Origins of the Name The word‚ Aluminium originates from the ancient Latin word for alum‚ alumen‚ which is potassium aluminum sulfate‚ meaning “bitter salt”. We pronounce the element of aluminium’s name as follows‚ al-yuh-min-ee-uhm‚ which conforms to the IUPAC pronunciation of the word‚ with the regular ‘ium’ ending of majority of the elements of the periodic table. The History Aluminium was first discovered in 1825‚ by early discoverer‚ Hans Christian Oersted in Denmark. Before this time‚ alum
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J. of Advanced Engineering and Technology Vol. 2‚ No. 2 (2009) pp. 281-283 Synthesis of 2-Acetylcyclohexanone Using Pyrrolidine-enamine Eun-SunYoo Department of Oriental Medicine Industry‚ Honam University‚ Korea (Received : May. 20‚ 2009‚ Revised : Jun. 02‚ 2009‚ Accepted : Jun. 12‚ 2009) Abstract : 2-Acetylcyclohexanone was synthesized by acylation reaction of acidic anhydride using enamine as organiocatalyst instead of a strong base‚ NaOH‚ resulting in milder reaction conditions. The
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Anisha Malhotra Prof. Lovett Lab Report # 4 Experiment 7&8 1 Bacterial Growth and One Step Burst - T7 Phage I. INTRODUCTION: These experiments helped us learn the factors that were involved in the growth of the bacteria that increased our study towards their genetic‚ physical and metabolic characteristics. We used Escherichia coli and Bacteriophage T7 to identify and analyze their identical life cycle and replication that was involved in their process of growth. As‚ growth for any bacteria
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Part II: For the following questions‚ provide your response in short-answer format (2–3 detailed sentences each). Use this Phase’s activities and resources to assist you in answering. 7. What is pH? a. pH is a measurement of hydrogen ion concentration. It measures rather the solution is acid‚ base‚ or neutral. 8. What is a base? a. Accepts hydrogen ions from another substance that have a pH>7. It taste bitter and feel slippery. 9. What is an acid? a. Component with a positive or
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PATTERNS IN NATURE – Summary Notes 1. ORGANISMS ARE MADE OF CELLS THAT HAVE SIMILAR STRUCTURAL CHARACTERISTICS 1.1 Outline the historical development of the cell theory‚ in particular‚ the contributions of Robert Hooke and Robert Brown The Cell Theory states that: All living things are made of cells (Theodor Schwann & Matthias Schleiden) Cells are the basic structural and functional unit of organisms (Theodor Schwann) All cells come from pre-existing cells (Rudolf Virchow) The historical
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Name________________ Block 4 ______ Pushing the Limits – Strength! For each section: List ONE question that could be answered by the film about each of the different sections and state the answer. Bones Q - How Many bones is your skeleton made up of ? _______________________________________________________________________ A - The Skeleton is made up of 206 bones _______________________________________________________________________ Muscles – Superhuman strength Q- How does
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Animal Diversity The number of animal varieties familiar to us is vast as the animal world is diverse. Each distinct variety or type of animals is recognized by scientist as a species. Animals of most species are free-living forms but of others are parasitic in bodies of other animals or even plants. According to their habitats animals are divided into the following types Aquatic animals :- They live in water . Animals living in sea water are called marine & those live in river‚ponds‚streams
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#Of people with trait Free earlobes 20 100% Attached earlobes 0 0% Hair on knuckles 5 25% No hair on knuckles 15 75% Widow’s peak 5 25% Straight hair line 15 75% Curly hair 10 50% Straight
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TUTORIAL 1 BASIC MOLECULES OF CELLS I Student’s Guide: At university level‚ the tutor facilitates student learning without spoon-feeding. Therefore‚ you are expected to: • Read your textbook‚ attempt the questions before the tutorial • You may enter the class and sign your attendance after showing your tutor that all tutorial questions have been completed; even if you don’t know how to do‚ write something - you’re not advised to leave answers blank in the finals. • Write answers
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Nutrition & Food Sciences Research Article Iheagwara‚ J Nutr Food Sci 2013‚ 3:3 http://dx.doi.org/10.4172/2155-9600.1000199 Open Access Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish Marcquin Chibuzo Iheagwara* Department of Food Science and Technology‚ Federal University of Technology‚ Owerri‚ Nigeria Abstract The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was
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