paper. Then mycelium was ground separately in pestle and mortar using liquid nitrogen. About 50 mg of the powdered mycelium was transferred into a microtube contained 500 µl of TES (100 mMTris, pH 8.0, 10 mM EDTA, 2% SDS).
A small amount can cause a large increase under some very strict conditions. They are named by the type of compounds they act on. A good example of this could be shown by many of the steps in glycolysis. For example, during the third step, the enzyme phosphofructo-kinase acts on a fructose 6-phosphate molecule (phosphoFRUCTOkinase). The enzyme will remove a hydrogen and add a phosphorus (PHOSPHOfructokinase) creating fructose 1,6-biphosphate.
Germination percentage and seedling growth (Plant high (cm), Shoot fresh weight (g) and Root weight (g)) of Zea mays (at 20 day age) were estimated. The experiment included 15 treatments with three replicates; all treatments were arranged in spilt plots design. The soil was used in the pots experiment can be described as follows:- sandy 89.9%, silt 7.1%, clay 3.1 %, pH 8.37, EC 0.33 dsm-1 , total nitrogen 0.003%, available phosphorus 8.31 ppm and organic matter
Osmotic pressure is colligative properties (which are properties of solutions that depend upon the ratio of the number of solute particles to the number of solvent molecules in a solution (Chemistry). Osmosis is essential in biological systems. The aim for this lab report is to assess the effect of weight and length of 5 different concentrations of a salt solution on 6 different potato wedges over 24 hours. To do this we will research how the effect of different salt solution concentrations will have an affect on 6cm length potato wedges. Research Question: How will the different potato wedges submerged in various salt solutions affect on the weight and length of the potato wedges?