LS-22045 CREEP TEST DEMONSTRATOR EXPERIMENTS 1 LS-22045 CREEP TEST DEMONSTRATOR EXPERIMENTS F G A H B I C J D E LEGEND A - Temperature controller & display B - Timer C - Timer switch D - Main power switch E - Heater switch F - Dial gauge G - Beam H - Weight hanger I - Support screw J - Test area 2 LS-22045 CREEP TEST DEMONSTRATOR EXPERIMENTS OBJECTIVES To
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condition (listed from left to right in the table) ranged from: 19.6-59.2%‚ 11.8-76.0%‚ 25.0-92.3%‚ and 12.5-89.8%‚ respectively. From this‚ we can generally see how the data from each group is spread out across each ligation condition. Table 2. ANOVA test results. The p-value corresponding to the F-statistic is lower than 0.05‚ suggesting that one or more treatments are significantly different. We can see that the treatments that are significantly different are the 1:1 with stuffer and 2:1 without stuffer
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TA: Gia Hoang Lab 1: Effect of pH on a Food Preservative 9-1-2011 Purpose The purpose of this lab was to determine if a new substance forms when sodium benzoate is placed in a simulated stomach acid. Theory Benzoic acid can be found in a wide variety of plants. It is used as a natural preservative in many foods. Sodium benzoate‚ the salt of benzoic acid‚ has become a more popular choice as a food preservative because it is more soluble in water than benzoic acid. Many food items found today
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Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
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10 Test Tube Mystery Introduction: The students were handed 10 test tubes with no identification. The students were supposed to design a method in determining what chemical was in each test tube. The list of chemicals is CuSO4‚ NH4Cl‚ NaOH‚ AgNO3‚ KI‚ H2SO4‚ NaBr‚ CaCl2‚ HCl‚ and Pb(NO3)2. The students are expected to determine the chemicals using physical properties‚ litmus paper‚ solubility‚ and the process of elimination. Physical properties‚ such as the color‚ can be determined by sight. Litmus
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In this lab‚ we tested the effect of flame on different chemical solutions. In order to do this‚ we used a wooden stick soaked in a metal and nonmetal solution‚ hovered it over a bunsen burner‚ and recorded the color that the flame changed to. The seven solutions we tested were lithium chloride‚ strontium chloride‚ calcium chloride‚ sodium chloride‚ barium chloride‚ copper chloride‚ and potassium chloride. However‚ we had another four additional solutions‚ which had unknown chemical composition
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Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins‚ and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine
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specially. This funnel is called as V-funnel. This test is a self-compactibility test to measure the capacity of concrete to pass into the spaces. This test determines the viscosity and passing capacity of SCC. Fresh SCC is filled to the funnel without any compaction or vibration and then the sliding cover under the funnel is opened and the filling time of all concrete in the funnel to the pail is recorded. Fig. 2 V-funnel test L-box test L-box test is used to assess the passing ability of SCC to
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VO2 Max Test Objective of the test: To work out how much oxygen can be utilized during an intense exercise test‚ the maximum capacity of oxygen used in the body Background of the test: The aim of this study was to create and evaluate a submaximal cycle ergometry test based on change in heart rate ( HR) between a lower standard work rate and an individually chosen higher work rate. In a mixed population ( n = 143) with regard to sex (55% women)‚ age (21-65 years)‚ and activity status (inactive to
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05/14/2013 7.1 Lab Report- Caloric Content of Food TITLE: LAB 7.1 CALORIC CONTENT OF FOOD PURPOSE: In this lab we will have the opportunity to measure the energy in a variety of foods‚ by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We
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