Place the test tube in a hot-water bath. c. Heat for 5 minutes. d. Record any color changes. e. Record whether the sample dried or remained see-through in the Observation section. Nutrient Foods Corn White beans White bread Potato chips Peanut butter Sugar Starch Protein Lipid Observations – record any color changes or translucency
Place a funnel on the top of the buret and slowly add 5g of dry alumina. When all of the alumina has been added, rinse the inside of the buret with additional petroleum ether to flush down any alumina that may be stuck to the sides. Add another 1-cm layer of dry clean sand on top of the alumina. Drain the solvent from the column until the solvent is at a level just above the top of the sand. The column is now ready for the addition of the mixture to be separated.
By ways of decanting (using a class stirring rod to guide solution), pour the solution into the funnel until it is about half an inch from the top. The solution should be clear and colorless 8) Allow the flask to cool. While the flask and solution are cooling, wash the funnel and beaker with LOTS of tap water to remove all traces of KOH. Also throw away any carbon on the filter paper. 9) Once the solution is cool enough to touch, add 35mL of 3M H2SO4 (measured out in 50mL graduated cylinder) SLOWLY AND STIR CONSTANLY.
Materials and Methods: The materials that were used in this experiment was tap water, a saliva sample, 6 paper towels, 2 kitchen knives, a cutting board, 30mL of starch (liquid), a permanent marker, a ruler, 2 spray lids, a 2oz empty bottle, a 100mL graduated cylinder, 2 food products (e.g., ginger root, apple, potato, etc.) and 30 mL of Iodine-Potassium Iodide (IKI). I began this experiment by first removing the cap from the starch solution and attached the spray lid to the starch solution. Next, I rinsed out the empty two ounce bottle with tap water and used the 100 mL graduated cylinder to measure and pour 30 mL of IKI into the empty two ounce bottle. I then attached the remaining spray lid to the bottle.
The samples don’t have to have the same mass as long as it’s between 0.3 and 0.4g. Add about 20mL of water and 3 drops of phenolphthalein indicator to each sample and allow the solid to dissolve. Prepare a 50mL buret for use by washing it, rinsing it with tap water, and rinsing it twice with distilled water. Finally rinse it twice with 5mL portions of your sodium hydroxide solution. Mount the buret on the ringstand and fill it above the zero mark with the prepared sodium hydroxide solution.
Next, obtain a 5 mL serological pipet and thoroughly rinse it with the buffer solution, then discard the buffer solution into the 250 mL beaker. Now, use the pipet to distribute 5 mL of the buffer solution into three 50 mL beakers. Be sure that the 50 mL beakers have been cleaned are dried prior to this. Next, locate the three pre filled burets in the lab room. Find the buret labeled 1.0M HCl and add exactly 1.00 mL of HCl to just one of the three 50 mL beakers with buffer solution already in them.
Use your 4 markers to draw a different colored dot on each of the pencil marks on the paper strip. Allow the markers ink to dry, and then go back recolor each dot. 5. Prepare the saltwater mixture by mixing 1/8 teaspoon of salt and three cups of water in a clean 2-liter bottle. Stir or shake the solution until it is dissolved.
Once it stopped burning, I took the final temperature of the water. I got my temp. change by subtracting my final and initial temps. Then, I weighed the fork and marshmallow to get final mass. To get mass of food burnt, I subtracted the initial mass by the final mass.
Obtain 6 clean/dry test tubes and arrange in your test tube rack. Label the test tubes 1,2,3,4,5,&6 6a. Test tube 1: Add 5 drops of Barium nitrate solution. Test 2: Add 3 drops of Sodium chromate solution. Combine test tubes 1 and 2 into one test tube (pour test tube into test tube 1).