In part one of my project you learned about how salt affects the freezing point of water. In my science project I wanted to see if salt affected the freezing point of water. I started by doing some experiments. My first experiment was whether tap water or salt water would freeze first. I first started by mixing up the salt water warming it for one minute and warming the tap for one minute also. My second experiment was what ice cube would melt fastest. I started by getting two bowls. Two ice cubes
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Synthesis of Banana Flavor via Fischer Esterification Patricia Faye R. Agnila‚ Joan Karla M. Alvaran*‚ Micaela Isabel N. Arellano‚ and Denzel Nicho T. Armendares Department of Biological Science‚ College of Science‚ University of Santo Tomas‚ Manila‚ Philippines Abstract This experiment is conducted to exhibit the synthesis of banana
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Point load test Aim: To determine the strength characteristics of a rock using the point load test and visual judgement. Materials Loading device Loading frame Pump Ram Platens Rock Caliper Method (Standard‚ 2007) 1. Measure the dimensions of the rock which includes the diameter and length 2. Find the length to diameter ratio to determine which test will be used. If the ratio is greater than 1 use diametrical test. But if the ratio is between 0.6 and 1 use axial test 3. The axial
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necessary for a chemical reaction to occur‚ allowing vital processes such as digestion‚ ATP production‚ and DNA replication to occur efficiently. Using a Vernier Gas Pressure Sensor the rate of reaction of the enzyme catalase as it decomposed Hydrogen Peroxide in a test tube was measured and then results were put on the screen of a Macintosh computer using Logger Pro software and Vernier computer software. Several trials were then done with one factor‚ either temperature‚ pH‚ or enzyme concentration
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Formal Practical Report Tittle: Rat dissection Date: 16/10/2013 Partners: Sanketh Yadav and Joel Chittiprolu 8C Aim: To investigate the rat’s digestive system and compare the differences and similarities of the organs with the Human’s digestive system and measure them. Materials/ Equipment: Lab court Nitrile Safety Gloves Camera or Phone to take pictures Scissors Probe Scalpel Rulers Nails Bench Plastic bag for excreting waste Eucalyptus Room spray Newspapers for keeping
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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Melting Point Determination and Thermometer Calibration Lab Background: The melting point of a substance‚ a solid in this case‚ signifies the temperature at which the first crystal starts to melt until the temperature at which the last crystal disappears is reached. That being said‚ melting points are expressed in ranges‚ am organic compound will have a sharp range depending on the purity of the compound. Impurity of an organic substance will register an abnormal melting point based on its
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"A business report is an orderly‚ unbiased communication of factual information that serves some business purpose." Reports provide feedback to the manager on various aspects of organization. The information is needed for reviewing and evaluating progress‚ planning for future course of action and taking decisions. Reports can be written in direct and indirect method/approach: The Direct approach saves time and makes the report easier to understand by giving readers the main idea first. This
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Chemical Aspects of Life and Spit Lab Formal Report 1. Abstract The objective of the Reducing Sugar Test was to test if the substance has a reducing sugar in it by adding Benedict’s solution and heating it‚ there would be a color change if a reducing sugar is present‚ or it will remain blue (no reducing sugar). The objective of the Starch test was to test for starch in substances by using Iodine. The iodine will cause a substance to turn to a dark blue color if it is positive for starch. The objective
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Boiling Point Lab Introduction: The purpose of this lab is to learn about the calibration of a thermometer. In addition‚ we also investigated the boiling point of an unknown liquid to determine its identity. Chemical Responsibility: 1. Make sure to use glycerine (lubricant) and a towel to safely insert the thermometer into the rubber stopper. 2. Carefully operate the Bunsen burner and make sure to use rubber gloves when handling the boiling water of beaker 3. Always wear goggles
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