The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Chapter 30, Problem 5MC

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The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Awnser these Discussion Questions Answer these discussion questions and submit them as part of your lab report. Part A: The Effect of Temperature on Enzyme Activity Graph the volume of oxygen produced against the temperature of the solution. How is the oxygen production in 30 seconds related to the rate of the reaction? At what temperature is the rate of reaction the highest? Lowest? Explain. Why might the enzyme activity decrease at very high temperatures? Why might a high fever be dangerous to humans? What is the optimal temperature for enzymes in the human body? Part B: The Effect of pH on Enzyme Activity Graph the volume of oxygen produced against the pH of the solution. At what pH is the rate of reaction the highest? Lowest? Explain. Why does changing the pH affect the enzyme activity? Research the enzyme catalase. What is its function in the human body? What is the optimal pH for the following enzymes found in the human body? Explain. (catalase, lipase (in your stomach),…

Anwser these Discussion Questions: Part One Why were the plants kept in the dark prior to the experiment? Why is this important? Why is it important to boil the leaf? Explain why it was necessary to use boiling alcohol? What is the purpose of the iodine? Part Two What was the purpose of keeping the leaf in the dark and then covering it with a cardboard cut-out? What conclusions can you draw from this part of the lab? Part Three 7. In this experiment what was the purpose of adding the soda lime? 8. Why was a sealed bag placed around each plant? 9. What happened in the control plants? 10. What was the result on photosynthesis? Part Four 11. Why was a variegated leaf used in this experiment? !2. What conclusions can you draw about starch production in a variegated leaf?

How did the color differences between the two bacterial species you used in this experiment help you determine if the streak plate method you performed was successful?

Answer 2

Question

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Answer 3

Question

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Answer 4

Question

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Answer 5

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Answer 6

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Answer 7

Chapter 30, Problem 5MC

Summary Introduction

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Answer 8

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Answer 11

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The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Solution Summary: The author concludes that sulfur dioxide is added to the wine prepared from grapes due to its antioxidant property.

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Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

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Chapter 30 Solutions

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Solution Summary: The author concludes that sulfur dioxide is added to the wine prepared from grapes due to its antioxidant property.

Concept explainers

Videos

Introduction: The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.

Want to see the full answer?

Chapter 30 Solutions

Introduction:

The fruit derived products consist of enough water in it to favor the growth of microbes. It, therefore, is requiredto be added with certain preservative compounds, in order to increase its shelf-life, which could be certain acid or gas.