81‚ a2 = log9 81‚ a3 = log27 81‚ a4 = log81 81‚ ... 3. a1 = log5 25‚ a2 = log25 25‚ a3 = log125 25‚ a4 = log625 25‚ ... The next set of sequences (from now on referred to as P roblem2 ) is written as loga x = c and logb x = d‚ in which x is constant‚ a & b are different bases‚ and c & d are the given outcomes. 1. log4 64‚ log8 64‚ log32 64 2. log7 49‚ log49 49‚ log343 49 1 1 1 3. log 5 125‚ log 125 125‚ log 625 125 4. log8 512‚ log2 512‚ log16 512 In this assessment‚ I will find the
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Abstract Vitamin C‚ also known as ascorbic acid‚ is a water soluble vitamin that is regarded as one of the safest and most effective nutrients. Vitamin C can be found in most fruits and vegetables. The goal of the experiment is to find out the concentration of vitamin C in three citrus fruits‚ orange‚ lemon and lime‚ and to compare them and find out which fruit contains the highest concentration of Vitamin C. By using the juice from each fruit to make a solution to combine with 10cm³ of DCPIP until
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Materials: Electronic calculator Tracing paper (optional) Geometrical instruments READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name on all the work you hand in. Write in dark blue or black pen. You may use an HB pencil for any diagrams or graphs. Do not use staples‚ paper clips‚ glue or correction fluid. DO NOT WRITE IN ANY BARCODES. Answer all questions. If working is needed for any question it must be shown below that question. Electronic calculators should be used.
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left over. B. Why does groups of 2‚3‚4‚5 or 6 results in 1 left over egg‚ but groups of 7 has an equal amount of eggs with none left over. What # of eggs has equal groups of 2‚3‚4‚5‚ or 6 with one left over and 7 goes into the number evenly. C. They think the answer is 49 eggs because 7 goes into 49 eggs evenly with none left over. D. It cannot be 49 eggs because if it were 49 then 2-6 would need to go into 48 evenly to have a left over egg‚ but 5 does not go into 48 evenly which is why
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Measuring the Vitamin C content in a variety of fruit juices Background Information Vitamin C‚ also called ascorbic acid‚ is a water soluble vitamin. It is a powerful reducing agent that is able to decolourise blue DCPIP (2.6-dichlorophenol indophenols). The decolourisation of DCPIP can therefore be used to calculate the vitamin C content of a variety of fruit juices. Research Question – To determine how the content of Vitamin C (%) will differ in fresh fruits (orange‚ mango‚ lemon‚ lime‚ blackcurrant
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example‚ we used error bar where we are trying to compare experiment with controls in Biology. Hepatitis C virus is really difficult to isolate so scientists compared DNA copies of HCV clones and identified one DNA sequence in all clones. We can’t measure perfectly so the results may be meaningless and we used error bar to used on graphs to show the error. Most
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------------------------------------------------------------------------------------------------------------- Title of experiment The determination of vitamin C. Aim(s) of the experiment (objectives) To determine the concentration of vitamin C in different kinds of juices. Hypothesis Freshly squeezed juice will have the most vitamin C compared to the other types of juices and drinks‚ because the fruit is picked fresh‚ and it is not stored‚ preserved or exposed to oxygen. Chemicals and materials
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Determination of the concentration of vitamin C in fruits/vegetables by using the DCPIP test (2008) Principle : Vitamin C is a strong reducing agent. It can decolorize the blue dye DCPIP. The amount of vitamin C in a food sample can be estimated by the amount of it that is used to decolorize a fixed amount of DCPIP. Apparatus : Test tube‚ clean and dry Test tube rack 5 ml syringe or a good quality squeezing pipette 1 ml pipette
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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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Effect of Heat on Vitamin C Objective: - To determine whether the concentration of Vitamin C in a fruit juice changes upon heating at a constant temperature for different periods of time. - To investigate how the trend goes (whether the concentration of Vitamin C increases or decreases) if the amount of Vitamin C does change. Theory: - Hypothesis: The concentration of Vitamin C in the fruit juice changes and decreases upon heatingat a constant temperature for increasing periods of time
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