Experiment: Action of Bromelain in the Setting of Gelatin Why were the results of the freshly cooked pineapple different than the results of the fresh/raw pineapple?
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Experiment: Action of Bromelain in the Setting of Gelatin
Why were the results of the freshly cooked pineapple different than the results of the fresh/raw
pineapple?
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- Give typed explanation what is the best suspending agents for cyclosporin (suspension)? explain why the suspending agent you chose is superior to other suspending agents out thereSample Relative Concentration of Tea Extracts % Inhibition Green Tea ( 0.25 mg ) 0.25 0.974 Green Tea ( 0.5 mg ) 0.5 0.967 Green Tea ( 0.75 mg ) 0.75 0.965 Green Tea ( 1.5 mg ) 1.5 0.959 Back tea ( 0.25 mg ) 0.25 0.858 Black tea ( 0.5 mg ) 0.5 0.976 Back tea ( 0.75 mg ) 0.75 0.982 Black tea ( 1.5 mg ) 1.5 0.969 plot the graphSolve this with punnet square process.
- Which mathematical equation describes their growth?3.1 Given these images focused under different objectives, calculate the size of an onion cell and a waterweed cell. Show your calculations. TREVISIONMIO viewed in HPO A. onion Size: Size: Calculation: mm um viewed in LPO B. waterweed Size: Size: Calculation: _mm umExplain the results observed with the boiled piece of potato. The word limit 150 wds although good answers may be considerably shorter!
- Would 1 change of xylene for 20 minutes be superior to 2 changes of xylene for 10 minutes each in terms of dewaxing results? ExplainFor a TLC experiment, what is the purpose of the pentane extraction of spinach juice? Why wouldn’t we want to spot an aqueous solution onto the silica gel?Q Search To: Mama Mama Attachments: 10 Images 4:18 PM Details M Salma V 4/9/21 Vut Nadoosh Website: Join our Cloud HD 3/9/21 Video Meeting (us04web.zoom. tching the video, answer the following questions: iMessage MacBook Pro
- Discuss the hard gelatin capsules? the overall processNon-enzymatic browning Proteins: Lysin, methionine Sugars: glucose, galactose, sucrose, fructose, maltose 1. Describe (the aromas produced) and the degree of browning for each solution 2. Explain variations in color with respect to each sugar-amino acid combination by taking the chemical structures of sugars and amino acids into considerationTwo groups of tomatoes were grown under laboratoryconditions, one with humus added to the soil and one acontrol without humus. The leaves of the plants grownwithout humus were yellowish (less green) compared withthose of the plants grown in humus-enriched soil. The bestexplanation is that(A) the healthy plants used the food in the decomposing leavesof the humus for energy to make chlorophyll.(B) the humus made the soil more loosely packed, so waterpenetrated more easily to the roots.(C) the humus contained minerals such as magnesium andiron needed for the synthesis of chlorophyll.(D) the heat released by the decomposing leaves of the humuscaused more rapid growth and chlorophyll synthesis.