32. General Protocol :Now repeat steps 17-28 for temperatures: 0°C, 10°C, 20°C, 30°C, 40°C, 50°C, and 60°C, testing three times each. Always put the catalase into the ice chest when not in use. Repeat with new hydrogen peroxide every time and make sure the temperature of the hydrogen peroxide is the temperature you are testing. Clean out jars immediately after testing and refill them with hydrogen peroxide, so multiple temperatures can be tested at once. There are 2 hours to test 20 runs (not including the 1st room temperature test) before the catalase starts denaturing (breaking down).
33. For temperatures 0°C and 10°C, use the jars in the fridge and the freezer. Repeat the process of putting jars with hydrogen peroxide in the freezer for 10 minutes and the fridge for 20 minutes, and then follow general protocol until you have tested each temperature three times.
34.
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To test room temperature/20°C, just leave out hydrogen peroxide filled jars with no added or lessened heat.
35. To test 30°C, fill a cooking pot with water to a depth of about 4 cm. Heat the pot of water on a stove until the water just barely boils. Then immediately take the pot off the burner to let it cool. Take the water’s temperature. When the water reaches approximately 40°C, carefully put the jar with the hydrogen peroxide into the pot of water. Remove some water from the pot if the water level is so high that water might flow into the jar or if the jar floats, even a little. When the hydrogen peroxide reaches 30°C, follow the general
The unknown bacterium that was handed out by the professor labeled “E19” was an irregular and raised shaped bacteria with a smooth texture and it had a white creamy color. The slant growth pattern was filiform and there was a turbid growth in the broth. After all the tests were complete and the results were compared the unknown bacterium was defined as Shigella sonnei. The results that narrowed it down the most were the gram stain, the lactose fermentation test, the citrate utilization test and the indole test. The results for each of the tests performed are listed in Table 1.1 below.
First, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder. This water was then poured into the styrofoam cup that will be used to gather the hot water later. The water level was then marked using a pen on the inside of the cup. The water was then dumped out, and the cup was dried. Next, 100 mL of regular deionized water was measured using a 100 mL graduated cylinder, and the fish tank thermometer was placed in the water. Once the temperature was stabilizing in the graduated cylinder, the marked styrofoam cup was filled to the mark with hot water. Quickly, the temperature of the regular water was recorded immediately before it was poured into the styrofoam cup. The regular/hot water was mixed for a couple seconds, and the fish tank thermometer was then submerged into the water. After approximately 30 seconds, the temperature of the mixture leveled out, and was recorded. This was repeated three
Start with the hot water and first measure the temperature. Record it. 8. Then pour 40 ml into the beaker. You can measure how much water was used by looking at the meniscus.
5.) One at a time, place your test tubes in the water bath and heat the first test tube to 25 , the second to 50 , the third to 75, and the last to 100 degrees c. Remeber to stir with your stirring rod every so often.
First, a calorimeter was constructed with three standard styrofoam cups. One cup was stacked within the second for insulation, while the third cup was cut in half to be used as a lid. The lid was made to increase accuracy when recording the temperature. The temperature probe hooked up to Logger Pro software poked a hole in the top of the calorimeter by applied force with the end of the probe through the Styrofoam. Meanwhile, 40mL of deionized water were measured out in two clean 50 mL graduated cylinders, and poured into 100 mL beakers. The beakers and graduated cylinders were cleaned with deionized water to avoid contamination that may cause error. One of the beakers was placed onto a hot plate, which was used to heat the water in the beaker. The other beaker rested at room temperature. Once heated and at room temperature, the initial temperature was measured with the probe. Next, the two 40 mL of deionized water were poured into the calorimeter, quickly sealed with the lid, and the temperature probe emerged through the top of the calorimeter into the water to measure the temperature so the calorimeter constant would be determined. The equations used to determine the calorimeter constant were Δq = mCΔT and Δq =
The optimum temperature for peroxidase activity, 23°C, was determined by taking the highest rate of absorbance of the four temperature reactions
4. Pour about 300mL of tap water into the beaker. Set up a hot-water bath using a hot plate, retort stand, and thermometer clamp. Alternatively, use a Bunsen burner, retort stand, ring clamp, thermometer clamp, and wire gauze.
== == == = This is what I'm going to be changing in the experiment and this will be the temperature and the concentration of the yeast. There are several variables in this experiment, they are: · Amount Used - Too much or too little of the hydrogen peroxide causes the reaction to speed up/slow down producing different amounts of oxygen.
Method: [IMAGE] Equipment needed: Ruler Measuring Cylinder Scalpel Tongs Pipette Thermometer Tri-pod Stop-clock Gauze Delivery Tube Bunsen Burner Beaker Matches/Lighter Potato Hydrogen Peroxide Solution (20%) Water Lead Nitrate The skin of the potato was removed using a scalpel and then cut into 1cm², using a ruler to measure the size of each cube, four cubes are required for each experiment, and therefore at least 36 cubes are required for the full experiment to take place. Fill a beaker half way with water, and place a thermometer in the water. Allow the thermometer to warm to room temperature to gather an accurate reading, and measure the temperature, using the thermometer. A measuring cylinder was used to put 10ml of Hydrogen Peroxide Solution into a
Yeast is extremely sensitised. Yeast that comes in contact with too hot or too cold water is fatal to the yeast. Water that is between 130-140˚F is lethal to yeast. For activation of dry yeast water should be between 105˚c-110 degrees Celsius for proofing. 95 degrees Celsius is the recommended temperature according to Cookistry for yeast to
Methodology: A plastic cup was filled half way with crushed ice and mixed with four spoonfuls of 5 mL of sodium chloride. A thermometer was quickly placed inside the cup to take the temperature and the
In a 250ml beaker place 100mls of water, measure the temperature of the water and record this initial temperature onto a table. Set the timer and add one teaspoon of Ammonium Nitrate to the water, stir this continuously until the Ammonium Nitrate has dissolved. After 1 minute measure the temperature and record it, do this for a further 2 minutes (3 minutes in total). Repeat this process for a total of 10 teaspoons.
To kill the bacteria the water temperature must be between 240 and 250° F and the foods being canned must be maintained at these temperatures for a specific time. The times will be stated in the operator's manual. The processing times will vary depending on number of jars, types of food, type of pressure canner in some cases, and elevation.
Without refrigeration, most reagents will deteriorate within hours. No reagents that require refrigeration will last more than 2-3 days without it. Run control solutions to determine whether or not your reagent is still potent. See product labeling/manufacturer’s instructions for specific storage temperature information. When using glucose meters, always run controls to make sure the meter is functioning properly. Make sure control strips and solutions are appropriate for your meter. Both moisture and heat may compromise the performance of test strips. Users should check manufacturer’s instructions to determine if their testing materials will be safe for use” (2018, January
The pectinase enzyme will work most effectively at a constant room temperature 25-35 degrees Celsius.