What is the effect of different body positions i.e. lying down, sitting and standing on the blood pressure?
Research Question: What is the effect of different body positions i.e. lying down, sitting and standing on the blood pressure? Hypothesis: Blood pressure is a measure of "the pressure of the blood in the arteries as the heart pumps it around the body" (Better Health Channel, 2007). When blood pressure is measured, it is usually expressed as two values, the systolic value and diastolic value. The systolic pressure is the higher value and represents "the maximum pressure exerted when the heat contracts", where the lower number, the diastolic value, "represents the pressure in the arteries when the heart is at rest" (MedlinePlus Medical Encyclopaedia, 2007). There are numerous factors which influence the blood pressure of a person, including age, fitness, psychological factors such as stress, diet, and body position. This investigation will focus on body position and will investigate the effect of different body positions, i.e. lying down, sitting and standing on blood pressure. When a person is standing, blood falls to their legs due to gravity, resulting in a decrease in blood pressure1. This is supported by the literature stating that "when you stand up, gravity causes blood to naturally want to pool in your leg veins causing a drop in blood pressure"2. However, when you are standing up for longer periods of time, your body responds by increasing blood pressure; "the
Investigating an enzyme-controlled reaction: catalase and hydrogen peroxide concentration
Investigating an enzyme-controlled reaction: catalase and hydrogen peroxide concentration Date: 08/05/09 Aim: To investigate the rate of oxygen production by the catalase in pureed potato as the concentration of hydrogen peroxide varies Hypothesis: I predict that as the concentration of hydrogen peroxide increases, the rate of reaction will increase until the pureed potato becomes saturated with the hydrogen peroxide. If the reaction reaches saturation point, no more reaction will be occurred. The reason that the rate of reaction increases is that more substrates can react with more active sites of the enzyme when the concentration of hydrogen peroxide increases. As a result, the more oxygen will be produced in the high concentration of hydrogen peroxide. 0% of hydrogen peroxide will produce 10cm3 of oxygen from every cm3 that decomposes. In this procedure, 2 cm3 of 10% hydrogen peroxide will release 20cm3 of oxygen if the reaction goes to completion. Variables * Independent:-The different concentration of hydrogen peroxide * Dependent:-The rate of reaction (the amount of oxygen produced) * Controls: - Standard Pressure and temperature of the room - Measuring equipments are kept consistent - The amount of pureed potato - The constant temperature of hydrogen peroxide and potato Data Collection Table 1: The amount of oxygen produced in the different
Pros and Cons of GMO crops
Rashmeen Jaggi Science Report - 10B 1th March 2010 Are we harvesting Fear or Hope? The Pros and Cons of GM Crops Since 1996, when the first genetically modified crops were commercialized, the use of genetically modified crops has increased by 10% or more each year and this estimation is likely to increase in the coming years. These crops are being utilized for both animal and human consumption, which has been increasing with the massive increase in world population. Genetically modified crops are created in the process of genetic engineering by inserting a foreign gene into the genome of the organism in order to increase resistance against pest and pesticides that have been causing crop loss for centuries. This scientific approach is now in use by approximately 8.5 million famers around the world; 90% of them living in developing countries. The use of genetically modified crops has not only benefitted the international market but has also allowed scientists to recreate species that have had previously been extinct. Unlike natural selection or selective breeding, genetic engineering has allowed more predictable and improved results. 7, 8 & 12 Figure 1: The above demonstrate a DNA molecule which is composed of four different types of nucleotide basis that are paired together forming the following pairs: adenine-thymine and cytosine-guanine. The basis could be either paired
Genes of fruit fly practical write up
2 DATA COLLECTION and PROCESSING Part A 2.1 Raw Data: Drosophila Fruit Fly's Colour of Body The crosses in this simulation were all run against the wild type. i.e. every cross was made between the wild type Drosophila fly and another colour of fly Black Coloured Body Table 2.1.1 Sex Phenotype Observed Female Wild type 449 male Wild type 446 female Black body 54 Male Black body 38 Total 187 Above is the raw data table showing the drosophila fly's colour when wild type (colour) and a black colour are crossed. This cross is F2 and so shows which gene is recessive and which is dominant. The F1 crosses are not shown as when a dominant gene wild body coloured fly and a recessive black body coloured fly are crossed all the offspring have wild type genes. As can be seen from the data there is a 3:1 ratio of Wild type coloured body's to black coloured bodies. Obviously the Wild type is the dominant and the Black body is the recessive. There were roughly the same number of male and females for each colour suggesting that the cross was not sex related. Yellow Coloured Body Table 2.1.2 Phenotype Observed Wild type 935 Yellow body 325 Total 260 The raw data for the yellow coloured body and the wild type coloured body is the same in that it has the same 3:1 ratio for the dominant wild type body to the recessive yellow body. This cross is different
Browning Enzyme
Introduction Enzymatic browning is a biochemical process in which plant (fruit or vegetable) tissues take on a brown color when exposed to oxygen. This experiment was conducted to test the affect temperature on the rate of browning of a Malus domestica or more commonly known as the Fuji apple, immersed in sucrose solution. The aim of the investigation was to see how the rate of browning is increased or decreased at different temperature as well as exploring the reasons behind such occurrences. Additionally, there are several to why everyone tries to prevent the process of browning as this browning cannot only make the food look unappealing, soften it and cause it to lose flavor, but it can also severely limit the shelf life of the product decreasing its value. 1Some foods can benefit from enzymatic browning. Foods that have a more desirable flavor or color as a result of enzymatic browning include cocoa, tea, coffee, raisins, and prunes however others foods mainly fruits such as apples (Malus), bananas (Musa acuminate) and pears (pyrus communis) have an undesirable colour and flavor as a result of browning. This experiment looks at the scientific theory behind browning and the biological benefits to this specific process. Design *Independent Variable: The Temperature of the sucrose solutions *Dependent Variable: The rate of browning of the apple discs Controlled
The effect on osmosis on the egg shell
Sabina Narloch 3IB November 4, 2009 Warsaw 33 Liceum im. M. Kopernika THE EFFECT OF SALT SOLUTION ON OSMOSIS IN DE-SHELLED EGGS Working partner: Oktawia Sosnia INTRODUCTION Osmosis is the transport of water molecules from an area of their high concentration (hypertonic solution) to an area of their low concentration (hypotonic solution) through a semi-permeable membrane1 such as cell membrane. This tendency, when water molecules move from one region to another is called the water potential2. Osmosis is also called the passive movement so it does not require energy as direction of transport is down the concentration gradient3. What is important, the movement of water molecules occurs until the state of equilibrium, so-called isotonic environment, is reached. Thanks to process of osmosis, an egg will shrink or enlarge depending on the saturation of the solution of the surrounding. The process of osmosis will cause an egg to shrink after its submergence in solution with lower concentration of water and higher concentration of solute outside (hypertonic), respectively, an egg will enlarge after its displacement in solution with greater concentration of water and lower concentration of solute outside (hypotonic). In this experiment, de-shelled quail's egg will be submerged in three different liquids: distilled water, 5% salt (NaCl) solution and 10% salt solution, thus the
Gene Therapy
The Impact of Science on Gene Therapy Science is the modern world's most essential asset. Most of our lives today revolve around science and technology, and without either, we would not be able to function in today's world. For instance, science has transformed old-age farming methods into high-tech genetically modifying methods that are greatly assisting today's farmers. Science has also made reproduction for women suffering from infertility and birth complications possible by providing aid in the form of 'test tube babies' and surrogacy. Another major step that science has taken comes in the form of Gene Therapy. 'Replacement' and 'modification' are the most commonly used terms associated with Gene Therapy. Defective genes are either replaced, added to, or modified using DNA injections, or genetic engineering techniques to correct segments of DNA and genetic material so that it may act as a cure for patients that have defective genes or inherited defects. Gene Therapy allows scientists to medically replace defective genes, or medically add to normal genes to living cells in the hopes of correcting or remedying a genetic defect. Gene therapy allows doctors, with the help of scientists, to cure genetically caused conditions by the insertion of corrective genes (Clay Farris). There are plenty of advantages that come from the use of gene therapy which will prove to be
Environmental Mangement - Upland Burning in Ireland and the Effects of the Heritage Bill 2016.
Transfer-Encoding: chunked Wildlife Biology 2017 Introduction Wildfire management programs are responsible for analyzing and providing information on wildfires and implementing measures to prevent their occurrence and spread. Information regarding weather, fuel and fire behavior can help monitors predict future wild fires and their associated risk (Wade & Lundsford, 1989). Evaluating wildfire behavior and its effects are essential for protecting wildlife and implementing management plans. Understanding the effects of fire on the soil, vegetation and wildlife are essential in developing best practice management plans (Ryan & Noste, 1985). Environmentalists however, generally dislike the trend of prescribed fires as a management tool. This is because prescribed fires are not always beneficial to the landscape and the regional wildlife. Under unfavourable conditions, prescribed fires can severely damage the very resource it was intended to benefit. There are also concerns over the level to which these fires contribute to air pollution. Not all Environmentalists oppose to prescribed burns, but believe that there is too much reliance on them and very little research conducted on the benefits and impacts it has on the landscape over the long-term. Residents and landowners in forested upland areas on the other hand become
How does changing the percentage of sucrose added to yeast affect the rate of respiration of yeast as measured by the height of gas bubbles (froth) ?
Biology Internal Assessment DCP and CE “Frothy Yeast” 2014 Research Question How does changing the percentage of sucrose added to yeast affect the rate of respiration of yeast as measured by the height of gas bubbles (froth) achieved above the yeast-sucrose suspension in 360 seconds? Raw Data table showing the effect changing the percentage of sucrose added to yeast has on the rate of respiration of yeast as measured by the height of gas bubbles (froth) achieved above the yeast-sucrose suspension in 360 seconds. Percentage of sucrose added to the yeast (%) ±1% Rate of respiration of yeast as measured by the height of gas bubbles (froth) achieved above the yeast-sucrose suspension in 360 seconds (mm) ±1mm Trials 1 2 3 4 5 6 0 0 0 0 0 0 - 5 16 24 38 16 17 - 10 20 21 24 19 18 - 15 20 17 19 18 20 - 20 17 3 17 14 16 16 Key Colour used to indicate the raw data used to calculate example rate Because this value varies so greatly from the other values in the trials I shall omit it from my calculated results in my processed data table to try and maintain the integrity of my results. Observations * The temperature of our water bath was 42 not 40 as programed * When pouring the yeast into the tall test tubes it smeared the sides * The cylinders rested in the water bath at an angle * The height of the froth was uneven at
Research Project . Should Research Into Biological Warfare Continue?
Should Research Into Biological Warfare Continue? What Is Biological Warfare? Biological Warfare is the use of viruses, bacteria, and other microorganisms or toxins derived from living organisms to cause death or disease as a weapon. The use of biological weapons is, as you will discover in this paper, of major relevance to our lives. They fall into the category of weapons of mass destruction, there are 17 countries listed (though, over 5 more are suspected to have research) with biological weapons to-date. Britain and America gave up their biological weapons in the late 1970's however they were strongly advised by the World Health Organisation to continue research into to Bio Warfare. The reason given was to ensure that they are ready to deal with a terrorist attack using bio weapons such as; anthrax, boutin, or the smallpox virus. Ref 6 Typical Bio-weapons Anthrax Anthrax (Bacterium) was primarily a disease found in grass and earth, and is responsible for mass deaths of horses, sheep and other animals. Bacillus Anthracis is caused by a rod shaped organism. Anthrax is between 1-5 micrometers in length. Upon exposure to air, anthrax forms a spore, which can become airborne and then causes infection. Anthrax spore can cause disease by coming in contact with abraded skin or wounds; inhalation; or
