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  • Potato Into The Sucrose Solution
    1,035 words
    Title: Osmosis in Potato Cells I am going to investigate: the diffusion of water by osmosis in plant cells, when changing the concentrations of sucrose in water, and measuring the change of mass of pieces of potato left in the solution for twelve hours. I predict that I predict that the stronger the solution of sucrose the more mass the pieces of potato will loose. This is because the solution will be more concentrated than the solution in the potato. So the water in the potato will come out thr...
  • Masses Of Potato Chips
    1,544 words
    Osmosis Investigation We are trying to find out what the concentration of the solutions is inside the vacuole of a potato cell. We will investigate how the mass of the potato chips change in different sucrose solution concentrations. We will use osmosis to do this. I will be measuring and controlling many different variables, these include; -The dependent Variable - Weight of potato chip Independent Variable - Concentration of sucrose Control Variables consist of; -1. Temperature 2. Surface area...
  • Place With 60 Sucrose Concentration
    410 words
    The Relationship Between Food Concentration, and Respiratory Activity In this experiment different concentrations of sucrose were tested to determine which leads to the most respiratory activity in yeast. Yeast is a heterotrophic anaerobic fungus which lacks chlorophyll. Yeast is used commercially to ferment the sugars of wheat, barley, and corn to produce alcohol, and in the baking industry to raise or expand dough. Yeast or alcoholic fermentation is the anaerobic process of respiration by whic...
  • 50 Ml Of Sucrose And Yeast Solution
    316 words
    What causes moldy bread and foods? How can you stop it? If you understand what fermentation is and how yeast survive you can answer these questions. Fermentation is the conversion of pyr uvic acid into other compounds such as lactic acid or ethyl alcohol. Fermentation occurs when cells do not have oxygen. Some Organisms that use fermentation are fungi and bacteria. Yeast are a type of fungus that uses fermentation for cellular respiration. This experiment tests at what temperatures yeast can per...
  • Precipitates In Benedict's Solution At Ph 2
    1,131 words
    Introduction Invertase is a yeast-derived enzyme that is mainly used in the food (confections) industry where it helps prevent sugar crystallization in confections by hydrolysis of sucrose to yield glucose and fructose (web). Sucrose + H 2 O -- - glucose + fructose An enzyme is a catalytic protein that changes the rate of a reaction without itself being consumed by the reaction. Due to its protein ous nature, invertase is sensitive to its environment. In particular, changes in temperature and pH...
  • Water And 0 2 M Solution
    331 words
    Objective Determine the relationship between concentration of solution and osmosis Protocol Materials: six 30 ml dialysis tubes, clamps, tube holders, 250 ml beakers, distilled water, sucrose in 0.2 M, 0.4 M, 0.6 M, 0.8 M, 1.0 M concentrations, electronic balance Six 30 ml dialysis tubes were obtained. The bottoms of the bags were clamped to create bags. Twenty-five ml of each of the following were added to the separate bags: distilled water, 0.2 M sucrose, 0.4 sucrose, 0.6 M sucrose, 0.8 M sucr...

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