17th‚ October 2010 Margarita SA: VOL RATIO AND AGAR BLOCKS Conclusion: For this experiment the agar jelly had to be cut in to five different block sizes‚ after that has been done we had to add all five blocks in to the test tube with the acid and time to see how long it would take for the colour to change from a pinky purple to clear. From this experiment I learnt that the bigger the size of the jelly is the
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Introduction For this experiment‚ we are going to determine the effect of temperature on solubility‚ to be done in a chemical by dissolving a solute in a definite amount of solution which is saturated. Specifically‚ the goal of this experiment is to prepare a saturated solution of Na2C2O4 in water at different temperatures‚ determine the effect of temperature in solubility‚ and to apply Le Chatelier’s Principle. We can do all this by simply titrating a certain amount of standard KMnO4‚ and measuring
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substances catch fire at a different temperature. The lowest temperature at which a substance catch fire is called its ignition temperature. Combustible substances do not catch fire or burn as long as its temperature is lower than its ignition temperature. Now let me do an activity which tells you why reaching ignition temperature is necessary to burn an object. You know that paper catch fire with a flame. Let me
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Heat‚ Temperature‚ and Phase Changes Assessment Practice Answer This graph shows what happens to the temperature of the water‚ while it was boiling in a kettle‚ as heat energy was being added to it and what the water was doing will it began to warm and change states. During a phase change‚ the temperature remains mainly constant. This occurs because the heat energy is used to break the bonds between the ice molecules as they turn into a liquid phase. It is possible to constantly
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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EXPERIMENT-1 Pressure-Temperature Relationship for Steam OBJECT: The objective of this experiment is to determine the relationship between saturation pressure and saturation temperature of the wet steam. APPARATUS: Pressure-temperature apparatus with pressure gauge and thermometer. [pic] THEORY: In order to determine the relationship between the saturation temperature and pressure of wet steam it is necessary to obtain a number of corresponding values of the
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P5- Outline relevant legislation in relation to preparing‚ cooking and serving food. P6- Explain safe practices necessary in preparing‚ cooking and serving food in a health or social care setting. In this assignment I am going to be outlining and explaining safe practices necessary in preparing‚ cooking and serving food in a health or social care setting and relevant legislation in relation to preparing‚ cooking and serving food. Safe practices of food preparation‚ cooking and service Hygiene
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HANOI UNIVERSITY OF INDUSTRY FACULTY OF FOREIGN LANGUAGES ---------- FINAL ASSIGNMENT THE COUNTRY OF BRITAIN AND AMERICA By: Le Thi Thu Phuong Student ID: 0641070576 Group: KT7 – Intake 6 SUPERVISOR Nguyen Minh Hanh‚ MA Ha Noi‚ December‚ 2013 Comments and Marking …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………
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the digestive tract? • How does digestion occur in each of the following parts of the digestive system? o Mouth o Stomach o Small intestine o Large intestine Note. Include descriptions of other organs or components of the digestive system. • How do proteins‚ fats‚ and carbohydrates break down in the digestive system? • What types of food help with digestion? When a human sees or smells food the salivary glands are the first thing to react in the
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think that more oxygen will be released from the Hydrogen Peroxide and Catalyse. We will be measuring the two main factors: - * Oxygen - the amount released from the Hydrogen peroxide * Time - The duration of the reaction The room temperature may be a factor that will affect our results.
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