Background of the Study Tea is created by using the leaves of a plant known as Camellis sinensis. This plant is native to mainland China‚ South and Southeast Asia‚ but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2 m (6.6 ft) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white‚ 2.5-4cm (0.98-1.6 in) in diameter‚ with 7 to 8 petals. Tea-drinking can be traced back
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PbCO3(soluble in 6M HCl‚ soluble in sln of good complexing agent) | Blue ppt‚ CuCO3(soluble in 6M HCl‚ soluble in sln of good complexing agent) | Green ppt‚ NiCO3(soluble in 6M HCl‚ soluble in sln of good complexing agent) | White ppt‚ BaCO3(soluble in 6M acetic acid‚ soluble in 12M HCl) | NH3 | Brown ppt‚ Ag2O(soluble
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• 1. INK OUT OF TEA BAGS Prepared by: Group 2 • 2. ORIGINALLY MADE BY: Jamie Quilala • 3. INTRODUCTION Tea is created by using the leaves of a plant known as Camellis sinensis . This plant is a native to China‚ South Asia and Southeast Asia but is now found • 4. Tea-drinking can be tracedback to the 10 century BC in thChina before it was spread toKorea and Japan.Basically‚ this drink is made bybrewing tea leaves to create anextract. Due to the chlorophyllsand other pigments in the leaves‚the
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Investigatory Project: (Ink Out of Tea Bags) Submitted To: Ms. Margie Tapel Submitted By: Jessa Mayrie H. Camuyag VI-1 INTRODUCTION Tea is created by using the leaves of a plant known as Camellis sinensis . This plant is a native to China‚ South Asia and Southeast Asia but is now found Tea-drinking can be traced back to the 10 century BC in China before it was spread to Korea and Japan. Basically‚ this drink is made by brewing tea leaves to create an extract. Due to the chlorophyllsand
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Background of the Study Tea is created by using the leaves of a plantknown as Camellis sinensis. This plant is native tomainland China‚ South and Southeast Asia‚ but it istoday cultivated across the world in tropical andsubtropical regions. It is an evergreen shrub orsmall tree that is usually trimmed to below 2 m(6.6 ft) when cultivated for its leaves. It has astrong taproot. The flowers are yellow-white‚ 2.5-4cm (0.98-1.6 in) in diameter‚ with 7 to 8 petals. 2. Tea-drinking can be traced back
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little Diethylene glycol or higher glycols produced. A wide range of catalysts may be employed including ion exchange resins‚ zirconium and titanium compounds‚ tin compounds‚ phosphines‚ acids and bases. The process produces a large quantity of dimethyl carbonate which would require a commercial outlet. Oxalic acid produced from syngas can be esterified and reduced with hydrogen to form ethylene glycol with recovery of the esterification alcohol. Hydrogenation requires a copper catalyst giving 100%
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Effects of Citric Acid on the Viscoelasticity of Cornstarch Pastes MADOKA HIRASHIMA‚ RHEO TAKAHASHI‚ AND KATSUYOSHI NISHINARI* Department of Food and Human Health Sciences‚ Graduate School of Human Life Science‚ Osaka City University‚ Sumiyoshi‚ Osaka 558-8585‚ Japan The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity‚ intrinsic viscosity measurements and microscopic observation. The pH of cornstarch
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BEHAVIOUR OF AMINO ACIDS IN SOLUTION Abstract In this practical the acid-base behaviour of amino acids was assessed. Amino acids are amphoteric. They have the basic (amine) and the acidic (carboxylic) functional groups. These show the same type of equilibrium reactions that all weak acids and bases undergo‚ and the relative amount of each can be altered by adjusting the pH of the solution. For this practical glycine was used as a model to show this unique nature of amino acids. A series of
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Identification of an Unknown Organic Acid Chem 1211K Lab Drawer #15 Wednesday November 13th‚ 2013 Unknown Number: 3334025-CF13 Table of Contents Pg. # Abstract 3 Experimental Report 4-7 Results and Discussion 7-12 Conclusion 13 **pKa Graph 14 Abstract Identifying this organic acid was an extensive task that involved several different experiments. Firstly‚ the melting
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effects Acids and Bases Acknowledgement Some material have been sourced from the following websites and books Reference • http://facstaff.gpc.edu/~matteya/organicppt/Ch2.ppt • http://atom.chem.wwu.edu/dept/facstaff/pavia/351pavia.html • www.fccj.us/chem1212/powerpoint/Ch17_Lewis_B.ppt • CH102 Course book • Organic Chemistry 7th Edition by John McMurry 2 Acids & Base Definitions Definition #3 – Lewis • Lewis acid - a substance that accepts an electron pair • All BrØnsted-Lowry acids are also
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