Assuming test is required, the following results were found.
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Measuring reaction time of a human nerve-controlled reaction
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Quantitative food test: protein content of powdered milk
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Investigating the effect of amylase on a starchy foodstuff
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Investigating effect of temperature on the activity of lipase
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Investigating turn alternation behaviour of woodlice
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Evaluating Visking tubing as a model for a gut
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Investigating the effect of pH on amylase activity
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Investigating effect of concentration on the activity of trypsin
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Aseptic techniques
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Identifying the conditions needed for photosynthesis
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Enzyme-catalysed synthesis
Access to a water bath at 25 °C Centrifuge, 3000 rpm/ RCF 1000 g (Note 3) 2 medium-sized potatoes (Note 4) Mortar and pestle Test tubes, 8 Syringe, 5 cm3, 5 Spotting tile, 1 For the class – set up by technician/ teacher: 50 cm3 of 1%...
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Investigating the effect of temperature on plant cell membranes
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Making a pour plate
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Making a streak plate
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Investigating the response of worms to soil improvers
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Making a spread or ‘lawn’ plate
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Making a calibration curve for starch concentration
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Measuring the Vitamin C content of foods and fruit juices
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Digestion of starch: microbes
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Gene induction: ß-galactosidase in E. coli