research 1 Watery rose apples as vinegar Abstract The study was done to make use of the waste rose apples. Two kilograms of rose apples were gathered and washed. Then‚ they were squeezed and the extracted juice was fermented by adding two teaspoons of yeasts. After two weeks‚ it smelled like vinegar but is tasteless. Five weeks after‚ the product was already vinegar. It is concluded then that rose apples (or tambis in bisaya) could be processed and make into vinegar. Background of the study The
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Issue statement How best to manage Academia to fit into Barilla’s long-term strategy and need for growth. Situation analysis 3C Company Barilla Largest Italian food company in the world. Best-selling pasta brand in the United States Strongest brand name in Italy. Dry pasta and several bakery categories in Italy. While also pasta sauces for the U.S. market. Academia Barilla Feeling the limitation of growing the business with only pasta and sauce. Launched in 2004 to preserve‚ develop‚
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Nate R. Exploding with Vinegar‚ Baking Soda‚ and Science! Question Do different water bottle brands have different strengths when it comes to exploding with a chemical reaction from baking soda and vinegar? Variables Independent/Manipulated Variable: Brand of water bottle Dependant/Responding Variables: Amount of time it takes for bottle to explode Whether or not bottle explodes Controlled Variables: Amount of vinegar used in bottles Amount of baking soda used in bottles Same stopwatch used Same
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Who’s been cheating on the vinegar? Aim: To investigate if the vinegars have been diluted by working out their concentrations. Scientific Background: Vinegar is an acid and there fore can be neutralised by an alkali. Acid + Alkali à salt + water Hydrochloric acid + Sodium Hydroxide à Sodium chloride + water Vinegar is a weak acid and therefore it only partially ionises in solution. CH3COOH ßà CH3COO- + H+ An alkali such as Sodium Hydroxide has a formula NaOH. If the alkali
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Science C.A.T Year 9 2014 Advanced by Sara Hamilton 9H Testing Vinegar – Acid Base Titration Aim The aim of this practical experiment was to pair up and measure the concentration of the acid in three different brands of vinegar. We added a base liquid‚ to the three different brands of vinegar until a neutralization reaction occurred. We conducted the experiment using the titration method. Hypothesis My hypothesis is that the vinegar that will have the highest acidic level will be Cornwell’s because
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Determination of the Concentration of Acetic Acid in Vinegar Lab Exercise 4 CHEM 1106 9/19/12 Purpose: Standardize a sodium hydroxide solution using a primary standard acid. Determine the molarity and the percent by mass of acetic acid in vinegar by titration with the standardized sodium hydroxide solution. Introduction: Vinegar is a dilute solution containing acetic acid. Since vinegar has a low pH‚ it can be titrated with a base. Titration is a method used in order to ascertain
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Chemistry Internal Assessment Title: Determination of the percentage (%) of ethanoic acid in vinegar Date Experiment was performed: 1st April 2011 Criteria Assessed: DCP‚ CE Apparatus: 2 conical flasks 1 250cm3 volumetric flask ±0.30cm3 Electronic Balance ±0.10g 50cm3 Burette±0.1cm3 25cm3 Pipette±0.06cm3 Materials: 0.20M HCl (±0.02moldm-3) 1.1g solid NaOH (±0.1g) A solution of vinegar of unknown concentration (density= 1.05gcm-3) Phenolphthalein Method: * A solution of NaOH was
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other units exist. The equation for baking soda and vinegar is CH3 COOH + Na HCO3 -> CH3 COONa + H2CO3 . This equation effects pressure and volume by rising the temperature and wanting to get out of the object. The researchers hypothesis is that when the volume decreases the temperature rises and the object inflates because it wants more space. II. Materials Baking soda Vinegar Zip lock bag String III. Procedures 1. First
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prevent this‚ here are three different ways you can keep your glass vase clean. A Little Salt and Vinegar Vinegar is a very potent acid so you’ll need a little salt to dilute it. Start by making a cleansing solution. Take half a tablespoon of salt and add in just a few drops of white vinegar to turn it into a semi-solid paste. Avoid adding too much vinegar because then it will be too fluid and the vinegar might be too
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Percent Acetic Acid in Vinegar Introduction: Acetic acid is reactive when combined with calcium carbonate. In this lab‚ we will use vinegar for its acetic acid and egg shells for their calcium carbonate. Marketable vinegar differs in its acetic acid concentration from 4-6%. Calcium carbonate reacts with the acetic acid in vinegar to produce carbon dioxide‚ water‚ and calcium acetate as represented by the equation: CaCO3 + 2HC2H3O2 CO2 + H2O + Ca(C2H3O2)2. The calcium carbonate reacts with
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