DRY ICE Introduction The topic I have chosen to write this report on is dry ice (also known as liquid nitrogen). This topic has quite an interest to me in a sense that I am curious about the dry ice as a whole. I have seen it being used but always thought about the manufacturing behind it. I am hopeful in finding out information such as what exactly dry ice is‚ how the dry ice is made/formed‚ what it has use for‚ and who was behind the making or discovery of dry ice. Some questions that I
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Hello C5H12 663lbs 300‚731.74 4‚166.99 Company #2 Hello 8O2 728lbs 330‚215.25 1‚289.90 Limiting reactant: “Neils Bohr” 2AlPO4 Excess amount: 860.1 Limiting reactant: “Hello” O2 Excess amount: 3‚803.35 Aluminum phosphate A colorless liquid. Insoluble in water. Corrosive to metals and tissue. Non-combustible‚ substance itself does not burn but may decompose upon heating to produce corrosive and/or toxic fumes. Some are oxidizers and may ignite combustibles (wood‚ paper‚ oil‚ clothing
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Chapter 12 section 1 review 1) what characteristics of gases makes them different from liquids or solids? Gases have particles that are have a greater distance apart from each other than the particles between a solids and a liquid 2) why are gasses considered fluids? Gasses are fluids because they are able to flow 3) what’s happens to gas particles when a gas is compressed? When a gas is compressed it will move gas particles closer and make the volume smaller. 4) what is the
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CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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Chemistry in the kitchen Teacher’s guidelines Lorena Payà Vayà Llicència C Curs 2007/2008 Index Unit 1. Can we do chemistry in the kitchen? 1.1. Strawberry smoothie. 1.2. Laboratory vs. Kitchen. 1.3. Safety in lab and in the kitchen. 1.4. Cutting onions or a scientific investigation. 3 Unit 2. How do we measure in the kitchen? 2.1. How do we measure the quantity of each ingredient in our cooking? 2.2. An Old Scottish Recipe or how to convert units. 2.3. Does one kilo of sugar
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IGCSE Chemistry 2012 exam revision notes by Samuel Lees Contents: 1. The particulate nature of matter 2. Experimental techniques 2.1 Measurement 2.2 (a) Criteria of purity 2.2 (b) Methods of purification 3. Atoms‚ elements and compounds 4.1 Atomic structure and the Periodic Table 4.2 Bonding the structure of matter 3.2 (a) Ions and ionic bonds 3.2 (b) Molecules and covalent bonds 3.2 (c) Macromolecules 3.2 (d) Metallic bonding 3 Stoichiometry 4
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Discussion The purpose of the Density Lab was to determine the identity of four unknown solids and two unknown liquids by calculating their densities and comparing them to a density chart‚ taking into account error analysis and finally classifying the substances. In order to calculate this density‚ we first found the mass of the container that was to be holding the substances. We then found the volume of the substance‚ and lastly determined the mass of the container and substance. We subtracted
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Title Page Chelsea Maksin Organic Chemistry Laboratory 1 Column and Thin Layer Chromatography: The Separation of Spinach Pigments Russ Hoburg 02/15/2012 Abstract The main goal in doing the column and thin layer chromatography was to separate spinach extract into its components based on polarity and then to analyze the components. The separation of the spinach extract was done using the column chromatography with the wet/slurry packing method. Alumina was inserted into the column to act as
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Anyone on a clear liquid diet is doing that due to medical procedures such as surgery‚ having the flu‚ or sometimes other stomach disorders until they can go on solids again. The clear liquid diet is only that: foods that will go down easily and don’t require a lot of digesting. The clear liquid diet helps the person on it to stay hydrated enough for the body to function‚ and also provides you with electrolytes that are needed as well. This type of a diet is usually for the shorter term until whatever
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Lots of energy being released . Water absorbs energy and itt is presurised and moves over into the steam generator and where the liquid turns into a gas and because they move a lot faster. The air particles move the turbine and start to make a generator work and it produces a current producing electricity. Other steams go into the condensor and transforms it toa liquid and cools down. Moves out of condensor and moves to the cycle again. Advantage= get a lot of energy‚ enough electricity to power
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