Solute Concentration on the Mass of Apples Introduction Background: This lab involves the testing and measuring of water potential. Water potential (ψ) is the tendency of water to diffuse from one region to another. It measures the free energy available in water to do work. Pure water has a water potential of 0 (kpa--unit?). Water will move from an area of higher water potential to an area of lower water potential. Several factors‚ including temperature‚ pressure (ψp) and solute concentration (ψs)
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Purpose: To find out the densities and to find out the name of the unknown metals. (Based on the extensive and intensive properties) Check up the words mass‚ volume‚ density‚ extensive properties‚ and intensive properties. Where do the units for mass and volume) come from and what do they mean? What is the density of distilled water? What is Archimedes principle? Does temperature affect the density of a solid? Liquid? Gas? Materials: Safety glasses‚ 10‚ 25 or 50 mL graduated cylinders
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The experimental samples for the pH concentration experiment were put together by using a 10ml-graduated cylinder to obtain 4ml of each pH buffer to insert into cuvettes‚ a micropipette was then used to obtain 0.5ml of catechol and 0.5ml of the catechol oxidase. The pH buffer was made first to avoid any denaturation of the catechol oxidase. Our positive control for this experiment was pH 7 because that is the pH level of most cell membranes in the cytoplasm (Whitson‚ 2016.) Our negative controls
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Strengths of Materials Lab #4 CIVENG 303 Section 804 Stress Concentrations Performed October 24th‚ 2013 Today’s Date: November 7th‚ 2013 Tim Hendrickson OBJECTIVE The objective of this lab is to determine a set of changes due to the stress in geometric irregularities in an axially loaded bar. Some of the irregularities include certain features such as holes and notches. QUESTIONS: -The following are formulas are for stress and strain that are biaxial. Sample Material
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CHEM 2123 and 2125 – Organic Chemistry Lab I and II GUIDELINES FOR WRITING LAB REPORTS INTRODUCTION Writing reports in organic chemistry lab may differ from the way it’s done in general chemistry. One goal of this course is to introduce you to the record keeping methods used in research labs. Such methods are designed to organize experimental data in a format similar to that required for publication in major scientific journals. Here are some important considerations that apply in research settings
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bright white color when ignited. Reactants: Mg and O2 Products: MgO Balanced chemical equation 2Mg + O2 2MgO Table 8.2- Combustion of heptane Observations When holding test tube inverted over heptane flame‚ condensation formed against top walls of the test tube. When the burning splint was added the walls of the test tube became less foggy from the condensation formed from the heptane flame. Reactants: C7H16 and O2 Products: CO2 and H2O Balanced chemical equation C7H16 + O2 7CO2
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Joanna Park Mrs. Carrillo CP chemistry per. 5 September 17‚ 2012 i. Beverage Density Lab Report ii. Purpose: The purpose of this experiment is to determine the percentage of sugar content in beverages. iii. Materials: Distilled water‚ beverages (juice‚ soda‚ sport drinks)‚ Sugar reference solutions (0‚ 5‚ 15‚ ad 20%) 25ml each‚ Balance‚ centigram(0.01g precision)‚ Beaker (100-mL)‚ Erlenmeyer flask (125-mL to collect rinse solutions)‚ Pipet(10-mL)‚ Pipet bulb or pipet filler iv
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Affect of enzyme concentration to the rate of reaction Aim: With the experiment of protein solution‚ in this case egg white added to different pepsin concentrations (0%‚ 0.2%‚ 0.4%‚ 0.6%‚ 0.8%‚ 1.0%) shows‚ as the egg white is a protein and the pepsin works as an enzyme‚ how a higher pepsin concentration and therefore a larger amount of enzymes effect the rate of reaction. Hypothesis: An increased concentration of pepsin speeds up the time the mixture needs to come clear. Introduction:
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catalyst. A carboxylic acid contains the -COOH group‚ and in an ester the hydrogen in this group is replaced by a hydrocarbon group of some kind. Sulfuric acid (H2SO4)is used as a catalyst for this reaction in order to accelerate the rate at which the product is formed. The general formula of an ester is RCOOR’ in which R is the alkyl group that comes from the carboxylic acid while R’ is the alkyl group that comes from the alcohol and COO is the functional group of the ester known simply as the ester group
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Concentration of liquid foods is a fundamental operation in many food processes; it is completely different from dehydration. Usually‚ foods‚ which are concentrated‚ remain in the liquid state; while drying produces solid or semisolid foods with significantly lower water content. The concentration of liquid foods has three different methods; evaporation‚ membrane concentration‚ and freeze concentration. Evaporation usages gas liquid phase separation. It has the lowest capital cost and the maximum
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