How does the amount of sugar affect the time taken for sugar to dissolve in water? We were asked to carry out an experiment on whether the amount of sugar to dissolve would affect the time taken for it to dissolve in water. I tried to investigate whether the different amounts of sugar affected the time it took for sugar to dissolve, by keeping the temperature constant at 60ºC and the amount of water at 100 ml, and whether 3 tsp of sugar dissolved the same, quicker or slower in water than 1 tsp of sugar by using scientific methods. Prediction I predict that in my experiment when I increase the amount of teaspoons of sugar, the time needed for the sugar to dissolve will increase. I believe this will happen because the more sugar molecules there are at the same time, the longer it will take for them to find space inbetween the water molecules.
Why? Experiment 2: Starch Test Fill in the table below with the results from the starch test experiment. Results Starch Test Solution Initial Color Color with Iodine Solution starch solution water Iodine solution is added to a chocolate chip cookie solution. The color changes to purple. Based on this result, what biological molecules are present in the chocolate chip cookie solution?
Introduction The purpose of this study is to determine whether the Smith family should purchase table sugar or Splenda to sweeten coffee. Splenda, also known as sucralose, is a no-calorie sweetener that my wife believes tastes better than sugar. Teresa Smith is a self-proclaimed “taste bud” expert and believes that she can correctly identify Splenda in a taste test against table sugar. Teresa’s agreement to participate in this study has the potential to affect grocery bills for years to come considering the price difference between the two products. Splenda is roughly $0.72 per ounce while table sugar is about $0.04 per ounce.
A change made was instead of 5 mL it was 3mL. (Test 3) Hypothesis: Refer to page 2 of lab. Test | Before Change | During Change | After Change | Sugar and Heat | The sugar is white and in a crystal form. (balls) | The sugar will start to liquefy and turn yellow. | The sugar will start to become hard again at room temperature.
During my project I will find out why corn syrup and sugar are needed together in lollipops. I will also make a survey asking people to taste a lollipop consisting of corn syrup and sugar and then I will ask them to taste a lollipop that only consist of sugar. What if the
4.Benedict’s solution cannot be used to distinguish between two monosaccharides. Why? Because they both will change their color. Experiment 2: Starch Test 1.Fill in the table below with the results from the starch test experiment. Results Starch Test Solution Initial Color Color with Iodine Solution starch solution clear gray water clear yellow 2.Iodine solution is added to a chocolate chip cookie solution.
FOUR UNKNOWN HOUSEHOLD OBJECTS Question: What are the four unknown household objects presented to us? Hypothesis: Substance 1 consists of water jelly crystals, if it turns into a jelly-like substance when mixed with water. Substance 2 is sugar, if it caramelizes when heated. Substance 3 is salt, if it lowers the melting point, and therefore melts ice faster than the other objects. Substance 4 is baking soda, if it fizzes when it reacts with baking soda.
Wheat germ is rich in glutathione a sulfur based antioxidant and when combine with selenium, an oxidation enzyme is formed which can help to dissolve chemical carcinogens in our body, and protecting our brand cell. Also wheat germ has lot of zinc with dietary fiber that helps in lowering LHL cholesterol level and prevent diabetes, more over wheat germ promotes the growth of good intestine bacteria. Serves 1 Plan Yogurt 1 cup, to be mix and blend with juice Wheat Germ 1 tablespoon, added into the blended juice later Lemon ½ piece, cut into slices and seeded Raw Manuka Honey 1 teaspoon, dissolve in water before added into the juice Fresh Juice Everyday http://www.healthyeatingjuicing.com Page 33 Fresh Juice Everyday
Organic Chem. Lab EXPERIMENT 11: ISOLATION OF CAFFEINE FROM TEA LEAVES COMPOUND PROCEDURE Preparation of Tea Solution: We started out experiment by weighing out 5.023g of tealeaves and 2.008g of calcium carbonate powder. These two substances were mixed with 50ml of water and heated under gentle reflux in a round-bottom flask using a condenser apparatus. The hot solution was then filtered and the filtrate was collected and cooled. Extraction and Drying: Using a separatory funnel, the cooled filtrate was extracted with 10ml of methylene chloride.
Procedure 1 Cut the agar jelly to give three cubes with heights of 0.5 cm, 1 cm and 2 cm. Putting graph 2 3 4 5 paper under the dish of agar jelly is helpful when cutting the blocks. Place the cubes in the beaker and cover with the potassium manganate solution. If your jelly is green due to universal indicator then use weak acid rather than the potassium manganate (VII) solution. Leave the cubes for 5 minutes.