largest amount of sucrose solution gained more mass than the others. Therefore it had the greatest molarity as more molarity means more percent of change in the mass. The yellow was a hypertonic solution‚ causing it to gain more mass and molarity. 4D- The hypothesis was supported because having no net movement meant that the sucrose solution 0 M would be isotonic in the slice of potatoes. The line from the graph that crosses the x-axis represents the molar concentration of sucrose with water potential
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aerobically‚ oxygen gas is consumed and carbon dioxide‚ CO2‚ is produced. You will use a CO2 Gas Sensor to monitor the production of carbon dioxide as yeast respire using different sugars. The four sugars that will be tested are glucose (blood sugar)‚ sucrose (table sugar)‚ fructose (fruit sugar)‚ and lactose (milk sugar). B. VARIABLES manipulated: Type of Sugar Responding: Amount of CO2 Controlled variables: Test tubes‚ Same amount of sugar‚ Similar Yeast cells‚ Ambient temperature C. MATERIALS
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Electronic balance * Stirring rod * Small knife * Glass slide and cover * 250‚ 500 ml beakers * Distilled water * Cotton * Test tubes * Spatula * Onion * Ethanol (70%) * Filter paper * Table sugar (sucrose) * Table salt (NaCl) * Potato EXPERIMENT 1 PART 1 Procedure: 1. The epidermal layer of an onion is scaled off carefully and placed on a drop of distilled water on the glass slide; 2. The glass slide is slowly lowered down on
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Diffusion And Osmosis Abstract In this Diffusion and Osmosis lab a total of three experiments were performed. For experiment 5.1 we investigate diffusion through a selectively permeable membrane and the many factors that influence the rates of diffusion. In experiment 5.2 we investigate both animal and plant cells in different molar solutions and the different osmotic behaviors within the cells. In experiment 5.3 we test the osmolarity of plant cells through the usage of potato tuber cells
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Cellular Respiration and Fermentation: Experimenting With CO2 and Redox Reactions Julius Engel; Section 8 Abstract In this experiment‚ the subjects of study were fermentation‚ mitochondrial respiration‚ and redox reactions. In the first experiment‚ yeast was grown in various carbohydrate solutions at various temperatures. In the second experiment‚ succinate was added to various samples of a mitchondrial suspension‚ DPIP‚ and a buffer. Then after two blanks were used‚ the samples
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Plants have two separate transport systems. A network of xylem vessels transports water and mineral ions from the roots to all other parts of the plant. Phloem tubes transport food made in the leaves to all other parts of the plant. Neither of these systems has a pump‚ this is because they are not as active as animals and do not need such rapid supplies of food. Neither xylem nor phloem transports oxygen as oxygen gets to a plants cell by diffusion. Both stems and roots contain xylem vessels and
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the cell membrane and measure the change of mass inside the tube filled with distilled water. The quantity of mass before and after was measured and saw the amount gained from the outside environment (either saline‚ sucrose‚ or water) of the cell. Also determined the amount of sucrose in the potato within the second experiment.
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1 sugar molecule) Site fruit fruit‚ nectar milk H Structure OH OH H α-glucose Disaccharide (made of 2 monosaccharides joined together) Polysaccharide (made of many monosaccharides joined together) maltose = α-glucose + α-glucose sucrose = glucose + fructose lactose = glucose + galactose germinating seeds phloem tissue‚ fruit milk β-glucose fructose O maltose starch glycogen cellulose chitin = = = = polymer of glucose polymer of α-glucose polymer of β-glucose polymer of
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higher temperatures. 3. State how sucrase activity changes with increasing sucrose concentration. Discussion 1. Explain how pH and temperature affect enzyme activity. 2. Compare optimal temperature for sucrase activity to body temperature. 3. Specifically state where in the intestine sucrase is likely to be most active (pH along GI tract). 4. Explain how sucrase activity in the intestine is affected by the sucrose content of food. Why is this important? 5 Heat treatment was used to denature
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Extraction & Evaporation. Separating the Components of "Panacetin‚ and the Recrystallization & Melting Point Measurement. Identifying a Component of "Panacetin." Introduction This laboratory experiment was a combination of two separate experiments as stated in the above title. The introduction has been split into 2 separate components to briefly give some background on each procedure. 1 This particular lab is set up with quite a different scenario then that of the last one. A roving
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