Coacervates Lab Report Essay

Denatured sucrase was used as a control because it was inactive compared to the active sucrase. Using it slowed

Carbohydrates, lipids, proteins, and nucleic acids are organic molecules found in every living organism. These macromolecules are large carbon based structures. The macromolecules are assembled by joining several smaller units, called monomers, together through a chemical reaction called dehydration synthesis. The resulting polymer can be disassembled through the complementary process called hydrolysis.Carbohydrates are made of carbon, hydrogen and oxygen atoms in a 1:2:1 ratio. This means that for every carbon atom present in the carbohydrate there are two hydrogen

The hands were washed. Goggles were placed on the eyes for extra protection. A petri dish containing nine pill bugs were obtained and set aside for later use. Two water bottles’ ends were cut and taped to each other creating a miniature tunnel for the pill bugs to crawl in. 50 mL of tap water was obtained in a small beaker and then was slowly moved into the lid of the bottle using a funnel. The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were

LABORATORY REPORT Activity: Enzyme Activity Name: Natalie Banc Instructor: Elizabeth Kraske Date: 09.22.2016 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 50 °C (122 °F) 3. Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable temperature 3. Controlled Variables pH, amount of

Alka-Seltzer has been on the market since 1931 and has helped to relieve indigestion and upset stomach. The tablets began to fizz and bubble when dropped into water. “The fizziness happens when baking soda (sodium bicarbonate) and citric acid react chemically in water. They yield sodium citrate, water and carbon dioxide gas, which causes bubbles.” Based on this information, we will measure the reaction time of AlKa- Seltzer dissolved in 200 ml of water at 3 different tempertures in the first portion of this experiment. In the second portion of this experiment we will keep the temperature constant and divide the ½ tablet of Alka- Seltzer into 2 pieces ,3 pieces and an unbroken ½ tablet. It is my belief that Alka-Seltzer

This lab investigates the question how does changing the amount of sugar affect the growth rate of rock candy?

The purpose of this lab is to use control variables to help identify different macromolecules. Biological systems are made up of these four major macromolecules: carbohydrates, lipids, proteins and nucleic acids. Carbohydrates are sugar molecules (monosaccharides, disaccharides, and polysaccharides) which make them the most abundant macromolecule on the earth. Lipids (oils and fats, phospholipids and steroids) are insoluble in water and perform many functions such as energy source, essential nutrients, hormones and insulators (Lehman, 1955). Proteins are made up of peptide bonds holding amino acids together to perform biological functions like enzymes, antibodies, for transport and structure (Asmus, 2007). Lastly, nucleic acids

There are independent variables, dependent variables, and controls. the one that is being tested and the one that is the inconsistent variable in the Independent variable like the volume and surface area of the agar cubes. The variable that is kept consistent is the dependent variable such as the percentage of diffusion of pigment in the agar cubes. The constant variable is the features of the experiment that is kept the same throughout the entire experiment such as, the amount of time the agar cubes are left in the beaker and the amount of acid in the beaker.

A gelatin deep was deep stabbed and incubated. After incubation the tubes were placed in 4ºC for 30 minutes. The cultures were then examined to determine if gelatinase was solid or liquified

1. Free ears in dogs are controlled by dominant allele (F), and attached ears are controlled by the recessive allele (f). In addition, Short dogs is due to a dominant allele(S), and long hair is due to a recessive allele (s). Which of the following is the genotype of the dogs with free ears and short hair?

The following graphs show the results of this experiment. The tetrahymena sample that was introduced to concentrated tobacco had a lower cell/vacuole ratio than the tetrahymena sample that was not exposed to

Hypothesis: If we add pineapple and meat tenderizer to the gelatin, then it will not congeal.

The dependent variable, which is the time taken for the empty muffin paper cup to touch the ground (immediately after it was dropped). This will be measured using a stopwatch, which will start when the paper cup is dropped, and stopped when the paper cup touches the ground. This will be done on table, preferably inside a science laboratory. (The table will be parallel to the muffin paper cup). Thus the measurements will repeat for each experiment, where the paper cup’s height from the ground varies in each

Ammonia in butanol was the appropriate solvent to use for the column chromatography of food dye. After testing for the appropriate solvent, the set- up for column chromatography was done (Figure 2.).

This experiment is an attempt to investigate the amount of water potential across root storage plant species. The root storage plant species that shall be used are the carrot and the potato and the method that shall be used is known as Chardakov’s method. Water potential is the tendency of water to enter or leave a cell. Water moves from an area or region of low water potential to an area of high water potential. It is important to note that the highest water potential is 0(the water potential of pure water) and the other water potential values are in negative numbers .