Department of Information Science‚ College for Women‚ Kuwait University ICS 240 – Fall 2008-09 Home Works #1 1. Write a program that prompts the user to input the length and width of a rectangle and then prints the rectangle’s area and perimeter. 2. Write a program that does the following: a) Prompts the user to input five decimal numbers b) Prints the five decimal numbers c) Converts each decimal number to the nearest integer d) Adds the five integers e) Prints the sum and average
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Biodegradable Styrofoam Made from Milk and Clay Objectives - The researchers will intend to develop the Styrofoam-plastic out of mostly milk proteins and clay. The material is lightweight‚ sturdy and largely biodegradable. The researchers will make sure that the end result doesn’t smell like spoiled milk. - Casein—milk proteins—is already used in making paper coatings and has an excellent barrier properties. But it has its limited mechanical strength and is water resistant. To make it more resilient
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Name of Student: XXXXXXXX XXXXXXXXXX Course Title: Food Safety and Sanitation Name(s) of Instructor(s): XXXXXXXXXX Date: November 12‚ 2010 1. Discuss and explore the "best practices" in receiving and inspecting seafood‚ fresh meat and poultry‚ eggs‚ dairy products‚ and fresh produce. Fish: If it is received on ice‚ the ice should be crushed and the container should be self-draining. Upon delivery‚ it should be received at a temperature of 41 degrees Fahrenheit (5 degrees
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SCB 12204 THERMAL SCIENCE LAB REPORT EXPERIMENT 5 Objective: To study the relationship between pressure and temperature of vaporization of water. Apparatus: 1. Stopwatch Picture 1 : stopwatch 2. Vapor pressure machine Picture 2: Vapor pressure machine Procedures: Picture 3 :general start up and shut down procedure 1. The general start up was followed. (picture 3) 2. Make sure the entire valves were closed. 3. After that main switch
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Conclusion My hypothesis was if the temperature increases the Vitamin C content will decrease. The results indicate that my hypothesis was wrong; temperature does not affect the content of Vitamin C left in the orange juice. Future Considerations If I were to conduct this project again I would measure the temperature more accurately‚ conduct more trials‚ keep the juice at a high temperatures for a longer time and use another juice with a lot of Vitamin C content. The purpose of this experiment
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Fermentation Lab Report Hannah Newman Fermentation is the chemical process converting sugar to gases and occurs in yeast and bacteria. In the experiment we conducted‚ we used sucrose and yeast and measured the fermentation carbon dioxide formation. The factors affecting fermentation that we tested in this experiment were temperature and the effect of a disinfectant. We measured the fermentation carbon dioxide formation by using a ruler and measuring the amount of bubbles in the tube that were
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Beauty‚ Form and Function: An Exploration of Symmetry Writing Exercise – Hydrogen Bond Phase Transition (TRACK 2 ONLY) Writing & Marking Rubric Instructions: 1.Go to Core Study Resources → III Symmetry in Crystals → Downloads and Links. 2.Download the following: a. Yoshida et al.‚ Flexibility of Hydrogen Bond and Lowering of Symmetry in Proton Conductor. Symmetry 4‚ 507 – 516 (2012). b. Writing and Marking Rubric Scaled to 22 Marks Beauty‚ Form and Function: An Exploration of Symmetry
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3. As the temperature rises‚ the solubility of KNO3 also rises 4. Temperature C | Your data KNO3 in grams per 100 ml of H2O | CCZ data KNO3 in grams per 100ml of H2O | 35 C | 49 | 49 | 35 C | 49 | 49 | 70 C | 135 | 180 | 5. Data pointGrams of KNO3 in grams per 100ml of H2O at C | Your data saturated‚ unsaturated or supersaturated | CCZ data saturated‚ unsaturated or supersaturated | 75g of KNO3/100g H2O at 40 C | Saturated | Not saturated | 60g of KNO3 /100g H2O at 50 C | Not
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3A Task 1 Aim: the aim of the experiment is to find the best temperature to ferment yeast at. Hypothesis: the yeast will ferment the best at 60 degrees Celsius. Independent variable: the temperature of the water the yeast is put in to ferment. Dependent variable. The amount of air bubbles the yeast produces. Controlled variable: the amount of yeast and glucose in each syringe. Uncontrolled variables: human error in counting. Materials : Plastic soft drink bottle cut to size Marking pen
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PROBLEM STATEMENT: What affect does water temperature have on the amount of light given off from a fishing glow-stick? RESEARCH: Some advertisers claim that glow stick products can attract greater numbers of fish thus increasing their catch. It has been known for centuries a number of aquatic organisms are attracted to light. Some advertisers claim that the use of ’glow stick’ type porducts attract greater numbers of fish. They are attached to the fishing line near the fishhook. Many of the Washington
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