Daniel H. Perry Procedures of Measurement and Density of Sugar in Soda Introduction The main focus of this lab was to acquire a basic understanding of how to properly use measuring devices in order to determine properties of a liquid. These properties are volume‚ mass‚ and density. The following measurements were obtained in the lab: density of water‚ both density and concentration of aqueous sugar solutions‚ and density of various soft drinks with respect to sugar. Additional experience was
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Learner’s Guide Manufacture craft baked flour confectionery products using the whisking method (No. 6) Unit Std # 6 NQF Level 3 Credit(s) 12 Field NSB 06: Manufacturing‚ Engineering and Technology Sub-Field Manufacturing and Assembly Issue date: July 2002 Review date: TBA Contents Why am I doing this? 3 At the end of the module you will 3 How to use this module 3 Introduction 4 5 Introduction baked flour confectionery products 6 11 The production of baked flour confectionery
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Philippine Education for All 2015: Implementation and Challenges Education is very important to human. We need to be educated in order for us not to be fooled by someone. Our parents send us in school to learn the basic skills specifically reading‚ writing‚ and simple arithmetic because they believe that education is the only treasure that they can give to us. It is also an instrument to elevate our social status in life. That’s why our government is trying to think of an effective way to
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French Macaron Recipe Ingredients 4 large egg whites (or 5 small – 140g) 1/3 cup caster sugar (70g) 1 1/2 cups icing sugar (230g) 1 cup almond meal (120g) 2g salt (tiny pinch) gel food colouring (optional) (note cup measurements are metric cups where 1 cup=250ml in the USA some cups use customary units and 1 cup = 236ml if that is the case use scales to measure the weight). Macaron Recipe Directions Preheat the oven to 150 degrees C Place egg whites and cater sugar in a bowl and mix with
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Incredible Egg Procedure: On October 5‚ I gathered a large Styrofoam cup‚ an egg‚ some vinegar‚ some corn syrup‚ and some water. Before I started the lab‚ I weighed the egg on a scale. Because the egg would just roll off the scale if I set it down by itself‚ I weighed the cup‚ and then added the egg. After I knew how much the egg weighed‚ I poured enough vinegar in the cup to submerge the egg. I then covered the top of the cup with plastic wrap and set the egg aside. The next day‚ I washed the egg and
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is to find out which osmotic environment the eggs are in while sitting in different liquids. There are three different types of environments: hypotonic‚ isotonic‚ and hypertonic. Hypotonic solution causes the cell to swell until it bursts. Hypertonic solution causes the cell to shrink or to lose weight. Isotonic solution doesn’t cause the egg to shrink or swell‚ it keeps the cell the same it’s just in a different environment. The hypothesis for the egg in one-hundred-percent water was that it was
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structure of proteins. We used a raw egg and noted the changes that happen when there were changes in temperature‚ pH levels‚ and salinity. Five eggs were cracked open and placed into different bowls with different solutions placed into each bowl. What we looked at was the process of denaturing of proteins seeing how it affected the composition of the raw egg between the yoke and white portion. My hypothesis for this experiment is: Solution 1 will case the egg to denature and separate‚ Solution 2
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“Egg Baby” – What did I learn by caring for mine? This project gave me a sneak peak on what it’s going to be like as a parent‚ but not even close to the real thing. At first I thought this project was going to be a breeze‚ but once I got into it I was all wrong. Taking my egg‚ Lily‚ everywhere with me was a pain. I had to worry about her “baby seat” and make sure it was safe for her. Going through the crowded halls at school was quite difficult also. I had to make sure she was close by my
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again. FLOATING EGG MATERIALS: 3 eggs Water Salt 3 glasses Spoon PROCEDURE: 1. Pour the first glass of water and put the egg. 2. Pour the second glass of water and mixed it with a spoon of salt. After that put the egg. 3. Pour the third glass of water anf mixed it with a spoon of salt and after that put the egg. After putting the egg pour some water on the glass. REFLECTION: When we put the egg on the first glass it didnt float but in the second glass the egg floated and it is because
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EGG DROP PROJECT Using principles of physics‚ design and construct a container for a raw egg that can be dropped from the second story balcony of St. Joseph’s Academy and strike the ground without breaking the egg. The finished container must meet the following criteria: No professional packing materials (such as bubble wrap or Styrofoam peanuts) may be used. The egg must be raw and either Large or X-Large. If a parachute is attached to the container‚ it must be made from
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