Morgan Stanley Experiment 7: Calorie Content of Food Report submitted:3/9/2013 Title: Calorie Content of Food Purpose: To measure the energy content of various food items and to become familiar with energy units like calories and joules. Procedure: measure the energy content of a variety of foods by burning a portion of food and capturing the heat released to a known mass of water in a calorimeter and identify units of measuring heat such as calories and joules. Data: | Marshmallow | Peanut | Popcorn | Food Item Description | Small & White | Small & Salted | Extra Butter | Mass of food & holder – initial | 15.2 | 17.3 | 14.9 | Mass of food & holder – final | 13.7 | 12.5 | 11.4 | Mass of food burnt | .70g | .5g | 0g | Mass of beaker | 4.2 | 4.2 | 4.2 | Mass of beaker & water | 54.2 | 54.2 | 54.2 | Mass of water | 39.9 | 42.6 | 44.83 | Water temp. – initial | 48 | 45 | 47 | Water temp. – final | 36 | 33 | 46 | Delta T (oC change | 12C | 12C | 1 C | Questions: A.
* 100% key lime * 50% key lime * 25% key lime 3. This is the formula to produce different key lime concentrations. * M1V1 = M2V2 Preparing of Kirby-Bauer test Materials and apparatus * Broth cultures of P. anvenginosa, E coli, S. aurens and B. spizizenii * Sterile cotton swab * Forceps * Bunsen burner * Whatman filter paper (small piece after punch) * Key lime discs * Parafilm Procedure 1. Swirl the contents of the broth culture of P. anvenginosa until it is equally murky throughout. 2.
It is found in dairy products, almonds, avocados, lima beans, peanuts, and seeds. Phenylalanine’s first written description of it was seen in the year 1879 by Schulze and Barbieri. Schulze and Barbieri proposed the empirical formula C9H11NO2. They identified it in yellow lupine seedlings. Three years later Erlenmeyer and Lipp were first to synthesize phenylalanine from phenlacetaldehyde, hydrogen
I have picked three foods and they are: * DelMonte Fresh Cut Whole Kernel Corn * Nutrition Facts * Servings size ½ cup (125) 3 ½ servings per container * APS calories 70 fat 10 * DV% Total fat 1g 2%, Sat. fat 0%, Trans fat 0%, Cholesterol 0mg 0%, Sodium 360mg 15%, Potassium 180mg 5%, Total Carbohydrate 13mg 4%, Dietary Fiber 2g 8%, Sugar 3 g, Protein 1m * Vitamins A 0% * Calcium 2% * Vitamin C 0% * Iron 2% * Ingredients: corn, water, salt. * Hunts Petite diced tomatoes * Nutrition Facts * Calories 60 * DV Total Fat 0,0%, Sat.Fat 0,0%, Trans Fat. 0g, Sodium 220mg, 9%, Potassium 260mg, 7%,
Most differential stains have a challenge step that follows staining with a primary dye. In the Gram stain the challenge step is a rinse with either ethanol or acetone (either may be used). This step dehydrates and tightens the cell wall of Gram positives (mainly peptidoglycan) such that the rinse does not enter the cell. Gram negatives have mainly a lipid cell wall (even though they do contain peptidoglycan) that allows the challenge rinse to penetrate the cell and rinse out the crystal violet-iodine complex rendering the Gram negative cell colourless. Thus, the Gram negative cells must be stained to be seen, and this is done with the counter stain.
Bacteria dies at high temperatures so the plates were heated to kill off any lingering bacteria that may have been present on the agar plate. 2. A sterile cotton swab was used as opposed to a regular one because contamination might have
After the measurement is done, a linear graph of the signal data against analyte concentration is plotted. The concentration of the unknown sample is then determined using the equation of the calibration curve. Data Collection: (i) Concentration of benzene (% volume) 5 10 20 30 40 60 70 80 Benzene /chloroform mixture Volume of benzene added 0.5 mL 1 mL 2 mL 3 mL 4 mL 6 mL 7 mL 8 mL Wave number(cm1) 1586.712262 1586.712262 1586.712262 1586.712262 1586.712262 1586.712262 1586.712262 1586.712262 Peak counts 62.9508 48.53701 107.7373 137.6723 183.4448 279.8358 360.6083 392.8723 Concentration Volume of of chlorine (% chloroform volume) added 95 90 80 70 60 40 30 20 9.5 mL 9 mL 8 mL 7 mL 6 mL 4 mL 3 mL 2 mL Wave number(cm1) 760.5276014 760.5276014 760.5276014 760.5276014 760.5276014 760.5276014 760.5276014 760.5276014 Peak counts 854.4691 629.294 742.5334 655.9348 613.8774 440.0543 374.7844 270.9479 Unknown benzene/chloroform sample wave number (cm-1) peak counts 1586.712262 293.2169 760.5276014 431.0592 (ii) Ethanol Concentration of ethanol (% volume) 10 15 20 30 40 50 60 70 80 Volume of ethanol added 1.0 mL 1.5 mL 2.0 mL 3.0 mL 4.0 mL 5.0 mL 6.0 mL 7.0 mL 8.0 mL Volume of water added 9.0 mL 8.5 mL 8.0 mL 7.0 mL 6.0
Maybe if you're measuring heart rate, the person suddenly has a mild panic attack...it's an error that won't occur every time. In summary: Systematic error: part of the experiment, predictable, occurs each time you measure. Random error: external source causes problems, no way of predicting, will only occur sometimes. The Difference between a Random and Systematic Error A systematic error is a problem that you can't overcome because it's a problem with the experiment itself. For instance, if you're measuring a colour change in a chemistry reaction and you have to rely on your eyes, there's a systematic error there because your eyes
In some cases the chrmophore itself is getting destroyed into a colorless product and lead to pale or white patchy dyeing. Hence the removal residual alkali and peroxide are very much essential before starting a good dyeing operation. So any chemical that kills the residual peroxide in the fiber is called a peroxide killer. All reducing agents are in fact peroxide killers. Again we should note that excess presence of reducing agent in the fiber also lead to destruction of dyestuff molecule.