primarily compose the walls of the alveoli. For this experiment‚ we will be using milk and food coloring to represent the water (milk) and gas (food coloring) in the respiratory system‚ as seen in the liquid-gas boundary of the alveolar wall (water) and its volume (gas). We will place the milk in a shallow dish so that it completely covers the bottom of the dish. Drops of food coloring are going to be added into the milk at the center of the dish‚ and then observed. Drops of liquid dishwashing soap
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Natural Food Coloring from Spinach _______________ A Science Investigatory Project Presented to Mrs. Shellah Marie Tabayoyong-Cruz Marist School‚ Marikina City _______________ In Partial Fulfillment of the Requirements for the Course Science & Technology 9 _______________ Presented by DELA CRUZ‚ Mark Lawrence P. ARAOJO‚ Michael CONCEPCION‚ Matthew 9-St. Paul March 15‚ 2013 Acknowledgement I would like to express my special thanks of gratitude oto my chemistry
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can also be applied to the food we eat everyday. When you eat food or drink liquids you are trying to get important chemicals to your cells. (chemicals that your cells might use for energy or maybe to build more cells.) Look at the food label below‚ though‚ and you’ll see a list of several chemicals that your cells cannot use. These chemicals may be added to keep the food from spoiling‚ give the food a flavor or texture that makes it taste better‚ or add color to the food/drink to make it look more
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the amount of water in a beaker affect the rate at which food coloring diffuses to the bottom of the beaker? Independent Variable: Height of water in beaker (Inches) Dependent Variable: Rate of diffusion (seconds) Controlled Variables: * Size of beaker * Temperature of water (23°C) * Type/color of food coloring * Person Timing * Environmental conditions Materials: * Beaker(well over 4 in tall) * Food coloring * Tap water(23°C) * Thermometer * Ruler *
Free Diffusion Molecular diffusion
1. FD&C Blue No. 1 – Brilliant Blue FCF‚ E133 (blue shade) Brilliant Blue FCF (Blue 1)‚ also known under commercial names‚ is a colorant for foods and other substances to induce a color change. It is denoted by E number E133 and has a color index of 42090. It has the appearance of a reddish-blue powder. It is soluble in water‚ and the solution has a maximum absorption at about 628 nanometer. ------------------------------------------------- Chemistry It is a synthetic dye produced using aromatic
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Identification of food constituents in milk Objectives To compare the composition of two different kinds of milk for fats‚ protein and reducing sugar. Introduction In this experiment two milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are the milk tested for its
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Hair coloring Definition of hair coloring: Hair coloring is the practice of changing the color of hair. The main reason for this practice are cosmetic‚ e.g. to cover gray hair‚ to change to a color regarded as more fashionable or desirable‚ and to restore the original hair color after it has been discolored by hairdressing processes or sun bleaching. Hair dying‚ which is an ancient art‚ involves treatment of the hair with various chemical compounds. Today‚ hair coloring is immensely popular
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Materials • Samples of different types of milk • Benedict’s Reagent • Biuret Reagent • Sudan III • Water bath • Pipettes/syringes • Test tubes • Microscopic slides and cover slips • Microscope Method (testing for reducing sugars) 1. Add 3cm³ of whole milk‚ by using a pipette or syringe to the test tube. 2. Add 5cm³ of Benedict’s reagent and place it in the boiling water bath for 8 minutes. Do the same for semi-skimmed milk and skimmed milk. 3. Once all 3 of the test tubes are left
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POLYMER SYNTHESIS AND PROPERTIES AIM: The aim of the experiment was to prepare three different polymers‚ namely nylon 66‚ Agar Gel and slime‚ being able to differentiate between the configuration and analysis among the three structures‚ noting the physical characteristics of each polymer and the chemical reactions that occur during the formation of the polymer. Pre- lab questions 1. Is Nylon 66 a step or chain – growth polymer? Define both types of polymerization in your answer. Nylon 66
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their hair‚ the style‚ the cut‚ and the color. For me it hasn’t been just one moment‚ its been everyday. It’s not just my hair anymore either. Its EVERYONE’S hair. I enjoy styling everyone’s hair. Beauty and perfection fascinate me. I have been coloring my hair‚ and
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