Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers. Serve with melted butter and enjoy!! Let the water boil in a pot that is 3/4 full with two seasoning packets and 2-4 cut up lemons. Add 2 bottles of Newman’s
After that, dissolve the sample in 2 mL of deionized water and shake the test tube for 1 to 1 ½ minutes to dissolve the solid. Place another dry test tube in a 50mL beaker and weigh it. Find a bottle of barium iodide and record the name and molar mass. Then, weight out either anhydrous barium iodide or barium iodide dehydrate into this test tube and dissolve is it in 2 mL of deionized water. Pour the contents of one of the test tubes into the other and a reaction should occur and you should see a white precipitate of barium sulfate form.
Pour all the filtrate and washings into a 250cm3 volumetric flask. Make up to 250cm3 with 1.0mol dm-3 sulphuric acid(VI) acid. Stopper the flask and invert several times to thoroughly mix the solution. 5. Fill the burette with 0.005mol dm-3 potassium manganate(VII) solution.
* To make the fudge frosting, place the chocolate pieces and butter in a heatproof bowl over a saucepan of barely simmering water. Stir until they have melted. * Add the egg and the 2 tbsp of Frangelico and beat until smooth, then carefully remove from the heat and gradually mix in the icing sugar until the frosting is glossy. * Working quickly, spread about a third of the frosting over the bottom slice of the cake, then sandwich the other cake on top. If the frosting starts to set then put it back over the pan of water for a couple of minutes, stirring until it becomes smooth again.
While stirring, 6 M NaOH was added drop-wise until the solution became basic, turning red litmus paper blue. A total of 3.84 mL NaOH was required to achieve this; the resulting solution appearing dark blue with cloudy precipitates. The solution was then heated gently atop a hot plate to catalyze the next reaction, with care taken to assure all residue was kept off the walls of the beaker. Heating continued until the reaction reached completion and the solution slowly changed from blue to a dark green and finally black. At this point the heat was turned off to allow the black solid in the beaker, CuO, to settle to the bottom.
2. Place 2g of sea salt into a 100cm³ beaker. 3. Add 100cm³ of de-chlorinated water and stir until the salt completely dissolves. 4.
Let it cook. Then use your oven mitts again and pull the tray out. Baste it with marinade using a brush or a spoon or something else but not your hand and put it back in the oven for 10 minutes. Let the juices run out. Don’t worry if the juices around the chicken starts burning.
Transfer the peanut butter that is now on the knife to one slice of bread and spread the scoop of peanut butter evenly on this slice with the knife. If more peanut butter is desired repeat taking the peanut butter from the jar and spreading it on the same slice of bread. Put the knife down off to the side. Put down the slice of bread with the peanut butter on it back on the plate, next to the other slice of bread, with the peanut butter side up. The third step is to clean the knife using the napkin and wipe it clean.
After the ingredients have been whipped together well, you can put it in a container or plate with the table spoon. Make sure the strawberries have been washed off and sliced up if you like. Last thing, dip the strawberry in the dip and ENJOY! With that being said, I have shown you how make strawberry dip. Conclusion: Restate Central Idea: With having a mess, making strawberry dip is and quick and easy appetizer that you can enjoy.
Compare the MPs of the once recrystallized and the twice recrystallized trimyristin. After the hydrolysis has proceeded for 45 minutes, allow the flask to cool to RT and pour the contents into a 50 mL beaker containing 8 mL of water. Carefully, in the hood, add dropwise with stirring, 2 mL of concentrated HCl (caution: corrosive liquid/noxious vapors). Myristic acid should precipitate. Cool the beaker in ice water for 10 min, with stirring, and collect the solid by vacuum filtration on a small Hirsch funnel.