Solutions have been made from samples of each container, and labelled A, B, C, and D. Use chemical tests to identify each solution. Be very careful not to cross contaminate the solutions! You should describe what you did at each stage in order to identify the compounds. Describe how you would test a sample of food to check for the presence of lipids, such as oils or fats. P5 First I collected four test tubes; in each test tube I purred the solution that has been labelled A, B, C, and D in the container.
I believe the household items will be on the extremes, either extremely basic or extremely acidic. Methods Items for experiment were purchased from the Commissary and the Nhetto. They include: 1 x .608 kg head of red Cabbage 2 x Melitta white coffee filters 1 x 12 oz coke 1x Tums antacid 1x Tilex Mold and Mildew Remover 1x 22oz bottle of Clorax bleach 1x bx of Arm and Hammer Baking Soda 1x toilet bowl cleaner 1x hohes C orange juice 750ml of tap water The following steps from the guide was followed (with changes from the instructor): 1. Using a standard cheese grater, I took the entire head of red cabbage and shredded it into small pieces. After shredding was complete the pile of cabbage was placed into a stainless steel cook pot.
At the bottom of the petri dishes we level it with four quadrants to make sure that each of the antibiotics were placed in the right quadrant and be able to see how the bacteria acted in respect to the placement of the antibiotic. One of the quadrants was kept as the control of the experiment. There were six antibiotic but each group obtain only three of the antibiotic for each bacteria. When placing the bacteria on the petri dish we used a pipette to obtain 100uL of the bacteria onto the petri dish. With a rod (spreader) that was dip in ethanol and then place under the busen burner in order to neutralize it; we spread the bacteria on every surface area of the petri dish.
EXPERIMENT: TECH 0704, Distillation, macroscale technique only, simple and fractional: Substitute a mixture of 25 mL ethanol and 25 mL water for the toluene/cyclohexane mixture. Record the temperature at 2 mL intervals of distillate. Use glass beads to pack the fractionating column. Construct a graph of temperature vs volume for each distillation in your lab notebook. Compare the efficiencies of the two distillation methods in your lab notebook.
Using the utility clamp, clamp the thermometer, attach the paper lid to the probe then move the probe close to the bottom but not touching the magnetic stirrer. Start the Logger Pro program on the computer. Open the file “13 Enthalpy” from the Advanced Chemistry with Vernier folder. Measure 50.0 mL of 2.0 M Hydrochloric acid, HCl, solution and pour into the styrofoam cup, make sure that the temperature probe is touching the solution. Measure 50.0 mL of 2.0 M Sodium Hydroxide, NaOH, solution but DO NOT ADD YET.
Form a hypothesis for why each affects seed germination. 3. To germinate the beans, place one folded paper towel, moistened but not soaking wet, into the 5 x 8in bag. Place 10 beans in a horizontal line on the paper towel (between the paper towel and bag). 4.
Physical Science Penny Lab Purpose The purpose of this lab is to see how the placement of the drops of green solution will affect how much the penny can hold up the green solution without dropping any solution on the table. Hypothesis I think that when we drop the green solution on the middle of the penny, the penny will be able to support more green solution because the green solution will have more room to spread out. Materials -25ml of mysterious green solution -Paper towel -A 150ml beaker -A penny -A pipette -A ruler Procedure 1) Place 25ml of the green mysterious solution into the beaker. 2) Squeeze the pipette in to the solution for three seconds and let go. 3) Place the penny tails up 4) Place the pipette over the letter “c” in “one cent” 5) Place the pipette 5 inches above the penny 6) Begin to slowly squeeze the solution out of the pipette, over the letter “c” while counting the numbers of drops until the solution spills out from the surface of the penny.
Thermal Insulating Materials: A Self-Directed Experiment In our most recent lab, we determined the specific heat of a solid and learned the relative heat properties of substances having different specific heats. For this self-directed lab, we will determine what makes the best coffee-cup calorimeter and then determine which of various common substances is the best thermal insulating material is. We must first understand that thermal energy flows between two samples of matter at different temperatures. In order to prevent heat from escaping, thermal insulating materials are required to minimize the heat transfer by reducing the transfer of heat between two objects in direct contact, and the transfer of heat by electromagnetic waves. For this experiment we will be using cups of: metal, ceramic, plastic, and Styrofoam for our calorimeters.
CHE 326 Experiment 2 Nitration of Methyl Benzoate I. PRE-LAB (please complete before coming to lab, should be typed, 1 page limit) [pic] A. Table of Reagents (fill in all the blanks as described in the instructions). |Compound |Mol. Weight |mmol |amount |melting point |density |Ref. | | | | |(in g or mL) | | | | |methyl benzoate | | | | | | | |nitric acid | | | | | | | |sulfuric acid | | | | | | | |methanol | | | | | | | |methyl 3-nitrobenzoate | | | | | | | B. References (provide references for the information you've given in the table of reagents) C. Safety (are any of the reagents used toxic or hazardous?
The quality of cocoa beans is further judged based on their flavour, their size regularity and their fat content. These criteria are combined to determine two different quality grades: Grade 1 and Grade 2 cocoa beans, which are blended to achieve the required quality level for each product. On arrival at the processing plant, the beans are mixed into the desired blend and stripped of their husks, leaving the nib. The nibs are roasted and then further ground into cocoa mass for chocolate production. By applying high pressure on