It’s calculated by dividing the mass of the object by the volume. The average density of an object can determine if it’ll sink or float when submerged in liquid. The average density for water is 1.0g/ml. and if an object with the average density greater than 1.0g/ml‚ then it’ll sink. Vice versa‚ if the density is less than 1.0g/ml‚ it’ll float. For this particular experiment‚ when the bottle is squeezed‚
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Casting Lab 3: Gating Systems and Fluidity Introduction The purpose of the lab was to compare the difference in cross sectional areas‚ sprue size and location in gating systems as well as the totest the influence of the molten aluminum temperature had on the fluidity of the mold. We investigated which areas in the gating system filled‚ the time it took to pour the metal‚ the temperature effects on the fluidity. These tests are important when designing the mold‚ also when choosing which metal
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Title: Liquids and Solids Purpose: The experiment will help determine two important physical properties‚ boiling and melting point‚ of liquids and solids. Procedure: Before starting the experiment I gathered all materials appropriate for the experiment and prepare a safe environment for my experiment. I record the boiling point of the Isopropyl Alcohol and the melting point of powdered Acetamide with lab equipment such as the thermometer‚ capillary tube‚ beaker‚ test tube‚ and burner fuel
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CHAPTER I: INTRODUCTION There are many dangerous chemical in our surroundings; most o them can be located inside our own homes‚ almost every household would contain cleaning liquids like liquid detergent‚ mildew removers‚ insecticides and many other harmful chemicals; that is the reason why we decided to focus this investigatory project on creating an eco- friendly cleaning solution. The problem of the modern world is that we have created far too much hazardous chemical since it does the daily
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(non-DIS placement) Microencapsulation Techniques and Applications Student Name: Photchara Chawasap‚ B118708 Date: 26/9/2013 Word Count: 8321 SUMMARY Microencapsulation is a technique in which active ingredients solid or liquid are coated within a second material for the purpose of protecting the active ingredient from the surrounding environment. The coated core material is called a ‘microcapsule’. The active ingredient is the core material and the surrounding material
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on the Winkelmann’s method. In this method‚ the volatile liquid is allowed to evaporate in a vertical glass tube over the top of which a stream of vapour-free gas is passed. A water bath is provided for maintaining a steady temperature so that there is no eddy current in the vertical tube and mass transfer takes place from the surface by molecular diffusion alone. By monitoring the evaporation rate‚ which is the rate of fall of liquid surface‚ and with the knowledge of concentration gradient‚
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Gel filtration GEL FILTRATION OF PROTIENS Aim: The aim of this experiment is to identify proteins from a complex mixture using the gel filtration technique also known as size exclusion chromatography. This technique is widely used by biochemists when proteins larger than the pores are excluded from the column and the smaller molecules elute last and then collected in test tubes for examination by spectroscopic techniques. The red/brown proteins‚ in particular‚ will be observed closely
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Chloroform is a liquid with a sticky sweet odor that was once used as an surgical anesthetic. If the density of chloroform is 1.49g/cm3‚ what is the volume of 25g of chloroform? 6. The density of copper is 8.96g/cm3. If a rectangular sheet of copper is 10.3cm wide‚ 46.1cm long‚ and 0.14cm thick‚ what is the mass of the copper? 7. Mercury is a liquid at room temperature with a density of 13.6g/cm3. Would a bar of aluminum float or sink in a pool of liquid mercury
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we are immensely interested in solutions‚ especially liquid solutions. Solutions are defined as homogeneous mixtures of pure substances in which no precipitation or settling occurs. We often think of solutions as liquids‚ but we can have solutions of solids (alloys)‚ gases (air is a solution of nitrogen‚ oxygen‚ carbon dioxide‚ and a number of other gases)‚ and a combination of states such as liquid and solid metals (amalgams) and liquids and gases (nitrogen in the blood‚ carbonated beverages)
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structure provider and gives the cake firmness‚ lightness and stability. When eggs are beaten and heated they turn mixtures from a liquid into a semi-solid or solid state. Coagulation also binds ingredients together preventing crumbing and forms the structure for the cake. Two other functions of eggs are emulsification and moisture. Emulsifier in eggs brings fats and liquids together into a smooth batter‚ allowing for a moist cake that does not seem greasy. This action contributes to the volume and
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