expensive de-scaler and it can irritate eyes and skin. (3) Research Ethanoic acid The advantages of using ethanoic acid (vinegar) as a de-scaler is that it is a non-toxin and a weak acid‚ there are no harmful chemicals in it so you don’t have to worry about breathing any in and it can easily be removed. It also doesn’t corrode other metals. The disadvantages of using acid (vinegar) as a de-scaler are that it could have a bad effect on the taste of the coffee‚ it also has an unpleasant smell so it would
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* * Materials * Boiling set-up * Strainer * Container * Spoon * Mortar and Pestle * Knife and Chopping board * Red beet‚ turmeric powder‚ leftover blueberries * Baking soda * Vinegar * Corn syrup * Corn starch * Procedure Each plant was finely chopped and ground and individually boiled in water. Once the water was evidently stained with the pigment of the plant used‚ the heat source was put off and the
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Thanks to a spate of films and TV shows about fast food — Supersize Me and Big Medicine come to mind — the perils of fast food have been spotlighted. Since we all lead busy lives‚ it’s often tempting to stop at the nearest fast food place instead of waiting to get home and cook. They’re fast‚ inexpensive‚ have tons of selection‚ and there seems to be one on every corner. However‚ next time you’re tempted to stop and pick up something fast‚ think about how much better home-cooked meals are for your
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Titration Analysis of Vinegar Student: Araik Movessian Grade: 12 Course: SCH4U Teacher: Tijana Knezovic Purpose and Introduction: In this experiment the question of “what is the molar concentration of acetic acid in a sample of vinegar?” was answered via titration using a standard solution of sodium hydroxide‚ NaOH(aq). In this investigation‚ students are to act as quality control chemists. Their purpose is to test the acetic acid concentration of the vinegar to discover whether it
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The origins and evolutions of salsas‚ chutneys‚ and relishes Condiments come in many diverse yet delicious flavors. There are salsas‚ chutneys‚ relishes‚ and many more! We all know what they taste like‚ but do we know the history of some of our basic foods? The first sign of salsa can be seen at 3000 B.C.E. in South America. The Aztec Indians combined chiles‚ tomatoes‚ and other vegetables like squash seeds and even beans together to make a spicy sauce. Then the Spanish went to Mexico during
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General Lab Safety Experiment 1: Neutralization of Acids and Bases In this experiment‚ you will learn how to properly neutralize and dispose of acidic and basic solutions. Materials 5 mL 4.5% Acetic Acid (vinegar)‚ C2H4O2 2 Pipettes (1) 250 mL Beaker 0.5 g Sodium Bicarbonate (baking soda)‚ NaHCO3 (1) 10 mL Graduated Cylinder 2 Weigh Boats (1) 100 mL Graduated Cylinder *Water 8 Litmus Test Strips (Neutral) Permanent Marker *You Must Provide Procedure 1. Use the permanent marker to label
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several processes in making vinegar but can you believe that one can be made out of fruits? Vinegar adds more tastes and flavor to the food that we eat. It is also used to preserve food and as cleaning agent. It has been used as medicine too. In the middle Ages‚ people poured vinegar onto lead in order to create lead acetate called “sugar of Lead” and it was added to sour cider until it became clear that ingesting the sweetened cider proved deadly. By the Renaissance era vinegar-making was a well known
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provided with two samples of vinegar‚ one removed from a restaurant and one removed from a take-away. Trading Standards suspect these two establishments of watering down the vinegar. They need evidence that the samples contain less acid than the standard vinegar sample provided. What is the purpose of this? I’m a worker in the Trading Standards which carries out tests to see if restaurants and takeaways are watering down the vinegar. We will take one sample of vinegar from a restaurant and from
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an Alka-Seltzer tablet and to determine the limiting reagent for the highest/longest distance traveled. Alka-Seltzer tablets were first obtained. Vinegar‚ a 250-mL beaker‚ and a 50-mL (or 10-mL) graduated cylinder was given from the instructor. After the experiment‚ a graph of percent by mass of the reacted NaHCO3 in a tablet versus the volume of vinegar used was constructed. Methods/Experimental chen‚Yueh-huey‚ and Jing-Fun Young‚ Alka Seltzer fizzing-determination of percent by mass of NaHCO3
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cheese‚ and fatty dressings to the lettuce and a couple other vegetables. The result is enough fat to fulfil your fat content for the entire day. If you’re going to indulge in a salad‚ avoid the croutons altogether and opt for apple cider or balsamic vinegar or oil and vinaigrette. Between the appetizer‚ rolls‚ salad‚ and first round of drinks most people have already consumed more than they ever would by cooking a meal at home. The problem is that all of these items are pushed by the waiter or their
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