We can determine which of these emulsions is a mixture of tiny droplets of oil in water, or tiny droplets of water in oil using fat-soluble and water-soluble dyes. Food coloring is a water-soluble dye and so will stain the components in a sample that are made up of mostly water. Food coloring does not easily stain fats. You should observe either tiny clear bubbles within a colored matrix, or tiny colored bubbles within an unstained matrix. A vinaigrette salad dressing is the oil in water (or vinegar) variety, along with milk and mayonnaise.
. . . Dissociation of weak acids . Titration .
6- Place only the edge of the Q-tip at the top the Flame. 7- Remove it when you see the of light being given off to avoid burning the Q-tip. 8- Clean up procedure: Discard used Q-tips to the bin, cover back compounds and put them up in a safe place, pour away distilled water in the sink, disconnect the Bunsen burner and clean it if stained,clean the lab test surroundings with paper towel to ensure no stain is left, wash your hands remove your goggles only when all equipments have been placed in safe places. Compound | Flame Colour Observation | 1 LiNO3
Will the PTU affect the Catechol Oxidase (Potato Extract) and change colors if the liquids are together. I believe that PTU will not bind to the Potato Extract and affect the color, causing PTU to be an uncompetitive inhibitor. Method the following liquids were pipetted in the following order to their following test tubes and to the appropriate amounts. Corresponding to the following chart; Contents of the Experimental Tubes 1, 2 and3 |Table |1 |2 |3 | |H2O |5ml |5ml
The method to separate substances based on differences in their boiling temperature (volatile) is distillation. Many essential oils are separated from plant materials by steam distillation. The peel of oranges is boiled in water and the oil produced (limonene) distilled in steam at a temperature just below 100 °C, well below its normal boiling point. The immiscible oil can then be separated. Direct extraction by heating would result in decomposition whereas steam distillation does not destroy the chemicals involved.
As the liquid is more viscous, the ball weight would be experiencing more resistance in its motion and would thus have a lower average velocity. 1.4 Variables: 1.5.1 Independent variable: The temperature of cooking oil temperature (15 C, 30 C, 45 C, 60 C, 75 C) 1.5.2 Dependent variable: The average velocity of the steel ball weight (5g) 1.5.3 Controlled variables: These are the variables I need to control: | This is how I will control them: | 1. Volume of cooking oil | Use the same 50cm^3 pipette to measure the 300cm^3 of coking oil for each trial. | 2. Temperature of cooking oil | Use a heated or iced water bath to heat or cool the cooking oil to an equilibrated temperature | 1.5.4 Uncontrolled variables These are the variables that are uncontrolled: | This is how the uncontrolled variables affect the results: | 1.
Gluten-Free Diet | Gluten-Free Diet and Menu | A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.
Spectrophotometric Determination of Benzoic Acid Concentration in Non-diet Soft drinks Abstract The concentrations of benzoic acid in non-diet soft drinks (sprite, 7-up and virgin lime) was determined using UV-Vis spectrophotometer. Experimentally, the benzoic acid acquired a λmax of 220 nm. By setting the photometric mode at 220 nm, sprite obtained 142.200 ppm, 7-up attained 170.425 ppm and 141.300 ppm for virgin lime. INTRODUCTION Non diet soft drinks are beverages that contain sweetener, carbonated water, flavouring agent and food preservative. Manufacturers of soft drink commonly used benzoic acid or sodium benzoate as food preservatives.
Table of content No | Title | Pages | 1 | Abstract | 2 | 2 | Introduction | 2,3 | 3 | Objectives | 3 | 4 | Theory | 4,5 | 5 | Apparatus | 6 | 6 | Experimental procedure | 7,8 | 7 | Results | 8 - 13 | 8 | Sample calculations | 14 - 17 | 9 | Discussion | 18,19 | 10 | Conclusion | 19 | 11 | Recommendations | 20 | 12 | References | 20 | 13 | Appendices | 20 | Abstract Acetic acid is an organic compound with chemical formula CH3COOH. Apart from water, acetic acid is the main component of vinegar. In this experiment, the concentration of acetic acid in vinegar can be determined by performing titration process. In the first experiment , solution of KHP is being titrated with NaOH solution. To get accurate result, this titration process are repeated for another two times.
INSTRUCTION Oils and fat quality. Lipid oxidation. Determination of peroxide value in fats and oil. It is arguable that the two most important chemical reactions that occur in food systems are lipid oxidation and non-enzymatic browning. This lab exercise focuses attention on the former reaction.