Abstract……………………………………………………………………………………………2 Introduction………………………………………………………………………………………..2 Background………………………………………………………………………………..2 Objectives…………………………………………………………………………………2 Scope………………………………………………………………………………………3 Theory review……………………………………………………………………………………..3 Design of report…………………………………………………………………………………...5 Procedures…………………………………………………………………………………………5 Results……………………………………………………………………………………………..6 Discussion…………………………………………………………………………………………6 Conclusion………………………………………………………………………………………...7 Reference………………………………………………………………………………………
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of Chemical Engineering CHME 426 –Chemical Engineering Laboratory III Title Page (Full Report) Title of the Experiment: Reaction through three CSTR in series Submitted by: Group (4) Section: Female 1. Name: Amina Ali ID: 200550284 2. Name: Duaa Tabarak ID: 200553858 3. Name: Mariam Rustom ID: 200552242 Date of experiment: 31st March‚ 2010 Date of submission: 11th April‚ 2010 Grades: Report presentation………………………………………… /15 Abstract and Objective(s)……………………………………/10 Introduction
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Investigation Investigate the amount of heat evolved when magnesium reacts with dilute acids. Planning What I am going to do I am going to find out how much heat is given out when magnesium reacts with a variety of dilute acids. In order to make comparisons between the acids‚ I shall use my results to work out how much heat would be given out if 1 mole of magnesium reacted with an excess of each acid. The acids I shall use are hydrochloric acid‚ sulphuric acid‚ nitric acid and ethanoic acid
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The objective of this macromolecules lab was to identify the presence any of the major macromolecules in various every day food items. The three macromolecules that this lab was carried out for were carbohydrates‚ lipids‚ and proteins. There were five different experiments conducted and each of those experiments had one factor in common‚ they all had the same controls. The controls in this lab activity were already set for the lab activity. The controls were the distilled water and the baking soda
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[pic] Department of Chemical & Biomolecular Engineering THE NATIONAL UNIVERSITY Of SINGAPORE Chemical Engineering Process Laboratory I SEMESTER 4 Experiment F2 Flow Measurement in Closed Conduit and Centrifugal Pump Characteristics Name : Ang Sok Gek Chai Chang Er Cherry Chen Mingli Matriculation No. : U046941L U046938W U046882J Group : Th1 Date of Experiment : 16th March 2006 Table of Contents
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References: http://webs.mn.catholic.edu.au/physics/emery/measurement.htm#Measurement http://www.digipac.ca/chemical/sigfigs/experimental_errors.htm http://www.tsb.gc.ca/eng/rapports-reports/rail/2011/r11v0057/r11v0057.pdf
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Unknown Lab Report #1 Unknown #1 April 25‚ 2012 Microbiology Spring 2012 MCB2010C Unknown #1 Introduction Identity of a microorganism has proven to be very significant. Doing so can help identify diseases and created treatment and cures for such diseases. As a result‚ various laboratory tests were performed to an unknown microbe (Unknown #1) found in the water of a nearby pond. By identify the microbe‚ the safety of the water will be known to those around it. Materials and Methods
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Abstract: This report presents the reason why the ocean does not freeze in the winter. Since the ocean consists of salt water‚ an experiment was done to test the effect of freezing on salt water compared to pure water. The experiment was conducted three times in order to obtain accurate results and eliminate errors. In addition to the salt and pure water experiment‚ a variation of this experiment was created to test other options. In the variation experiment the effect of freezing on sugar water
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EXPERIMENT NO. 1 INTRODUCTION TO LAB INSTRUMENTS. 1. BREADBOARD We should be familiar to the following things about a breadboard: * What is a breadboard and what is it used for? * How does it work? * Setting Up. * Limitations. What is a breadboard and what is it used for? A breadboard (or protoboard) is usually a construction base for prototyping of electronics. The term "breadboard" is commonly used to refer to a solderless breadboard (plugboard). It was designed by
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QUALITATIVE TESTS OF CARBOHYDRATES Final Lab Report Submitted by Brittany Fitzgerald 545301 Prepared for Nancy Cook Chemistry 3501 Monday November 26‚ 2012 RESULTS PART A: As a result of the Benedict’s test on various sugar solutions‚ it was found that galactose‚ mannose‚ arabinose‚ ribose‚ lactose‚ fructose‚ maltose‚ and cellobiose tested positively and therefore are considered reducing sugars. Glucose‚ starch‚ sucrose‚ and methyl-D-glucopyranoside on the other hand tested
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