investigate the effect of carbon dioxide concentration on the rate of photosynthesis.
7/07/2004 Bilawal Ajmal Khan 10A H/W/K Science Investigation Aim: to investigate the effect of carbon dioxide concentration on the rate of photosynthesis. Scientific knowledge: The Elodea (Canadian pondweed) makes bubbles of oxygen when it photosynthesises. The faster it photosynthesises the faster it makes oxygen. The plant uses dissolved carbon dioxide. This can be made by adding hydrogen carbonate solution to the water. The factors which can effect how quickly a plant can make food by photosynthesis include the following. * Carbon dioxide concentration - this can be simulated by changing the volume of hydrogen carbonate solution added to the water. At low concentrations of carbon dioxide the rate of photosynthesis is very slow. As you increase the concentration of carbon dioxide the plant can make food faster and faster. There is a limit however. There comes a time when adding more carbon dioxide does not increase the rate of photosynthesis. The plant is making food as fast as it can under the conditions. * Light intensity - this can be altered by either changing the brightness of the bulb or by moving the bulb further and further away from the plant. Plants need light energy in order to make food. The more light they have the faster they can make food.
Biology CourseworkTo determine if the distribution of flora across Ellerbeck is due to chance. The valley containing Eller beck possesses a huge variety of different species of plant life, particular species are often found in specific places
Biology Coursework To determine if the distribution of flora across Ellerbeck is due to chance. The valley containing Eller beck possesses a huge variety of different species of plant life, particular species are often found in specific places across the valley, to find out why these particular plants grow in the particular places I mean to investigate where different species of plants are located and what the conditions in those particular places are, investigating the effects of several factors on the distribution of these different species across a specific area of the valley. I believe that the varied distribution of the different species investigated is directly related to, and can be explained by the differences in the factors I will be measuring, that certain plants will grow in certain places in the area because they are more suitably adapted, in whatever way to the conditions in that specific place. This is a rough diagram of Ellerbeck. I plan to perform my investigation using two information gathering techniques, after first establishing a straight line across the valley by taking a bearing using a compass from one point at the top of the South side of the valley and following that bearing down the valley, across the beck and up the other side whilst performing both a line transect and an interrupted belt transect. I also plan to perform an interrupted belt
Importance of Water.
Importance of Water Our Earth seems to be unique among the other known celestial bodies. It has water, which covers three-fourths of its surface and constitutes 60-70 wt % of the living world. Water regenerates and is redistributed through evaporation, making it seem endlessly renewable. So why worry? Actually, only 1% of the world's water is usable to us. About 97% is salty sea water, and 2% is frozen in glaciers and polar ice caps. Thus that 1% of the world's water supply is a precious commodity necessary for our survival. Dehydration (lack of water) will kill us faster than starvation (lack of food). Since the plants and animals we eat also depend on water, lack of it could cause both dehydration and starvation. The scenario gets worse. Water that looks drinkable can contain harmful elements, which could cause illness and death if ingested. Good water is essential to body cleansing. It's obvious. It sounds like a truism. Your body goes down fast without water. Making up almost three-fourths of the body, every cell is regulated, monitored and dependent on an efficient flow of water. Not one of the processes in our bodies could take place without water. Water is something that we take for granted. But how many of us really understand how essential water is or what happens to our body if it doesn't receive pure water every day, free of chemicals and
An investigation into the effect of a germination inhibitor on the germination of seeds.
GERMINATION INHIBITORS An investigation into the effect of a germination inhibitor on the germination of seeds. INTRODUCTION The necessary conditions For a seed to germinate there are specific conditions different seeds need. In this experiment, cress seeds are to be used. Going through the basics first though, for a seed to successfully germinate there needs to be: o An adequate supply of water o A suitable temperature o An appropriate partial pressure of oxygen o A suitable supply of light Water uptake is a crucial part of the necessary conditions because germination can only commence after the uptake of water by the seed. Water absorption is imbibition. The optimum temperature for germination is the optimum for the enzymes involved in mobilisation of food reserves, provided that other factors are not limiting. This temperature varies from species to species (i.e. 1 - 45°C). Respiration makes available the energy for metabolism and growth. Germinating seeds respire very rapidly, and require oxygen for aerobic respiration. Seeds will not germinate in the total absence of oxygen. Diffusion of oxygen through the testa may be slow, however, and in the early stages of germination seeds may rely on some anaerobic respiration, at least until the testa has ruptured. So this explains why water, oxygen and a suitable temperature are needed for germination, therefore
Science Investigation Into What Affects The Rate That An Aspirin Dissolves At In Water
Science Investigation Into What Affects The Rate That An Aspirin Dissolves At In Water By Owain Bristow 10E3 I am investigating how two different factors will separately affect the rate at which a single aspirin dissolves in water, these are: * Temperature of water. * Surface area of aspirin. I could investigate the effects of stirring/agitating the solution and the use of a possible catalyst. However I feel it would be to hard to do the former accurately and fairly and regarding the latter there is no known catalyst that will speed up the dissolution of an aspirin in water, according to many science sites on the Internet. Concentration of water and aspirin would not affect the dissolution rate as at any time only the water touching the aspirin's outside can cause it to dissolve, this amount is always the same regardless of the amount of water, (providing the surface area remains constant). Temperature Method: ) I will place 50ml of water in a beaker with a thermometer. 2) I will heat the water until it reaches the required temperature. 3) I will remove the beaker from the heat, take out the thermometer and put one aspirin into the water. 4) I will time how long it takes for the cross, drawn underneath the beaker, to disappear, and then record it on a table. I will move up in ten-degree steps between each successive experiment from a range of 30-90ºC. These
An investigation into the effect of light intensity on the rate of photosynthesis of Canadian pondweed (Elodea canadensis)
An investigation into the effect of light intensity on the rate of photosynthesis of Canadian pondweed (Elodea canadensis) Planning Scientific knowledge and understanding All green plants need to be able to make their own food. They do this by a process called photosynthesis, which means, "making things with light." Photosynthesis is a series of organic chemical reactions by which green plants produce glucose and oxygen from carbon dioxide and water. It occurs only in the presence of light, and takes place in the chloroplasts of green plant cells. Land plants get carbon dioxide from the air. Water plants get carbon dioxide from water (carbon dioxide in the air dissolved into water). Photosynthesis creates oxygen and sugar. Oxygen is released into the air and used by all animals, including humans, in order to respire. Sugar is used by the plant to respire or store them inside their body. The overall chemical equation for photosynthesis can be expressed as: Plants convert the light energy into stored chemical energy. Photosynthesis is possible because green plants contain an energy-capturing substance called chlorophyll. The plant gets its green colour because chlorophyll is green. Light energy drives photosynthesis. The chlorophyll captures the light energy and uses it to build carbohydrates from simple raw materials (water, carbon dioxide and minerals). The raw
Use of a redox indicator to show dehydrogenase activity.
Use of a redox indicator to show dehydrogenase activity Introduction: Triphenyl tetrazolium chloride (TTC) is an example of an artificial hydrogen acceptor, or redox indicator. TTC is colourless when oxidised, but forms red, insoluble compounds called formazans when reduced. TTC can therefore be used to show the presence of active dehydrogenase enzymes by a colour change. This experiment investigates the effect of temperature on the activity of dehydrogenases in yeast cells. Materials: * Actively respiring yeast suspension. This should be prepared by adding 100g of dried yeast to 1dm3 of water and mixing in 50g glucose. This mixture should be allowed to stand in a large beaker for about 2 hours before the experiment. * Triphenyl tetrazolium chloride solution, 0.5% * Distilled water * Test tubes and rack * Graduated pipettes, or syringes * Glass rods * Crushed ice * Beakers or water baths * Thermometer * Stopwatch Method: . Set up water bath at 30?C. 2. Pipette 10cm3 of yeast suspension into one test tube and 1cm3 of TTC solution into another test tube and stand them both in the water bath. Leave for several minutes to reach the temperature of the water bath. 3. Mix the yeast suspension and TTC solution together and return the test tube to the water bath. Start the stopwatch immediately. 4. Observe carefully and note the time taken for any colour
Is Organic Food Good For You?
Contents What is meant by the defition of"is organic food good for you"? What is organic food?, What is an alternative? Pg 3 Research Pg4 Advantages And Disadvantages and Conclusion Pg5 Sources Pg6 Is organic food good for you true or false? What is meant by the definition of "is organic food good you"? This is trying to say that if organic food is good for you or is there another alternative to this which better and easier. So I am going to find facts and information to help me with this so I am able to answer this question, I am also going to use three different types of research to help me find this information and make it as accurate as I can. What is Organic food? Organic food is food which has been produced to the produce more natural so less chemicals are used and most pesticides are if they are used they are very carefully controlled. Some say organic foods are better than processed food this is becuase: > Processed foods canhave hidden fats, salt and sugasr that can go in during the processing. > Eaters of organic food think that it tastes better. > Some people buy organic meat because the animals are treated better. This is the organic meat price: Meat & Poultry Farmers' market Supermarket Bacon smoked back (1kg) 9.25 3.20 Pork chops (1kg) 7.50 1.49 Minced beef (1kg) 6.00 8.58 Braising steak (1kg) 7.95
Impact of Enzymes in Society
Eni Ballauri 9A January 31, 2007 Biology What is the impact of enzyme's use in human society 'Enzymes are special kinds of proteins that are found in all living matter. Living cells need enzymes to live and grow. Enzymes are catalysts, substances which speed up chemical reactions present in very small amounts without being changed in the reaction' [1] .It was firstly named enzyme by a German physiologist, Wilhelm Kühne in 1878. This term comes from Greek ????µ?? "in leaven" to describe the process. This word was later used to refer to nonliving substances, such as pepsin [2]. Enzymes are used for medical reasons [3], to treat a variety of illnesses, as well as to make various drinks and things to eat [4]. Enzymes can be found in everywhere, in the food we eat, such as cheese, yoghurt; in different drinks, such as wine [4]; in laundry detergents, and also in our body. The use of enzymes has begun years ago, since 1874, when the Danish chemist, Christian Hansen, made the first preparation of relatively high purity used for industrial purposes [5]. He produced the first specimen rennet by extracting dried calves' stomachs with saline solution [5]. People have been using enzymes unconsciously for ages in their food and drink, such as cheese, yoghurt, bread, beer, wine and others. In grapes, for instance, which are used to make wine, there is a natural form of fungus,
Experiment to find the relationship between the size of the surface area to volume ratio of a container and the rate heat is lost
Experiment to find the relationship between the size of the surface area to volume ratio of a container and the rate heat is lost Biology Sc1: Planning Aim * I am investigating the relationship between heat loss and surface area to volume ratio. The variable I am testing is the surface area to volume ratio by measuring the heat loss of hot water from different sized containers and therefore different surface area to volume ratios. I will investigate the rate of heat loss in the different containers using a thermometer, to test the hypothesis stated below. Variables * The variables: the size of the container, the source of the water, the starting temperature of the water, the room temperature and atmospheric pressure, the shape of the container, the thickness of the glass, the capacity of the container, whether the container has an open top or a bottle neck. * The independent variable is the size of the container and therefore the surface area to volume ratio. * The dependant variable is the rate of heat loss measured by temperature and time taken. Hypothesis * I think that the rate of heat loss will increase with a larger surface area to volume ratio and decrease with a smaller surface area to volume ratio over a period of time. Also I think that the rate of heat loss will decrease over a period of time. Justification * I think the above will happen for the
