In this project I used eggs as substitute teeth. Some of my hypothesis was right and some of it was wrong. The pre analyses that was right is I thought coffee would stain the most and tea would stain second to most. The predictions that I got wrong was I thought it would go orange pop would stain more than ginger ale. It went the other way around in the test stains.
Twenty drops of bromothymol blue was also added to the 150mL beaker. The pH was then obtained using the Vernier pH probe and it read 6.68. The 5mL pipet was then used to transfer 5mL of the green solution to the three 50 mL beakers. A 100mL beaker was obtained and filled with 1.0 M HCl solution and the pipet was used to acquire 1mL of the 1.0 M HCl solution. The 1mL of HCl was then transferred to one of the 50mL beakers turning the color of the solution to yellow.
Measure the solution by right clicking on the beaker and choose pH meter *Then I had to measure the pH of 0.1 M sodium hydroxide Get a 100 mL beaker from the equipment menu Right click on the beaker, select chemicals, and add 50 mL of 0.1 M sodium hydroxide. Measure the solution by right clicking on the beaker and choose pH meter Part 2: *First add 35 ml of unknown acid a to 100 mL beaker. Select all chemicals from the toolbar in the chemicals section, choose unknown acid a. Put the volume at 35 mL in a new 100 mL beaker. *Then add two drops of phenolphthalein indicator to the beaker by right clicking, choosing indications, and adding 2 drops of phenolphthalein.
We now slowly pour the solution into a funnel with filter paper. The extract along with 2 pieces of Iodine are added to a new beaker and left for 10 minutes. Finally to determine if the lab was successful, three tests are conducted for Iodine, Iodide and triiodide. The objective is to produce a tincture of iodine by extracting iodide and other components from seaweed. Warm up Activity 1.
Caloric Content of Food Exercise 1: Determination of Caloric Content of Three Foods Abstract: First I gathered all the equipment needed. Then I zeroed out my balance and measured the mass of the empty beaker. I then put 50mL of water in the beaker and measured the mass again. I put a piece of foil at the bottom of my burner stand and then placed the beaker with water on the beaker stand. I then took the initial temperature of the water.
Then, 3.4 g of ammonium sulfate was slowly added to the supernatant 1 as it was stirred for 15 min to achieve 50% saturation (85g/L of solution). The supernatant was then centrifuged at 9000 x g and 40C for 15 min and 5 ml of the second supernatant was transferred to a conical tube. The obtained second pellet was resuspended in 4 ml of distilled water and transferred into another dialysis
This would affect the volume of gas captured in the pipette. And with a limited amount of sucrose its possible sucrose wouldnt properly fill in as a source of glucose for cellular respiration. Another source of error would be that we didnt let the burner heat up all the way to the correct temperature so that would affect the outcome massively and significantly. Also when we had 10% sucrose, we only recorded the time two times, compared to the other percentages of sucrose where we had many other trials and times recorded. We also found problems when we had placed clay on the tip of the pipette to seal the air out.
Added one dropper full of Iodine to S+, S-, and tube #2, and agitated the tubes. 7. Added 2 mL of Biuret’s Reagent to P+, P-, and tube #3, gently agitated the tubes and allowed to sit for two minutes. Results: Macromolecules Present in Milk | Test For | Coloration of Positive Control | Coloration of Negative Control | Milk (+ or -) | Red. Sugars | Reddish Brown | Blue | + | Starch | Bluish Black | Brownish | - | Proteins | Purple | Blue | + | Figure 1.
Put a few iron filings back into the 100 mL beaker. 17. One lab partner should take the magnet to the back table and put the iron filings into the blue tray. 18. The other lab partner should add the 20 mL water to the 100 mL beaker and stir for one minute.
This reaction can be delayed or prevented in fruits and vegetables by the addition of acids, such as lemon juice, and by cooking (Hemelstine, 2004). In this experiment, the effect of pH on the rate of reaction of the enzyme catecholase will be examined. Since it has been found previously that acid can inhibit this enzyme (Hemelstine, 2004), this study will examine the effects of alkaline pH on enzyme activity. The prediction of this study is that as pH increases (becomes more basic), catecholase reaction rate will decrease. Materials and Methods Catecholase activity was determined as described by Ainsworth et.