The pH level of vinegar varies from 2.40 - 3.40, when the pH level of lemon juice is 2.00-2.60.6 The pH level of baking powder is 9.7 pH paper reacts chemically with acids or bases. This chemical reaction changes the papers light absorption qualities which changes the color of the paper. According to the color you can find out how acidic or basic your substance is, using a pH scale8 (like one shown below). I will complete this experiment a couple of times, so that I can get the average amount of baking powder needed to neutralize both lemon juice and vinegar. Hypothesis: I think that it will take about 4 tsp of baking powder to fully neutralize the tablespoon of lemon juice.
* Allow crystals to dry. * Weigh and calculate % recovery. Isolation of p-nitroaniline * Wash remaining organic layer with 5ml deionized water and extract aqueous layer into a beaker. * Add 10 ml of HCl to the remaining organic layer, shake , and separate the bottom aqueous layer. Repeat this step twice.
As we know the equation C1V1=C2V2, we can get a set of concentration (g/L) of different ratio of Red #40. Introduction The goal which the experiment designed to achieve is perform a Beer’s law analysis to determine a solution’s concentration, and determine a percent composition. To build the calibration curves for each food dye, we need to measure the absorption of different solutions of known concentration. One rather quick way to make a solution of known concentration is by exact dilution from a more concentrated solution of known concentration. We rinsed a pipette with some of the sample, filled curettes between 2/3 and 3/4 full with the samples, put a curette in the cell holder and make absorbance measurements.
Enzyme experiment When casein (a protein in milk) is hydrolyzed, the milk turns from cloudy to clear. Trypsin is one of the enzymes able to do this. Aim To investigate the effect of temperature on the activity of trypsin - using casein as the substrate. Materials and method A water bath was heated to 25°C. 5cm³ of 4% casein solution was put into one test tube and 5cm³ of 0.5% trypsin was added to another test tube.
Experiment 2: Food Test Introduction Food is a type of chemical test that use to determine the chemical molecule which commonly found in the food. These biological molecules include sugar, protein and starch. Sugar can be classified in to 2 groups which are reducing sugar and non reducing sugar. Examples of reducing sugar are glucose, fructose, galactose and maltose. While the non reducing sugar in this experiment is sucrose.
Identifying Organic Compounds Lab Objective: The objective is to use indicators to test for the presence of organic compounds. Theory: The major types of organic compounds in some common foods are proteins, carbohydrates, lipids, and nucleic acids. In this lab we used indicators to find organic compounds. An indicator is any substance used to assist in the classification of another substance. When an indicators color changes it shows the presence of an organic compound.
Experiment 11 Lab Assignment Answer Sheet: Chromatography of Food Dyes Name: Pre-Lab: Define the Rf value of a compound The "rf" value is the distance the compound moves relative to the distance the solvent moves. Data and Observations: Record the distance travelled by the sample and the solvent in the table below and calculate the Rf values. Table 1. Color Distance(m Blue1 Blue2 Red3 Red40 Yellow5 Yellow6 33 3 10 22 42 30 .55 .05 .17 .37 .70 .50 m) Rf Solvent 60 Table 2. Kool-Aid®: Grape Kool-Aid®: Strawberry Distance (mm) Red: 5 10 Distance (mm) Blue:17 n/a Rf .08 and .28 .17 Substance Solvent 60 Table 3.
2.pour 2 cups of sugar in sauce pan and stir.the solution should look cloudy at first then i will become clear .then keep stirring for 2 minutes 3.After the sugar is dissolved pour the solution into the jar. 4.seed one stick by covering it in sugar.set the non seeded stick aside 5.insert the seeded stick into the center of the lid and cover all holes. 6complete steps 1-4 and insert non seeded stick. For best results let it sit for a week or more (seeded) Observations Day 1(sugar solution made) During the first 2 hours tiny crystals started to form Day 2 The sugar is starting to form Day 3 The crystals are a little bigger the day before Day 4 On the fourth day there is an increase of the amount of
If the ability to perceive sweetness is stronger, then the salivary amylase activity will be greater, indicated by a lighter color change in the starch and iodine solution. For this experiment, we first gently chewed a saltine for three minutes, rating our sweetness perception from 0-5 on a chart at each sixty-second interval (0 least sweet; 5 sweetest). We then classified the class into three categories: non-tasters (1-2), moderate tasters (3), and tasters (4-5). We recorded the data. Next, we put starch solution and a couple drops of iodine into a reaction tube, and recorded the color.