LAB Report #3 Introduction: In this lab we have focus on Isolation of bacteria from environment. Microorganisms are found throughout the environment: in the air and water; on the surface of any object such as clothes‚ walls‚ furniture; in soil and dust; and on and in our own bodies (skin and mucous membranes). In order to demonstrate the ubiquity and diversity of microbes in the environment‚ samples from immediate areas of the environment and/or from your body will be obtained and cultured
Free Agar plate Petri dish Growth medium
The purpose of this lab was to model the significant differences in density that oceans experience when glaciers and polar ice caps melt. It demonstrated that the variation in density greatly affects salt water. I discovered that the increase in freshwater causes a decrease in density. I made three claims. First‚ the higher the salinity of the water is‚ the denser it will be. This was shown in my data by the fact that‚ with 0mL of fresh water‚ the density was 1.108 g/mL For every milliliter of fresh
Premium Global warming Climate change Water
Water Testing Lab Conclusion In this lab‚ chemical tests were used to check for the presence of calcium‚ chloride‚ and sulfate ions in water samples. To do this‚ the testers started with five samples: a reference‚ a sample of only the chemical being tested for‚ a control‚ distilled water‚ two home water samples‚ and a school water sample. To test for the ions in the water‚ a chemical that would react with the ion and create a precipitate was added. If the precipitate was not easily visible‚ a
Free Ion Sodium chloride Sodium
Adwoa Fosuah Bio Psych Lab Report 4 Cold Pressor Task Aim The cold pressor test is done by having the subject submerge their hands in a bucket of cold water to determine cardiovascular changes such as blood pressure and heart rate. For this experiment we wanted to know how long participant can keep their feet in the bucket of ice water before they experience any pain while looking at neutral and positive pictures and also rate the intensity of their pain. For this reason we hypothesized that
Premium Standard deviation Arithmetic mean Time
Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
Premium Heat Thermodynamics Energy
Kiley O’Toole Lab Report 3 Purpose The purpose of this lab was to uncover the number of layers of zinc atoms around a piece of galvanized iron. This was done by pouring the hydrochloric acid onto the galvanized iron‚ thus removing the zinc from the piece of metal. Laboratory Procedure 1. Measured and recorded the mass of a piece of galvanized iron using a centigram balance and a ruler 2. Measured and recorded the length and width of the galvanized iron using the ruler 3. Put the
Premium Hydrogen Zinc Length
A. Header Information 1. After "Project No:"‚ enter the client’s project number (from cover page 1). This number is required on every page of the report. 2. After "METHOD"‚ enter the analytical method used. (e.g.‚ EPA 8260‚ or EPA method 8021). 3. After "REPORTING UNIT"‚ enter the appropriate reporting unit. The units ug/L for water samples and ug/Kg for soil samples are recommended for volatile analyses. The units mg/L and mg/Kg are recommended for TPH/semi-volatile analyses. 4.
Premium Benzene Volatile organic compound Analytical chemistry
John Angelo F. Raule Marvin Reyes Mykee Domingo Aaron Santos Ralph Reyes LBYMATB V26B Report Title Of Activity: Yogurt Making Date Performed: October 4‚ 2012 I. Introduction Last October 4‚ the group performed an activity that involved making our own yogurt. The group prepared the materials and followed the procedures to make the said yogurt. In the activity paper that was given‚ it dictated that during the yogurt making process‚ the bacteria underwent fermentation. “Fermentation
Premium Milk
Chemistry Lab Report Water Hydration Introduction: A hydrated crystal or hydrated occurs when water becomes tightly attracted to a metal salt base on it’s polarity. The water molecules maintain integrity as molecules‚ however they are considered to be part of the formula of the hydrate. When the hydrate metal salt crystal is heated‚ the attractions to the water are broken by the heat energy and the water escape from the crystal. After heating the salt crystal is called as anhydrous‚ which
Premium Water Salt Sodium
evaluation of flow rate. Experimental Design Figure 1.1: the flow measuring apparatus Figure 1.2: The explanatory diagram of flow measuring apparatus APPARATUS !. Flow measuring apparatus 2. Volumetric Hydraulic Bench 3. Water 4. Stopwatch METHODS Water is allowed to enter from the hydraulic bench into the flow measuring apparatus through the venturi meter which consists of a gradually converging section‚ a throat and a gradually diverging section. The flow continues through the orifice
Premium Fluid dynamics Mass flow rate