Essay On Water Potential

The drop in pressure meant that the molecules hit the sides of the can with less force and hit the sides less frequently. The pressure inside of the can was then much lower than the atmospheric pressure outside. The molecules outside crushed the can because when they hit the outside of the can, they hit it more frequently and with more force compared to the molecules inside of the

The 0.1% is the concentration amount. Just like temperature and pH, substrate concentration can speed the reaction only up to a certain limit. When we mixed pH 3 enzyme tube with substrate tube, we used 0.3 mL of hydrogen peroxide, but if we were to increase the amount, then the experiment would have been faster. Our

With extremely high temperatures, an enzyme will change shape because the intermolecular forces within the enzyme weaken and it cannot perform the function it usually does. With extremely low temperatures, an enzyme will have a reduced ability to

Corn syrup has a very high density due to the high concentration of sugar molecules. Because the sugar molecules is too large, it cannot pass through the semipermeable membrane of the egg. As a result, only the water molecules from the egg can move to the outside. These water molecules pass through the membrane of the egg into the corn syrup until the concentration of water molecules is balanced on both sides. This is evident from the data, which states that the weight of the egg decreased from 3 to 0.5 ounces.

When the concentration of the salt was increased, the amount of water decrease and it is the same the other way around. The mass of the egg will increase if the amount of water is more than the concentration of the salt water and all of this happens because of osmosis. This motion will cause the water to continue moving back and forth across the membrane to create and equilibrium, with equal concentrations on both

Small proteins migrate faster since it is light and is seen further below the gel than the larger proteins which migrate slowly and stays at the top of the gel. Therefore, proteins are separated according to their size in gel electrophoresis. A notch is made at the top

When a vast number of water molecules are mixing freely in the liquid form, the positive poles are attracted to the negative poles by what amounts to static electricity. This electrostatic attraction is termed a hydrogen bond. It is about 20 times weaker than the H – O bonds within any one water molecule, but still gives rise to considerable, transient adhesion, which packs the water molecules closely together in the liquid state. In contrast, as the temperature falls below about 4 ° C and ice begins to form, the hydrogen bonds between the molecules become longer lived.

Doing this makes the turbidimetric and chromogenic methods much more sensitive that the gel-clot method. The sensitivity in this case is determined by the lowest concentration that is on the standard

o For all three trails the H202 solution in water increase by 10˚C in terms of before and after yeast is added. o The third trial has the same trend of increase as the first two but begins and ends with a 1˚C higher than the previous trials. Data processing: Number of moles for the hydrogen peroxide (H202) 34.02 =

The density of a substance is a physical constant at a given temperature. The density of water changes as temperature changes. Water is more dense at 4°C and 1 atmosphere of pressure and becomes less dense as it freezes. This property of water is important to life on earth. If water became denser as it froze, as most substances do, lakes would freeze from the bottom up and life in would die.

When the eggs were just placed in 200 mL of water, their masses greatly increased. The inside of the eggs have a higher solute concentration than the water outside the cell. Water

Amino acids and proteins are more negatively charged at equilibrium than in stacking gel. As a result,