How Salty Does water have to be for the egg to float? Materials and Equipment * Bag of clear 16-oz. plastic cups * Table salt * Water * Measuring cup, liquid * Container, 1-quart (qt.) * Spoon for stirring * Eggs (5) Procedures 1. Take one egg out of the refrigerator and allow it to warm to room temperature.
Hypothesis: I think the mass of the egg that is in the water will stay the same but the mass of the egg that is in the sugar will increase mass. Variables: The manipulated variables are the water and the sugar and the responding variable is the mass of the egg. Directions: 1. Soak two eggs in vinegar for one day. 2.
The solution was then drained into an Erlenmeyer flask and I recorded the weight of the flask before (W1) and after the solution (W2) and then subtract the weight of the flask with the solution from the weight of the flask alone in order to find the absolute mass of the solution (W3). I repeated these steps 2 times. In order to find the density (D) of the solution I took the mass of the solution (∆W) and divided it by volume of the solution in the buret. I then averaged the two densities and found that the average density for the egg to float is 1.05g/mL. | 1st | 2nd | | Buret volume: 24mL | Buret volume: 24.1mL | W2 | 141.87g | 141.83g | W1 | 115.18g | 116.15g | ∆W = W2 – W1 | 25.06g | 25.37g | D = ∆W/buret volume | 1.04g/mL | 1.06g/mL | Average Density = 1.04 + 1.06 / 2 = 1.05 | I repeated the same process for the Mohr pipet as I did for the Buret.
Procedure: 1. Fill a beaker two-thirds full of water and add approximately 20 drops of IKI. Write down the solution's color and record the mass of the bag. 2. Do an initial Benedict's test on the 15% glucose/1% starch and the beaker solutions for glucose by putting some of the solution and a roughly equal amount of blue Benedict's solution in a test tube, placing the test tube in boiling water for 90 seconds, and observing whether or not the solution changes color from blue.
Eggsellent Lab Analysis Questions 1. Draw and label two pictures - Initial and Final - showing the movement of food coloring molecules. You must use all of the following words: high concentration, low concentration, diffusion, and cell membrane 1. Draw the egg after it has been in the food coloring for 24 hours. Explain what might have occurred (be sure to explain what conditions had to exist both inside and outside the egg)using all of the following terms: diffusion, semi-permeable membrane, high concentration, low concentration.
White precipitate shows the presence of chloride (Cl-). Chloride anion equation: HCl(aq) + AgNO3 (aq) → HNO3 (aq) + AgCl(s). The nitrate anion test involves cooling a mixture containing 1 mL of test solution and 3mL 18M H2SO4. 2mL is poured down the inner test tube side and the presence of a brown ring shows nitrate (NO3-) to be present. The carbonate anion test mixes 1 mL of test solution and drops of 6M HCl.
For every 20 drops of solution you will add 0.1g of zinc to the new test tube. Repeat steps 3 and four until the solution is clear. If there ever exists too little of the solution to get enough drops, add up to 1mL of distilled water to the solution. 4. Once the solution is clear, retrieve at least ten drops of the solution and place them in a new test tube.
A voltmeter was used to measure the electrical resistance of different solutions. * Experiment and Observation: The plastic and glassware used in this experiment was thoroughly washed with hot water and rinsed with distilled water. * * Part I: Preparation of Standard Phosphate Solutions 1. 1.0 ppm standard: 1.00 mL of 10.0 ppm phosphate solution was placed in a 25 mL graduated cylinder and diluted to exactly the 10 mL mark with distilled water then poured into a plastic cup labeled 1. Cylinder was rinsed with distilled water.
Objective The purpose of this experiment was to become familiar with the ability to reproduce an experiment several times. Experimental Materials 1 x Magnetic Stirring Bar (yellow) 2 x 100 mL Flask 8 x 50 mL Erlenmeyer flask Magnetic Hotplate Glass Stirring rod Distilled water Pipet (with Pump handle) Starch 0.20M Ammonium Persulfate (NH4)2S2O8 0.20M Ammonium Sulfate (NH4)2S2O4 0.20M Potassium Nitrate (KNO3) 0.20M Potassium Iodide (KI) 1.2 x 10-2M Sodium Thiosulfate (Na2S2O3) Experimental Method 1. All materials were obtained from the classroom. 2. The flasks were thoroughly cleaned with distilled water.
Method Part 1 1 Clean the surface of the 0.5cm piece of magnesium with a piece of steel wool 2 Place the magnesium into a test tube 3 Add three drops of detergent to the test tube 4 Add 2 cm of hydrochloric acid to the test tube. Set timer for 5 minutes and record your observations, including the height of the foam produced in a results table 5 Repeat the process for the