Faculty of Chemical Engineering (FChE) SKKK 4153 PLANT DESIGN 2014/2015-SEM 1 FINAL REPORT PROPYLENE PRODUCTION PLANT LECTURER ASSOC. PROF. IR. DR. SHARIFAH RAFIDAH WAN ALWI DESIGN TEAM EQUINOX NO. 1. 2. 3. 4. 5. TEAM MEMBERS EMAD MOHAMMED NOMAN AL-DHUBHANI MUHAMMAD FAIRIS BIN HADIPORNAMA KELVIN RAWING SEBASTIAN NUR FADZLYANA BINTI HAMDAN MIMI KHAIRIAH BINTI AWANG MATRIC NO AA103001 A11KK0022 A11KK0065 A11KK0035 A11KK0169 1 TABLE OF CONTENTS Page TABLE OF CONTENTS 2 CHAPTER 1 INTRODUCTION
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Q-3. * Because the perfumed incense is in solid state and by lighting of it‚ it changes from solid state to gaseous state the moment it turns in to gaseous state and gases have a property to spread in all directions. After lightening the incense the molecules of perfume are in a gaseous state and mixing with the molecules of air in the room. All of them undergo random motion at all times as a result of the internal ("heat") energy that they have absorbed. The molecules often bump into each other
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Silver Iodide By: Paul Gilmore III Table of Contents I. Introduction II. Properties III. Cloud Seeding IV. Photography V. Toxicity VI. Conclusion VII. Works Cited Paul Gilmore III 15 April 2013 Ms. Placke 4th Period I. Introduction Silver Iodide is an inorganic compound represented by the formula AgI that is used in cloud seeding‚ photography‚ and can also be used as an antiseptic. These are the three main ways the compound
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Brittany Gecik Dr. Sowa Experimental Foods Lab February 13‚ 2013 Crystallization‚ Sugar‚ and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth‚ creamy‚ and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant‚ fudge‚ and penuche. When a concentration of sugar is higher than 121 degrees Celsius‚ it is
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Temperature Probe distilled water 2 utility clamps 400 mL beaker four 20* 150 mm-test tubes 10 mL graduated cylinder or pipet test tube rack 250 mL beaker ring stand PROCEDURE 1. Obtain and wear goggles. 2. Label four test tubes 1-4. Into each of these test tubes‚ measure out the amounts of solid shown in the second column below (amount per 5 mL). Note: The third column (amount per 100 g of H2O) is proportional
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Maricela Sandoval Period 2 10/27/12 Title of Lab: The Melting Temperature of a Pure Substance Purpose: The goal of this experiment was to find the melting point of Paradichlorobenzene and to observe the freezing/melting of a substance. The purpose was to also observe an endothermic and exothermic process. Introduction: The uses of Paradichlorobenzene are mainly as a fumigant for the control of moths‚ molds‚ and mildews‚ and as a space deodorant for toilets and refuse containers. It is also
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6.05 Logan Hotaling Materials Needed: 1. Alka-Seltzer 2. Glass 3. Water 4. Timer Procedure: 1. First you need to fill a glass up with 8oz of water and have it be 25 degrees Celsius. 2. Then you drop the Alka-Seltzer in the water and time how long it takes it to dissolve in the water. 3. Then we need to make the temperature go up then we need to drop the Alka-Seltzer in the water again and see how long it takes it to dissolve with the new temperature. 4. Now
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time that we put them in. We then repeated that procedure but each time putting the tubes into 20‚ 30‚ 40‚ 50 and 60 degrees Celsius water. After 5-minute intervals‚ up to 20 minutes‚ we measured the amount of carbon dioxide formed in the fermentation tubes by using a ruler and measuring the amount of millimeters of carbon dioxide was produced. To test the variable of how a disinfectant affected the amount of fermentation‚ we repeated that procedure except instead of putting each fermentation tube
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Exercise DP.1: Estimating Pure Component Properties in Hysys Workshop Report Requirements: 1. Create a graph of the vapor pressure in psia of cyclohexanol‚ cyclohexanol and high boiler as a function of temperature from 50 to 450 F. Print and submit these graphs. 2. Compare the pure component critical properties ( Critical Temperature‚ Critical Pressure) given in the design problem statement against the values used by Hysys. ( To view properties of a component‚ View the Basis Environment
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calories through growth and exercise. When you take in more Calories than you use‚ the excess Calories are stored in your body as fat. This leads to an increase in one’s weight. Hypothesis: __________________________________________________ Procedure: 1) Weigh your unshelled peanut on the balance to the nearest tenth of a gram. Record the weight in the data table. 2) Using the graduated cylinder‚ measure out 100 ml (100 g) of water.
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