wich contains starch solution with the hightest concentration Hypotonic solution or Hypertonic sloution and y?
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A Hypotonic solution concentration is alway smaller then the compared medium. A Hypertonic solution is alway higher concentrated. That is just what the word means. It's latin. hyper stands vor above and hypo for below.\nI hope I could help you\nGreatings Dr.Seuss
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Both will work.The concentrated will work much faster.!00% being strongest and 0 being weakest.
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The method may depend upon what type of hydrolysis you performed: acid, base or enzyme.\n\nMost methods would depend upon measuring the increase of reducing sugar in the solution (these are aldehydes).  All of these methods are far more complicated than using the disappearance of the blue-black iodine-starch complex.
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Mmmm... Salt....\n\nYou will get a super-saturated solution. Like the sugar they use to make rock candy, salt dissolves better in hot water. Saturated means it has as much solute (salt, in your question) in it as will possibly dissolve, so a saturated solution at 60 degrees celsius has quite a lot of salt in it!\n\nAs the saturated solution goes back to normal temperatures, it eventually reaches the point where there is MORE salt in solution than would normally dissolve. This is called a super-saturated solution. It still looks like it did before, except saltier than normally possible.\n\nSeveral things can happen to a super-saturated solution as it cools. Either it appears unchanged, or crystals start to grow like when you are making rock candy. You would see crystals around the edges and on the sides and bottom of the container. Some substances like sodium nitrate are so soluable that they can crystalize all at once when disturbed, which looks like the solution instantly froze solid. Table salt does not normally do this, so just write that it would go from saturated to super-saturated and crystals would form.
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That would be calcium phosphate.  It has a very high compressive strength.
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Gatorade or Pedialyte.
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used to change colligative properties of solutions
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The osmolarity property.
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3, starch. Starch is a polysachride. If broken down, it will be simple sugars.
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lido or spiaggia\n\n\nI hope this helps,\nAmy
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Plants store glucose as the polysaccharide starch. Starch can be separated into two fractions--amylose and amylopectin. Natural starches are mixtures of amylose (10-20%) and amylopectin (80-90%).\n\nAmylose in starch is responsible for the formation of a deep blue color in the presence of iodine. The iodine molecule slips inside of the amylose coil.\n\nIodine is not very soluble in water, therefore the iodine reagent is made by dissolving iodine in water in the presence of potassium iodide. This makes a linear triiodide ion complex with is soluble. The triiodide ion ion slips into the coil of the starch causing an intense blue-black color.
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the more solute...the higher the solute concentration which lowers the water potential (concentration of water)
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ok, so generally speaking, in the hypotonic environment, a cell is swell up, and potentially burst. The way to remember this is that hypO (the letter O)tonic is the cell which is normally drawn as a more squarelike shape becomes circular as it takes on water. In an isotonic solution, the environment and the cell have equal solutes so no movement of water occurs. In a hypertonic solution (lots of particles in the environment) so the water leaves the cell and shrivels up. \nHowever, we also have to take into account the type of cell that we are placing into these environments. The above applies to animal cells and paramecium as they don't have rigid cell walls. However, plant cells do have cell walls so it does not apply to them. Plant cells have what we call turgor pressor, so they can withstand the environmental influences, or changes in tonicity, alot better. When the plant takes on water, it has the cell wall to prevent bursting. When the plant cell looses water, the cytoplasm shrinks while the cell wall keeps the cell's shape.\n\nQuestion 2:\nIf you were to place elodea or paramecium from fresh to salt water:\nwhen elodea is placed in salt water, we observe the process of plasmolysis - shrinkage of cell contents due to water loss.\nfor image see:\nhttp://images.apple.com/education/solutions/iwork/lessons/media/RealWorldScienceSample.pdf\n\nWith Paramecium: it has 2 contratile vacuoles that are used to balance salt concentration by expelling water
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more soluble in what solution?
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I believe it's sodium chloride
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Check on the internet for the ratios used by comercial factories, then prepare a solution from glycol and water in the given proportion. That's all!!!
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I assume this is a an experiment.\nI guess you mean '... inluence of ON amylase?'\n\nThe protein amylase is an enzyme which will change the macromolecule starch into sugars.\n\nIodine solution will turn blue-black when mixed with starch, but remain golden brown when mixed with sugars. The iodine solution can indicate if any starch remains after being mixed with an amylase solution.\n\nYou will firstly need to discover the concentration of amylase to use to change starch into sugars within a convenient period of time - say 5 - 10 minutes at room temperature.\n\nSet up water baths at a range of temperatures and put measured amounts of amylase solution and of starch solution into tubes in the baths. Leave them to reach temperature.\n\nAdd the measured quantities of amylase to the starch solutions. Stir.\n\nImmediately remove a drop of each mixture and mix with a drop of iodine (prepare iodine drops on a spotting tile).\n\nRepeat this every 30 seconds - yes, you'll have to be quick and organised.\n\nYour results will show whether or not temperature affects the rate of reaction of amylase on starch.