Experiment 8 “Lipids” and the purpose of the lab is to become familiar with the properties and reactions of certain lipids called fats or oil. For this lab‚ students are testing the properties and reactions of lipids and soap will be prepared and its properties will be tested. To begin the experiment‚ place 5 mls of water‚ ethyl alcohol‚ chloroform‚ and toluene in to four clean test tubes and add 1 drops of cottonseed oil to each test tube. Shake it and record your observation. To do part B‚ in three
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Lab 1: Determining the pK a of PNP PNP or paranitrophenol is an organic compound that undergoes changes when the pH is manipulated of the solution. PNP is also an acid/ base indicator. The compounded starts off as internal conjugated ring with the hydroxyl group and the nitro group single bonded to the aromatic ring. This occurs at the pH of 5. At this point the aromatic compound is colorless and is in the ultraviolet range. However‚ as the pH begins to increase the hydroxyl group deprotonates
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Arlind Mara Paper Towel Lab Report AP Biology 15 September 2011 Which Towel is The Quicker-Picker Upper! To determine which of the most popular paper towel brands such as Bounty and Marcal would be the Quicker-Picker-Upper I conducted the following experiment during which I dipped 6in X 6in squares of paper towels into 100mL and measured the amount of water absorbed by the towels in 20 seconds. After averaging all 3 trials for the paper towel brands that I tested I arrived to the conclusion
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BIOLOGY PLAN AND DESIGN LAB Date: / / Syllabus Topic: Hypothesis: A glass of milk lasts longer in cold temperatures. Aim: To determine a better range of temperature for storing a glass of milk. Apparatus and Materials: • 2-100cm3 beakers • 2-500cm3 beakers • Milk • Ice • Hot water • Marker Method: 1. Obtain 2 clean 100cm3 beakers and 2 clean 500cm3 beakers. 2. Add 50cm3 of milk to each 100cm3 beaker. 3. Label the 100cm3 beakers‚ A and B. 4. Label the 500cm3
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for life? A. Cohesion of water molecules 1. Cohesion: e.g.: 2. Adhesion: e.g.: 3. Surface tension: B. Ability to moderate temperature 1. The unusual specific heat of water leads to temperature stability specific heat – High specific heat of water à temp. stability 2. 3. Evaporative cooling Heat of vaporization: C. Expansion upon freezing 1. Freezes at 0 degrees Celsius – ice 2. 3. 4. D. Versatility as a solvent 1. Solution - 2. Solute - 3. Solvent –
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Dina Karina Lab performed: 1/22/15 Chem 2203-012 Report due: 1/29/15 TA: Kavitha Akula Experiment 4A: Determination of a Partition Coefficient for Benzoic Acid in Methylene Chloride and Water‚ and Experiment 4B: Solvent Extraction I: Acid-Base Extraction Using the System Benzoic Acid‚ Methylene Chloride‚ and Sodium Bicarbonate Solution Objective The purpose of this experiment is to familiarize oneself with the general procedures determining a partition coefficient
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The purpose of this lab that was completed was to observe standing wave patterns in clamped strings‚ and understand the effect of the standing wave frequencies of changing the length (L)‚ tension (T)‚ and linear density (p) of the strings. Standing wave patterns in strings are observed at certain excitation frequencies for special values of L‚ T‚ and p. A standing wave can be defined as a vibration of a system in which some particular points remain fixed while others between them vibrate with the
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In this lab we tested to see if the amount of sunlight exposed to the basil seed‚ would affect the growth. The null hypothesis for this experiment was that there would be no statistical difference between the green‚ yellow‚ and red basil seeds’ growth. Three alternate hypotheses are: If we expose the green seed to 48 hours of sunlight and the yellow seed to 24 hours of sunlight‚ then the green seed with grow more than the yellow. The opposite of this hypothesis would alternate 2. Another alternate
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Introduction: Protein texturization is a process of protein transform from a globular state to a fibrous physical structure that contains a sensation of eating meat. Texturized protein products have been defined as “fabricated palatable food ingredients processed from an edible protein source including among other soy grits‚ soy protein isolates and soy protein concentrate with or without suitable option ingredients added for nutritional or technological purposes.” (R.Y Yada‚ 2004) Protein products that
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Experiment 4A: Determination of a Partition Coefficient for Benzoic Acid in Methylene Chloride and Water Experiment 4B: Solvent Extraction I: Acid-Base Extraction Using the System Benzoic Acid‚ Methylene Chloride‚ and Sodium Bicarbonate Solution Objective A: To accustom participants (students) to general procedures that are used to obtain a partition coefficient at the microscale level. We will gain experience in such practices as the transfer of microliter volumes of solutions with a Pasteur filter
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