Agar Jelly Experiment Report
Aim: To find out the speed of diffusion in agar jelly, when there are three blocks of jelly of different sizes. Material: A container with agar jelly, safety goggle, knife, ruler, stop watch, a glass plate, sodium hydroxide, an indicator. Method: First, we took the block of agar jelly from the container. We placed it onto the glass plate, and took our knife and ruler. We measured and cut the block, making three cubes of different measurements. The smallest one is 1cm by 1cm by 1cm, the second one is 2cm by 2cm by 2cm, and the biggest one is 3cm by 3cm by 3cm. We then dropped a few drops of the indicator. Next, we put our safety goggles on, and took the beaker full of sodium hydroxide, and poured it into the glass plate, which the cubes are in. At the same time, we started the stop watch. We saw everything, the cubes, sodium hydroxide turn pink (that's because sodium hydroxide reacted with the indicator). When the stop watch showed 5 minutes, we took the cubes, and cut all of them in half. Then we measured the distance from the surface, to the line where the pink and the white color separate, like on the diagram, using our ruler. We recorded what we saw, and the results. Results: We saw the cubes turn pink, and the sodium hydroxide turn pink on the plate. We also saw, when we cut the cubes that the pink color travelled into the cube, and we saw that at a certain
Are Blue-Green Algae Bacteria?
ARE BLUE-GREEN ALGAE BACTERIA? Russell Nash Blue-Green Algae, or Cyanophyta, are simple organisms that are believed to be the evolutionary link between bacteria and green plants. Fossils that are over three billion years old have been discovered in sediments and are concluded to be one of the first organisms to release oxygen into the atmosphere. Today, Cyanophyta are abundant throughout the world, found in salt marshes, on tree trunks, in fish tanks etc. Besides the typical bluish-green colour, Cyanophyta can vary from a blackish-green to an orange-yellow. As well as providing an evolutionary link, Blue-Green Algae serve an integral part of our lives with its importance in food supplements as well as its ability to cause economic damage via algal blooming. In this essay I aim to show the similarities and differences between Cyanophyta and bacteria using points of comparison, to answer the question whether Blue-Green Algae can be classed as bacteria. Blue-Green algae are prokaryotic, unlike the rest of the algae family, which can also be said for bacteria. Most of bacteria and Cyanophyta can only be seen through a microscope because they have only one cell and are around 1µm in diameter. In both bacteria and Cyanophyta, the cells have rigid walls. Bacteria have external flagella, which aid movement. Cyanophyta never have flagella. The DNA is able to float freely in a
Biology- enzyme coursework
Biology Coursework: Enzymes By Kerry Douglas Investigate the Effect of Temperature on the Action of the Enzyme Amylase This expirment was set up to find the effect of different tempetures on the enzyme: Amylase. We had two different variables: Independent and Dependent. Independent Variable: The factor to be changed in the investigation. In the this practical it was the temperature. Using water baths we had a range of six temperatures - 25°C to 50°C with 5°C intervals between each. Dependent Variable: The factor to be measured during the investigation. In this practical it was the time taken for starch to break down. We did this using a stop-clock and we were able to calculate the rate of reaction. Rate of reaction= 1/time taken (s-1) Controlled Variables: These are the factors which must be kept constant to create a fair test. In our investigation we used the: . Same enzymes 2. Same substrate 3. Same volume of enzyme and substrate 4. Same time intverals for measurment 5. Same volume of Iodine 6. Same concentration of Amylase Hypothesis : In this invesigation I predict that as the temperature increases, the rate of reaction will increase, but this will only occur up to a certain point and temperature or the enzyme will become denatured- causing the rate to decrease drastically. I believe this because most chemical reaction happens faster when the
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,
Pectinase Lab
-Abhirath Singh 9C Effect of Temperature on Pectinase - Experiment Aim: To determine the effect of temperature on pectinase, that in turn has on effect on the digestion of an apple. Hypothesis: The body temperature of a human is between 30°C - 40°C. Thus, we predict that this is the optimum temperature range where the pectinase will produce the most amount of apple juice. Background: Enzymes are biological catalysts that speed up chemical reactions without being utilized themselves. There are different types of enzymes that our produced by the body, for different types of food. eg. Lipase breaks down lipids, Protease breaks down proteins, carbohydrase breaks down carbohydrates and Pectinase breaks down pectin (found in apples). Different enzymes have a different & specific environment that they best work in at their fastest rate. There are many factors that affect the rate at which enzymes work, like the pH, temperature, etc. of the environment the enzyme is working in. In this experiment, we would like to explore the affect of temperature on the rate at which enzymes work. Variables: Constant Variable- Type and amount of apple sauce, Type and amount of Enzyme, Amount of control (Water), Time. Independent Variable- Temperature Of combination of food and enzyme. Dependent Variable- Amount of Juice produced. Materials: Preliminary Lab:- . Apple - 1 2.
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
An Experiment to determine Water Potential in Potato Tissue.
An Experiment to determine Water Potential in Potato Tissue Introduction Osmosis is the movement of water molecules move from a region of high water concentration (high water potential) to a region of low water concentration (low water potential). The water molecules also move through a partially permeable membrane. Osmosis affects the shape of plant cells. When a plant cell is in a lower water potential (highly concentrated solution), water from the plant cell moves out and therefore it becomes flaccid, and this is when the cell membrane of the plant cell shrinks. When a plant cell is in a solution which has higher water potential, the water moves into the cell and therefore it becomes turgid, this is when the cell membrane expands. In both cases, it is only the cell membrane that changes its shape. The cell wall always keeps its shape. The mass of plant cells change as well. This is because water is moved into or out of the plant cell and therefore a change occurs to its mass. At equilibrium (when the solution's water potential and the plant cell's water potential are the same) there will be no movement of water. Therefore the shape and the mass of plant cell would stay the same. The tendency of water molecules to move from one place to another is measured as the water potential, which is represented by the sign ?. It is a Greek letter for Psi. The water molecules can
To investigate the effect of substrate concentration on Catalase Activity.
Biology Coursework Aim: To investigate the effect of substrate concentration on Catalase Activity. Plan: Equipment: Catalase: The Enzyme used to release Oxygen from the hydrogen peroxide solution. The enzyme is present in potatoes/ Metal ruler: This ruler will be used to measure the length of the potato so it can be cut in to equal proportions making the experiment a fair test. Bowl: To keep the measuring cylinder submerged allowing us to measure the amount of water displaced. This will allow us to take results from the experiment. Thermometer: The thermometer will be used to determine the temperature of the water and to keep the temperature constant between each experiment allowing a fair test. Measuring cylinder: The amount of water displaced will be calculated and this will show the amount of oxygen we have in cm3 Bung with plastic tubing: The bung will be used to close off the opening and stop any oxygen escaping. The tubing will lead the oxygen to the upside down measuring cylinder which is located within the bowl. It will stop any oxygen leaking into the atmosphere. Beaker: To measure out the amount of hydrogen peroxide needed. The beaker will also be used to measure out the amount of water needed. Tile: The Tile will provide a sturdy base to cut the Potato into smaller pieces. It will be safer to use than just to cut on the Table. Stopwatch: The stopwatch
Does Traffic Pollution Cause Asthma?
Introduction In my case study, I aim to research whether there is a correlation between asthma and traffic pollution. I will show this by identifying traffic pollution, asthma and its causes. I will present this through graphs and text which include, how asthma is caused and if traffic pollution has an effect on it or not. I will study a range of articles and arguments whether people believe that traffic pollution is one of the causes of asthma. Page 1 Asthma and the statistics for it in children Page 2 Which gases come out of cars Page 3 Correlation graphs Page 4 Is there a correlation between traffic pollution and asthma Page 5 Reasons why there would be Page 6 Reasons why there wouldn't be Page 7 Conclusion References Asthma Symptoms of asthma occur when a person with asthma comes into contact with something that irritates airways. Airways will then tighten, swell and become narrower. Sticky mucus and phlegm builds up in the airway lining making them even more narrow and irritated. The airways are small tubes that carry air to and from your lungs. This diagram shows a normal air tube and then an inflamed one. STATISTICS FOR ASTHMA IN CHILDREN * In 2005, 27 children (14 and under) died from asthma * 42% of people with asthma say that traffic fumes stop them from walking and shopping in congested areas * One in ten children have asthma and it is
