was that when yeast is mixed with more than sugar or items that contain a lot of sugar‚ the fermentation of the yeast is affected. The experimental results supported my hypothesis by showing that when yeast and sugar was mixed with items such as‚ vinegar and salt‚ the fermentation was affected. Table of Contents Page Statement of the problem‚ Variables‚ Hypothesis ------------------------------------------- 4 Background Research ----
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Cydney Kessler Date of Experiment: 6/9/15 Report Submitted: June 10‚ 2015 Title: Observations of Chemical and Physical Changes Purpose: the purpose of this lab experiment is that I will be able to decipher the difference between a chemical and physical change. I will be about to tell whether a chemical change has occurred during the experiment or if it was a physical change and I will be
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divided into 11 groups. Each group (2-3 students) of students will need the following: • one raw egg • vinegar (approximately 5% acetic acid) • beaker or container • paper towels (or tissues) • balance • corn syrup • distilled water (tap water will work) • graduated cylinder • tape • pen • 0.5 cm graph paper Ask each group of students to bring in one egg. It is much less expensive to purchase the vinegar and corn syrup in large volumes‚ if possible. Stores that cater to restaurants and businesses or sell
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will probably be good enough‚ but if you really want to impress the judges‚ you can combine the 2! Combining the experiments Combining the experiments is easy. Before you add the baking soda to the vinegar‚ simply add some of the colored water as described in Showing your true color to the vinegar. You may need to repeat the experiment a couple of times until you are happy with the colors. I am going to leave that to you – it is all part of playing around with science until you have the right answer
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up start a stopwatch and scrub the fabric for up to 5 minutes. 6. When the marker has dissolved out of the fabric stop the time. 7. Record the time in a chart. 8. Repeat steps 3-7 with vinegar‚ Tide and Dish soap. Materials: No Name lemon fresh dishwashing liquid Co-op pure white vinegar Original Tide Water Safeway disposable coffee filter Sharpie permanent marker 4 medium size Bowls (large enough to fit the fabric and coffee filters.) Stopwatch/timer Scissors
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lower concentration and isotonic solution has an equal concentration. Method: The eggs were soaked in vinegar for 48 hours. At the end of this period the eggs are dried off and mass is recorded. The eggs are then placed in distilled water. They are removed and the mass recorded. Lastly the eggs are put into corn syrup and again removed and the mass recorded. Results: The egg in the vinegar got bigger‚ as the fluid moved into the egg‚ and the fluid level went down. This is an example of a hypertonic
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If the Philippines had to nominate a national dish‚ I believe that the Chicken Adobo would be the winning gourmet dish. With a unique taste made with the delicate mixture of bay leaves‚ vinegar‚ peppercorn‚ garlic and spices‚ it is no wonder that a lot of Filipinos use this adobo flavoring in a lot of Filipino gourmet dishes. Because the Philippine Islands lie on the edge of South-East Asia‚ the Philippines culture is absorbed from the surrounding countries that lay around the islands. The chicken
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”Does the pH of a liquid affect the browning time of a banana? “ The hypothesis was “that the lower the pH the less brown a banana will turn.”. The experimental group was bananas placed in liquids with varying pH levels : lemon juice‚ lime juice‚ vinegar‚ baking soda water‚ alkaline water‚ and distilled water. This experiment’s dependent variable is the number of spots each banana has after two hours of sitting out.The independent variable is the banana. The control group was bananas laid on a plate
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Name: Affiliated Institution: Course: Date: Water Filtration The methods used in this experiment are simple filtration methods which are used by many water companies worldwide. In this experiment simple lab equipment was used‚ after contaminating water with various contaminants the water was filtered by using cheesecloth‚ sand‚ activated charcoal and alum. The contaminants used in the experiment are the most common and the most hazardous. They include; cleaning detergents
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to one clean beaker. Keep at room temperature. Then add crystals to water. Time how long it takes to diffuse all the crystals. When finished empty and wash beaker. 5.Add vinegar one clean beaker. Heat slightly to warm temperature. Add crystals. Time how long to diffuse the crystals. When finished empty and wash. 6.Add vinegar to one clean beaker. Keep at room temperature. Then add crystals to water. Time how long it takes to diffuse all the crystals. When finished empty and wash beaker. 7.Observe
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