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ocean acification RSLIT UW LOOI DIATUL Lvuru KL TITLU the ocean. One of the two FRQs...
Discussion: 1. Compare the molarities of the three samples of vinegar that you analyzed. The "precision"...
Discussion: 1. Compare the molarities of the three samples of vinegar that you analyzed. The "precision" of your titration technique is how similar the three values are (the closer the values, the better your precision). 2. Compare the average molarity you obtained to the molarity of the acetic acid in the vinegar as listed on the vinegar bottle. What could account for any differences between these values? 3. How do your pH values compare to the pH determined using the...
Experiment 1: Neutralization of Acids and Bases In this experiment, you will learn how to properly...
Experiment 1: Neutralization of Acids and Bases In this experiment, you will learn how to properly neutralize and dispose of acidic and base solutions. Remember, when a solution has a pH of 7, it is considered neutralized. Experiment 1: Neutralization of Acids and Bases In this experiment, you will learn how to properly neutralize and dispose of acidic and base solutions. Remember, when a solution has a pH of 7, it is considered neutralized. Materials 5 mL 4.5% Acetic Acid...
please help me with this experiment??? Enzymes Experiment 1: Enzymes in Food Amylase is used by...
please help me with this experiment???
Enzymes Experiment 1: Enzymes in Food Amylase is used by humans to facilitate digestion. Specifically, it is an enzyme that breaks down starch molecules into sugar molecules. This is why people sometimes observe a sweet taste after sucking on a starch-containing food for an extended period of time. Amylase is found naturally in human saliva and the pancreas. However, it is also present in some of the common plant foods consumed by humans. This...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway called fermentation (anaerobic glycolysis). The waste products produced include CO2 and alcohol. All that is necessary to carry out this reaction is an adequate supply of sugar and a lack of oxygen. CO2 NADH + H TPP, NAD+ OH OH Mg2+ C=0 CH2 pyruvate alcohol CH3 decarboxylase CH 3 dehydrogenase CH3 Pyruvate Acetaldehyde Ethanol Without the potential to move into the tricarboxylic acid cycle...
i need help with this lab report effects of temperture/ enzyme concetration/ and pH on enzyme...
i
need help with this lab report effects of temperture/ enzyme
concetration/ and pH on enzyme activity
those are the experemint paper and results
Exercise 5: Factors Effecting Enzyme Activity A. Testing the Effect of Temperature on Enzyme Activity The purpose of this exercise is to determine the effect of temperature on enzyme activity Materials Large plastic bin Reaction chamber with rubber stopper and tube to bom 50 mL graduated cylinder beliet o bs Filter paper mot o r.com Liver...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway called fermentation (anaerobic glycolysis). The waste products produced include CO2 and alcohol. All that is necessary to carry out this reaction is an adequate supply of sugar and a lack of oxygen. CO2 NADH + H TPP, NAD+ OH OH Mg2+ C=0 CH2 pyruvate alcohol CH3 decarboxylase CH 3 dehydrogenase CH3 Pyruvate Acetaldehyde Ethanol Without the potential to move into the tricarboxylic acid cycle...
Experiment 2: Diffusion Concentration Gradients and Membrane Permeability Data Tables Table 2: Indicator Reagent Data Indicator...
Experiment 2: Diffusion Concentration Gradients and Membrane
Permeability
Data Tables
Table 2: Indicator Reagent Data
Indicator
Starch Positive
Starch Negative
Glucose Positive
Glucose Negative
Glucose Test Strip
n/a
n/a
green
yellow
IKI Solution
dark blue
light brown
n/a
n/a
Table 3: Diffusion of Starch and Glucose Over
Time
Indicator
Dialysis Bag After 60 Minutes
Beaker Water After 60 Minutes
Glucose Test Strip
yellow
green ( if all glucose passed to the beaker from the bag)
IKI
from incolore changed to...
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible...
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible for food borne illnesses and summarize a recent outbreak Introduction Microorganisms have been used for centuries for food preservation and to improve or change its taste. Evidence exists that yogurt, which is milk fermented by bacteria, has been around for over 4000 years. Today, many of the foods we eat are the result of microorganisms acting on foods for a specific and desired effect....
please help with my pre lab additional information Pre-Lab Questions: 1. What is the definition of...
please help with my pre lab
additional information
Pre-Lab Questions: 1. What is the definition of an 'equivalence point' in an acid/base titration? (1 point) 2. In part one of the experiment, you will prepare the acid solutions being titrated from a stock solution. Describe how you will accurately prepare 10.00 mL of 0.100 M HCl solution using a 1.00 M HCI stock solution. In your response to this question, be very specific about the quantities of stock solution and...
Unknown acid 2 6. Complete the following table. Trial 1 Trial 2 Trial 3 Mass of...
Unknown acid 2 6. Complete the following table. Trial 1 Trial 2 Trial 3 Mass of unknown (8) 0.175 0.120 0.122 Initial buret reading (mL) 0.00 22.37 0.00 Final buret reading (mL) 22.37 44.85 22.83 Volume of NaOH added (mL) 22.37 22.48 22.83 We will assume that the data collected for the first trial is not accurate. 7. What is the average mass of unknown acid for Trials 2 and 3? (Must show calculations) 8. What is the average volume...
Discussion: 1. Compare the molarities of the three samples of vinegar that you analyzed. The "precision" of your titration technique is how similar the three values are (the closer the values, the better your precision). 2. Compare the average molarity you obtained to the molarity of the acetic acid in the vinegar as listed on the vinegar bottle. What could account for any differences between these values? 3. How do your pH values compare to the pH determined using the...
please help me with this experiment???
Enzymes Experiment 1: Enzymes in Food Amylase is used by humans to facilitate digestion. Specifically, it is an enzyme that breaks down starch molecules into sugar molecules. This is why people sometimes observe a sweet taste after sucking on a starch-containing food for an extended period of time. Amylase is found naturally in human saliva and the pancreas. However, it is also present in some of the common plant foods consumed by humans. This...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway called fermentation (anaerobic glycolysis). The waste products produced include CO2 and alcohol. All that is necessary to carry out this reaction is an adequate supply of sugar and a lack of oxygen. CO2 NADH + H TPP, NAD+ OH OH Mg2+ C=0 CH2 pyruvate alcohol CH3 decarboxylase CH 3 dehydrogenase CH3 Pyruvate Acetaldehyde Ethanol Without the potential to move into the tricarboxylic acid cycle...
i
need help with this lab report effects of temperture/ enzyme
concetration/ and pH on enzyme activity
those are the experemint paper and results
Exercise 5: Factors Effecting Enzyme Activity A. Testing the Effect of Temperature on Enzyme Activity The purpose of this exercise is to determine the effect of temperature on enzyme activity Materials Large plastic bin Reaction chamber with rubber stopper and tube to bom 50 mL graduated cylinder beliet o bs Filter paper mot o r.com Liver...
Name: ALCOHOL FERMENTATION EXPERIMENT Premise: Yeast are capable of carrying out an anaerobic energy production pathway called fermentation (anaerobic glycolysis). The waste products produced include CO2 and alcohol. All that is necessary to carry out this reaction is an adequate supply of sugar and a lack of oxygen. CO2 NADH + H TPP, NAD+ OH OH Mg2+ C=0 CH2 pyruvate alcohol CH3 decarboxylase CH 3 dehydrogenase CH3 Pyruvate Acetaldehyde Ethanol Without the potential to move into the tricarboxylic acid cycle...
Experiment 2: Diffusion Concentration Gradients and Membrane
Permeability
Data Tables
Table 2: Indicator Reagent Data
Indicator
Starch Positive
Starch Negative
Glucose Positive
Glucose Negative
Glucose Test Strip
n/a
n/a
green
yellow
IKI Solution
dark blue
light brown
n/a
n/a
Table 3: Diffusion of Starch and Glucose Over
Time
Indicator
Dialysis Bag After 60 Minutes
Beaker Water After 60 Minutes
Glucose Test Strip
yellow
green ( if all glucose passed to the beaker from the bag)
IKI
from incolore changed to...
please help with my pre lab
additional information
Pre-Lab Questions: 1. What is the definition of an 'equivalence point' in an acid/base titration? (1 point) 2. In part one of the experiment, you will prepare the acid solutions being titrated from a stock solution. Describe how you will accurately prepare 10.00 mL of 0.100 M HCl solution using a 1.00 M HCI stock solution. In your response to this question, be very specific about the quantities of stock solution and...
Unknown acid 2 6. Complete the following table. Trial 1 Trial 2 Trial 3 Mass of unknown (8) 0.175 0.120 0.122 Initial buret reading (mL) 0.00 22.37 0.00 Final buret reading (mL) 22.37 44.85 22.83 Volume of NaOH added (mL) 22.37 22.48 22.83 We will assume that the data collected for the first trial is not accurate. 7. What is the average mass of unknown acid for Trials 2 and 3? (Must show calculations) 8. What is the average volume...
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