Lab Practical Flashcards

1
Q

Independent variable

A

variable that is the experimental condition

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2
Q

dependent variable

A

variable that is being measured

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3
Q

g —- > mg

A

1g = 1000mg

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4
Q

mL —- microliter

A

1mL = 1000microliters

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5
Q

fast plants (dom, recessive)

A
  • dominant: Purple stem, green leaf
  • recessive: Green stem, green-yellow leaves
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6
Q

Anthocyanins

A

pigments that cause purple stem

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7
Q

Expected dist of fast plants

A

9:3:3:1 (purple stem and green leaf to green stem and yellow-green leaves)

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8
Q

What’s used to measure pH

A

red cabbage (anthocyancins)

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9
Q

pH color scale

A

acidity: red
alkalinity: blue/green
neutral: purple

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10
Q

white grape juice pH

A

1

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11
Q

7up pH

A

4

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12
Q

white wine pH

A

3

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13
Q

seltzer water pH

A

6.5

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14
Q

milk of magnesia (mg(oh)2)

A

10

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15
Q

sodium bicarbonate

A

9

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16
Q

maalox

A

7

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17
Q

pine sol

A

2

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18
Q

mouthwash

A

8

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19
Q

shower cleanser

20
Q

pH of a buffer

21
Q

Benedict’s Test

A

test for monosaccrides (glucose)
- positive: orange
- negative: blue

22
Q

Juice for Benedict’s test?

A

onion juice has more reducing sugars than potato

23
Q

Iodine Test

A

tests for starch
- pos: purple
-neg: yellow

24
Q

Juice for iodine Test

A

Potato juice has more starch

25
Biuret test
tests for peptide bonds - pos: purple -neg: yellow
26
biuret test solubility in oil
-acetone dissolves -water does not experiment tested salad dressing
27
blepharisma
look pic
28
scenedesmus
look pic
29
volvox
look pic
30
Dialysis Sac
- iodine in beaker (yellow, dark) - dialysis sac with iodine ( clear, dark) - iodine diffused inside sac and glucose went out
31
elodea
dehydrated with NaCl - chloroplasts all over - shrunk appearance
32
Potato
- gained weight h2O - lost weight dehydrated
33
why do leaves turn dark
indication of starch
34
chromatography does what
plant pigments
35
chromatography
look pic
36
plant pigments seperated based on...
polarity (paper=polar)
37
idenitfy mitosis stages
look pic
38
genotype
geneitc makeup
39
phenotype
physically visible characterustuics
40
taster
GG/CC -has restrcition enzyme on site
41
non-tatser
GGCC - no restriction enzyme on site
42
super taster
GG/CC - restrcition ensyme on site
43
LB
(-): all over gorwth (+): all over growth lysogeny broth nutritional broth
44
LB/AMP
(-): no growth (+): all over growth amplicillin (antibiotic)
45
LB/AMP/pARA-R
(-): no growth (+): growth (pinK) - has plasmid pARA-R added via CaCL (arabinose operon. carbon and food source)