Energy in food lab report Aim: How much energy there is in food. Hypothesis: If I work out how much the water temperature has risen by burning food underneath water‚ the mass of the water and the mass of food I can work out how much energy was in the food. Introduction: This experiment is about how much energy there is in food. There are a few different types of energy‚ the one we are looking at is chemical energy. Some other types of energy are: thermal energy which is heat‚ magnetic energy which
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Osmosis Experiment Dennis M. Feliciano Grand Canyon University BIO100L Biology Concepts Lab June 25‚ 2011 Osmosis Experiment Materials Grapes (unblemished) Raisins (larger is better) Water Salt Four small containers (i.e.‚ drinking cups or clear glasses) A metric ruler Methods and Procedure Place 1 cup (236 ml) of water in each of the 4 containers. In 2 of the containers‚ add 1 tablespoon (14.8 ml) of table salt and mix well. Measure the length and width of a raisin and place
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Extended Experimental Investigation | May 28 2013 | Drosophila melanogaster lab experiment Question: How do the dominant or recessive genes in particular traits in a cross between a male and female Drosophila determine the traits of its offspring? Aim: to establish whether characteristics produced from the offspring of a drosophila cross are recessive or dominant traits. Hypothesis: If certain phenotypes are expressed in the offspring from the cross of certain Drosophila‚ then the determination
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Lincoln’s head or the Memorial. Part IV: Reaction between baking soda and vinegar Description of what happened when the baking soda and vinegar were combined Immediately began foaming up and overflowing from the bowl. I also made a ziploc bag explode too. Questions and conclusions: Part I: Reaction between iron and oxygen 1.Write a balanced equation for the reaction between iron and oxygen. 4Fe + 3O2 —> 2Fe2O3 2.Classify the reaction that occurred between the iron and oxygen. Apply this reaction to a
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DETERMINATION OF MOISTURE CONTENT OF SOIL (ASTM D2216) 1.1 Introduction 1.1.1 OBJECTIVE To determine the natural moisture content of a soil sample. 1.1.2 Learning Outcome Understand the concept of Phases of Soil and Block Diagram Define Moisture Content and Explain its Uses Describe Lab Method for Determining Moisture Content of Soils Perform the Moisture Content Test Determine Moisture Content of the Soil 1.1.3 NEED AND SCOPE OF THE EXPERIMENT Moisture content is commonly used in geotechnical
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responsible for making the pillbug habitat‚ taking them in and out of the habitat for our experiment‚ setting up the experiment setups for testing‚ and timing the experiment. In my opinion‚ I contributed a lot in my group. I did a majority of the lab proposal‚ and a substantial amount in the lab report. I was always the one getting up to gather our materials and pillbugs from the bins and making sure that our experiment was going as smoothly as intended. From this project‚
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Abstract: The purpose of this lab was to determine the food dyes present in a selected beverage‚ their concentration‚ and then replicate the solution within a 20% margin of error. The beverage we chose was Gatorade Frost Riptide Rush. A spectrometer was used to determine which food dyes were present in the sampled beverage‚ red 40 and blue 1 were determined to be present. The next step was to determine the concentration of the dyes‚ this was done by testing the absorbance of the red 40 and blue 1
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Surface Tension Steven Brignol Dr. Payne September 15 Introduction: Water’s ability to stick to itself is surface tension. In this lab we were able to measure and detect surface tension by dropping water‚ drop by drop‚ onto a penny. The quantity of droplets that fit on the penny was impressive. Hypothesis: The detergent will thicken the water making a tighter surface tension. Prediction: If soap increased the surface tension‚ then expansion will happen. Materials: (1) Pipette (2) Water
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short‚ the experiment successfully supported the hypothesis. There was a significant disparity between the peanut food source and the sunflower seed food source. The ANOVA test was able to provide a p-value very close to 0 which means it’s statically significant. On top of that visually the average amount of the food source left was visually different when comparing 62.8 peanut grams left compared to 99 sunflower seed grams left. This clearly shows that peanuts are the more desirable food source for
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Experiment 1 Cyanobacteria Oxygen Production Through Photosynthesis Date Performed: September 2‚ 2014 I. Introduction a. Background Cyanobacteria or blue green algae are renowned for their tolerability and susceptibility even in wide range of environmental conditions‚ a characteristic of many primitive organisms. CNB are believed to be the agents of autotrophic origin of life thus they probably represent the survivors of the earliest photosynthetic plants‚ along with photosynthetic and chemosynthetic
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