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16. What should be observed in the experiment? a. Amount of bubbles/ effervescence released c. Length of effervescence formation d. All of the choices b. Time when test substance was added until a reaction occurs 17. What does the effervescence represent? a. Carbon dioxide was released b. A reaction took place b. Enzymes are limited by many factors 18. What amount of substrate concentration produced the greatest amount of effervescence? a. ½ ts H2O2 d. All of the choices d. 2 tbs H2O2 19. Which of the following had the longest time for effervescence to stop forming? d. 2 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 a. ½ ts H2O2 20. The solution that showed the shortest time of forming bubbles is: a. ½ ts Yeast Solution b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 21. This produced the bubbles first (the fastest): a. ½ ts Yeast Solution b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 22. The greatest number of bubbles at the shortest time was observed from: a. 2tbs Ice H2O b. 1ts Ice H2O c. Room Temp d. 1ts Hot H½O e. 2tbs Hot H20 23. Where slowest and lowest amount of effervescence was detected b. 1ts Ice H2O 24. Which solution produced the greatest number of bubbles? a. 2tbs Ice H2O c. Room Temp d. 1ts Hot H2O e. 2tbs Hot H2O Dintillod HO

16. What should be observed in the experiment? a. Amount of bubbles/ effervescence released c. Length of effervescence formation d. All of the choices b. Time when test substance was added until a reaction occurs 17. What does the effervescence represent? a. Carbon dioxide was released b. A reaction took place b. Enzymes are limited by many factors 18. What amount of substrate concentration produced the greatest amount of effervescence? a. ½ ts H2O2 d. All of the choices d. 2 tbs H2O2 19. Which of the following had the longest time for effervescence to stop forming? d. 2 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 a. ½ ts H2O2 20. The solution that showed the shortest time of forming bubbles is: a. ½ ts Yeast Solution b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 21. This produced the bubbles first (the fastest): a. ½ ts Yeast Solution b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 22. The greatest number of bubbles at the shortest time was observed from: a. 2tbs Ice H2O b. 1ts Ice H2O c. Room Temp d. 1ts Hot H½O e. 2tbs Hot H20 23. Where slowest and lowest amount of effervescence was detected b. 1ts Ice H2O 24. Which solution produced the greatest number of bubbles? a. 2tbs Ice H2O c. Room Temp d. 1ts Hot H2O e. 2tbs Hot H2O Dintillod HO

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Substrate Concentration 2 ts H2O2 1 ts H2O2 1 tbs H2O2 2 tbs H2O2 ½ ts Yeast Solution 2 tbs Yeast Solution Enzyme Concentration 1 ts Yeast Solution 1 tbs Solution Yeast Temperature 2 tbs Ice Water 1 tbs Ice Water Room 1 ts Hot Water 2 tbs Hot Water Temperature pH Acid Distilled Water Base | 2 Base 2 tbs Solution Acid ts 1 ts tbs Solution Solution Solution Multiple Choice 16. What should be observed in the experiment? a. Amount of bubbles/ effervescence released c. Length of effervescence formation b. Time when test substance was added until a reaction occurs d. All of the choices 17. What does the effervescence represent? a. Carbon dioxide was released b. A reaction took place b. Enzymes are limited by many factors 18. What amount of substrate concentration produced the greatest amount of effervescence? a. ½ ts H2O2 19. Which of the following had the longest time for effervescence to stop forming? a. ½ ts H2O2 20. The solution that showed the shortest time of forming bubbles is: a. ½ ts Yeast Solution d. All of the choices b. 1 ts H2O2 c. 1 tbs H2O2 d. 2 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 d. 2 tbs H2O2 b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 21. This produced the bubbles first (the fastest): a. ½ ts Yeast Solution 22. The greatest number of bubbles at the shortest time was observed from: a. 2tbs Ice H2O b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution b. 1ts Ice H2O c. Room Temp d. 1ts Hot H20 e. 2tbs Hot H2O 23. Where slowest and lowest amount of effervescence was detected d. 1ts Hot H20 e. 2tbs Hot H2O c. Room Temp 24. Which solution produced the greatest number of bubbles? c. Distilled H2O a. 2tbs Ice H2O b. 1ts Ice H2O a. 2tbs Acid Solution b. 1ts Acid d. 2tbs Base Solution e. 1ts Base
Transcribed Image Text:Substrate Concentration 2 ts H2O2 1 ts H2O2 1 tbs H2O2 2 tbs H2O2 ½ ts Yeast Solution 2 tbs Yeast Solution Enzyme Concentration 1 ts Yeast Solution 1 tbs Solution Yeast Temperature 2 tbs Ice Water 1 tbs Ice Water Room 1 ts Hot Water 2 tbs Hot Water Temperature pH Acid Distilled Water Base | 2 Base 2 tbs Solution Acid ts 1 ts tbs Solution Solution Solution Multiple Choice 16. What should be observed in the experiment? a. Amount of bubbles/ effervescence released c. Length of effervescence formation b. Time when test substance was added until a reaction occurs d. All of the choices 17. What does the effervescence represent? a. Carbon dioxide was released b. A reaction took place b. Enzymes are limited by many factors 18. What amount of substrate concentration produced the greatest amount of effervescence? a. ½ ts H2O2 19. Which of the following had the longest time for effervescence to stop forming? a. ½ ts H2O2 20. The solution that showed the shortest time of forming bubbles is: a. ½ ts Yeast Solution d. All of the choices b. 1 ts H2O2 c. 1 tbs H2O2 d. 2 tbs H2O2 b. 1 ts H2O2 c. 1 tbs H2O2 d. 2 tbs H2O2 b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution 21. This produced the bubbles first (the fastest): a. ½ ts Yeast Solution 22. The greatest number of bubbles at the shortest time was observed from: a. 2tbs Ice H2O b. 1 ts Yeast Solution c. 1tbs Yeast Solution d. 2tbs Yeast Solution b. 1ts Ice H2O c. Room Temp d. 1ts Hot H20 e. 2tbs Hot H2O 23. Where slowest and lowest amount of effervescence was detected d. 1ts Hot H20 e. 2tbs Hot H2O c. Room Temp 24. Which solution produced the greatest number of bubbles? c. Distilled H2O a. 2tbs Ice H2O b. 1ts Ice H2O a. 2tbs Acid Solution b. 1ts Acid d. 2tbs Base Solution e. 1ts Base
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