Another common argument is that dunking a ball in water cleans it off. The ball might look clean, but think about it. After dunking the ball a few times, you’re pretty much working with a cup full of bacteria. Water cups used to “clean” beer pong balls are doing just the opposite. They are covering the ball in germs from the floor area surrounding the table.
With these solutions, the students were able to test whether not the amylase continues to break down starch with the presence of the carb cutter. Amylase mimics the enzyme activity that occurs in the body upon starch. The carb-cutter acts as the diet pills. The I2KI was used to add color to the solution. It binds with starch so the more starch, the darker the solution was.
For the food test that use to determine the of presence protein we use Biuret test instead of Million’s Test. The reason why we are choosing the Biuret test is because the Millon’s Test cannot have positive result on specific protein such as gelatine due to the gelatin had no tyrosine beside the Million’s Test will show positive result on every substance which had the tyrosine including non protein substance. So we used albumin solution and it will only show positive result on protein only. Objective -To determine the presence of reducing sugar by carrying of Benedict’s test -To determine the presence of non reducing sugar by carrying out Hydrolysis process by using dilute hydrochloric acid. -To show the presence of starch by carrying out iodine test.
The paper was then put into a beaker of a hydrochloric acid, ethanol, and butanol mixture, being sure that the paper does not touch the sides of the beaker, and then topped. After the eluting solution has risen to within two centimeters of the top of the filter paper, the paper was removed from the beaker, dried, and was stained with a staining reagent solution containing potassium ferrocyanide and potassium iodide. This reagent forms colored precipitates or reaction products with many cations, including all of those used in this experiment. The distance of which the spots moved were determined by calculating the Rf value of each substance. The Rf value is determined by following formula: Rf=DL=distance component movesdistance solvent moves This experiment was successful overall, given a few errors.
Heats of Solution and Reaction Name: Cindy Hernandez Purpose: The purpose of this experiment is to decided if the chemical reactions are exothermic and endothermic. By finding the differences between each temperature. Overview: For this lab, we had three different chemicals involved NH4Cl, H2SO4, and NaOH. What we did with these chemicals was that we added water, except NaOH we added HCl, was that we combined both mixtures to determine if there was a temperature change. The reason why we're determining if their was a chemical reaction is to identify if it is exothermic or endothermic.
Abstract The purpose of this experiment was to investigate if Artemia salina is a good bioindicator for toxins in their environment used to detect pollution. Brine shrimp have a high tolerance for changes in their environment. Shrimp were exposed to varying concentrations of ethanol to test their tolerance level and determine the viability for the crustaceans. Four petri dishes of each concentration were used, as well as four dishes of a control that only contained brine water. Three hundred brine shrimp were placed in each petri dish for each of the controls and ethanol concentrations.
5. The burette was then refilled with the NaOH and the meniscus was adjusted so that it sat at 0.0mL 6. The pipette was filled with the acetic acid and then drained once again to ensure the pipette wasn’t contaminated as otherwise the obtained results could have been incorrect. 7. The pipette was then filled with 25.0mL’s of acetic acid and then drained into a conical flask, to speed up the process both of the conical flasks were filled with 25.0mL of the acetic acid.
Finally, I think the condiments are acidic because they are edible. Materials: 1. pH paper 2. pH color grid-textbook 3. Vinegar 4. Baking Soda 5. Lemon Juice 6.
Food can become contaminated with tapeworms when: • Food comes in contact with feces • The animal it is from had tapeworms • One does not wash their hands before cooking after using the bathroom. c. There is no way of knowing if food is contaminated even if you look at it, smell it, and taste it. d. Take precautions by: •keeping food away from feces • Make sure food is cooked thoroughly • Buy food from a place you trust • Salmonella a. Food: •Poultry • Beef • Milk • Eggs • Vegetables (rare) • Fruit (rare) Signs and Symptoms: • Dehydration • Diarrhea • Abdominal cramps • Fever How it is spread: Salmonella can be spread: • Through the feces of animals (especially reptiles) • Eating contaminated food from an animal • Not washing hands before cooking b. Food can become contaminated with Salmonella when: • It comes in contact with animal feces because Salmonella lives in the gut of animals, thus being in their feces.
Traditionally stones, also sterilized by boiling, are placed on top of the cucumbers to keep them under the water. The more salt is added the more sour the cucumbers become. Since they are produced without vinegar, a film of bacteria forms on the top, but this does not indicate they have spoiled, and the film is simply removed. They do not, however, keep as long as cucumbers pickled with vinegar, and usually must be refrigerated. Some commercial manufacturers add vinegar as a