The familiar volcano experiment that we all know, mixing baking soda and vinegar, is used to create a bubbly reaction. In the lab, two substances are mixed and create sodium acetate, carbon dioxide, and water (CH3COOH). The purpose of the lab was to predict how much product was made from the chemical reaction, using stoichiometry. If there is a certain amount of baking soda, mixed with 50 mL of vinegar, then the percent yield will be able to be predicted. The percent yield gained was calculated from the amount that was recovered from the experiment.
Please specify next to each nutrient. Again, please list/specify each nutrient and specific answer separately (8 points). • There is 0% of the DV of Vitamin A per serving; this food is not a good source of this vitamin. • There is 0% of the DV of Vitamin C per serving; this food is not a good source of this
The following mistakes were made when carrying out the experiment. What effect does each have on the calculated molar mass? Be specific. For example, too large because… Only part of the pipet was immersed in the boiling water, so the temperature in part of the pipet was less than that of the water bath. If the temperature was less than the water bath in some places because only part of the pipet was immersed in the boiling water, the molar mass calculated would become lower.
Keenan M. Kraus Period 3B March 14, 2011 Conclusion Lab - (Energy changes): The energy changes in the lab where as follows, ATP because the human had to pass on the fire to the food, CPE because the gas is what started the fire and the food would smoke when lit up and create smoke which is CPE, HE because the fire is hot. A depiction of this would be…ATP -> CPE -> HE. (Energy question): Which one of the foods has the most energy? In order from greatest to least I had…marshmallow, almond, cheese curl, pecan, and the walnut. (Lab question): What is a calorie?
Kathleen Mortensen 000172880 Integrated Natural Science Applications (INT1) To Freeze or Not to Freeze? A. Project Plan/Problem Statement The purpose of this experiment is to determine how temperature effects the popping of popcorn by comparing storage temperatures and the amount of un-popped kernels. The researcher will ask, “How will changing storage temperatures (independent variables) – freezer, refrigerator, and pantry – affect the amount of un-popped kernels (dependent variable) in microwave popcorn?” To answer the question, the researcher will use seven total bags of the same brand microwave popcorn. Two of the bags will be stored in the freezer, two in the refrigerator and two at room temperature in the pantry.
The independent variable used is the brand of popcorn, and the dependent variable is the percentage of popped kernels per brand of popcorn. Threat Reduction to Internal Validity Threats to the internal validity are anything other than the independent variable that may have an affect on the outcome of the dependent variable in an experiment. In order to reduce the threat to internal validity I used the following steps to maintain the experiment: * I popped three bags of each brand for consistency * I waited 5 minutes between each bag to eliminate over heating * I used the same microwave * I used the same cooking time * I used the same cooking
Experiment 11 Lab Assignment Answer Sheet: Chromatography of Food Dyes Name: Pre-Lab: Define the Rf value of a compound: It is the distance traveled by the compound divided by the distance traveled by the solvent front. 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|Blue1|Blue2|Red3|Red40|Yellow5|Yellow6|Solvent| Distance(mm)|50mm|0mm|10mm|21mm|28mm|23mm|50mm| Rf|1|0|0.2|0.42|0.56|0.46|1| Table 2. Substance|Kool-Aid®: Grape|Kool-Aid®: Strawberry|Solvent| Distance (mm)| 19mm(red)|28mm(red)|48mm| Distance (mm)| 47mm(blue)||48mm| Rf|0.39 & 0.98|0.58|1| Table 3.
Then measure the final mass of the fuel using a mass scale. Record all the results. Repeat all the steps again, but change fuel (Cheetos, half a cashew nut, wax candle and ethanol) every three trials. Data Collection and Processing: Fuel | Trials | Mass H2O (ml) ±1 | Change in Water Temperature (°C) | Mass Loss of Fuel (g) ±0.02 | Energy Produced (J) | Energy Produced per grams (J/g) | Cashew | T1 | 200 | 5 | 0.31 | 4180 | 13483.87
Optimization of Saccharomyces Cervesiae Fermentation by Measured Carbon Dioxide Release for Different Monosaccharides and Disaccharides September 30, 2013 Abstract The purpose of this study is to compare the optimizations of different monosaccharides and disaccharides in Saccharomyces cervesiae (bakers’ yeast) carbon dioxide production by fermentation. Three monosaccharide and three disaccharide 10% weight per volume solutions were prepared with 2 mL of yeast suspension in a closed off graduated pipette to measure the size of carbon dioxide gas bubbles in milliliters at 3 minute intervals for a 45 minute observation period. A control of 2 mL yeast suspension and 2 mL of water was also prepared and tested for carbon dioxide release. Over an elapsed time of 45 minutes, the yeast in the fructose solution yielded 0.95 mL which is the highest measured amount of CO2 followed by 0.84 mL for glucose solution, 0.69 mL for sucrose solution, and 0.59 mL for maltose solution, respectively (Figure 1). The yeast suspensions were not able to produce carbon dioxide from the control, lactose solution, or galactose solution (Table I).
* The sandwich would be chewed into a bolus and saliva would break starches into disaccharides. After the sandwich is swallowed and moves down the esophagus, the stomach breaks it down even more and the small intestine absorbs: * Turkey: 2g carbs, 7g turkey * Wheat bread: 11.6g carbs (1.9g fiber, 1.6g sugars), 3.6g Protein * Mayonnaise: 10g fat, 5mg cholesterol, 80mg sodium * Lettuce: 1.6g carbs, .3g protein Provide an example that illustrates how the structure of an organ in the digestive system is specifically linked to its function. * The structure of the small intestine is linked to the function because of the grooves and shape of it. This makes it easier for it to absorb nutrients and smoothly transport food. 1.