Lab #5: Refraction of Light Theory: Refraction can be defined as the bending of a wave when it enters a medium which causes it to have some reduced speed. In terms of light‚ refraction occurs when the ray passes through some medium which slows its speed; such as water or glass. In this instance the ray tends to bend towards the normal of the medium. The amount of bending or refraction which occurs can be calculated using Snell’s Law (). Objective: To measure the index of refraction of Lucite
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Content of a Research Proposal Title This should be short and explanatory. Your first attempt may change as your work progresses- consider does it mirror the content of the proposal. Background This section should contain a rationale for your research- why are you undertaking the project? Why is the research needed- is it worth it?- why has it aroused your interest? You need to demonstrate that you know what you are talking about and that you have knowledge of the literature surrounding
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11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations | |Food Item Description: |Marshmallow
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The Contents of My Backpack Jesse Briar Georgian Court University Although I am only at the beginning of my teaching career‚ I feel as if I have many things already stowed away in my Dakine green‚ black‚ and white plaid backpack. My items are similar to Mr. Goldman’s items in that they have very little to do with the topics that I teach but are able to transform my classroom environment‚ stay along the guidelines of time management‚ and allow students to learn at their own pace. The items
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Marketing Plan Contents Part 1: Introduction Part 1 of the plan is designed to provide the reader with the necessary information to fully understand the purpose of the marketing plan. This part also includes organizational background information‚ which may be particularly important if the audience for the plan is not familiar with the company‚ such as potential financial backers. This part of the plan contains two key components: 1. Purpose of the Marketing Plan 2. Organization Mission Statement
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18/13 Sport Content Building Collated Information When you have completed your research‚ please add them to this document in this format: ExampleQ9) How has technology changed sport? Is it for the better or worse‚ or is it a double-edged sword? (NAME)You can use a mixture of point forms and short paragraphs to organise the information. Please don’t give chunks of information- that is not helpful. Be succinct‚ give as much as your friends would need if they were to use it in an example. |
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EXPERIMENT 1 DETERMINATION OF ASCORBIC ACID CONTENT IN VITAMIN C TABLETS INTRODUCTION To calculate the mass of the ascorbic acid and hence the mass percentage of ascorbic acid in the vitamin C tablet. PROCEDURES (Refer to Lab Manual) 1. Accurately weight vitamin C (effervescent type) in a 50 ml beaker. Add about 30 ml of deionised water to dissolve the vitamin C tablet. Once the tablet has dissolved completely‚ transfer the solution into a 250 ml volumetric flask via a plastic filter
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Exploring the acid content of Pepsi products Lab performed: February 27‚ 2012‚ March 12‚ 2012‚ and March 19‚ 2012 Purpose: The purpose of this experiment was to discover the unknown concentration of acid in six different Pepsi products; Pepsi‚ Diet Pepsi‚ Dr. Pepper‚ Diet Dr. Pepper‚ Pepsi Wild Cherry‚ and Pepsi Max. Titrations find the point at which equal moles of a known concentration react with equal moles of an unknown concentration giving the equivalence point. Also‚ the
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within a food. Analytical techniques for providing information about the total mineral content are based on the fact that the minerals (the “analyte”) can be distinguished from all the other components (the “matrix”) within a food in some measurable way. The most widely used methods are based on the fact that minerals are not destroyed by heating‚ and that they have a low volatility compared to other food components. The three main types of analytical procedure used to determine the ash content of foods
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From the table it was found that the calcium oxalate content in fresh tuber were 0.14% in elephant foot yam‚ in karunai kizhangu 0.25% and in taro 0.20 percent respectively. The processed (soaking the tubers in citric acid followed by blanching‚ drying & roasting) tuber flour was subjected to determine the presence of calcium oxalate. It was found that elephant foot yam flour had 0.05%‚ karunai kizhangu flour contained 0.09% and in taro flour had 0.08 percent calcium oxalate. The reduction in acridity
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