Corn Syrup Lab Report

This proves that the egg has a higher solute concentration then the vinegar. However, when the egg was placed in the corn syrup, its masses greatly decreased. The corn syrup has no water molecules, so to create equilibrium, the egg transferred its water molecules to the corn syrup,

Hypothesis: If one-day pinto bean seedlings are soaked in a water solution, 1% NaCl solution, and 3% NaCl solution, the seedlings exposed to higher sodium concentrations will have decreased cellular respiration rates. Treatments: This experiment involved three treatments and a control. The goal of the experiment was to see how different levels of NaCl affect the rates of cellular respiration in day-old pinto bean seedlings.

This is why there would be less water in the cup, and the egg would be larger. The water molecules are leaving the water, yet entering the egg. In the Coca- Cola example, there had been a higher concentration of water molecules in the egg, and a higher sugar concentration in the soda. This means that to try and reach the state of equilibrium, the water molecules would have to diffuse from the egg and enter to the soda, creating the new mix of soda and water. This is why the egg was smaller than its original look, and the their was more water and soda in the cup.

Variables (example): Problem: Will the mass of an egg change after being soaked in distilled water or corn syrup for 24 hours? Variables: a) Independent (Manipulated) - what are we changing? The amount of liquid in the cup, with the egg is manipulated because we don’t have a lot of corn syrup.

5. From the figure, it is observed that as the height of the liquid pool increased from 10 to 30 cm, the amount of phenol removed to the foam increases from 43.00603 to 76.13823 and enrichment ratio too increases from 2.93856 to 5.57488. This is due to the fact that as the height increases the residence time of the bubbles in the liquid pool increases. After a certain point, the adsorption of phenol onto bubbles could reach equilibrium, beyond which the percentage removal and enrichment ratio decreases to 15.57872 and 4.79045, respectively

The temperature of the solutions could also have played a factor in the Daphnia Heart rate as ideal conditions for Daphnia is 68 degrees Fahrenheit and the temperature of the solutions was not measured for.

is the results of the effect of enzyme concentration on the potato enzyme. The 100% enzyme concentration had the highest average rate of O2 production being 7.79ml/min. This is because when there is a 100% concentration there is more molecules of the catalase for the hydrogen peroxide to react with. As the concentration is being diluted, the concentration of the catalase is decreasing so the molecules are less likely to collide and react. When the enzyme is at a 0% concentration there should not be any 02 produced and this is where some errors may have occurred.

When the direction of liquid flow is reversed, it 's called reverse osmosis. Reverse osmosis is actually a series of filters where water is pushed through under pressure. This system uses a semipermeable membrane, which designed to catch salt molecules. Here, water molecules move from low concentration to high concentration (Wilkinson,G. 2010). 3.1 The purpose of osmosis

“Concentration is measured in moles (M) per cubic decimeter; it shows us how man particles there acre dissolved in a substance. Therefore, 1M of hydrochloric acid dissolved in one cubic decimeter of water is the same concentration as 1M of sodium chloride dissolved in one cubic decimeter of water. If the amount of moles per cubic decimeter doubles from 1M to 2M, then so does the concentration double? “ So as the concentration of HCL increases, the rate of the reaction decreases because of the amount of energy that is included in the reaction(it increases as the HCL concentration

The test tubes did not gel when we added the fresh and canned pineapple because it contains bromelain which is an enzyme that breaks down protein. This enzyme broke down the gelatin causing it to liquefy. The same happened when the meat tenderizer was added except it completely liquefied the gelatin. This is because it too contains bromelain. The cold pineapple and meat tenderizer didn’t really affect the gelatin but it did cause it to gel a little more.

The purpose of this lab was to measure the amount of CO2 gas given off by germinated peas under certain conditions of light. We conjectured that the more amount of light the peas are exposed to, the higher the respiration rate they will have. Our data supported this because it showed that the germinated peas that were exposed to light 24 hours before the experiment had a steeper slope (as seen in table 1), therefore having a greater respiration rate. The peas that were not exposed to any light 24 hours before the experiment had a reduced rate because of its lack of exposure to light. Both pea’s respiration rates showed that the more light the peas were exposed to, the greater respiration rate they would have (Figure 1).