Varying Concentration of Rennin and Its Effect on the Goagulation Time of Milk Scientific Knowledge Enzymes Enzymes are large molecules, which are protein in nature. They are biological catalysts that speed up chemical reactions in the body. They operate by a "lock and key" method. The Enzyme has a certain "lock" (active site) that only a specified substrates "key" will fit into. Enzyme action Rennin A proteolytic enzyme that speeds up the coagulation of milk. It is usually
bath ( able to control temperature) • 4x small beakers • 4x test tubes • 1x test tube rack • 4 pieces of filter paper • 1x filter funnel • 1x 10ml measuring cylinder • Thermometer • Marker pen • Stop watch Experiment 2 • 20ml Pectinase solution • 20ml of distilled water • 2x 10ml syringe • 2x 5ml syringe • 5x Test tubes • 5x 20ml Beakers • 5x Funnels • 5x Sheets of filter paper • 1x Pietry dish • 1x Sharp knife • 1x Greater • 1x Test tube Rack • 1x Measuring cylinder • 1x Digital scale • 1x Stop watch
experiment. In this experiement it is the strength of the sugar solution. Variables Description: Constant Variables These stay the same all the way through the experiment and are the fair test rules. In this experiment that are that the amount of sugar solution used must always me 10.0ml. This is to be placed into the test tube. The solution needs to always be at the same temperature. We will make sure that all experiments are at 20 degrees centigrade before we start the experiment. The size of the potato
cylinders each measuring 2cm and 5 test tubes filled with different strengths of sucrose solution. One will contain distilled water, the next will contain 0.2 of sucrose solution, the third will contain 0.4 of sucrose solution, the fourth will contain 0.6 and the fifth test tube will contain 0.8 of sucrose solution. Each cylinder will hold 10ml of the solution (but obviously each will be of a different concentration). I will put one potato cylinder into each test tube and leave them in there for
liquid which is inside the potato. Record their masses and lengths again. For safety reasons I will be very careful when using the scalpel and potato corer. Equipment for my preliminary experiment · One boiling tube with 30cm cubed of distilled water · One boiling tube with 30cm cubed of 1.0M of sucrose solution · Two potato cylinders, approximately the same mass and length
Determining the Concentration of the Cell Sap in Potato Storage Tissue Aim: To determine the concentration of the cell sap in potato storage tissue. By using Osmosis, determine what the sugar concentration of cell sap is. Prediction I predict that the potato segment in the distilled water will definitely gain in weight because the solution outside it has a much higher concentration of water then in the cell sap meaning Osmosis will occur and the potato segment take in water. I predict
How Osmosis In Potatoes Is Affected By Solution Concentration Aim To investigate how the concentration of a salt and water solution affects the rate of osmosis in a potato. Osmosis Osmosis is the passage of water from an area of high water concentration to an area of lower water concentration, through a partially permeable membrane (a membrane which allows small molecules like oxygen, carbon dioxide, water, ammonia, glucose etc to pass through, but does not allow larger molecules
state- it is said to be turgid. When this happens, the plant is said to be turgid. So, I predict that when the potato is in a strong sugar solution it's mass will decrease. Equipment; Five test tubes - To hold the potato and each one of the five sugar solutions individually; Test tube rack; Knife and equipment to cut potato into 5 pieces of equal mass; Measuring cylinder for measuring amount of water and finding the correct amount; Scales for weighing sugar;
called Osmosis. Apparatus * 12 test tubes * 1 test tube rack * 1 banana * 1 knife * 2 syringes * 1 square tipped needle * 1M sucrose solution * Methylene Blue (stain) * Water Method Put the 12 test tubes into 6 pairs and label one pair 1M, one pair 0.8M, one pair 0.6M, one pair 0.4M, one pair 0.2M, and finally one pair 0M. Each pair then needs to have 10cm³ of the relevant solution put into it. For example, the 1M pair of test tubes need 1M sucrose solution put into
Investigating the Osmotic Values of Chinese Radish and Potato Cores Osmosis is the movement of water from an area of high water potential (Ψ) to an area of low water potential through a selectively permeable membrane. The diagrams above shows that only the water molecules can move quickly through the pores in the selectively permeable membrane. The sugar molecules (glucose arde too big to move through the gaps withease. Since there is a higher water potential on the left-hand side more water molecules
.unt of time taken to perform the experiment and would give me the opportunity for more tests to be taken and more data to be retrieved. However, the tests that were performed were a fair test as the method used was very simple, so error wasn’t a large factor. This meant that the solution could react without being tampered with. Although, on performing the second attempt for the 5cm strip, the tube was accidentally split by passers – by, so we had to stop the time and record the time thus
enzyme can be used around the body to help chemical reactions, it speeds them up! The enzyme breaks up larger molecules into smaller pieces. This is how the enzymes work below I have described some of the things that can affect how well it works. Fair test/ Factors- Temp- This can affect the movement of the particles. The higher the temp the faster the particles will move and the more collisions. If the temp of the Hydrogen Peroxide is too low the experiment will fail! High Temp- It gives them more
measured in Celsius. Fair Test In this investigation I will keep the following constant: Ÿ The volume of sodium thiosulphate, at 20cm³ (16gl), so that the results will be consistent; Ÿ The volume of nitric acid, at 5cm³, so that the results will be consistent; Ÿ The volume of water, at 30cm³, so that the results will be consistent; Ÿ The same apparatus all the time, so that human error can help to be ruled out; and Ÿ The same crossed paper for each test, so that a fainter or bolder
the cylinders at the end of the experiment to their weight and length at the beginning. Fig. 2 [IMAGE] Fig. 3 [IMAGE] APPARATUS For this experiment I will require the following: [IMAGE] · POTATOES [IMAGE] · 7 TEST TUBES
to a reaction. In terms of enzymes, we are trying to get the substrate to collide with the enzyme and for the enzyme-catalysed reaction to take place. Again, the higher the temperature the more likely there will be effective collisions. Fair test: The best way to ensure that the experiment is fair is to make sure that the conditions are exactly the same for all the different concentrations. Another way to ensure more accurate results is to take repeat readings and then average out the answers
following practical: 1) Add 5cm³ of milk and 1cm³ of Lipase solution at different temperatures. 2) Then I will measure the reaction every 30 seconds, from 30 seconds to 2 minutes with a pH probe (as lipase breaks down into fatty acids) to test the strength of the acid produced. This will show how well the enzyme has worked and a pattern should emerge in my results relating the temperature to the strength of the acid. The stronger the acid, the better the enzyme has worked. This will be
because the cells now have more water in them. When a potato chip is put into 1M sugar solution, the water from the potato cells will pass into the sugar solution because the solution inside the potato cells is weaker than the solution in the test tube. This will cause the potato cells to lose water making the chip limp or flaccid. I also predict that since potato cells gain and lose water, the weight will also change. A turgid potato chip will be heavier than a flaccid one. My predictions
When Huddling Aim and Introduction My aim is to find out the heat conservation advantages are for penguins are when huddling. I will be huddling boiling tubes (to represent the penguins) containing hot water (to represent the penguins' blood) and measuring the temperature over a period of time. I also had a control boiling tube on its own to see how the temperature is affected by not huddling. ===================================================================== To keep themselves
turgid. When the water moves out of the cell, the membrane shrinks away from the cell wall and becomes a flaccid cell. This causes the plant to wilt, as the cells can no longer provide support for the leaves. Equipment 3 test tubes Top pan balance Test tube rack Tile 10mls of weak sugar solution Labels 10mls of water Scalpel 10mls of Strong sugar solution Ruler Measuring cylinder Potato Core borer Label Diagram [IMAGE] [IMAGE][IMAGE][IMAGE] [IMAGE] [IMAGE]
2fairly large potatoes ¥ A cork borer ¥ A stick ¥ A tile ¥ Paper towels ¥ A razor/blade ¥ Electric scales ¥ 5 syringes ¥ Ruler ¥ A watch/clock ¥ Solutions- [IMAGE] ¥ 10 test tubes ¥ Test tube rack ¥ 10 bungs ¥ A dark cupboard ¥ Thin marker pen. Fair test table :- Factor experiment Concentration of sucrose solution. ( M ) Size, shape and volume of potato. Condition of potato. Volume of solution. (ml)