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 is on and following by turning on the heater. 4. The fluid’s behavior in the boiler was observed through the sight glass by intervals approximately 2 minutes. 5. After the time reached 7 minutes‚ read the Pressure‚P1 and Temperature T1 and observe the fluid behavior. 6. The procedure 4 is continuously
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Rate of Evaporation of Different Liquids Objective of the Project This project is of the rate of evaporation of different liquid‚ in which we also discuss the factors which affect the rate of liquid. Introduction When liquid is placed in an open vessel. It slowly escapes into gaseous phase ventually leaving the vessel empty. This phenomenon is known as vaporization or evaporation. Evaporation of liquids can be explained in the terms of kinetic molecular model although there
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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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Introduction The purpose of this experiment is to determine the effect that temperature has on the growth and respiration of yeast fermentation. The growth and respiration of the yeast can be determined by using a glucose/ yeast solution mixed with water in flasks set at different temperatures. Yeast in order to produce‚ has to make energy‚ to carry out all cellular functions (Spicer‚ & Holbrook‚ 2007). The concept that aerobic metabolism of all yeasts‚ is determined by the relative sizes of the
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Materials : Plastic soft drink bottle cut to size Marking pen 3 syringes Stopwatch 3 stoppers 3 large ball bearings 20% glucose solution 3 grams of yeast Thermometer Digital balance 3 X 10 mL measuring cylinder Procedure: 1. Three students in each group will set up syringes as per diagram and number these 1‚ 2 or 3. Each student will be responsible for one of the three syringes in the water bath. 2. The fourth student is responsible for filling up the
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of the water increases‚ there will be more enzyme activity. Materials: 1. Water/Ice 2. Hot Plate 3. Test Tube 4. Liver 5. Sand 6. Cork 7. Small Circles of Filtered Paper 8. Tub 9. Hydrogen Peroxide 10. Graduated Cylinder 11. Pestle and Mortar Procedure: 1. First‚ I used the pestle and mortar to grind the liver and sand into a paste. 2. Then using tweezers‚ I covered the small circles of filtered paper with the liver and sand paste. 3. I carefully lined up the liver paste covered filter paper in
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critical point‚ the saturated liquid and saturated vapor state are identical. 5. At supercritical pressures‚ the substance is simply termed fluid rather than liquid or vapor. 6. If the initial pressure at –200C is 0.260 kPa‚ heat transfer results in increase of temperature to –100C. Ice passes directly from the solid phase to vapor phase. 7. At the triple point (0.6113 kPa) and a temperature of –200C‚ let heat transfer increase the temperature until it reaches 0.010C. At this point‚ further
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Date of Activity: 8-28-13 through 8-29-13 Purpose: The purpose of the lab was to measure the amount of energy contained in a gram of certain foods. Hypothesis/Prediction: I hypothesize that some of the foods are going to be difficult to burn. Procedure: 1. Weigh the weight of empty can and food items. 2. Fill can approximately one third full of water. 3. Weigh the can after water is in the can. 4. Take the temperature of the water in the can. 5. Place the first food item under the ring stand
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aquatic macro invertebrates. Our data was collected from three different ponds amongst the Lake Harriet/Lake Calhoun vicinity. We took samples from the bird sanctuary pond‚ Lake Calhoun holding pond and the Lake Harriet duck area. Prior to our procedure‚ we measured the temperatures of each pond area. We used the low-temperature climate (bird sanctuary pond) to compare to the higher-temperature climate (Lake Calhoun holding pond and Lake Harriet duck area.) After completing our experiment by surveying
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predict that after 10 minutes of being placed under the same heat lamp‚ the soil will absorb heat faster‚ therefore ending with a higher temperature than the water. Materials • 2 petri dishes • Soil • Water • 2 thermometers • Heat lamp Procedure 1. Design lab tables. 2. Record mass of petri dish and then add enough soil to fill it to the brim. Record mass again. The difference is the mass of the soil sample. 3. Record the mass of another petri dish and fill it with water. Record the mass
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