Validity And Reliability

Values and Motives Questionnaire: The Technical Manual (n.d.). Retrieved from the Liberty COUN 521 website: Psytech International.

The Values and Motives Questionnaire, also known as the Values and Motives Inventory, is designed to examine a person’s motivation in relation to his values and activities. In order to ensure a comprehensive understanding of values, the VMQ assess three distinct areas, including: interpersonal, intrinsic, and extrinsic. Interpersonal values, according to the VMQ refer to one’s relationships with others. Intrinsic values contain one’s personal beliefs and attitudes. Finally, extrinsic values are one’s motivating factors at the workplace. Each of these three areas contain twelve topics

Controls- The control in this experiment was very important because if it was not contained, then the data would have been faulty. It was very difficult to keep

In the first part of the enzyme lab, we mixed a substrate and an indicator with an enzyme. There was also a neutral buffer in each of the chemical mixtures. The neutral buffer regulated the pH to around 7. We got a color palette and once we mixed each together, we observed and saw a change in the color of the substance. The darker and more brown the substance got, the more oxygen produced by the reaction. Our results showed that amount of oxygen produced increased about 10% a minute until it sort of equilibrated at 4 minutes and didn’t change to the fifth minute mark. If we were to change anything we did in the experiment, we would make our comparisons to the chart more precise. Overall we thought it

To ensure the experiment was kept as a fair test a number of variables were controlled. The temperature of the solutions was kept constant by placing the boiling tubes into a test tube rack and setting it into a water bath with a fixed temperature of 25oC. The temperature needed to be kept low and fixed as a high temperature would denature the enzymes, they would therefore be unable to break down the gelatine and no results would be produced from the experiment. Keeping a constant temperature also meant that the solutions reacted at the same rate.

The problem that needed to be solved for this experiment was, “How are organisms able to survive and function with proficiency despite metabolic activities that have the disastrous ability to alter pH from a neutral to an acidic or basic environment?” This question needed to be answered by testing different biological materials, as well as tap water, in order to find out what allows modern day organisms to survive such hazardous conditions. A hypothesis that was formulated before experimenting was, “If type of substance is Tap Water, then the changes in pH will be more drastic because water, considered neutral on the pH scale, doesn’t contain a component that will prevent such a change, unlike the content of a buffer solution.” The independent variable for this experiment was type of substance, evidently because this was the part of the experiment that was constantly being changed from trial to trial. The dependent variable for this experiment was pH of the substance because the pH constantly changed depending on the type of substance was being experimented with. The control of this experiment was the tap water and buffer solutions, as the results of the data from the biological materials were constantly compared to the data from both of these solutions.

In both experiments, there was one environment that the enzyme worked best it. The graphs show that in the salt experiment 4% salt concentration was the optimum environment for the enzyme, and pH 6 buffer solution was the optimum pH environment for the enzyme. In the other environments the enzyme did not work as fast, therefore not creating as much product. The hypothesis was that the enzyme would work the most efficiently in the most neutral environment. The data does support this hypothesis; therefore we would accept the hypothesis. The neutral state for pH is pH 7, so the enzyme would be most active at exactly pH 7. With pH 6 buffer solution, the enzyme is working, but after pH 7, the enzyme begins to denature at becomes less effective. For the salt experiment, the hypothesis was that the enzyme would be more productive in the solution that had the least salt concentration. As the salt concentration increase, the enzyme would be being to denature. In this experiment, the hypothesis was incorrect, so it had to be

In the experiment, it was proven that Tube 13 had the highest enzyme activity condition. The question being asked in this experiment is how does substrate concentration and pH affect enzyme function. It was hypothesized that there will be an optimal condition outside which function is lower. The group predicted that optimal conditions are pH is 7 and substrate concentration is 6 percent. In conclusion, this whole experiment justifies that enzymes are affected by the changes in pH. Where enzymes are most active is where you will find the most favorable pH value. According to the data, the substrate concentration with the highest enzyme activity is the 0 percent H2O2, which has a value of 0.0093. When compared to literature the 6 percent H2O2

Due to the range of concentrations the anticipated trend was not seen, because the enzyme did not become the limiting variable. Furthermore, from 1% to 3% the intervals were .5% instead of .25% a smaller interval would make the data more clear. This had a large impact on the yielded results as the anticipated trend was not observable. The range of the concentration should be from 0.00% to 5% with .25% intervals to make the data more clear and to see if the hypothesized trend would be observable.

Another thing that could be done is to test all levels of pH. This could show the researcher where there is no enzyme activity in the most acidic pH levels, as well as exactly where there is no activity recorded at the more basic levels. Likewise, there could also be more temperature intervals to see exactly at which lower temperatures have no enzyme activity and at which higher temperatures there is no enzyme activity (between 48°C and 100°C).

Evaluating human services is a task that can be very complex. People can have different interpretations of the same event. Another concern is that people are not always honest. Therefore, human services will gain from effective, high quality evaluations of data collection methods. This requires that the data collection methods supply accurate and dependable information. This paper will define and describe 2 concepts of measurement known as reliability and validity,-provide examples and supporting facts as to how these concepts apply to data collection in human services, and evaluate the importance of the validity and

The Effect of a Solute in Osmosis through a Solanum Tuberosum Introduction: In this experiment, I will be studying if the type of a solute in water affects the rate of osmosis through the insides of a potato. I will be using three water solutions, one with salt and one with sugar, and plain water as a control group. Two of the solutions will have 250 milliliters of water with molarities of one for the two salt and sugar solutions. There will be two other solutions that will have 250 milliliters of water and have molarities of two for both salt and sugar solutions, so overall, there will be five solutions.

In the surveys and randomized controlled trials, validity, reliability and generalizability are three key factors.

The purpose of the experiment was to find a solution which would prevent an apple from turning brown, and to figure out whether the pH of a solution has an effect on the browning of cut apples. My lab partners and I thought that if we dipped the apples in lemon juice then it would prevent the apples from browning compared to other solutions. Solution A had a pH of 4, solution B had a pH 3, solution C had pH of 4, Solution D had a pH of 4. All the solutions apples including the no solution apples had a browning scale of 0 at the 0 minute mark. After 24 hours of soaking solution A had an average browning of 3, solution had B had an average browning of 0, solution C had an average browning of 3, solutions D had an average of 1.7, and the no solution

There could have been several variables that could have affected the results of this lab. One would have been if the salt measurements were incorrect. If more or less salt was added than realized, this would have caused the results to be incorrect. Another variable could have been the size of the potatoes being measured incorrectly. If