(see table #2) The mixture with the bean water caused the solution to not be as concentrated, limiting the amount of oligosaccharides that the alpha galactosidase can break down, therefore resulting in a small amount of glucose concentration. The highest stand standard deviation is at 4 mL of alpha galactosidase, which is 185.742. The lowest standard deviation is at 0 mL and 1 mL of alpha galactosidase, which is 0. Since error bars are not all overlapping, it shows that there was a significant difference (see figure #3). However, the R squared value is 0.929, meaning that it is close to fitting the line of best fit.
This experiment aims to separate the components of the green colored food dye and get the TLC profile of each eluent collected. III. Experimental Procedure Before starting with the column chromatography for food dye, the right solvent must be chosen between 2-butanol with acetic acid, ammonia in butanol, 1 part 1-butanol 1 part acetic acid, and 2 parts methanol 1 part water. In choosing the appropriate solvent for column chromatography, the solvent system must give a TLC profile wherein most of the spots are well separated and has a Rf value within 0.3-0.5. For TLC profiling, 4 TLC plates were prepared for the testing of each solvent.
In the test for a reducing sugar, if it changes to a red orange color is it known as a precipitate as it comes out of the solution and forms solid particles dispersed around the water. The test of non-reducing sugar is striving as a result of if there is any sucrose presents it is broken down into those monosaccharides, which can be proved for using the common reducing sugar test. A positive result indicates that non-reducing sugars are present on the original sample. Sucrose fermentation it involves inoculating of sucrose broth with inoculating loop. Usually done for the differentiation of Enterobacteriaceae species.
Materials: 20 whole large and small lima beans were used in this experiment as well as two petri dishes. An aspirator was used to suck each Callosobruchus maculatus out of the large plastic tube in order to insert each of them into the petri dishes. Procedure: In order to carry out this experiment two different sized lima beans were needed. Two plastic containers that have plastic dividers were utilized to split the container into four sections. The two plastic containers were divided to which one contains which bean size.
Which of the following is the appropriate prefix to measure the amount of space taken up? A. Mili B.Deca C.Kilo D.Micro 38. In addition to oxygen and carbon dioxide, the circulatory system is the primary delivery system for? A.cerebrospinal fluid B.exocrine secretions C.biliary fluids D.endocrine hormones 39. a biology class wants to perform an experiment to investigate the effect of different colors of light of green, yellow, red and clear cellophane and plant three seeds in each one. What part do the three seeds experiment?
SIM tube was used as well as the Triple Sugar Iron (TSI), MacConkey agar (MAC) and Citrate Slant. The SIM tube is used to identify hydrogen sulfide production, indole, which is a by-product of tryptophan which is broken down by tryptophanase and motility. The streaking technique used is a half stab. The TSI has an orange color and it used to identify carbohydrate fermentation specifically glucose, lactose, and sucrose fermentation. The TSI is used to observe the slant and butt of the tube as well as to identify if gas was present and if the organism produced hydrogen sulfide.
Today, students encounter financial, academic, and personal life difficulties, which are problems that cause level of stress. Some students lack money and become anxious. On the top of that, they have a lot of homework that can be hard to understand, and they may not have enough time to complete it because of the number of classes they have. Health problems also stress out students. Stress is not to be taken lightly, whether you’re a community college student, or a concerned reader.
When the cacao arrived to the factory, the manufacturer start with sifting the cacao from other object, once it cleaned it is weighted and stored according to the type of cacao. After that the beans start too baked in a round oven. At temperature of about 270-290F. The roster process is important thus, the heat brings the flavor out and makes the beans darker. The roster makes the cacao bean cracked, they remove the outer shells, and keep the crushed and broken pieces of cocoa bean, called nibs.
In order to test if the macromolecule lipids were present, the stomach contents were mixed with distilled water, and the solution is placed on a brown paper. Oil when placed on paper, usually live that spot lucid after a specific amount of time. This occurred with the brown paper proving the existence of lipids. Next, a test was administered to test for the macromolecule Glucose. Glucose was shown to be present through the heating of the stomach contents when mixed with water.