Boiled Peas Lab Report

The primary function of the digestive system is to transfer nutrients, water, and electrolytes from the food consume into the body’s internal environment. The ingested food is essential as an energy source, or fuel, from which the cells can generate ATP to carry out their particular energy-dependent activities such as contraction, transport, synthesis, secretion and even renewal of body tissues. Three primary categories of food ingested by humans which are carbohydrates, proteins and fats emerge as large molecules. These large molecules cannot cross plasma membranes intact to be absorbed from the lumen of the digestive tract into the blood or lymph; hence, it must undergo degradation in size (Sherwood, 2013). This

Describe the appearance of this organism on the slide that has been Gram stained, including morphology. Support your description with cited

When observed, the water was a blue-green all the way through. This is because the seal was more than likely not tight enough around the test tube, letting oxygen into the tube, which caused the color to change.

4. There are other types of reagents used to determine what type of biomolecule a substance is. For example, copper ions present in Benedict’s reagent reacts with the free end of any reducing sugars, such as glucose, when heated. Originally blue in color, these copper ions are reduced by the sugar, and produce an orange-red colored precipitate. Alternatively, iodine-potassium iodide (IKI) may also be used when working with starch. IKI contains special tri-iodine ions which interact with the coiled structure of a starch

In tube 3, the water was at 40. This is still warm but not the color was not nearly as intense as the previous tube. The next tube charted was tube number 4. The beet was subjected to a temperature of only 22°c. That temperature I would chart as “room temperature”. I found that the least amount of dye was leaked from the beet. For the cold methods I concluded that the amount of betacyanin that escaped from the cell membrane was intense, like the hot treatment results. I concluded that it didn’t have to be hot temperature stress to release betacyanin. Tube number 5 was placed into the refrigerator and the level of dye that permeated the water was charted at a 6. Tube 6 was placed in the freezer and was documented at a level of color intensity of a ten. Also, when the tube was pulled from the freezer the specimen has noticeably changed. It has a slight white, almost white frost or texture to it. Please see attachment and table below.

For this experiment, Tetrahymena would be starved for 0, 1, 5, 10, and 15 hours. Then, 2ml would be combined with 2ml India ink and fixed at 0, 5, 10, 20 minutes. Wet mounts would be prepared and the average number of vacuoles per Tetrahymena for twenty cells would be counted. Additionally, average cell counts per drop of fixed Tetrahymena would be taken for twenty drops. This would allow us to gain more knowledge on how exactly starvation affects the number of vacuoles and the lifespan of the Tetrahymena. This would be helpful because we observed fewer Tetrahymena in our starvation medium, but we don’t know how quickly the cells died once they were placed in this medium.

Using the microscope provided to analyze the different size of the different cells and organisms

tube was placed inside, then another test tube with an equal amount of substance would be placed

3. We poured tube 1 with the solution in tube 3 to combine them. We repeated this for all of the tubes. Each of the tubes in step 1 was mixed with a tube in step 3, making there be 6 total test tubes with a solution in it.

b) Benedict test the solution color will change from blue to pink/orange red, indicating simple sugars are present. Lugols test the solution color will change from yellowish brown to dark purple, indicating starch and polysaccharides are present. Sudan iV test the lipid content will turn into red, indicating lipids are

In this experiment, 4 grams of peeled turnip was used to prepare the enzyme extract opposed to the 1 gram of turnip suggested by Fundamentals of Life Science. Along with the change to the amount of turnip used, the amount of 0.1M phosphate buffer used to prepare the enzyme extract was changed from 50mL to 30mL. The affect of temperature on enzyme activity was not

According to research done at the University of Florida (http://hendry.ifas.ufl.edu/HCHortNews_pHProblems.htm), the PH levels of the soil can affect the growth of a plant. In this research, the University of Florida was able to confirm that plants react better to PH levels that range from 6 – 7.5. In my experiment I will be pushing the plant's boundaries by watering the plants with plain, black (Name of coffee using) caffeinated coffee that has a PH level of (PH level). The plant I have chosen are lima beans. I chose the lima beans because they are a hardy plant.

The first experiment begun by filling a 600-ml beaker, almost to the top, with water. Next, a 10-ml graduated cylinder was filled to the top with water. Once water was added to the beaker and graduated cylinder, a thumb was placed over the top of the graduated cylinder. This would ensure that no water was let out and no bubbles were let into the graduated cylinder. Next, it was turned upside down and fully submerged into the beaker. Then, a U-shaped glass tube was attained. The short end of the glass tube was placed into the beaker with the tip inside of the graduated cylinder. Next, a 50-ml Erlenmeyer flask was received. After, 10-ml of substrate concentration and 10-ml of catalase/buffer solution were placed into the flask. A rubber stopper was then placed on the opening of the flask. After adding these, the flask was held at the neck and spun softly

15) Obtain the boiled chloroplast suspension, mix, and transfer 3 drops to cuvette 4. Immediately cover and mix cuvette 4. Insert it into the spectrophotometer's sample holder, read the percentage transmittance, and record it in Table 4.4. Replace cuvette 4 into the incubation test tube rack. Take and record additional readings at 5, 10, and 15 minutes. Mix the cuvette's contents just prior to each readings. Remember to use cuvtte 1 occasionally to check and adjust the spectrophotometer to 100% transmittance.

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing