Diffusion is when molecules move from high concentrations to low concentrations. Water has to have a semi-permeable membrane, which means that only certain molecules are able to pass through due to size. Materials and Methods In step one of the lab, a dialysis tube had to be filled with 20-mL of potato starch solution and placed in a 500-mL beaker filled with 300-mL of water. Then, seventy drops of the potassium iodide solution were put in the beaker to watch how the potassium iodide solution was able to go through the pores of the dialysis tubes. In step two of the lab, seven different test tubes were filled with solutions that have different molarities.
It means, our bacteria isolated from rhizospheric soil was nitrogen fixing. Now we checked effect of different physical parameters on growth of nitrogen fixing bacteria. To check effect of different pH on rhizospheric nitrogen fixing bacterial growth: We took 6 flask (100ml), and added 20ml L-broth in each flask. In each two flasks, we adjust pH 4, 8 and 10 and autoclaved them. We inoculated them with our stain and incubated them on shaker for 24 hours.
Oxidative Rancidity in Potato Chips Obakeng Maribe 6S7Y1DBK6 Laboratory Report Food Technology SCFT221 Faculty of Applied Science Midrand Graduate Institute August 2017 Abstract Potato chips are known to absorb high amounts of processing oil that may undergo oxidation during storage. The demonstration of typical off-flavours in potato chips caused by oxidative rancidity was done and the effect of light as one of the factors which causes lipid oxidation was studied. Preceding findings reported that the polyethylene
3.2 METHODS Effect of repeated frying on quality of edible oil (mustard) was evaluated by estimating the free fatty acid content, peroxide value, viscosity and color analysis.1-liter oil was taken in open pan for heating followed by frying of products (potato slice: 40 gm). There were four types of samples: S1 (only oil), S2 (oil + potato slice), S3 (oil + potato slice + 50 PPM BHT) and S4 (oil + potato slice + 75 PPM BHT). Out of these four samples, frying was carried out only in three cases while one sample
This indicates that all of the solutions have been hypertonic in relationship to the potato tubes. The concentration of the solute (salt or sugar) has been higher in them than the concentration of the solute in the solutions that we have tested them in. Nonetheless, some solutions have been a closer match to the osmolarity of the potato tubes than others, such as 0.6 (M per mL) which has caused the tissue to lose -3.6% of its weigh only, compared to 1.0 (M per mL), which has caused the potato to lose -36.6% of its weight. Therefore, the net movement of water in the solutions that displayed a bigger loss in the weight of potatoes has been higher than solutions where the potatoes have only lost a small amount of their weight. This indicates the bigger the weight loss in the mass of the potato, the bigger the difference between the two concentrations of the potato and the solution that it is soaked
Agar cultures medium was incubated inside oven at room temperature between 27 to 30 oC. The incubation time was depends on the growth of the microorganism and also the purpose of incubation. 3.1.6 Maintenance of fungi isolates Fungi isolate was maintained on Potato Dextrose Agar (PDA) medium.The culture was restreaked on a new respective plates every two weeks.The composition of PDA medium per liter of distilled water is as follows: Commercial Potato Dextrose Agar powder 39g/L 3.1.7 Preparation of 3,5- Dinitrosalicylic (DNS) reagent 3,5-Dinitrosalicylic (DNS) reagent was prepared by mixing 3,5 DNS powder, 2M Sodium Hydroxide(NaOH), Potassium Sodium Tartrate and distilled water. Solution A was prepared by dissolving 300 g potassium sodium tartrate into 200mL of 2M NaOH. 2M NaOH was prepared by dissolving 8g of NaOH powder into 200mL distilled water.
The enzyme was eluted with 0.1 M acetate buffer (pH 4.8) contaning a linear gradient of (0-0.1M) Nacl at a flow rate of 20 ml/h. Eluted fractions (5ml) were analyzed for protein content and enzyme activity. Active fractions were freeze dried and stored at 40C for further studies. Gel
Wash off with cold water Note – Test the paste on a small area of your arm to rule out any allergic reactions. 6. Use potato juice – Potatoes contain skin lightening properties due to the presence of a pigment. They are very helpful in reducing dark circles. Tip –Take a raw potato, peel it and grate it.
Then the seaweeds were macerated well with distilled water by using a mortar and pestle. The sample was serially diluted and spread plate technique was performed. After 7 days of incubation at 28°C, the total number of bacterial, fungal and Actinomycetes colonies in each petridish was counted and the randomly selected Actinomycetes colonies were sub cultured in potato dextrose agar slants. After obtaining satisfactory growth, the slants were kept in a refrigerator (4°C) till further analysis was carried out. 4.