Temperature Essays

different types of soup containers and the temperature of the soup served as the main components in arriving with these results. Through the use of scientific method, the results gathered. The Initial Temperature of the Soup The table below shows the initial temperature of soup. Temperature of Soup 99°C Table 1. Initial Temperature of Soup The temperature of the soup that was put in different types of containers was 99 degrees Celsius or 99°C. This temperature made the soup that was used to boil. The

indicated by measuring its effect on the temperature of the surroundings (the water in a calorimeter). No direct measurements of the substance undergoing change were made. In this experiment you will observe, by direct measurement, the effects of cooling and heating a pure substance. In Part I, a pure substance will be cooled (heat removed) at a constant rate. Starting with a substance in is liquid phase at a temperature well above its freezing point, temperature readings will be made at regular intervals

Research question What is the effect of temperature Amylase activity? Word count-1453 Background research Enzymes are biological catalysts that speed up a chemical reactions. They do this by decreasing the activation energy(the energy needed to start the reaction) of a chemical reaction. The enzyme present in our saliva is called Amylase. Amylase increases the rate of reaction by decreasing the activation energy needed to hydrolyse the starch molecules. These enzymes have a secondary and

Does Temperature Affect the Rate at Which Cells Move Through the Cell Cycle? Purpose The purpose of this experiment was to determine if temperature has an effect on the rate of the cell cycle. Background Information The cell cycle is a process by which a cell asexually reproduces. There are four significant phases, G1-phase, S-phase, G2-phase, and M-phase. For this experiment, the subdivisions of M-phase are most important. These subdivisions are Prophase, Prometaphase, Metaphase, Anaphase, Telophase

different temperatures for each test. Four tests have been performed quarterly and a total of 720 samples are prepared. In order to prevent mixing of samples and contamination, information about volunteers were written on labels. Temperature Values: Samples taken out from test environment were exposed to temperatures of 50oC, 90oC, 110oC, 150oC, 200oC, 300oC for 3 minutes at each degree. Fingerprint Development Process: Out of the samples which were exposed to different temperatures; "Super

Title The purpose of this experiment was to test the reaction rate of an enzyme in various temperatures to further learn what such enzyme’s (phosphatase) optimum temperature is. By learning what the optimum temperature is, we can hypothesize what type of environment the specimen in which the enzyme was isolated from lives in. In this experiment, therefore, the independent variable was the temperature in which the reactions took place. The dependent variable was the rate of the reactions measured

The effect of the temperature on the reaction time of human hand responding to a sight stimulus Design Research Question: How does the temperature affect the reaction time of human hand in responding to a sight stimulus? Hypothesis: Temperature is an important factor in regulating blood supply and nerve signals. Lower temperatures decrease the nerve signals from brain to hand, thereby slow the reaction (Ascroft). When the hand is submerged in cold water, the sensory receptor nerves in the skin

The optimal temperature (Figure 5.) for the fungal amylase is 50 to 55°C (Kundu and Das, 1969). The graphic from Kundu and Das’ article shows that the temperature in which the enzyme activity is greater is between 50ºC and 55ºC, after that shows denaturation, in which enzyme activity decreases until ceases it. On the other hand, the optimal temperature for bacterial amylase is 76°Celsius (Saito, 2004). And, at higher temperatures than that will cause denaturation as well. Comparing the results for

Design: 1. The effect of temperature on the rate of reaction of an enzyme (amylase). 2. Research Question: a. How does temperature affect the rate of reaction of amylase? 3. Hypothesis a. As the temperature increases, the rate of reaction of amylase also increases. After it reaches the optimum temperature, the rate of reaction will start to decrease until all the enzymes are denatured. 4. Background a. Amylase is found in the saliva (mouth) of humans. It helps to digest food particles in our mouth

effect multiple temperatures would have on the activity of an enzyme. It’s scientifically known that there’s a positive correlation between temperature and an enzyme’s rate of reaction. In other words, as temperature increases, so too does the rate of reaction of an enzyme. However, this correlation between temperature and enzyme activity doesn’t stay positive indefinitely. In fact, as temperature increases, it will eventually hit a certain point known as the optimal temperature. It’s at this

around the same temperature; however, the thinner atmosphere would eventually be hotter, then subside toward the end of the experiment. Two beakers with differing thicknesses of plastic wrap, with a lamp overhead, represents this scenario. According to a group’s data (their group number to be determined), both beakers with differing atmospheres steadily increase by 1℃ respectively until the fifth minute, where the planet with the thinner atmosphere has a hotter surface temperature. After four more

The above tables summarize the average monthly temperature from 2 stations in North Florida, Central Florida, and South Florida. One station is located inland and one station is located near the coast. The average monthly temperatures will be analyzed and compared by regions and then compared as a whole using conceptual temperature models. To begin, the two stations that were chosen in North Florida are located in Panama City and Blountstown. Panama City is located near the coast, thus coastal

Aim Investigate the responses of the human body to extremes of ambient temperature. Materials (2 marks) • Oral thermometer • Skin thermometer • Alcohol swaps • Stop watch • Heater x2 • Cooler room • Sleeping bag • Minimal clothes (singlet and short) • Warm clothes (4x jumpers, 3x pants, gloves, explorer sock, Ugg boots and scarfs) • Ice cream • Spoon • Hot chocolate • Marshmallows • Milk • Kettle • Water Risks What are the risks in doing this experiment? How can you manage these risks to stay

Exploration Title: Effect of Temperature on rate of Osmosis Submitted By: Abdulkarim Kamal Date Submitted: October 19th 2015 Subject: Biology HL Teacher: Mr. Nick   Aim: This is an investigation to determine the relation between temperature of a solution (sucrose) and the rate of osmosis Scientific Context: Osmosis is defined a passive transport process in which a fluid diffuses across a semi-permeable membrane, from an area of high solute concentration to an area of low solute concentration and

Discussion: 1. In this graph the temperature that the beaker started of at was at -2 degrees because it had just came out of the freezer for 48 hours. There were times where the graph plateaued out and times when the graph had an incline. There was an incline when the results reached 42 degrees until it reached 90 degrees. The graph plateaued out when the temperature reached 26 degrees and stayed on for one minute (4mins to 5mins). It also stays on 96 degrees for 2 mins (14mins to 16mins). The results

The graph drawn is “ Rate of reaction against temperature of hydrogen peroxide”. From the graph , we can see that as the temperature increase , the rate of reaction increase as well , until the optimum temperature is reached which is pH 5 which the highest rate of reaction is reached. After this point , the rate of reaction started to decrease. This is because the enzyme begins to denature. It means that as the temperature increases , the activation energy is lower thus the rate of reaction increase

a 4C temperature range reading. This suggests that there could have been some pure product in the second fraction as well, especially because the temperature range was increasing slowly until about 3 mL of distillate had been collected, and then it thermometer readings increased rapidly. The data for this experiment would have been more comprehensive if the after these 3 mL had been collected, a new fraction had been collected with the distillate from the more rapidly increasing temperature range

In conclusion temperature change did affect one of the tubes in two very different ways whilst concentration also played a role in the change of the product and reactant. Le chatelier's principle states that through change in temperature, change in concentration and adding pressure you can create an equilibrium where there can be a forward reaction and a reverse reaction. By continuously adding and taking away heat and changing concentration we have created these reactions. When we took away the

was tested to see the change in temperature and pH of protease. Protease speeds up the chemical reaction in an enzyme without changing them. It was hypothesised that if the temperature was at a high temperature the denaturing would happen much quicker than at a lower temperature. This experiment was done using pH 2, pH 4, Ph7, Protease, Distilled water, peptide, and albumin. What we found out in this experiment was pH 2 had the best reaction even at a colder temperature it still performed well than

How does temperature affect the bounce of a tennis ball My science fair project is about tennis balls and temperature. I chose this topic because I am interested in how temperature affects how high a tennis ball bounces. When the ball hits the floor it expands and when it comes up then it comes back up it contrasts. My question that is going to be answered is,how does temperature affect the bounce of a tennis ball? The independent variable is temperature. Temperature is either something that is