Repeat step 5, raising the degree by 3® each time until you reach 30 ® C. After every 3® increase, count number of breaths for 60 seconds. Record data Data: Temperature °C | Fish # 1 | Fish # 2 | Fish # 3 | Fish # 4 | Fish # 5 | Fish # 6 | 3°C | 0 | 5 | 4 | - | - | - | 6°C | 0 | 6 | 11 | 4 | 29 | 15 | 9°C | 53 | 1 | 53 | 38 | 59 | 28 | 12°C | 59 | 19 | 57 | 67 | 75 | 39
We now slowly pour the solution into a funnel with filter paper. The extract along with 2 pieces of Iodine are added to a new beaker and left for 10 minutes. Finally to determine if the lab was successful, three tests are conducted for Iodine, Iodide and triiodide. The objective is to produce a tincture of iodine by extracting iodide and other components from seaweed. Warm up Activity 1.
6 grams of dried seaweed, cut into ½ inches should be places into a 150 mL beakers that will later be filled with ¾ distilled or deionized water. Then, the seaweed should be agitated with a stirring rod to remove monosodium glutamate. 2. After the water is poured off in the sink, 40 mL of distilled water should be added to the seaweed, and should be heated for 5 minutes with a Bunsen burner. 3.
If necessary, round the result to the nearest tenth. 38) 39) How many liters of 80% hydrochloric acid must be mixed with 40% hydrochloric acid to get 15 liters of 65% hydrochloric acid? Write your answer rounded to three decimals. 39) 40) If (9, -9) is the endpoint of a line segment, and (12, -10) is its midpoint, find the other endpoint. 40) 41) It has been determined that the number of fish f(t) that can be caught in t minutes in a certain pond using a certain bait is f(t) = 0.22t + 1, for t > 10.
Caloric Content of Food Exercise 1: Determination of Caloric Content of Three Foods Abstract: First I gathered all the equipment needed. Then I zeroed out my balance and measured the mass of the empty beaker. I then put 50mL of water in the beaker and measured the mass again. I put a piece of foil at the bottom of my burner stand and then placed the beaker with water on the beaker stand. I then took the initial temperature of the water.
2 minutes later, add the shrimp. 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
4. Put one egg in the beaker of water and the other in the beaker of syrup. 5. Take both eggs out after 15 minutes and record each of their masses. 6.
First I made a water bath by filling the 100 mL beaker with cool tap water. I then placed crushed ice in the 100 mL beaker so the water level was just below the top of the beaker. I sprinkled a little salt in the ice water and mixed it well. I then filled the test tube half full with distilled water and set the test tube in the 24 well plate. I inserted the digital thermometer into the test tube and took reading every 30 seconds until the readings remained constant.
Holding the pipet vertically, add 20 drops of water to the cylinder. Record the new volume of water in the graduated cylinder in the first data table under Trail 1. 4. Without emptying the graduated cylinder, add an additional 20 drops from the pipet. Record the new volume for Trial 2.
Fish are very sensitive to chlorine and other impurities in tap water. Allowing the tap water to sit out for a few days will rid it of any impurities and you will then be able to fill up your aquarium. The items discussed are very easy to acquire and even afford, but can make the difference in life and death for your fish.