Food Experients

Question 1

Onion cells

Answer 1

Iodine

Question 2

Cheek feels

Answer 2

Methylene blue

Question 3

Plant experiments

Answer 3

Cut the celery, store in water to prevent dehydration.
Take using forceps smallest sections and place under micros scope
Low power to high power

Question 4

Osmosis VISKING TUBEE

Answer 4

Soak 2 strips of visking tube I water to soften

Tie one end of each

Fill one with sucrose solution the other with water. Seal the knots

Dry each tube and not the turgidity and record mass before.

Put in a pencil and place each one over a beaker of water wait 30 minutes note turgidity after.

Glucose one is more turgid

Question 5

Lipid test

Answer 5

2 Pieces of brown paper
One with cooking oil another with water
Put over radiator
Lipid produces a permeant stain

Question 6

To investigate the effect of PH on the rate of enzyme activity (basic) (same thing at 0 , 10 , 20 , 30)

Answer 6

Blend celery and filter and put solution into graduated cylinder.

Graduated cylinder=pH buffer 4 , soap , celery solution in a water bath @ 25C

Hydrogen peroxide in test tube in bath water. After few minutes take it out and put hp into the graduated cylinder.

Record the foam produced

Question 7

Immobilised enzymes ( how to make beads)

Answer 7

Immobilised enzyme is SUCRASE
Sodium alginate in water
And yeast in water (different)
Calcium chloride in water (different)

Mix yeast and sodium alginate and use syringe to drop some drops into dissolved calcium chloride

Question 8

Immobilised enzyme fr now

Answer 8

One separating funnel Sucros solution and beads

In another yeast and water and and sucrose

At the bottom is beakers and the product is glucose. Glucose testing strips

Bead=product not cloudy cause no yeast
Yeast water=cloudy cause of yeast