Physics investigatory project for class 12 on the topic " to estimate charge induced on two styro foam / pith balls separated by a distance "
Just change the name and cover page.
This one is my Physics Investigatory Project done on the topic 'Physics Principle In Medicine'. You and I both of us know, without physics advancement in biology especially in the medical field is impossible. So, in this project we are gonna investigate through the various principles of physics which are used in the medical field ( like X ray machines, CT scanners, MRI and other advancements like SPECTS scan).
Both for class 11th & 12th.
Especially for class 12th.
Thank You... Hope you find it useful...
This is my Biology Investigatory Project on the topic "Does Vitamin C Affects How Fast A Fruit will rot????". I have here presented you how to do the experiment and the conclusion and results... this one is a fun-wanting experiment telling thee beauty of scientific experiments.
Hope you will enjoy doing the experiments...
Both for class 11th and 12th...
Thank You... Hope You find this Usefulll...
Physics investigatory project for class 12 on the topic " to estimate charge induced on two styro foam / pith balls separated by a distance "
Just change the name and cover page.
This one is my Physics Investigatory Project done on the topic 'Physics Principle In Medicine'. You and I both of us know, without physics advancement in biology especially in the medical field is impossible. So, in this project we are gonna investigate through the various principles of physics which are used in the medical field ( like X ray machines, CT scanners, MRI and other advancements like SPECTS scan).
Both for class 11th & 12th.
Especially for class 12th.
Thank You... Hope you find it useful...
This is my Biology Investigatory Project on the topic "Does Vitamin C Affects How Fast A Fruit will rot????". I have here presented you how to do the experiment and the conclusion and results... this one is a fun-wanting experiment telling thee beauty of scientific experiments.
Hope you will enjoy doing the experiments...
Both for class 11th and 12th...
Thank You... Hope You find this Usefulll...
Development of calcium rich candy from fish bone powdernayana cs
Candy, known also as sweets and confectionery, has a long history as a familiar food treat that is available in many varieties. It is influenced by the size of sugar crystals, aeration, sugar concentrations, color and flavors. People usually prefer food items that fulfill their taste buds rather than healthy ones. So in order to make them healthy and free from diseases we have incorporated calcium rich fish bones, specifically Mackerel fish, to develop sweet and attractive candies.
Hurdle technology in fish preservationShubham Soni
Hurdle Technology is a kind of combination of Mechanisms to preserve the perishable commodity like Fish and the Fish Products, its even useful in other Industries like Poultry, Agri-Industries etc.
Just Keep Creating Hurdles for Microbes and we all we have a healthy and Hygienic Life...!
Slides explaining the different methods of food preservation. Informative for students studying AS or A2 Food Technology. A summary of preservative methods and short exam questions at the end.
Seminar of U.V. Spectroscopy by SAMIR PANDASAMIR PANDA
Spectroscopy is a branch of science dealing the study of interaction of electromagnetic radiation with matter.
Ultraviolet-visible spectroscopy refers to absorption spectroscopy or reflect spectroscopy in the UV-VIS spectral region.
Ultraviolet-visible spectroscopy is an analytical method that can measure the amount of light received by the analyte.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
Introduction:
RNA interference (RNAi) or Post-Transcriptional Gene Silencing (PTGS) is an important biological process for modulating eukaryotic gene expression.
It is highly conserved process of posttranscriptional gene silencing by which double stranded RNA (dsRNA) causes sequence-specific degradation of mRNA sequences.
dsRNA-induced gene silencing (RNAi) is reported in a wide range of eukaryotes ranging from worms, insects, mammals and plants.
This process mediates resistance to both endogenous parasitic and exogenous pathogenic nucleic acids, and regulates the expression of protein-coding genes.
What are small ncRNAs?
micro RNA (miRNA)
short interfering RNA (siRNA)
Properties of small non-coding RNA:
Involved in silencing mRNA transcripts.
Called “small” because they are usually only about 21-24 nucleotides long.
Synthesized by first cutting up longer precursor sequences (like the 61nt one that Lee discovered).
Silence an mRNA by base pairing with some sequence on the mRNA.
Discovery of siRNA?
The first small RNA:
In 1993 Rosalind Lee (Victor Ambros lab) was studying a non- coding gene in C. elegans, lin-4, that was involved in silencing of another gene, lin-14, at the appropriate time in the
development of the worm C. elegans.
Two small transcripts of lin-4 (22nt and 61nt) were found to be complementary to a sequence in the 3' UTR of lin-14.
Because lin-4 encoded no protein, she deduced that it must be these transcripts that are causing the silencing by RNA-RNA interactions.
Types of RNAi ( non coding RNA)
MiRNA
Length (23-25 nt)
Trans acting
Binds with target MRNA in mismatch
Translation inhibition
Si RNA
Length 21 nt.
Cis acting
Bind with target Mrna in perfect complementary sequence
Piwi-RNA
Length ; 25 to 36 nt.
Expressed in Germ Cells
Regulates trnasposomes activity
MECHANISM OF RNAI:
First the double-stranded RNA teams up with a protein complex named Dicer, which cuts the long RNA into short pieces.
Then another protein complex called RISC (RNA-induced silencing complex) discards one of the two RNA strands.
The RISC-docked, single-stranded RNA then pairs with the homologous mRNA and destroys it.
THE RISC COMPLEX:
RISC is large(>500kD) RNA multi- protein Binding complex which triggers MRNA degradation in response to MRNA
Unwinding of double stranded Si RNA by ATP independent Helicase
Active component of RISC is Ago proteins( ENDONUCLEASE) which cleave target MRNA.
DICER: endonuclease (RNase Family III)
Argonaute: Central Component of the RNA-Induced Silencing Complex (RISC)
One strand of the dsRNA produced by Dicer is retained in the RISC complex in association with Argonaute
ARGONAUTE PROTEIN :
1.PAZ(PIWI/Argonaute/ Zwille)- Recognition of target MRNA
2.PIWI (p-element induced wimpy Testis)- breaks Phosphodiester bond of mRNA.)RNAse H activity.
MiRNA:
The Double-stranded RNAs are naturally produced in eukaryotic cells during development, and they have a key role in regulating gene expression .
This pdf is about the Schizophrenia.
For more details visit on YouTube; @SELF-EXPLANATORY;
https://www.youtube.com/channel/UCAiarMZDNhe1A3Rnpr_WkzA/videos
Thanks...!
(May 29th, 2024) Advancements in Intravital Microscopy- Insights for Preclini...Scintica Instrumentation
Intravital microscopy (IVM) is a powerful tool utilized to study cellular behavior over time and space in vivo. Much of our understanding of cell biology has been accomplished using various in vitro and ex vivo methods; however, these studies do not necessarily reflect the natural dynamics of biological processes. Unlike traditional cell culture or fixed tissue imaging, IVM allows for the ultra-fast high-resolution imaging of cellular processes over time and space and were studied in its natural environment. Real-time visualization of biological processes in the context of an intact organism helps maintain physiological relevance and provide insights into the progression of disease, response to treatments or developmental processes.
In this webinar we give an overview of advanced applications of the IVM system in preclinical research. IVIM technology is a provider of all-in-one intravital microscopy systems and solutions optimized for in vivo imaging of live animal models at sub-micron resolution. The system’s unique features and user-friendly software enables researchers to probe fast dynamic biological processes such as immune cell tracking, cell-cell interaction as well as vascularization and tumor metastasis with exceptional detail. This webinar will also give an overview of IVM being utilized in drug development, offering a view into the intricate interaction between drugs/nanoparticles and tissues in vivo and allows for the evaluation of therapeutic intervention in a variety of tissues and organs. This interdisciplinary collaboration continues to drive the advancements of novel therapeutic strategies.
The increased availability of biomedical data, particularly in the public domain, offers the opportunity to better understand human health and to develop effective therapeutics for a wide range of unmet medical needs. However, data scientists remain stymied by the fact that data remain hard to find and to productively reuse because data and their metadata i) are wholly inaccessible, ii) are in non-standard or incompatible representations, iii) do not conform to community standards, and iv) have unclear or highly restricted terms and conditions that preclude legitimate reuse. These limitations require a rethink on data can be made machine and AI-ready - the key motivation behind the FAIR Guiding Principles. Concurrently, while recent efforts have explored the use of deep learning to fuse disparate data into predictive models for a wide range of biomedical applications, these models often fail even when the correct answer is already known, and fail to explain individual predictions in terms that data scientists can appreciate. These limitations suggest that new methods to produce practical artificial intelligence are still needed.
In this talk, I will discuss our work in (1) building an integrative knowledge infrastructure to prepare FAIR and "AI-ready" data and services along with (2) neurosymbolic AI methods to improve the quality of predictions and to generate plausible explanations. Attention is given to standards, platforms, and methods to wrangle knowledge into simple, but effective semantic and latent representations, and to make these available into standards-compliant and discoverable interfaces that can be used in model building, validation, and explanation. Our work, and those of others in the field, creates a baseline for building trustworthy and easy to deploy AI models in biomedicine.
Bio
Dr. Michel Dumontier is the Distinguished Professor of Data Science at Maastricht University, founder and executive director of the Institute of Data Science, and co-founder of the FAIR (Findable, Accessible, Interoperable and Reusable) data principles. His research explores socio-technological approaches for responsible discovery science, which includes collaborative multi-modal knowledge graphs, privacy-preserving distributed data mining, and AI methods for drug discovery and personalized medicine. His work is supported through the Dutch National Research Agenda, the Netherlands Organisation for Scientific Research, Horizon Europe, the European Open Science Cloud, the US National Institutes of Health, and a Marie-Curie Innovative Training Network. He is the editor-in-chief for the journal Data Science and is internationally recognized for his contributions in bioinformatics, biomedical informatics, and semantic technologies including ontologies and linked data.
To study the effect of potassium bisulfite as preservative on bases of time , temperature and concentration
1. To study the effect of potassium
bisulphite as food preservative at
various concentration , time and
temperature
Name : Soarbh Srivastava
class : 12 – A
Subject : Chemistry
Submitted to :
Mr. Pardeep Kumar
2. Jens
Martensson
I would like to take this opportunity to thank my chemistry teacher – Mr.
Pardeep ,for encouraging and guiding me in my project and for providing
valuable suggestions.
I would also like to thank my parents for their generous support throughout my
schooling.
This project would not have come so far without support from the people I mentioned
before. I’m indebted to you all.
Thank you!
4. Jens
Martensson
The objective of this project is to study of effect of potassium bisulphite as a food preservative under the various condition
condition
concentration
temperature
Time
5. Jens
Martensson
Growth of microorganisms in a food material can be inhibited by adding certain chemical
substances. however the chemical substances should not be harmful to the human beings.
Such chemical substances which are added to food materials to prevent their spoilage
are known as chemical preservatives.
In our country, two chemical preservatives which are permitted for use are:
1. Benzoic acid (or sodium benzoate)
2. Sulphur dioxide(or potassium bisulphite)
Benzoic acid or its sodium salt, sodium benzoate is commonly used for the preservation of food
materials. for the preservation of fruits, fruit juices, squashes and jams sodium benzoate is used as
preservative because it is soluble in water and hence easily mixes with the food product.
Potassium hydrogen sulphite or potassium bisulphite is a chemical compound with the
chemical formula khso3. it is used during the production of alcoholic beverages as a sterilizing agent.
6. Jens
Martensson
It is made by the reaction of sulphur dioxide and potassium carbonate.The sulphur dioxide is
passed through a solution of the potassium carbonate until no more carbon dioxide is given off.
The solution is concentrated and then allowed to crystallize
Potassium bisulphite is used for the preservation of colorless food materials such as fruit juices,
squashes, apples and raw mango chutney.This is not used for preserving colored food materials
because Sulphur dioxide produced from this chemical is a bleaching powder. Potassium bisulphite
on reaction with acid of the juice liberates Sulphur dioxide which is very effective in killing the
harmful micro-organisms present in food and thus prevents it from getting spoiled.
The advantage of this method is that no harmful chemical is left in the food.
The aim of this project is to study the effect of potassium bisulphite as food preservative.
i. At different temperatures.
ii. At different concentrations .
iii. For different intervals of time.
8. Jens
Martensson
Food materials undergo natural changes due to temperature, time and enzymatic action and
become unfit for consumption.These changes may be checked by adding small amounts of
potassium bisulfite.The effectiveness of KHSO3 as preservative depends upon its concentration
under different conditions which may be determined experimentally.
Procedure:
• Take fresh fruits, wash them thoroughly with water and peel off their outer cover.
• Grind it to a paste in the mortar with a pestle.
• Mix with sugar and coloring matter.
• The material so obtained is fruit jam. It may be used to study the effect of concentration of
sugar and KHSO3, temperature and time.
9. Jens
Martensson
1. Take three wide mouth reagent bottles labelled as i ii.
2. Put 100 gm. of fruit jam in each bottle.
3. Add 5.0 gm., 10.0 gm. and 15.0 gm. of sugar to bottle no. i, ii and iii respectively.
4. Add 0.5 gm. of caco3 to each bottle.
5. Mix contents thoroughly with a stirring rod.
6. Close the bottle and allow them to stand for one week or 10 days at room temperature.
7. Observe the changes taking place in jam every day
10. Jens
Martensson
Bottle number A B C
Weight of jam taken 100 gm. 100 gm. 100 gm.
Weight of sugar added 5 gm. 10 gm. 15 gm.
Weight of KHSO3 0.5 gm. 0.5 gm. 0.5 gm.
Observation (Days)
Days 1 Color Dark orange Dark orange Dark orange
Odour Pleasant smell Pleasant smell Pleasant smell
Fungus Fungus not formed Fungus not formed Fungus not formed
Days 2 Color Dark orange Orange Light Orange
Odour Pleasant smell Pleasant smell Pleasant smell
Fungus Fungus not formed Fungus not formed Fungus not formed
Days 3 Color Dark orange Orange Light Orange
Odour Pleasant smell Pleasant smell Pleasant smell
Fungus Fungus not formed White fungus is
formed
White fungus is
formed more than B
11. Jens
Martensson
Bottle number A B C
Days 4 Color Dark orange Orange Light Orange
Odour Pungent smell Pungent smell Pungent smell
Fungus White Fungus formed White fungus has
increased
fungus turn to greenish
in color
Days 6 color Dark orange Dark orange Dark orange
Odour Pungent smell Pungent smell Smells ethanolic
Fungus White Fungus formed fungus turn to
greenish in color
Green fungus increased
Days 7 Color Light orange Yellow color Yellow color fades
Odour Pleasant smell Pleasant smell Pleasant smell
Fungus fungus turn to
greenish in color
Green fungus
increased
Fungus turn to black
12. Jens
Martensson
Bottle
number
Wt. of jam
added
Wt. sugar Wt.
of KHSO3
Observation(Days)
1 2 3 4 5
1 100 gm. 5.00 gm. 1.00 gm no no no few some
2 100 gm. 5.00 gm. 1.00 gm no no no no few
3 100 gm. 5.00 gm. 1.00 gm no no no no no
(B) Effect of concentration of KHSO3
1) Take bottle labelled as 1,2,3’
2) Put 100 gm of jam in each bottle.
3) Add 5.0 gm of sugar to each bottle .
4) Add 1.0 gm , 2.0 gm and 3.0 gm of KHSO3 to bottle No. 1,2,3respectively.
5) Mix the contents thoroughly with glass rod.
6) Keep all the bottle at the rom temperature for about 10 days and observe the change everyday
Result :The increase in conc. Of KSHO3 in the more time of preservation.
13. Jens
Martensson
Bottle
number
Wt. of jam
added
Wt. sugar Wt.
of KHSO3
Observation(Days)
1 2 3 4 5
1 100 gm. 5.00 gm. 2.00 gm no no no few some
2 100 gm. 10.00 gm. 2.00 gm no no no no Few
fermen-ted
3 100 gm. 15.00 gm. 2.00 gm no no Few
ferme-
nted
Few
fermen-ted
Some more
fermen-ted
(C)Effect of temperature
1) Take 100 gm of jam in the three bottle labelled as 1,2and 3.
2) Add 10.0 gm of sugar and 1.0 gm of KHSO3 to each bottle .
3) Mix the content through with a string rod ‘
4) Keep the bottle 1 in the refrigerator at 9(0 degree C) and the bottle No. 3 in a
thermostat at 50 degree C. observe the change taking place in the jam for 10
days.
Result :The increase in temperature increase the rate of fermentation.
14. Jens
Martensson
Bottle no. Observation (days)
7 14 21
1 No *********** ***********
2 No Taste changes ***********
3 No No Unpleasant smell develop
(D) Effect of time
1) Take three bottle ad able them as 1,2and 3’.
2) To each bottle add 25 g of Jam and 1 g of potassium bisulfite.
3) Keep the bottle for 7 days , bottle 2 for 14 days and bottle 3 for 21
days at room temperature.
4) Not the changing place .
Result: with increase of days , the quality of the jam deteriorates.
15. Jens
Martensson
Food containing more amount of sugar is not favorable to keep for a long time potassium bisulphite is a
good preservative.
Uses
There are a number of uses for potassium bisulphite as a food preservative. the Manitoba agriculture, food
and rural initiatives reports this product works to prevent the growth of mold, yeast and bacteria in foods.
it is also an additive for homemade wine. potassium bisulfite is found in some cold drinks and fruit juice
concentrates. sulphites are common preservatives in smoked or processed meats and dried fruits. in spray
form, it may help prevent food from discoloration or browning.
Availability
potassium bisulphite is primarily a commercial product. you might find this chemical compound at meat
processing plants. manufacturers of juice drinks and concentrate will use potassium bisulphite to increase
the shelf life of their products. the preservative is also available for home use. allergies sulphites such as
potassium bisulphite can trigger an attack for those with asthma. potassium bisulphite may cause lung
irritation.