The aspirator was turned to medium high, and then the copper was poured onto wetted filter paper. Using distilled water to remove all copper from the beaker. Once completely on filter paper 6mL of acetone was added to the copper to help dry it out. The filter paper was then removed and set down to dry completely. Once dry the filter paper was weighed with the copper on it and subtracted from the original weight to see the amount of copper left after
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Name: 6.03: Calorimetry Data and Observations: Part I: Insert a complete data table, including appropriate significant figures and units, in the space below. Also include any observations that you made over the course of part I. (4 points) I observed that when the metal is placed inside the calorimeter, it transfers heat to the water making the water increase temperature while the metal will decrease temperature. I also noticed that the system was the metal and the surroundings is the water, this is because the water is taking in the heat from the metal making the water warm. Metal Name Mass of Metal Volume of water Initial temp.
Most of the legal regulations relating to infection Prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, Employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and Control. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food. Legal regulations that come under HASAWA include The Control of Substances Hazardous to Health (COSHH), this is relevant as it is about the prevention and control of pathogens and managing the safe storage and use of hazardous substances. Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work Related be recorded and reported.
5) Swirled the solution until the NaEDTA (s) dissolved entirely. 6) After dissolving the solid, deionized water was added to the volumetric flask to make 250mL of EDTA solution. 7) This solution (from Step 6) was then transferred to a clean 250 mL Erlenmeyer flask and placed inside the desk for safe keeping; using a cork wrapped tightly in Parafilm. The disassociation of NaEDTA in water is expressed by the following equation: Na2H2EDTA (s) + H2O (l) yields EDTA4- (aq) + 2Na+(aq) + 2H+(aq) Na2H2EDTA (s) has a molar mass of 372.24 g/mol. Procedure - Reacting EDTA with your Zinc ion in Zinc Iodine Purpose; The
| | | | | | |Washing a contaminated scope. (Gastro |Once a contaminated scope has been used and then come through into the dirty side off scope | |scope/Colon scope) |wash, I first fill my sinks with water and put one squirt off disinfectant which is Thermoton| | |into the dirty side off the sinks. | | |I then put on my PPE which includes | | |Red apron
Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control.
-Get six wooden splints that have been soaked in water. -Place them in the beaker half filled with water to continue soaking at your lab station. -Fill a second 250-mL beaker about half-full with tap water. Label this beaker “rinse water.” -Light the Bunsen burner. -Take one of the wooden splints and dip the soaked end in one of the metallic salts,
Allow the mixture to cool for a few minutes then filter it, using either gravity or vacuum filtration. (We shall be using vacuum filtration.) Wash the residue in the funnel once with a little water and collect all the filtrate. 4. Pour all the filtrate and washings into a 250cm3 volumetric flask.
Care must be taken when squeezing the pipet bulb on the filter pipet. Too much pressure might cause the filter to leak or fall off. Add about 2 mL of fresh tert-butyl methyl ether to the solid in the RB flask, warm briefly, let the solids settle for a minute, and pipet the liquid to the centrifuge tube as before. Again allow the solids to settle briefly in the centrifuge tube, then filter the liquid through the pressure filtration apparatus, into the same 25 mL Erlenmeyer flask. Doing a rinse such as this helps to ensure that any trimyristin that was left behind in the RB flask and centrifuge tube is not lost, thereby helping to ensure that