1. 150 ml of boiled water was poured into each of the three beakers labeled A, B, C. 2. Five tea bags were soaked for the time given by the manufacturer (two minutes) , in beaker A (Control). The teabags were immediately removed after the time elapsed. 3.
2.2 Litmus Milk Reaction A milk-based, litmus broth tube is incubated and observed after 48 hours. Observations include lactose fermentation without gas as well as with gas, the reduction of litmus, casein protein coagulation and casein and protein hydrolysis. These characteristics were all determined based on the color of the solution and the production of a curd, the curds density and the production of a gas. To determine the density of the curd, the tube was slightly turned to see rather or not it was mobile or concentrated towards the bottom. 2.3 Carbohydrate Fermentation of Lactose, Sucrose and
The dried roots of Inula racemosa were pulverized and sieved with 100 ~ 200 mesh. The herb powder was placed into a glass bottle. Ultrasound-assisted extraction was carried out in an ultrasonic cleaner RK102H (Bandelin sonorex, Germany). The powder of Inula racemosa was extracted three times under the following conditions: the ratio of material to solvent was 10:1, undergoing ultrasonic treatment 30 minutes at 25 °C, 100 kHz /450 W.31 Before large extraction, a small-scale extraction experiments were carried out: 95% ethanol and ethyl acetate as the extractive solutions was investigated, respectively. The extraction efficiency was evaluated according to the percent content of AL and IS contained in the dried roots of Inula racemosa and calculated
Pour and spread the graham cracker mixture into the pan and push down to make an even layer. Bake for 15 minutes and then set aside. 3. To make the chocolate fudge layer, melt the chocolate in small sauce pan over medium-low heat and pour in half of the can of sweetened condensed milk and the vanilla. Once it is melted, pour it over the graham cracker crust.
Extra care was taken to not touch the plate with bare skin. Five spots were labeled on the line and each amino acid standard was spotted on the plate using a capillary tube. The standards included leucine, alanine, phenylalanine, and lysine. The final spot was an unknown mixture of three amino acids. After allowing the spots to dry, the plate was placed in the developing jar and allowed to develop.
With the spores on our toothpicks, we then smeared them onto a slide that was provided to us. We had distilled water that was lightly put on top of the smear to ensure that the cover slip would stick. After the cover slip was in placed we then got microscopes and set the stages and lighting to view the specimen. The spores were to be observed at a 4x magnification or 10X to see the color. We were to observe and record 30 asci and enter on computer spreadsheet, but asci with 8 spores of identical color were to
The overall purpose of this investigation was to determine the effects of different types of environments on pill bug attractancy. Pill bugs were exposed to 2 different environments (sugar and water). The attractancy was observed and recorded in a raw data table. A research hypothesis was formulated that the sugar would work as the best attractant for pill bugs. Sugar had the greatest impact of the two environments used because it attracted 8/9 ants.
Samples from the rates were collected and divided. One halve was tested using electrochemical for dopamine content while the other was tested with fluorescence for glutamate content. At the end of the experiment the rats were killed to be able to preserve their brains that was used to verify the location of the implanted probe in the shell of the NAc or the core of the
We repeated this experiment using another five set of cups that contained 50 mL of 1M sodium chloride. After gathering the data, we calculated the change in weight of the yam cores, performed a t test and constructed graphs. After performing a t test, I found the p value
15. Add another 25cm3 of Methanol and Ethyl acetate to the solutions. Stir gently for 20 minutes using a stirring rod this is to allow more of the active ingredients to mix with the solution. 16. Take two funnels and place one in two separate clean measuring beakers making sure the bottoms of the funnels don’t touch the bottom of the measuring beakers.