For most sequences at position 4 and 5 we observe only the nucleotides G and T, respectively. There may be rare cases where other nucleotides may also be found. To consider such observations, we need to do a process called additive smoothing or Laplace smoothing to smooth the categorical data. [9] In this case, we add 4 sequences: AAAAAAAAA, CCCCCCCCC, GGGGGGGG, TTTTTTTTT.
I need to find the area of rectangle ABCD. I know that ABCD is a rectangle with diagonals intersecting at point E. Segment DE equals 4x-5, segment BC equals 2x+6, and segment AC equals 6x. I predict that To find the area of rectangle ABCD I need to find out the base and height of the rectangle. The first step is to find what x equals. Since I know the intersecting line segments AC and DB are congruent that means when I times the equation 4x-5 for segment DE by two it will equal the equation 6x for segment AC.
1. The test subjects will prepare for sleep by acquiring everything needed for the subjects’ sleep preferences. 2. The test subjects will all set alarms on their smartphones for approximately 6, 8, and 10 hours after the subjects’ enter the resting period (Subjects may wake during the resting period for the bathroom, but they must not stay awake for more than ten minutes at a time to prevent as much deviation as possible.). 3.
LABORATORY REPORT EXERCISE #5 INTRODUCTION TO THE COMPOUND LIGHT MICROSCOPE, PLANT AND ANIMAL CELLS Name_______________________________Section_____Teacher______________Date________ PRE-LAB QUESTIONS - answer the following questions using your textbook and valid internet sources. Be sure to cite your sources at the end of the prelab. You can type your answers to all questions except #1 and #9 directly into this document and then submit via Canvas. Type the answers for #1 and #9 at the end of the document. 1.
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
In lab 3.1 we took a look at attentions and how different task require different amounts of attention for certain tasks. When a secondary task is added the participant has not done before or is difficult, it task away attention or “ space” for the primary task. For this lab we wanted to see how our walking would change when our attentional demands changed with the addition different task to perfumer using a tennis ball. In condition one the participant was asked to walk across the room (there and back) for a total of five trials.
We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.
The final product is then used as a sugar substituted for many sodas and
In this experiment, the hypothesis of having planaria to grow with the living conditions of Powerade or Gatorade was not supported. When going through and reading the statics all the planaria died with each experiment that I decided to do. I decided to put 10 drops and 20 drops of Powerade into a petri dish with 10 planaria in each petri dish along with 40 mL of spring water. With the results given it appeared that it was too much Powerade so, I decided to reduce the amount of dosage given with Powerade and only give them 1 drop in each petri dish.
It was kept a closely guarded secret while the finished product was exported for a rich profit. In the mid-1950s a technique for producing a form of sugar syrup from corn starch was discovered. The product (now known as high fructose corn syrup) gradually replaced sucrose in the United States of America as the main form of sugar added to soft drinks and certain foods. It cannot be sold as crystals or table sugar because the mix of fructose and glucose exist in a syrup form. Although, it now accounts for almost half the consumption of sugar in the USA and somewhat less in Japan.
Glycolysis is the primary stage of the chain reactions in breaking down carbohydrates over endothermic that means consuming in heat and an exothermic reaction that means providing off heat reactions and catabolism. Expending an instance of one glucose particle, primarily 2 ATP particles be required to be hydrolyzed usage of water to split something addicted to tiny pieces into ADP and energy. A high-energy phosphate from ATP, creating glucose-6-phosphate, motivates the carbon backbone of glucose it has shown as ring
Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question
It is the most abundant disaccharide in the biological world, synthesised by plants and other oxygenic photosynthetic organisms, but principally obtained from the juice of sugar cane and sugar beets [117, 118]. Sucrose possesses many comparable characteristics to trehalose for its use as a cryoprotectant, including being chemically innocuous, hydrophilic, having a low hygroscopicity and having a positive influence on the glass transition temperature [90]. However, L. Zhang et al. [105] showed sucrose displayed the largest increase in particle size and distribution compared to the four other cryoprotectants studied. Although despite this, in a study by M. Holzer et al.
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).
The results of the phenol-sulfuric acid analysis conducted in this experiment suggest that the data acquired was relatively precise but inaccurate with respect to the given carbohydrate concentrations of the soda and Gatorade samples. Using a standard curve generated from a glucose solution with a known concentration, the carbohydrate concentration of the samples was determined (in terms of glucose) and a low coefficient of variation was calculated. However, a high percent relative error was apparent in the analysis of both samples. This may have been due to the fact that the analysis was conducted assuming glucose was the carbohydrate of interest, while, in fact, a significant portion of the monosaccharides would have existed as fructose (a
