30 points

in class we are doing a shrinky plastic lab, does it matter how long you hold the special plastic over the flame?

Microtubular fibers that assist in the movement of chromosomes during nuclear division in conjunction with proteins, makes up the small and large organelle pieces that assemble prior to translation three-base nucleotide sequence that can complementarily pair with the functional transcript, allowing a particular material to be brought to a ribosome particular time in the cell cycle when the cell’s systems determine if the cellular conditions are appropriate to continue through the cycle time in the cell’s cycle when proteins are made and organelles are duplicated enzyme that allows proper nucleotide bonding during transcription specific dna sequence which will initiate gene transcription division of the cell’s cytoplasm specific bond that forms between two amino acids when a carboxyl group binds to a amino group three-base sequence that does not code for a particular amino acid a paired organelle which facilitates the formation of movement microtubules time in the cell’s cycle when the microtubular structures exert an equal pressure on the cell’s genetic material

Activity two: just lemons, inc. production here's a one-batch sample of just lemons lemonade production. determine the percent yield and amount of leftover ingredients for lemonade production and place your answers in the data chart. hint: complete stoichiometry calculations for each ingredient to determine the theoretical yield. complete a limiting reactant-to-excess reactant calculation for both excess ingredients. water sugar lemon juice lemonade percent yield leftover ingredients 946.36 g 196.86 g 193.37 g 2050.25 g 89% just lemons lemonade recipe equation: 2 water + sugar + lemon juice = 4 lemonade mole conversion factors: 1 mole of water = 1 cup = 236.59 g 1 mole of sugar = 1 cup = 225 g 1 mole of lemon juice = 1 cup = 257.83 g 1 mole of lemonade = 1 cup = 719.42 g show your calculations below. analysis questions 1. based on taste observations only, which ingredients were in excess in the lemonade samples in activity one? in activity one the excess substances for each sample were the water and sugar. 2. based on the data in activity two, which excess ingredients are affecting the taste of the lemonade in the sample batch? 3. what can just lemons, inc. do during production to reduce the amount of excess ingredients and improve the taste of their lemonade? 4. try to reduce the amount of leftover ingredients by changing the amount of one, two, or all three starting ingredients. show your stoichiometric calculations below. 5. during factory inspection, just lemons, inc. discovered that a water valve to the lemonade mixing station was not functioning. once they repair it, more water will enter the mixing station. from what you know about the limiting and excess ingredients for current lemonade production, what advice would you give engineers about the upcoming increase in water?

Awhite powder is added to a solution. the images show observations made before the powder is added, just after the powder has been added, and a little while later. (the liquid in the small beaker is phenol red solution.) what evidence shows that a chemical change has taken place?