September 20‚ 2010 EXPERIMENT Acids‚ Bases‚ and Neutrals Problem Are common house-hold products pHs balanced and neutral? Information pH measures how acidic or alkaline a solution is. Its concept was introduced in 1909 by biochemist Soren Sorensen. The scale ranges from 0-14. Solutions that range from 0 to 6 are considered to be Acidic. Solution that’s on the Acidic end of the scale is low in ph‚ high in hydrogen ion‚ and low in hydroxyl ions. An acid have a sour taste‚ reacts with metal‚ are
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professor! I chose to discuss topic 2 this week. The topic is Discuss how buffers help to regulate body pH. The pH level in the blood is maintained by the kidneys and the lungs. The pH level on the blood should be at 7.4. In order for the kidneys and lungs to maintain this pH level it affects the buffers in the blood. The buffer is a substance that is resistant to the change in the body’s pH level. Basically the buffers can make an acid or base less potent and try and neutralize it so the body is
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Experiment 1 : Design and preparation of buffers effective at different pHs Abstract The body uses natural buffers to maintain the many different pH environments in our body. This is important for optimum activity of our enzymes. When doing experiments in vitro using these enzymes it is important to mimic intracellular conditions using artificial buffer systems in order to obtain accurate results. In this experiment the buffering properties of three artificial buffer systems containing acetic
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AbstractDifferent pH level may affect the growth and development of the plants. Certain key words include: pH level‚ germination‚ acidity‚ osmosis and diffusion. This experiment examines the effects of different pH level of vinegar on the growth of bean plants. Materials used in this experiment consist of: water (pH 6)‚ vinegar with the pH level of 3‚ 4 and 5 (each one were made before experiment)‚ beans‚ soil‚ and pots. Eight bean plants were planted‚ two were watered with pH 6 and the other ones
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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Although a blight affected the potato crops of Ireland during the 1840’s‚ the mass starvation was the result of British governmental policy‚ that forced many Irish to immigrate to America. Their immigration had many positive and negative effects on the American people and the economy. Ireland was a country of poverty and nearly half of the families in rural areas were living in mud houses with no windows or furniture. According to the Constitutional Rights Foundation‚ Ireland was not an industrialized
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Spiced Sweet Potato Flapjacks Ingredients: • 6 eggs‚ whisked • 2 sweet potatoes‚ roasted and peeled • 1 teaspoon cinnamon powder • 1 tablespoon raw honey • 1 teaspoon nutmeg • 2 tablespoons olive oil Directions: 1. Place the roasted sweet potatoes in a bowl and use a potato masher to mash the meat. 2. Mix in the eggs and honey. Season the batter with nutmeg and cinnamon powder then mix well. 3. Heat the oil in a pan over medium-high flame. Pour 2 tablespoons of the batter into the pan and let
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EVALUATION OF NEWLY RECOMMENDED SWEET POTATO VARIETIES UNDER COCONUT BY NELSIE MODINA FERNANDEZ Abstract This study was conducted to evaluate the growth and yield performance of different sweet potato varieties grown under coconut‚ and to determine which variety of sweet potato would perform best under coconut. Among the agronomic characteristics measured‚ only herbage yield differed significantly among sweet potato varieties and was lowest in PSB-Sp 16. Based on ocular observation‚ this might
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Summary Expectations: Example Summary (15 total points for every summary) Student Name Partner(s): None Chem 253—TA: TA Name Lab 1: Effect of pH on a Food Preservative (we’ll used this as an example) Date of Experiment Purpose (1 point) Should be a very brief statement such as: To determine the effect of pH on the food preservative Sodium Benzoate. Theory (2 points) In this section you should briefly summarize what the textbook says in regards to the history and uses of
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During this experiment the change in pH of Citric acids is measured from start to equilibrium in mL. This experiment was tested by titration it had two separate trials. Through observations it was shown that the more concentrated acids needed more drops of NaOH to reach its equilibrium then the less concentrated acids. Introduction Sodium Hydroxide (NaOH) is a strong base and when it is titrated with a strong acid the equivalence point will be expected to be a pH of 7 (wyzant.com‚ Feb. 12). NaOH
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