also need a control variable‚ which would be a solution which has no caffeine in at all‚ to compare the results from the caffeine solutions. In addition to this‚ you need a dependent variable; this is what you measure in the experiment and what is affected during the experiment‚ in the case of this investigation it would be the Daphnia’s heart rate which you would measure‚ and is affected by the independent variable – the concentration of caffeine solution. In all practical investigations you need
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Investigating the vitamin C content of fruit juices Vitamin C (ascorbic acid) is a water-soluble nutrient which is found in certain foods. It acts as an antioxidant (inhibits oxidation) in the body‚ helping to protect cells from the damage caused by free radicals. The body requires vitamin C in order to make collagen‚ a protein essential to help wounds heal. Vitamin C also improves the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease
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Materials : Pineapple juice‚ 0.1% ascorbic acid solution‚ 2‚6-Dichlorophenol – Indophenol (DCPIP) solution‚ distill water‚ filter paper. Apparatus : Small test tube and rack‚ 1cm3 and 5cm3 syringes with needles‚ 250ml beaker‚ 25ml measuring cylinder‚ stirrer‚ electronic scale. Methods Part A: Standardization of DCPIP (Titrant) solution 1. 1.00g of ascorbic acid tablet was measured by electronic scale and dissolved in 100.00ml of distilled water. 2. A 1.00cm3 syringe was used to transfer
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Fruit and Vegetable Jucies. Acid foods are foods that contain enough acid to have a pH of 4.6 or lower. Acidic foods can be processed safely in a boiling water canner‚ usually without added acid (lemon juice‚ vinegar or citric acid). This is necessary to control botulinum bacteria. Acidity may be natural‚ as in most fruits‚ or added‚ as in pickled food. Low-acid canned foods are not acidic enough to prevent the growth of these bacteria. Acid foods contain enough acid to block their growth‚ or destroy
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different brands of orange juice. Juice sample provided: 0.1% vitamin C solution‚ fresh orange juice‚ You C 1000 orange water. Aim of investigation: To compare and verify the amount of vitamin C in Mr. Juicy and You C 1000 orange juice. Introduction: Problem: To compare the concentration of vitamin C Hypothesis: Concentration of vitamin C in Mr. Juicy is about 0.02 % Concentration of vitamin C in You C 1000 orange water is about 0.1% The concentration in You C 1000 orange water should
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Sidra Double Cola Vital Jucina Milk Ice Cream Soda Mango Juice Kulfa Orange Orange Juice Butter Scotch Lychee Apple Juice Coffee Raspberry Mango & Orange Strawberry Fresh Lime Chocolate Vino Competitors: Primary: Pepsi‚ Coca Cola‚ Rooh Afza‚ Jam E Shereen‚ Etc. Secondary: Frooto‚ Maza‚ Rani‚ Slice‚ Nestle‚ Etc. Pops Pods Soft drink‚ juice‚ milk Natural taste varieties Disposable Tastes varieties in milk
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Hypothesis: The higher the concentration of hydrochloric acid‚ the faster the reaction will take place because there will be more hydrochloric acid particles to collide with the marble chip particles therefore resulting in a quicker reaction. The lower the concentration‚ the weaker the reaction will be as there will be fewer particles so less chance of a collision and a lower rate of reaction. Equipment: Conical flask – to hold the hydrochloric acid and marble chips Boiling tube – to hold and indicate
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PASTEURIZATION IN FRUIT JUICE BY: SOKOYA OLUWATOMI TEMITAYO MATRIC NO: 20069401119 ECONOMICS MAJOR A PROJECT SUBMITTED TO THE DEPARTMENT OF VOCATIONAL COURSES (PASTEURIZATION IN FRUIT JUICE) TAI SOLARIN UNIVERSITY OF EDUCATION‚ IJAGUN‚ IJEBU-ODE‚ OGUN STATE. IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF BARCHELOR OF SCIENCE IN VOCATIONAL COURSES LECTURER IN CHARGE TAI SHITTU SEPTEMBER‚ 2010 PASTEURIZATION IN FRUIT JUICE Pasteurization is a process of heating
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chapter seven measuring domestic output and national income CHAPTER OVERVIEW News headlines frequently report the status of the nation’s economic conditions‚ but to many citizens the information is confusing or incomprehensible. This chapter acquaints students with the basic language of macroeconomics and national income accounting. GDP is defined and explained. Then‚ the differences between the expenditure and income approaches to determining GDP are discussed and analyzed in terms
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test for amino acids) Xanthoproteic Test Conc. HNO3‚ conc. NaOH For W‚F‚Y (aromatic except for H) Blue to blue-violet Oxidative decarboxylation color & deamination followed by (proline:hydroxypr condensation oline gives a yellow color) Yellow sol’n/ppt. Nitration via SEAr with conc. HNO3‚ orange with excess NaOH Millon’s rgt.(Hg2+ & Hg22+nitrates& nitriles/Hg(NO3)2 in conc. HNO3‚ w/ trace of HNO2/HgSO4‚H2SO4 ‚NaNO2) Hopkins-Cole Test Glyoxylic acid (Mg powder‚ oxalic
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