------------------------------------------------- Module title: EUC_4_005 Design and Practice ------------------------------------------------- Occurrence Number: [Overtype your occurrence Number here] ------------------------------------------------- Lab Group Number: [Overtype your lab group number here] ------------------------------------------------- Course: [Overtype name of course here] ------------------------------------------------- ------------------------------------------------- Student Name: [Overtype
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University MAEng3301 October 15‚2013 Abstract Deferent carbon content steel examined to determine the microstructure‚ concentration and hardness of the specimens. 0.2% C‚ 0.4% C and 1.0% C steel specimens were prepared by cutting. Abrasive cutter was used to cut the steels. Furnace was used for heat treatment at 900°C to make the phases separate when seen by microscope. Mounting press was use to mount the specimen to make it suitable for handling at the time of grinding and polishing. Different
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heat on a hot plate to 70°C-80°C by slowly raising the temperature. Stir with a glass rod occasionally to make sure the heating is uniform. Measure 50mL of cold distilled water and place in the calorimeter setup. As the water is heating‚ also monitor the temperature of the cold water to find when it reaches equilibrium. Record the temperature of the cold water to the nearest 0.2°C. When the water being heated reaches 70°C-80°C‚ remove from the heat and let it sit on the lab bench‚ stirring occasionally
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References: : 1. Hamzah‚ M.M.‚ (1983). ‘Dadih’ processing technology‚ Teknologi Makanan. 2. Holsinger‚ V.H. and Kilgerman‚ K.H. (1991). Application of lactose in dairy foods and other foods containing lactose‚ Food Technology 3. Parry‚ R. M.‚ Jr. (1994). Milk coagulation and protein coagulation. In B. H. Webb‚ A. H.Johnson‚ & J. A. Alfrod (Eds.)‚ Fundamental of Dairy Chemistry (pp. 612-613). Westport‚ CT: The Avi Publishing Company. 4. What is carrageenan? 13 March‚ 2008. Retrieved
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Transpiration Formal Lab Report By Jessica Tran Introduction When water is transported from the roots to the mesophyll cells in the leaves‚ it is evaporates out the stomates‚ called transpiration‚ to create a lower osmotic potential. Osmotic potential is the part of the water potential of a tissue that results from the presence of solute particles. Even though the stomates open to release water‚ it also brings in carbon dioxide to produce sugar and oxygen through a process of photosynthesis
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Specifically‚ this lab will calculate the coefficient of friction. Unlike most coefficients in Physics‚ friction behaves differently depending on whether the object is at rest or at motion.
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www.jntuworld.com www.jwjobs.net C Programming & Data Structures UNIT-1 Introduction to Computers: A computer system consists of hardware and software. Computer hardware is the collection of physical elements that comprise a computer system. Computer software is a collection of computer programs and related data that provides the instructions for a computer what to do and how to do it. Software refers to one or more computer programs and data held in the storage of the computer for some
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body‚ as well as identifying the subcatergories of tissue types while observing them through the microscope and diagrams‚ and be able to explain the location and function of the tissue types in the body. There are not any real safety concerns for this lab other than making sure correct use and care of the microscope is used. EXERCISE 1: EPITHEILIAL TISSUE Epithelial Tissue Observations Tissue Type Observations Simple Squamous Single layer of cells‚ flat in appearance Simple Cuboidal Cells appear to be
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in tea‚ coffee‚ cocoa‚ OTC medication‚ and cola drinks.It stimulates the brain and the central nervous system‚ so that a person feels less tired and more alert. The purpose of this lab is to determine the amount of caffeine in tea. The major component of tea is cellulose which is a polymer of glucose. Materials Lab coat Goggles Graduated cylinder 1 tea bag (1.615g) 50 mL beaker Ice Gloves Hot plate 500 mL Erlenmeyer flask 30 mL DI water Wash glass Ca2CO3 DCM Funnel Stopper
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Experiment 21: Salmonella and food contamination Purpose /Objective Objective: To test salmonella in spinach sample over five lab periods. Food contamination of salmonella can cause serious illness. Only small numbers of salmonella need to be found for a food product to be considered contaminated. Tests used Pre-enrichment- lactose broth Selective enrichment broth- with Tetrathionate Brilliant Broth Selective Plating- Brilliant Green Agar Isolation of salmonella conformation- is preformed
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