The dependent variable was the “amount” of time it took for all 3-ice cubes to melt. This experiment contained several controlled variables; the size of the ice cube, the material and size of the dish the ice was placed in and the temperature of the room. The variables were measured in size by use of a ruler and by time by using a stopwatch. We used a single ice cube placed alone in a dish as our unaltered Control. The resulting data showed that it was the chemical reaction of the salt added to the ice that had the fastest melting process.
Research Melting is the process of changing a solid phase into the liquid. Ice is the solid form of water. It melts and turns back into a liquid when the temperature reaches 32 degrees Fahrenheit (0 degrees C) or above. It is better to find a material to soak up the water that comes out when the ice melts. It is good to do this because water makes the ice melt even faster.
The spreading occurs because baking soda increases the dough's pH level and weakens both the gluten and egg protein structure. Baking soda also contributes to cookies being more coarse and crispy. Because baking soda causes dough to brown quickly, you must watch the cookies carefully as they bake, to avoid burning. Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient, the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise.
Hypothesis If I put the magnet in the freezer, it will be stronger than the hot and room temperature magnet because when magnets are chilled they have less kinetic in the magnetic molecules allowing a more consistently concentrated magnetic field until it returns back to room temperature. Variables Control variables- Size of magnet, size of paperclips Independent variable - Temperature of magnet Dependent variable - Strength of magnet(# of paperclips picked up) Background Research Magnets are used in our daily lives and are used every day from magnets on your fridge to compasses. Compasses
The main application of the ice was the storage of perishable foods, but it could also be used simply to cool drinks, or allow ice-cream and sorbet desserts to be prepared. During its heyday a typical commercial ice house would store 30,000 tons in a 30 feet by 100 feet by 45 feet high building. How an ice house works The timber floor or grid, which covered the drainage sump of the ice well, was first covered with a bed of clean straw or reed. Ice or hard-tampered snow was then laid on the straw to a depth of about a foot. Successive layers of straw or reed and ice or snow followed, up to the level of the entrance door or passage.
Lab 5 – Weather and Climate Change Lab 5 - Demonstration 1: Modeling the Water Cycle POST LAB QUESTIONS 1. Which water cycle processes are represented in this model and by what components? Answer = Condensation and evaporation are represented in this model. The warm water evaporated and condensation formed inside of the jar under the lid because of the ice in the petri dish on top. 2.
When you melt an ice cube, you make a physical change by adding energy like heat. Even though the ice is melted it’s still water. Chemical changes happen on a smaller scale. Some experiments show chemical changes that you can see easily, like a color change. When iron rusts, you can see it happen as you watch it over time.
now crystals form when tiny supercooled cloud droplets (about 10 μm in diameter) freeze. These droplets are able to remain liquid at temperatures lower than −18 °C (−0 °F), because to freeze, a few molecules in the droplet need to get together by chance to form an arrangement similar to that in an ice lattice; then the droplet freezes around this "nucleus." Experiments show that this "homogeneous" nucleation of cloud droplets only occurs at temperatures lower than −35 °C (−31 °F).  In warmer clouds an aerosol particle or "ice nucleus" must be present in (or in contact with) the droplet to act as a nucleus. The particles that make ice nuclei are very rare compared to nuclei upon which liquid cloud droplets form, however it is not understood what makes them efficient.
The Depression of Frozen Point The boiling point and the freezing point both refer to colligative properties; in other words, the individuality of each particle is not as significant as the number of dissolved particles in a solution. In a solution, the boiling point increases and the freezing point decreases when the concentration of particles increases; this means that the change in normal boiling point as well as freezing point of water is connected to the increase of particles. Throughout the experiment, calculating the freezing point depression constant of solvent was a significant process. Observing the co-relation between the sugar concentration and freezing point was important too. In addition, the freezing point of the same solution for sugar and salt was compared.
Discussion: The proteins solubility can be determine based on the salt concentration in the solution in a way that when the concentration is low, various charged groups on a protein molecule will be stabilized by the presence of salt. This actually attracts the protein into the solution and the solubility of protein is enhanced which is generally known as salting-in process. On the other hand, as the concentration of the salt increases, the point of maximum solubility of the protein is reached and cause the increase in salt concentration which suggest that there was less water available to solubilise the protein. As the water interaction become less marked, the protein-protein interactions became more important causing the protein to aggregate and come out of solution. This protein precipitation in the presence of excess salt is also known as salting-out process.