Date of Submission : 2/11/2017 Objectives To understand the principle and mechanism of paper chromatography. To investigate (and separate) the different pigments present in lettuce leaves by using the paper chromatography technique. Hypothesis Lettuce contains mostly chlorophylls (both α and β) for the green color. Results Pigment Distance Travelled (cm) Rf Value Chlorophyll α 6.2 6.2/7.2=0.86 Chlorophyll β 5.3 5.3/7.2=0.74 Unfortunately, our chromatogram as shown in the photo attached
Research aim: To investigate the effects of Vitix on a vitiligo affected area and to determine the awareness and perceptions of vitiligo. Aim: The aim of this experiment is to see whether there is a visible effect when applying ‘Vitix’ to an area affected by vitiligo. (Vitix is a gel recommended for vitiligo patients and the manufacturers claim it will visibly decrease the size of the affected area of vitiligo on the skin.) Research will be done on vitiligo, causes, awareness of vitiligo and Vitix
birth. In most cases, albinism appears to be recessive, meaning that for a child to be born with the condition, the child inherits an abnormal gene from each parent. When neither of the parents have albinism but both parents carry the defective gene, it is likely that they have a one in four chance that their child will have albinism (1). Albinism is caused by the mutations in the genes that provide instructions for making proteins, which are involved for producing melanin, the pigment that provides
The dimensions of the service environment The main dimensions in the service environment the following: • The ambient conditions • Music • Scent • Color • Spatial layout and functionality • Signs, symbols and artifacts • People The ambient conditions The ambience is what the five senses experience – namely, the sights and the visual appeal, the sound, the smells, the texture and it even includes attitudes and behaviour. The many design elements and detail that must resonate with each other to create
further bacterial growth is checked. After souring therefore the milk for some time does not ordinarily undergo any further changes. Milk souring has been commonly regarded as a single phenomenon alike in all cases. When it was first studied by bacteriologists it was thought to be due in all cases to a single species of micro-organism which was discovered to be commonly present and named Bacillus acidi lactici. This bacterium has certainly the power of souring milk rapidly, and is found to be very common
cultivation. Moreover, we provide information about the use of algae as fertilizers and growth stimulants, the definition of biofertilizer and biostimulant, and how they help the plant to grow and to produce a higher yield. Also, we provide several case studies of researches aimed to elucidate the role of algae as biofertilizers and biostimulants. General characteristics of algae Algae are one of the largest groups in the eukaryote domain; it consists of a vast group of organisms that differ in shape
It was only in 1927 that the Corsican painter Corbellini, curator of the Fesch Museum, discovered the painting at Ajaccio’s Cathedral. Indeed, Corbellini had read in the Gazette des beaux-arts an article from André Joubin describing the subject. Thus, he came in the cathedral, sketched the composition and sent it to Joubin who confirmed that it was the painting searched for more than half a century, as related by Corbellini: “M. André Joubin après examen du croquis de notre tableau en confirme l’interprétation
3.1 MATERIALS AND METHODS The study of “Osmotic dehydration of Carrot and Beetroot” was carried out in the department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, Haryana. 3.2 Raw materials used in investigation The carrot (Daucuscarrota) of HisarGaric variety used was brought from Chaudhary Charan Singh Agriculture University, Haryana and beetroot obtained from local market of Hisar. 3.3 Equipment to be used Cabinet Drier Digital Vernier caliper Hot air