Having different temperatures of potatoes would help us see which one of three potato temperature would produce more enzymes. The dependant variable was the the amount of activity (bubbles) produced. Measuring this would help us determine which temperature of potato produced more activity. The potato with the most bubbles, the room temperature potato, would be the one with the most enzyme activity. There were many controlled variables.
The mass of the before the experiment was ranged from 8.520 g to 18.46g. The weight between each of the potato was different because our goal was to find the percent change in mass, which made the mass of the potato don’t have to be the same. The mass after the experiment was ranged from 7.280g to 15.05g. We could tell the solution concentration in 0.0M, and 0.2M make the potato’s mass increased which making the potato hypotonic. The mass decreased in the solutions of 0.4M, 0.6M, 0.8M, and 1M making them hypertonic.
Higher Concentration of Sucrose Lowers the Mass of a Potato Independent Variable: Concentration of Sucrose used Dependent Variable: Mass of each Potato after Experiment Constant: Size of Potato being used at room temperature Introduction We learned about hypertonic and hypotonic environments before this lab as well as what takes place during osmosis. Do potatoes loose or gain mass when soaked in specific solutions such as sugar or salts? Sugar is a large molecule and has low permeability. Potatoes are a starch which means it is composed of many polysaccharides, therefor has low permeability. Salts are also molecules with low permeability.
Since only Alpha-Amylase worked in the experimental, there was probably bigger carbohydrates present in the flask, therefore, there was a lower alcohol percentage since yeast can’t digest bigger sugars. b. My results also matched my prediction regarding mean reducing carbohydrate levels during the mashing process between the control and the experimental. My prediction stated that there would be less reducing carbohydrate ends in the experimental, which was proven in the data table. c. My results also matched my prediction regarding the amount of carbohydrates left after fermentation in the flasks.
The purpose of this experiment was to see if altering the ingredients of a bath bomb affected the effervescent when placed in water. When a bath bomb is submerged in water the ingredients caused it to fizz, releasing a scent and changing the color of the water. This bath bomb experiment requires two recipes. The first recipe which was labelled as “normal”, contained less cornstarch than the other recipe. In addition to the “normal” recipe, the other recipe was labelled “extra” because it contains more cornstarch.
In-relation to this it increases the blood levels of low density lipoprotein that is considered to be a bad cholesterol, and decreases the amount of good cholesterol in the human body (high density lipoprotein). Trans-fat is created when an oil is partially hydrogenated, “Partial hydrogenation is an industrial process used to make a perfectly good oil, such as soybean oil, into a perfectly bad oil. The process is used to make an oil more solid; provide longer shelf-life in baked products; provide longer fry-life for cooking oils.” This process changes the chemical structure of for example vegetable oils forming it into a bad oil not healthy to be consumed. Shown through figure 1 is how applying the hydrogenation process to food changes the chemical structure of the food which applies the trans fats. Chemically modifying
Additionally, it was difficult obtaining a piece of rhubarb that was thin and particularly red, therefore the effect could not be best observed in the cells. Part B: Design your own experiment Parts of this practical were taken and slightly altered from the following link http://www.markedbyteachers.com/gcse/science/investigate-the-effect-of-surface-area-on-osmosis-in-potato-tissue.html Aim: To observe the effect different surface area: volume ratios have on osmosis in potato tissue. Hypothesis: If the potato has a larger surface area: volume ratio, the quicker osmosis will take place and the larger the mass will be at the end of the experiment, therefore the difference in mass of the potatoes from the start of the experiment to the end of the experiment will be larger. Additionally, the potato pieces left in a saltwater solution will decrease in mass, whereas the pieces left in water will increase in mass. Materials and Equipment 2 Large potatoes Vegetable peeler Knife Chopping
Many people are going to try to eat as cheaply and/or as conveniently as possible, resulting in less nutritious food choices when foods that contain corn are all the cheapest foods in their category. Not only that, but with corn in everything from frozen dinners to meat and dairy products to salad dressings to vitamins to desserts, consumers may think they are achieving a varied and even reasonably healthy diet, when in reality they are constantly eating corn. This could cause a real problem if the corn crop were ever contaminated with something, or if there really is a problem with GMO corn. There have been claims that high-fructose corn syrup makes people fat, and we certainly have seen a huge increase in the rate of overweight and obesity in the United States since the widespread use of high-fructose corn
Enzymes are proteins that catalyze chemical reaction, and they work best at their optimal conditions (optimum pH, temperature etc.) but when the environment is not close to the optimum conditions, the enzymes denature and do not function anymore1. An excellent example would of the effect of temperature on yeast fermentation would be that the bacterial cells if exposed to very high temperature (above the optimal) would no longer function since their enzymes are denatured. The yeast would produce the most Carbon dioxide in the optimal temperature (45 °C ±1/°C) and other temperatures below the optimal temperature would not produce sufficient Carbon dioxide and any temperature above will produce too much that it will lead to the sinking of the bread and death of yeast because its enzymes have been denatured, therefore the reaction will stop. The bread will certainly sink if is not exposed to the right temperature the yeast will not ferment
Since the current run from negative (top) to positive (bottom), the proteins move toward the bottom. When the electricity is turned on, the proteins and Tris-glycine enter the stacking gel. In stacking gel with pH 6.8, the N-terminal amino group of the proteins and amino acids are protonated at equilibrium, which makes them less negative. The average electrophoretic mobility is very slow. A Gly-chloride ion boundary is formed since glycine moves slower than chloride ion.