The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
As mentioned earlier, the egg’s mass changed prior to the substance it was soaked in. This experiment was able to show the effects of osmosis where the egg was both depleted and expanded due to the diffusion of the water molecules. The egg’s change in mass depended on whether the solution of the substance was either hypotonic, hypertonic, or isotonic.
Analysis The lab conducted was able to demonstrate the basic concept of cellular reputation by observing germinating peas and non-germinating acrylic beads. As time progressed, the overall volume of the germinating peas continued to decrease while the acrylic beads remained relatively constant. After thirty minutes, the volume of the peas went from 7.75 mL to 6.00 mL, a difference of 1.75 mL. However at the same time, the acrylic beads went from 8.25 mL to 8.00 mL, a mere 0.25 mL difference. While the germinating peas produced large differences between its oxygen consumption, the beads had only slight changing intervals. This leads to conclusion that the respiration rate of the germinating peas was faster than the respiration rate of the acrylic beads.
This can be determined by the amount of red pigment released during cell lysis and consequently the amount of light absorbed by
This indicates that all of the solutions have been hypertonic in relationship to the potato tubes. The concentration of the solute (salt or sugar) has been higher in them than the concentration of the solute in the solutions that we have tested them in. Nonetheless, some solutions have been a closer match to the osmolarity of the potato tubes than others, such as 0.6 (M per mL) which has caused the tissue to lose -3.6% of its weigh only, compared to 1.0 (M per mL), which has caused the potato to lose -36.6% of its weight. Therefore, the net movement of water in the solutions that displayed a bigger loss in the weight of potatoes has been higher than solutions where the potatoes have only lost a small amount of their weight.
The objective of the experiment that the class and myself conducted dealt with the solubility and stress of the beet tonoplast implemented by the solvent chosen. When conducting this experiment, one of the objectives was to learn the different areas of the cell we are dealing within the beet and where to observe the damage done to the beet tissue, if any is done at all. In this case, many of the different areas we were testing and observing were found inside the cellular membrane. The membrane’s function is to separate and organize the myriad of reactions within cells as well as allow communication with the outer-surrounding environment of the membrane (Texas A&M International Univ Biology Lab Manual).
Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 5 0.155 0.111 0.122 0.153 0.136 30 0.232 0.191 0.124 0.189 0.212 45 0.144 0.283 0.133 0.152 0.287 60 0.291 0.241 0.245 0.278 0.265 75 0.426 0.309 0.333 0.478 0.384 Qualitative Data During the experiment I realized that as the temperature of water increased the color of the beetroot intensified. This is because the beetroot membranes are damaged, making the red pigment leak out into the surrounding environment. Whereas for lower temperatures I had realized the color of
We had to refill the beaker which most likely caused the ratio of baking soda to water to be lowered. We then successfully finished the trial. We learned that light and the conicity of water are all contributing factors to how fast photosynthesis is done. This experiment was done but it did not turn out well. The whole class ended up redoing the experiment and the results above are those of the second experiment.
The aim of this experiment was to find out how many sugar did the potato include, how many sugar did we have every day by eating the potato. To know the sugar that includes in the potato we have to compare the mass of the potato before and after the experiment with different concentration of sucrose solution. We went through our procedure, put the result into the data table and calculate the percent change to the graph. And get the osmolarity bass on the graph we have.
Conclusion: Each cell proved to be either hypertonic or hypotonic, except for water which proved to be isotonic. Conclusion 2: Celery The celery in the water was actually hypertonic, because the water exited the celery stick.
5. Approaches to model cytoplasmic compartmentalization Cytoplasmic viscosity and hinderance to free diffusion has been modelled in three different ways: 5.1 Concentrated Macromolecular solution Early models assumed the cytosol to be an unstructured dense bag of macromolecules. In these cases, the tracer can essentially diffuse only within the space present between the macromolecules. The DCR (Diffusion Coefficient Ratio, η/ηο) for a tracer particle in a crowded solution will decrease with the tracer radius and will level off at the inverse of relative bulk viscosity (Graph I, Macromolecule Solution) (Luby-Phelps et al., 1988a).
SUBMITTED BY: Saba Tassadaq Registration # 1725252 Assignment: Cadmium stress on freshwater algae Submitted to: Miss. Urmah Mahrosh (IESE.SCEE.NUST) Table of abbreviations used CdSO4 Cadmium sulphate ROS Reactive oxygen species TEM Transmission electron microscope DNA Deoxyribonucleic acid ITEM If then else minimizer CCD Charged couple device HPLC High performance liquid chromatography Ca calcium Cd cadmium CADMIUM STRESS ON FRESHWATER BLUE GREEN ALGEA
The difference between the rise of the doughs with brown and white sugar could be explained by their level of processing. My theory is that the dough with brown sugar rose more than the dough with granulated sugar because brown sugar is less processed than granulated sugar. Granulated sugar is 99.9% sucrose because it has been processed while raw sugar is 96% sucrose, it is more pure, and contains other minerals [2]. In our experiment we ran into some procedural errors such as not having the same water temperature for all the doughs and time rolling the doughs. We could fix them by using a thermometer to make sure that the water added to doughs is the same temperature we could also use a timer to roll the dough for equal amounts of time.
What Sugar Does To Your Body Sugar becomes detrimental if you consume too much of the sweet stuff. And by the looks of it, it seems most people are getting more than the recommended amount per day. Reports indicate that many people consume around 22 teaspoons per day, which is way over the maximum set by the American Heart Association in 2009. Modern science demonstrates that this overconsumption of sugar is impacting your body in all aspects possible. Check out these things that sugar does to your body: 1.
During the lab, looking at a cheek cell there was a lot of food as expected in this lab. Another thing that was concluded is that in cheek cells there were more mitochondria than other organelles. Two organelles that were not visible were the