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    Emilia Monroe August 27‚ 2014 Experiment #01 The Determination of the Percent of Water in a Compound CHEM 1315-022 For experiment one‚ The Determination of the Percent of Water in a Compound‚ the sole purpose of conducting this experiment was to determine the percent of water found in compounds such as Magnesium Sulfate‚ Copper Sulfate‚ and so on. Along with determining the percentages of the hygroscopic compounds the experiment allowed for the exploration of separation of hydrogen bonds

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    2.4.4. Direct determination of saliva proteins Protein contaminated with nucleic acids absorbed the light at wavelength 280 nm and it absorbs much strongly at wavelength 205 nm when it is free from nucleic acids. The UV-visible spectrophotometer was used in determination of saliva proteins (Figure 2.2). Cold trichloroacetic acid (10 % w/v ) was added to the sample‚ centrifuged for 10 minutes to precipitate protein. The absorbance of a known volume

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    Why did some civilizations succeed and others fail? Why was it that some places had more resources than others? According to Jared Diamond‚ his theory‚ “Geographic Luck” is the answer. On Diamonds last trip to New Guinea‚ he proves his theory to be right. When he arrived‚ the natives ask him why the white men have so much cargo and why they had so little. The natives to the island worked just as hard if not harder than all the others but they were much less successful than the Eurasians. Geographical

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    1.0 Title Determination of Protein Content Using Kjedahl and Titration 2.0 Introduction Proteins are polymers. They are the source of dietary amino acids and are used for growth and maintenance of living systems. They are costlier sources of energy compared to carbohydrates and fats and hence the human body utilizes proteins mainly for biosynthesis rather than as an energy source‚ though the energy yield is 5 kcal/g of protein. Twenty different types of amino acids occur naturally in proteins

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    Determination of Calcium ions in milk using titration. Background Calcium is a mineral which is essential to the human body. In fact 1.5% of the human body is made up of calcium‚ and not just the obvious uses such as bone and teeth formation but it is also a vital factor in many enzyme reactions‚ for example blood clotting. It also partakes in the regulation of the hearts rhythm. Lack of the crucial mineral can result in the build up of cadmium and lead‚ both of which are toxic. along

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    Experiment 5- Standardization of NaOH and determination of Molarity of an unknown Acid Objectives 1. Preparation and standardization of a 0.1M NaOH solution 2. To learn the technique of titration 3. Determination of the concentration of an unknown diprotic acid. Introduction Titration can be traced to the origins of volumetric analysis‚ which began in the late eighteenth century.  Study of analytical chemistry began in France and the first burette was made by Francois Antoine Henri

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    Thermochemistry: An Ice Calorimeter Determination of Reaction Enthalpy Shannon Wedepohl 9/17/13 Abstract: During this experiment‚ an ice calorimeter was used to measure the change in volume in milliliters of magnesium metal and 1.00 M of sulfuric acid. We found the experimental molar enthalpy of the reaction to be ∆H = -370 ± 1 kJ/mol at 0˚C. This compares with an expected value of -466.9 kJ/mol at 25 ˚C‚ a 20.75% difference. Introduction: Many chemical reactions truly only

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    get the tools and skills they need for future success. Teachers have the responsibility to show support to their students and provide extra help to those who extremely need it. In contrast‚ the article "Eight Things Teachers Can Do to Help Students Succeed.” cited above‚ states that if teachers do not show any interest in their students’ academic life‚ students will most likely tend to do bad in their classes because they will

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    2278-7763 461 DETERMINATION OF THE LEVELS OF NITRITE IN HOMEMADE BREWS‚ SPIRITS AND RAW MATERILS USED USING UV – VISIBLE SPECTROSCOPY IN NAIROBI COUNTY Jeremiah O. Masime*‚ Ruth Wanjau‚ Charles Onindo Kenyatta University‚ Chemistry Department‚ School of Pure and Applied Sciences ABSTRACT Homemade brews and the raw materials used can be a major source of nitrate and nitrite in human diet. Because of the potential health hazards result in high intake of nitrate and nitrite‚ determination of these ions

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    the specific absorbance of stock solution‚ the calibration curves was made to determine the unknown concentration of carbohydrate cereals powder‚ jams (total sugar content) and jams (reducing sugar content). 2.00 INTRODUCTION Determination of total reducing is of great important in the food industries especially in industries where quality control is monitored. One method to determine the sugar concentration of reducing sugars is by heating with 3‚ 5 dinitrosalicylic acids (DNS)

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