PH

the concentration, then the absorbance will also increase. For part 2 section A my hypothesis was if you increase the temperature, then the enzyme reaction time will also increase. For part 2 section B my hypothesis was if we change the level of the pH, then the ability of the enzyme will be changed. In part 2 section C my hypothesis was if you increase the concentration,…

in the burette was set up. The pH meter was used to monitor pH of the system when sodium hydroxide was being added. NaOH was added in an increment of 1ml until the pH of the solution reached 4.8. After the solution reached pH of 4.8, NaOH was added in increment of 0.1ml until the solution passed its equivalence point. NaOH was added in an increment of 1ml after equivalence point until there was an insignificant change in solution pH when titrant was added. Values of pH and titrant used were…

the salivary amylase, the less the enzyme activity and vice-versa is true provided that other factors such as temperature and the pH are kept constant. Variables: Independent variables: • the concentration of the salivary amylase Dependent variables: • the enzymatic activity • the colour change of the saliva solution Controlled variables: • the temperature • ph Planning (b) – Pl (b): Requirements: 1. distilled water 2. 0.5% starch solution 3. buffer…

quality parameters and pH value:- 3.2.1. Chemical quality properties, pH values and total plate count (TPC):- Total volatile basic -nitrogen (TVB-N), the peroxide value (PV), pH and total plate count (TPC) are good index to determine the freshness and quality of fishes and their products. Data presented in Table (4) show the values of TVB-N, PV, pH and total…

sodium hydroxide. The pH of gastric juice was then calculated and compared with the value determined by…

thing to humans than anything else. It is important to take care of the body from any harm. One thing that the body is capable of is maintaining pH levels and buffers. A pH is the power of hydrogen and buffers prevent extreme shifts in pH. The blood has a specific type of buffer that is maintained at pH level of 7.4. If the buffers shifts and levels of pH go to 7 or 7.8, it can be deadly. The blood buffer contains carbonic acid which dissociates into bicarbonate acid and hydrogen ions. This…

Discussion Fold purification was calculated from specific activity. From sample A to B there was the addition of MgCl2 which denatured some proteins that were removed in the pellet. The second step of purification was even more successful with a 4.1 fold increase in purification, it was achieved by denaturing the non-recombinant E.Coli proteins. The Second step was much more beneficial to the total purification but the combination of the two steps achieved an even better purification of 4.6…

to lower levels of the waters pH, resulting in harm to the aquatic life that inhabits the waters. This experiment, unlike others, focuses on the long-term effects that ocean acidification will have on the coral reefs. The study took place near cool volcanic seeps near the waters of Papua New Guinea on three tropical coral reefs that housed numerous species and organisms. The most ideal coral reef was the “control sight” that was tested: with low CO2 level and a pH of 8.1: it contained very…

11.2. Effects of pH The pH is a very important parameter which controls the extent of photoassisted degradation. The effects of pH on degradation of CR were investigated using 15.0 mg of LDH; 1x10-5 M CR solution in the pH range of 4.0 to 11.0, adjusted by addition of either 0.1 M HCl or NaOH. The plot of C/C0 vs. irradiation time of aqueous CR is presented in Fig.12(B). The efficiency of photodegradation of aqueous CR was found to be higher in the acidic medium particularly at pH 4 (~99.7%)…

acidification is, what are the effects of ocean acidification, who are the ones being mostly affected, and how can we resolve this issue. According to NOAA (National Oceanic and Atmospheric Administration), ocean acidification is defined as, “a reduction in the pH of the ocean over an extended period of time, caused primarily by uptake of carbon dioxide (CO2) from the atmosphere”. Carbon dioxide that has…