The purpose of this lab was to see which solutions are soluble and which are not. We were able to see this by mixing certain solutions together and observing changes that occurred. The procedure for this experiment included a few different steps. The first steps were to add the nitrate solutions into the lettered parts of the 96-well plate. Once you were done with that‚ you were supposed to add the sodium solutions to the numbered parts of the 96-well plate‚ so that the solutions were added together
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rocks that I like to collect. As I went through high school‚ I settle and wanted to be a doctor due to my strong duty in helping people and my interest in human anatomy and chemistry. But‚ like most pre-med students
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Why is organic chemistry important? Organic compounds are used for many different things. Daily life in today’s world would be very hard to live in without organic compounds; in fact life would not be possible without organic compounds. For example‚ most of your body is made up of organic compounds. The food you eat is made up of organic compounds. Even the flavourings and colourings on processed food are organic. The clothes you wear are‚ yes you guessed it‚ organic as well. What’s more is that
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ATLANTIC COLLEGE CHEMISTRY DEPARTMENT (Written by Dr Geoffrey Neuss) CONTENTS Page Introduction 1 Assessment of Practical Work 3 Error and uncertainty 7 Significant figures 8 Title 1. Some common chemical reactions. 9 2. A traditional acid-alkali titration. 10 3. Analysis of aspirin tablets
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ORGANIC CHEMISTRY IN FERMENTED FOOD: KIMCHI TASK : INDIVIDUAL ASSIGNMENT NAME : ASRIE REZDHUAN PAUZI STUDENT ID : 1000216 COURSE CODE : FEG 2113 PROGRAMME : FOUNDATION IN ENGINEERING LECTURER : MS ANIS SURIANI IBRAHIM TABLE OF CONTENTS 1.0 Executive Summary 2.0 Objectives and Problem Identification 2.1 Kimchi fermentation 2.2 Changes during kimchi fermentation 2.3 Does the Lactic Acid Bacteria (LAB) is good? 2.4 Effects of kimchi on healthy 3.0 Statement
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Level Credit Hours Contact Hours : : : : : CHM 556 Organic Chemistry II Degree 4 3 hr (Lecture) 3 hr (Practical) 3 Core CHM 456 Part Course Status Pre-requisite : : : Course Outcomes : Upon completion of this course‚ students should be able to: 1. Determine functional groups present in organic compounds using Infrared Spectroscopy and interpret Nuclear Magnetic Resonance spectra and relate the information to structural features of organic compounds. State and explain principles governing
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Exercise 1 Polymers – An introduction to Organic Chemistry Group 3 Jude Marchoni C. Tampus Meryl Marie Susan Chua Pearl Pontillas Paolo Pepito Gaia Casas I. Abstract: (Paolo) In this experiment we will be testing what would happen to the polymer when we add borax to it. A polymer is a compound made up of large molecules often in a solid state. Polymers are chemically formed by 100 to 10‚000 small molecules called "monomers". Monomers occur in molecular units or patterns
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1.1 CHEMISTRY 2213a ORGANIC CHEMISTRY FOR THE LIFE SCIENCES - organic chemistry is the study of life at the molecular level; to many it is the key to understanding life “The language of chemistry- an international language‚ a language without dialects‚ a language for all of time‚ and a language that explains where we came from‚ what we are‚ and where the physical world will allow us to go” (Nobelist Arthur Kornberg‚ a biochemist‚ 2000) - but its study has been challenging for students for
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Name Lab Section GTA Station # 5. Extraction Pre-lab questions Complete the following questions and submit before beginning the experiment. 1. Which layer will be the aqueous layer when using dichloromethane (methylene chloride) as the solvent (i.e.‚ top or bottom)? Which layer will be the aqueous layer when using ether as the solvent? 2. When everything has been separated in Part D‚ which compounds will be in test tubes 1‚ 2‚ and 3?
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Hydrocarbon – Alcohols • Ethanol - 92.3% by weight of ethanol‚ 94.9% by volume. - 70 % which is used as local antiinfective • Diluted Alcohol - 48.4 % to 49.5% used as solvent • Brandy - distillation from wine • Whisky - fermented malted grain • Rum fermented molasses Product of Reductive Metabolism • Mannitol • Ash Manna • Fraxinus ornus – Oleaceae • Osmotic diuretic • Laxative Product of Reductive Metabolism • Sorbitol- Mountain ash • Sorbus aucuparia Rosaceae • Half as sweet as
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