How the molar concentration of NaHCO3 (Sodium Hydrogen Carbonate) affects the rate of photosynthesis in Elodea.
How the molar concentration of NaHCO3 (Sodium Hydrogen Carbonate) affects the rate of photosynthesis in Elodea. In the experiment I am conducting, I will attempt to discover how the molar concentration of NaHCO3 affects the rate of photosynthesis in Elodea by setting up simple equipment, recording the results as well as attempting to draw some conclusions from my results. I will be looking to find if a relationship/correlation exists between the concentration of NaHCO3 and the amount of bubbles produced during a set duration. Factor chosen: I shall vary the molar concentration of NaHCO3 (Sodium Hydrogen Carbonate) in order to change the concentration of available CO2. My variables: In my experiment, my dependent variable will be the amount of oxygen produced, my independent variable will be the concentration of NaHCO3 and my control variable will be light intensity/distance of lamp from Elodea as well as temperature. Amount of oxygen produced: - the amount of oxygen produced will increase or decrease according to the strengths and amounts of the other factors. Oxygen is created as a result of photosynthesis along with glucose, and this oxygen will be present in the form of a bubble which I will attempt to count. Concentration of NaHCO3:- It gives out carbon dioxide, and when it is heated at relatively high temperatures, it gives out even more carbon dioxide. The
Biology investigation to investigate how selected variable affects the rate of fermentation in yeast.
Biology investigation to investigate how selected variable affects the rate of fermentation in yeast Planning I think that the easiest way to measure the rate of fermentation in yeast is to measure a waste product of respiration. When the yeast is unable to respire aerobically it respires anaerobically producing alcohol and carbon dioxide. I could measure either of these two things to measure the rate of reaction. To measure the volume carbon dioxide is easier. I will do this by counting the number of bubbles of carbon dioxide through a wine trap with water in it. This gives a good indication of how fast fermentation is occurring. I predict that as the temperature rises so will the rate of reaction in the yeast and therefore the volume of carbon dioxide produced. However when temperatures exceed 40°C the rate of reaction will start to decline and beyond 70°C the reaction will cease and if temperatures are significantly below 40°C (20°C) there will be very little or no reaction. I am of this opinion because of the way enzymes are affected by temperature and because yeast contains enzymes. I know that enzymes have an optimum working temperature of about 40°C and that below this they fail to work effectively and above it they become denatured and fail to work. After about 70°C all of the enzymes will have become denatured and none will work. There is just one variable
Investigation into the effects of osmosis on Potato cells
Investigation into the effects of osmosis on Potato cells PLANNING AIM The aim of this investigation is to find out the concentration of cell sap in potato tissue. Variables * Controlled-Starting length will be as close to 3.00cm possible, starting volume, which is 20ml also the same time the potato cells are kept in solution and same conditions for each cylinder. * Dependant-Length of potato cylinder (before and after osmosis has occurred). * Independent-Concentrations of solutions which are: (m) 0,0.1,0.2,0.3,0.4,0.5 Solutions Vol. Of glucose * 0.5 = M (0.5 = starting glucose concentration) Total volume ) 0 * 0.5 = 0 M 20 2) 4 *0.5 =0.1M 20 3) 8 *0.5 =0.2M 20 4) 12 *0.5 =0.3M 20 5) 16 *0.5 =0.4M 6) 20 *0.5 =0.5M 20 20 Prediction I predict that this experiment will have different results throughout all the concentrations. Osmosis depends on two concentrations; outside (glucose solution) and inside (cell sap). I feel that my experiment will prove that osmosis has occurred meaning the water has moved form a high concentration to a low concentration. But. If the cell was already turgid when we measured it, the movement of water from a higher concentration to a lower concentration means we will find the potato cell will shrink as the
Research into Brewing and Fermentation
Brewing Part 1 stimulus material: Research and collecting secondary data During a guided tour of Brawn’s brewery, you have been told that it is important to control conditions for fermentation. You are going to do some research into this statement. You should find out: . What fermentation is 2. What types (varieties) of yeast are used in brewing 3. What conditions are used in breweries to ensure that fermentation occurs efficiently 4. Why it is important to control these conditions for fermentation in a brewery. You will need to: . Write a detailed list of all the sources you used 2. Write up the information you have found for use in Part 2 and Part 3 What fermentation is? The metabolic process where an organism makes a carbohydrate for example starch or sugar into an acid or alcohol is called fermentation. An example of this is when yeast performs fermentation in order to gain energy by turning sugar into alcohol. Converting carbohydrates into lactic acid is when bacteria perform fermentation. http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm What types (varieties) of yeast is used in brewing? Active Dry Yeast: dry yeast requires that it is initially dissolved in warm water before adding a recipe. Active dry yeast should not be exposed to and liquid that are higher than 110 degrees Fahrenheit in temperature. Baker’s Yeast:
The Effect of Carbon Dioxide Concentration On The Rate of Photosynthesis.
Sophie Louise Beard The Effect of Carbon Dioxide Concentration On The Rate of Photosynthesis Aim To investigate the effect of carbon dioxide concentration on the rate of photosynthesis. Prediction I predict the higher the carbon dioxide concentration (sodium hydrogen carbonate solution concentration) the faster and higher the rate of photosynthesis will increase meaning more oxygen produced (more O bubbles given off) over a period of time [2 minutes]. The amount of carbon dioxide taken in I predict will be proportional to the amount of oxygen given out. E.g. 6CO +6H O --> C H O +6O As the amount of CO O I predict the graph will look something like this At the end of the graph, it will eventually level off and stop producing oxygen due to the limiting factors. Diagram Variables Things we could change which would effect our results are -: * Amount of light intensity * Amount of carbon dioxide(sodium hydrogen carbonate solution molar) * Different conditions (temperature) * Amount of pond weed We are going to change the sodium hydrogen carbonate solution concentration/molar to look at the effect the amount of carbon dioxide has on the rate of photosynthesis. Everything else will be kept the same. Safety Be careful when handling glass and allow the lamp to cool before packing it away or touching. Keep the area your working in clean and tidy; clean
How does the concentration of salt solution affect osmosis in potatoes?
Year 10 coursework - Osmosis How does the concentration of salt solution affect osmosis in potatoes? Introduction Osmosis is movement of water through a selectively permeable membrane, from where there is a higher water concentration (or water potential) to where the water concentration is lower. In this piece of coursework I will answer the question, 'How does the concentration of salt solution affect osmosis in potatoes?'. If you put a piece of potato into pure water, the water concentration is obviously higher outside the potato. Therefore water moves into the potato by osmosis. This will cause the potato piece to swell. However, if you put a piece of potato into a strong salt solution (where the water concentration is low), then water will move out of the potato. The potato piece will therefore shrink. If a salt solution has exactly the same water concentration as the potato piece, then it is likely that there will be no overall movement of water in or out of the potato. Therefore, the potato piece will stay the same size. Salt is a solute, when it is concentrated inside or outside the cell, it will draw the water in its direction. This is also why you get thirsty after eating something salty. A cell can only become flaccid by losing water. The chain of events starts with water leaving the cell through the cell membrane by osmosis because the water concentration
Why is sexual reproduction so common in nature?
Why is sexual reproduction so common in nature? One of the greatest challenges for evolutionary biology is explaining the widespread occurrence of sexual reproduction, and the associated process of genetic recombination. Sexual reproduction involves one individual combining half its DNA with half of DNA of another individual, so that the offspring is only half genetic copy of each parent. However, in asexual reproduction, the offspring are genetic copies of the parent. Thus, sexual reproduction poses an evolutionary problem because it seems to be half as efficient a method of reproducing as asexual reproduction. Asexual females can potentially produce twice as many daughters as sexual females, so that the ratio of asexual to sexual females should initially double each generation, resulting in the 'two-fold cost of sex'.? In addition to this 50% cost and the dilution of the individual's genome, sexual reproduction also presents other disadvantages in comparison to asexual reproduction. First and foremost there is the cost of recombination - favourable gene combinations that have increased in frequency under the action of natural selection are broken up. Secondly, the process of sexual reproduction requires a significant cellular-mechanical cost as sex requires meiosis, syngamy and karyogamy. A great amount of time is taken up by these three processes alone, and far
Plan for Anaerobic Respiration in Yeast
Plan The aim of my investigation is to investigate the effect temperature has on the anaerobic respiration in yeast. The independent variables in my investigation that I could choose to change are the quantity of glucose used, the amount of water used and the temperature of the water. The dependent variables that I could choose to measure would be the amount of Carbon Dioxide produced, the change in the temperature and the amount of Ethanol produced. As I have chosen to investigate the effect of temperature, the variable that I am going to change is the temperature of the water, this is the independent variable. The dependent variable that I am going to measure is the amount of Carbon Dioxide produced (in bubbles). To ensure that my test is fair I will make sure that all the other variables that could influence my experiment are kept the same. I will make sure that The amount of yeast (1.5g) The amount of sugar (3g) The amount of water (50ml) Are all kept the same. I will also repeat my experiment twice for each temperature and take an average of the results so that my results are more accurate. Preliminary work Before I conducted my experiment I decided to conduct a preliminary experiment to test whether it would work. I wanted to see whether the bubbles of Carbon Dioxide were produced and could be detected by the method I was planning to use. I set up the
Balance of Food Production and Conservation
Balance of Food Production and Conservation Conservation aims to maintain biological diversity for the benefit of mankind. It involves formulating policies and regulations to protect and maintain populations of wild plants and animals, identifying and preserving habitats in which wildlife can flourish, controlling pollution of the environment and setting up agencies to promote and monitor conservation strategies. However, due to many human activities biodiversity is reducing. Changes in land use, (in agriculture, road building and building of homes) which destroy or fragment habitats, tourism, commercial uses of particular species and pollution are all reducing biodiversity. As human populations increase, these effects increase. The huge increases in human population over the last few hundred years has been possible due to the development of intensive farming, including monoculture, selective breeding, huge farms, mechanisation. However, it is apparent that this intensive farming is damaging the environment and is becoming increasingly difficult to sustain. Monoculture has a major impact on the environment as it involves using a single variety of a crop, and this reduces genetic diversity and renders all crops in a region susceptible to disease. Reduced species diversity has many knock-on effects such as allowing a pest species to get out of control, fewer plants due to
Cellular Reproduction
Cellular Reproduction Cellular Reproduction is the process by which all living things produce new organisms similar or identical to themselves. This is essential in that if a species were not able to reproduce, that species would quickly become extinct. Always, reproduction consists of a basic pattern: the conversion by a parent organism of raw materials into offspring or cells that will later develop into offspring. (Encarta, 2) In almost all animal organisms, reproduction occurs during or after the period of maximum growth. (Fichter, 16). But in Plants, which continue to grow through out their lifetime, therefore making the process more complex. Plants' reproduction is usually caused by a stimulant, mostly environmental or growth factors. The reproductive process, whether asexual or sexual always involves an exchange in hereditary material from the parent(s) so that the new organism may also be able to reproduce. Reproductive processes can be categorized in many diffrent ways although the most common is to put them into either asexual reproduction or sexual reproduction. Asexual reproduction is the process by which a single organism gives rise to two or more daughter cells. Most single celled organisms reproduce by the asexual process known as fission, which is commonly called mitosis. Fission (or Mitosis) is the division of one cell into two identical daughter cells.
