tag:blogger.com,1999:blog-44478875796373675062024-03-13T15:39:39.406-07:00IB Chemistry Biology IAIB Chemistry.IB Science Blog.IA EE and science sharing site.Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comBlogger183125tag:blogger.com,1999:blog-4447887579637367506.post-52189188795904334532021-07-06T04:33:00.002-07:002021-07-06T04:33:09.031-07:00IA on effect of duration on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.<p><b>IA on effect of duration on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-jOUCieYEA62MNbuR2-woNh7WohczMKfLP1G54RMYoeFieW61SlnC_ZNZsZnLKV1WofxzsHTM-9yKdZyGZteHBQww6ocs138sTH5n6UzVvhFfuLYBvrNk3xWLY-vGpbm_qZ8y50R77o/s2048/IMG_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-jOUCieYEA62MNbuR2-woNh7WohczMKfLP1G54RMYoeFieW61SlnC_ZNZsZnLKV1WofxzsHTM-9yKdZyGZteHBQww6ocs138sTH5n6UzVvhFfuLYBvrNk3xWLY-vGpbm_qZ8y50R77o/w200-h150/IMG_0976.JPG" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/tlx0tgRtC3dazy" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-20013664725455211862021-07-06T04:20:00.002-07:002021-07-06T04:20:34.318-07:00IA on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.<p><b> IA on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOj_wvbUmkDnDewoqCxEl1nuwNQkaHgR51L0xiPl-thxq_eJDqhD4gSQHfsZqXn-iqHImJ_W5mznxFBIelpX8xxFfij5k5_jQRj6sDjv4Olq5I8Gd46EQK6ZN7Ad6RTs6iSGC6jKrmX6I/s2048/IMG_1004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOj_wvbUmkDnDewoqCxEl1nuwNQkaHgR51L0xiPl-thxq_eJDqhD4gSQHfsZqXn-iqHImJ_W5mznxFBIelpX8xxFfij5k5_jQRj6sDjv4Olq5I8Gd46EQK6ZN7Ad6RTs6iSGC6jKrmX6I/w200-h150/IMG_1004.JPG" width="200" /></a></div><p></p><iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/32NH7Cjk3QRbpM" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-61488017169978665702021-07-06T04:01:00.002-07:002021-07-06T04:01:40.589-07:00IA on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.<p><b> IA on efficiency of immobilized enzyme amylase (yeast extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrYrTSEt-G686q6KIuDn3cYCixX12D_2luJ03ltIgiFuiVENUG1HG_h-Nyd8mAznKL-pQP_tjn-EudZUNwSLAAUSNxVyPkYINVplNtVRYeoAV02tDvdo0i-fifDNpZYbG_4HyB8yDnlw/s2048/IMG_1029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrYrTSEt-G686q6KIuDn3cYCixX12D_2luJ03ltIgiFuiVENUG1HG_h-Nyd8mAznKL-pQP_tjn-EudZUNwSLAAUSNxVyPkYINVplNtVRYeoAV02tDvdo0i-fifDNpZYbG_4HyB8yDnlw/w200-h150/IMG_1029.JPG" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/gZaiGlLPpjUVrO" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-46037380551940899082021-07-05T03:44:00.002-07:002021-07-05T03:44:08.993-07:00IA on effect of duration on the efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.<p><b>IA on effect of duration on the efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQknGcrv5AtPHcQJQNv2zhBoedKjpgw_6JriZVCTAYctXymVjAsmRw_oF_ba-FWfuDzeeFiXQXP0RWdC1fjubMuv_rz0erMr46bP0GJ8ym-PvYxKutaLtzESfOIgGh3iyBAsT-vzXUcfg/s294/111111111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="157" data-original-width="294" height="107" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQknGcrv5AtPHcQJQNv2zhBoedKjpgw_6JriZVCTAYctXymVjAsmRw_oF_ba-FWfuDzeeFiXQXP0RWdC1fjubMuv_rz0erMr46bP0GJ8ym-PvYxKutaLtzESfOIgGh3iyBAsT-vzXUcfg/w200-h107/111111111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/5Kah0jwdp2dG4v" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-59172821945898999672021-07-05T03:08:00.003-07:002021-07-05T03:08:40.165-07:00IA on efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.<p><b> IA on efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq7ucKCnwOiPNckkGvGgojjbDpJ5Da4YjxWYwp7jwq016SeuQ7OL7_MZhy7cMLoqE2mTKzA2iJGC0M7DjEhRQtH2XWRjvf4VHpf9qHStdr6q3m_CfuaXsT8RLhNzJQQx6lc6Yb7_AlMw/s282/111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="198" data-original-width="282" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoq7ucKCnwOiPNckkGvGgojjbDpJ5Da4YjxWYwp7jwq016SeuQ7OL7_MZhy7cMLoqE2mTKzA2iJGC0M7DjEhRQtH2XWRjvf4VHpf9qHStdr6q3m_CfuaXsT8RLhNzJQQx6lc6Yb7_AlMw/w200-h140/111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/eu4AwKDboNJAon" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-87063110949686176772021-07-05T02:23:00.001-07:002021-07-05T02:23:21.381-07:00IA on efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.<p><b> IA on efficiency of immobilized enzyme amylase (fungal extract) in alginate beads, in starch hydrolysis.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F16C25Sk2S1Plh93rNCkEZzg8CyiLSSGeBdLGDXt36FdiYEd_I3BqRFTuE2xTPzYlFPG50gnXkQjNRhjx3AqZn8tssiK9-MIz5vBSOse5HdqQIio9K8LpmPSgvqYNkd7sUQ7R3nCE5M/s300/211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="179" data-original-width="300" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7F16C25Sk2S1Plh93rNCkEZzg8CyiLSSGeBdLGDXt36FdiYEd_I3BqRFTuE2xTPzYlFPG50gnXkQjNRhjx3AqZn8tssiK9-MIz5vBSOse5HdqQIio9K8LpmPSgvqYNkd7sUQ7R3nCE5M/w200-h119/211.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/EMoSBm93hLSXj9" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-90469534022760990262021-07-04T23:15:00.004-07:002021-07-04T23:15:49.836-07:00IA on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC) vs (4%SA with 2%CC).<p><b> IA on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC) vs (4%SA with 2%CC).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Fpvha-8GzOOrPtRrj1WYExzfCupQb7JFIBX9smtfirwgNakbMkhjZQBKlFqTd54pPNRkFroxiFNIOwWddFRdbvuAhGQ2Z5-CWREdaML7ZUPtdVIDUn89jjJIKcSUofo79DEDkLf1rGM/s278/2222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="179" data-original-width="278" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Fpvha-8GzOOrPtRrj1WYExzfCupQb7JFIBX9smtfirwgNakbMkhjZQBKlFqTd54pPNRkFroxiFNIOwWddFRdbvuAhGQ2Z5-CWREdaML7ZUPtdVIDUn89jjJIKcSUofo79DEDkLf1rGM/w200-h129/2222.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/FYGQEnV9hNvYQ6" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-79357887861738251252021-07-04T04:46:00.002-07:002021-07-04T04:46:45.918-07:00IA on effect of duration on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC).<p><b> IA on effect of duration on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0wVtGE2AcStcXraH6OT3-K0RF8d6dgiXUvvvUVbfD8X8xKptlkVvpQ1WpDAKzHVGzgJOe7JLiUsxBGEEhWN3oUjhkgMeHIg8Ll_12G5CtQGHMDXYbAYrgtPdtRf4RygfndkzrpwthdQ/s154/4444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="106" data-original-width="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0wVtGE2AcStcXraH6OT3-K0RF8d6dgiXUvvvUVbfD8X8xKptlkVvpQ1WpDAKzHVGzgJOe7JLiUsxBGEEhWN3oUjhkgMeHIg8Ll_12G5CtQGHMDXYbAYrgtPdtRf4RygfndkzrpwthdQ/s0/4444.jpg" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/zIleZcZ0eBsOnr" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-91735174874680581782021-07-04T04:14:00.008-07:002021-07-04T04:14:52.346-07:00IA on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC).<p><b> IA on efficiency of immobilized MnO2 in alginate beads (3%SA with 2%CC).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaYx5KuAi0JdwHVxrdccdQdmkC2krqshDMtAfnbHC8IwI5GN_xRsXku161S_HGJbrG6AtS8gt7C1SOq2WFITDjv7eK5Tm_5uUCWKoWJ96e2mP3DoRtYOKwMNxg1QoqSzk3FLTitDsYvw/s220/6666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="158" data-original-width="220" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOaYx5KuAi0JdwHVxrdccdQdmkC2krqshDMtAfnbHC8IwI5GN_xRsXku161S_HGJbrG6AtS8gt7C1SOq2WFITDjv7eK5Tm_5uUCWKoWJ96e2mP3DoRtYOKwMNxg1QoqSzk3FLTitDsYvw/w200-h144/6666.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/cgHuMh4NBZhdwq" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-39381839634029585912021-07-04T03:09:00.003-07:002021-07-04T03:09:51.287-07:00IA on effect of concentration of sodium alginate and calcium chloride in making alginate beads.<p><b> IA on effect of concentration of sodium alginate and calcium chloride in making alginate beads.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPzAktVd_AWWSjs5qD0qFD1lC9PCMq9ePneM97v8ZLpDYUl-xrF9cxwr7oEj1v4N3C4FlkW4rOp6IKTzW-gEGnF6HAyjte0lBYI1JkeKl5T52dZQkU-stuUh0QoAcGXa9XCllUt-Oy08/s297/11111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="297" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPzAktVd_AWWSjs5qD0qFD1lC9PCMq9ePneM97v8ZLpDYUl-xrF9cxwr7oEj1v4N3C4FlkW4rOp6IKTzW-gEGnF6HAyjte0lBYI1JkeKl5T52dZQkU-stuUh0QoAcGXa9XCllUt-Oy08/w200-h123/11111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/zX4nWFTxvOEhx2" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-81170067466503364212021-07-03T01:51:00.010-07:002021-07-03T01:51:53.226-07:00IA on effect of temperature on polyphenol (tannins) of white wine, using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on effect of temperature on polyphenol (tannins) of white wine, using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvHwK9zh5G-iVWoqJAthCo6Ps0ZYvtQA9lR6P8NFEmNG9a4g7TXqqJzH_3ub63m8MpdFrm9mCx6rs3Csr2sDYb8wWVEZyLVSIW_JFF_Sk30tZcYFJ25bQFlSE-XlZoDLQSm9esbE0CNc/s369/111166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="193" data-original-width="369" height="104" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvHwK9zh5G-iVWoqJAthCo6Ps0ZYvtQA9lR6P8NFEmNG9a4g7TXqqJzH_3ub63m8MpdFrm9mCx6rs3Csr2sDYb8wWVEZyLVSIW_JFF_Sk30tZcYFJ25bQFlSE-XlZoDLQSm9esbE0CNc/w200-h104/111166.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/1qOJpD3yx8KKiW" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-24582550466495691302021-07-02T23:08:00.005-07:002021-07-02T23:08:32.610-07:00IA on effect of temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on effect of temperature on polyphenol (tannins) of green tea, using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVv7pX-r2970i9VNal1D8uR8tq3rEY_xgYZXb6bxX_Y4hzRlSLSU0RDqr39r4WutfM43MTop8sMyl-3flmXOi2RqLAn6_3f5afccaYsEqM7KzBwPc_CeJjDTCk_ZRSngXm-D3iADxzas/s300/11111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="201" data-original-width="300" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVv7pX-r2970i9VNal1D8uR8tq3rEY_xgYZXb6bxX_Y4hzRlSLSU0RDqr39r4WutfM43MTop8sMyl-3flmXOi2RqLAn6_3f5afccaYsEqM7KzBwPc_CeJjDTCk_ZRSngXm-D3iADxzas/w200-h134/11111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/356aSRewNzs14c" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-36008725744867929252021-07-02T05:04:00.002-07:002021-07-02T05:04:07.371-07:00IA on effect of duration (steeping time) on polyphenol (tannins) of tea, using potassium permanganate titration.<p><b>IA on effect of duration (steeping time) on polyphenol (tannins) of tea, using potassium permanganate titration.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznM6vvkdDknR_TdTgW_UhBf77Bejv-4CWLNl3EuuGtMQRH2MAJicwZkqP-c34TegVyT2LofAr89h7oj9loIf7OFRmYZyWKorrLsgb3OJwZ6PlwmTGyCA5fY060pR1zzRqqJpXHnW5pzc/s275/111111111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="154" data-original-width="275" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjznM6vvkdDknR_TdTgW_UhBf77Bejv-4CWLNl3EuuGtMQRH2MAJicwZkqP-c34TegVyT2LofAr89h7oj9loIf7OFRmYZyWKorrLsgb3OJwZ6PlwmTGyCA5fY060pR1zzRqqJpXHnW5pzc/w200-h112/111111111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/mBGEFNUG2hjEio" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-29034308610081800332021-07-02T03:56:00.003-07:002021-07-02T03:56:40.629-07:00IA on polyphenol (tannins) quantification between green and black tea using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on polyphenol (tannins) quantification between green and black tea using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufrRJZ_85QHpoQVEcC7rpHyhyphenhyphenon3VSHqowSPeCZ9CtxGCvan3-lpKEegAUgkOYmiL1q8LkHKRTBETU0kP3QDYwcbjHyUg01m4xdsXIqZmlQcjB_aAHvR-df0uBKfPVz0M0e1F_QXxcE8/s291/1111111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="218" data-original-width="291" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufrRJZ_85QHpoQVEcC7rpHyhyphenhyphenon3VSHqowSPeCZ9CtxGCvan3-lpKEegAUgkOYmiL1q8LkHKRTBETU0kP3QDYwcbjHyUg01m4xdsXIqZmlQcjB_aAHvR-df0uBKfPVz0M0e1F_QXxcE8/w200-h150/1111111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/bXGwKbRyWky2ox" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-83238669853926753412021-07-02T01:13:00.003-07:002021-07-02T01:13:19.926-07:00IA on temperature on polyphenol (tannins strawberry) quantification using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on temperature on polyphenol (tannins strawberry) quantification using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEFap1YPgC0H1Go1X1DGhp0paiJeDDA-x1-NmOiJBw-5igadpDxS6T1EvgUlT0VL9DDeCiHa2EZJNSbgsi2TlD_9U7KAW3uG4YS1mTH-upkv8YXQ5jgdG0Ay-KE2O7rxqCRxMCANyFGs/s281/11111111111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="281" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJEFap1YPgC0H1Go1X1DGhp0paiJeDDA-x1-NmOiJBw-5igadpDxS6T1EvgUlT0VL9DDeCiHa2EZJNSbgsi2TlD_9U7KAW3uG4YS1mTH-upkv8YXQ5jgdG0Ay-KE2O7rxqCRxMCANyFGs/w200-h130/11111111111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/GQDpKgKa20EbDI" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-77141937787891568982021-07-02T00:33:00.002-07:002021-07-02T00:33:17.922-07:00IA on temperature on polyphenol (tannins apple cider) quantification using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on temperature on polyphenol (tannins apple cider) quantification using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAB7_GFR9zkEfneOwH0lDc6FY_WcorWyJTRDlMj4jD1skkVg4mUKZS4yeG8Ht_WQSod0uw2bPmvCY7VZqGKxPum7p9-IaXLzCqXaYWr80tcuQFsNYO7YSeeg4Mr0ZlvTHEXxHlhliLfk/s258/121211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="160" data-original-width="258" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAB7_GFR9zkEfneOwH0lDc6FY_WcorWyJTRDlMj4jD1skkVg4mUKZS4yeG8Ht_WQSod0uw2bPmvCY7VZqGKxPum7p9-IaXLzCqXaYWr80tcuQFsNYO7YSeeg4Mr0ZlvTHEXxHlhliLfk/w200-h124/121211.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/CK3boEcf1a5K95" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-52029008670870295562021-07-01T23:31:00.003-07:002021-07-01T23:31:51.492-07:00IA on effect of temperature on polyphenol (tannins) quantification using potassium permanganate titration (Lowenthal permanganate).<p><b>IA on effect of temperature on polyphenol (tannins) quantification using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJR6d_cMNy0k36tvn6T6AC6fc6kPDOOjhot7WcUw5KCHir2txljeUTs0PiV76xommeEbT1g76Mcbc5CNfYrZRYGCa7Z0gbGRoHwunu5ZAAr53DQ043MThkKXoYNLCinwud21kiynwlHk/s294/11111111111111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="165" data-original-width="294" height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJR6d_cMNy0k36tvn6T6AC6fc6kPDOOjhot7WcUw5KCHir2txljeUTs0PiV76xommeEbT1g76Mcbc5CNfYrZRYGCa7Z0gbGRoHwunu5ZAAr53DQ043MThkKXoYNLCinwud21kiynwlHk/w200-h112/11111111111111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/2WZd3S01XYEX6o" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-62048625960015969732021-07-01T04:48:00.002-07:002021-07-01T04:48:13.251-07:00IA on polyphenol quantification using potassium permanganate titration (Lowenthal permanganate).<p><b> IA on polyphenol quantification using potassium permanganate titration (Lowenthal permanganate).</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvNAgvxEX7h9sQK4YjZTVV417boYFEprw2JrAlJVohwPpMNcWl52vj2JeYb3md11rROKzBnVSuzdFRHGib9flKt70_1Q2ST8yHLC1TxclitpWuF3uEzqRXE6UhA-kNkRvq3d_hVO38TU/s285/333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="222" data-original-width="285" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvNAgvxEX7h9sQK4YjZTVV417boYFEprw2JrAlJVohwPpMNcWl52vj2JeYb3md11rROKzBnVSuzdFRHGib9flKt70_1Q2ST8yHLC1TxclitpWuF3uEzqRXE6UhA-kNkRvq3d_hVO38TU/w200-h156/333.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/9GmTgH0ctG3yi9" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-46843965082300118532021-06-30T01:27:00.011-07:002021-06-30T01:27:59.054-07:00IA on rate of hydrolysis of aspirin at different temperature, measured using visible spectrophotometer.<p><b> IA on rate of hydrolysis of aspirin at different temperature, measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUGnhSqparU4dSG8dd293KxC_KOVAnrXLM74ip0C8yUa3Y-EIyB4KgR-8ap4PXU3i7h6wqPoVySFMZkZVpuibjWGqrSj6vnoT1uYxahF4Jfz3YuUlZE0YdUWSQAVHRVz6VWB5J0TYV-I/s311/11111111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="172" data-original-width="311" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUGnhSqparU4dSG8dd293KxC_KOVAnrXLM74ip0C8yUa3Y-EIyB4KgR-8ap4PXU3i7h6wqPoVySFMZkZVpuibjWGqrSj6vnoT1uYxahF4Jfz3YuUlZE0YdUWSQAVHRVz6VWB5J0TYV-I/w200-h111/11111111.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/o2KwBbSZfYGyar" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-3622666659749417382021-06-29T23:24:00.004-07:002021-06-29T23:24:23.416-07:00IA on hydrolysis of aspirin in water, duration over 5 days, measured using visible spectrophotometer.<p><b> IA on hydrolysis of aspirin in water, duration over 5 days, measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcVF9LoTOS30-V-z8eE5QAEVsY1sjTy0eq1a2YHISf8dIK7rqyT1ifgRbx-cHnF0vYE6NtFh2nCGrQKKKz6RK6hLbVCLnGuZQvKnaEh3Cg5STkcn7KIJxSCbQuOxIx6k-kbFgKtTAlPA/s304/2222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="173" data-original-width="304" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcVF9LoTOS30-V-z8eE5QAEVsY1sjTy0eq1a2YHISf8dIK7rqyT1ifgRbx-cHnF0vYE6NtFh2nCGrQKKKz6RK6hLbVCLnGuZQvKnaEh3Cg5STkcn7KIJxSCbQuOxIx6k-kbFgKtTAlPA/w200-h114/2222.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/EVETrnnqLPXzDQ" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-86732210074826879482021-06-29T04:07:00.004-07:002021-06-29T04:07:39.252-07:00IA on aspirin hydrolysis in different HCI concentration (0.0625 -1M), measured using visible spectrophotometer.<p><b>IA on aspirin hydrolysis in different HCI concentration (0.0625 -1M), measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i00UGi7a6bI5bltvqOxe7ztAeoB3k9PUS7f9Rf0H8YiEzui0BE2RrC3RSksqazCTGufFZFiH93EAyqvULkyRBZ7Q8KfvYcYqE1oe1rKnD_vpVC5ePh9AfqJbPjj-ExOx_r8diDeCF2o/s200/6666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="146" data-original-width="200" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1i00UGi7a6bI5bltvqOxe7ztAeoB3k9PUS7f9Rf0H8YiEzui0BE2RrC3RSksqazCTGufFZFiH93EAyqvULkyRBZ7Q8KfvYcYqE1oe1rKnD_vpVC5ePh9AfqJbPjj-ExOx_r8diDeCF2o/w200-h146/6666.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/tNPiwVR7M1EsL7" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-32568224902728997552021-06-29T03:14:00.008-07:002021-06-29T03:14:56.731-07:00IA on aspirin hydrolysis in different medium, water vs acid (1M) medium, measured using visible spectrophotometer.<p><b>IA on aspirin hydrolysis in different medium, water vs acid (1M) medium, measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuUrrb2TlLW6jWmUATVl6aBK3cGYWXWcMAOYTmw4MQFaWxbMsvl9t9hVn5pGVx2G_hjJsMPBxyn3Fxhsav4SFqVqVzzNdW3-dvFiE1cD5_59Y07suU4aXbMqg2yzly1ZCLGTFAmtmM6w/s310/2222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="172" data-original-width="310" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuUrrb2TlLW6jWmUATVl6aBK3cGYWXWcMAOYTmw4MQFaWxbMsvl9t9hVn5pGVx2G_hjJsMPBxyn3Fxhsav4SFqVqVzzNdW3-dvFiE1cD5_59Y07suU4aXbMqg2yzly1ZCLGTFAmtmM6w/w200-h111/2222.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/1PeS2dN38osSfS" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-88049251296431605142021-06-29T01:13:00.004-07:002021-06-29T02:38:27.960-07:00IA on investigating concentration of active ingredient salicylic acid from aspirin, measured using visible spectrophotometer.<p><b>IA on investigating concentration of active ingredient salicylic acid from aspirin, measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix01GyJtPOBsq3nCV8gBEOSLIE7LQWLUZ-VRidYVrmedlwaFrBUAc3IXI_oVS5kWURD2SlSVNovBlPtHNURvpJB5GFW8ML4eZJqUvBUulX5gG5wdxUhdpCINV_ZF2vJIVHg95QnmNmMsA/s309/aspirin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="208" data-original-width="309" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix01GyJtPOBsq3nCV8gBEOSLIE7LQWLUZ-VRidYVrmedlwaFrBUAc3IXI_oVS5kWURD2SlSVNovBlPtHNURvpJB5GFW8ML4eZJqUvBUulX5gG5wdxUhdpCINV_ZF2vJIVHg95QnmNmMsA/w200-h135/aspirin.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/fIBG8Sh8ocj6KN" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-26296824420334488122021-06-28T04:28:00.004-07:002021-06-28T04:28:55.413-07:00IA on effect of inhibitor on the rate of hydrolysis of lactose (ONPG) by enzyme (lactase), measured using visible spectrophotometer.<p><b>IA on effect of inhibitor on the rate of hydrolysis of lactose (ONPG) by enzyme (lactase), measured using visible spectrophotometer.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsaQd8UFnzbgRdlIrrkMy9lsh3urijkZYKXXa0tXiRrCJvDO4X42CNQPX98HvVKGs0E_dV1C4BoI-WtSLHnlSKatbI0ylVCT8fmevg0Y8y1_br4TuiWfmD0YKEInK308EXNygHZS0BuE/s286/lactase+experiment.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="185" data-original-width="286" height="129" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsaQd8UFnzbgRdlIrrkMy9lsh3urijkZYKXXa0tXiRrCJvDO4X42CNQPX98HvVKGs0E_dV1C4BoI-WtSLHnlSKatbI0ylVCT8fmevg0Y8y1_br4TuiWfmD0YKEInK308EXNygHZS0BuE/w200-h129/lactase+experiment.jpg" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/bXLKIH5OQccpj" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.comtag:blogger.com,1999:blog-4447887579637367506.post-17442390415591440882021-06-27T06:39:00.002-07:002021-06-27T06:40:07.507-07:00IA on effect of temperature on the rate of hydrolysis of lactose (ONPG) by enzyme (lactase), measured using visible spectrophotometer.<p><b>IA on effect of temperature on the rate of hydrolysis of lactose (ONPG) by enzyme (lactase), measured using visible spectrophotometer.</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCKR1ko6HC-x7izLpznpjn_4DEAymawZPzBnFmowCb6u1HOEekP6_D332EUG-3TxuDhynYEAZwTFLRKCUbihIlVCRQZM30V76bqmeIn5lOJC2mq-Q0TIV2BoCfKTRuWka-d3utjhA1b8/s2048/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCKR1ko6HC-x7izLpznpjn_4DEAymawZPzBnFmowCb6u1HOEekP6_D332EUG-3TxuDhynYEAZwTFLRKCUbihIlVCRQZM30V76bqmeIn5lOJC2mq-Q0TIV2BoCfKTRuWka-d3utjhA1b8/w200-h150/IMG_0933.JPG" width="200" /></a></div><p></p>
<iframe allowfullscreen="" frameborder="0" height="485" marginheight="0" marginwidth="0" scrolling="no" src="//www.slideshare.net/slideshow/embed_code/key/jWMmOvWw601D6t" style="border-width: 1px; border: 1px solid #CCC; margin-bottom: 5px; max-width: 100%;" width="595"> </iframe>Lawrence Kokhttp://www.blogger.com/profile/17674404942820415231noreply@blogger.com