In order to conduct this experiment GIY Mushroom Material was obtained. All other materials were cleaned with rubbing alcohol‚ (70% Isopropyl Alcohol). Rubbing alcohol was used because mycelium needed a sterile environment (7). Everything was sprayed with alcohol including tables‚ gloves‚ mixing glass‚ and even the air. All materials used were cleaned because it protected the mycelium from competing with other organisms. Mold could have been floating in the air or bacteria from touching the face
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6 – 150 mL beakers were set up and a stir bar placed in each beaker. Each beaker was labeled with DI water‚ or the pH buffer that was going to be put in the beaker. 50 mL of each of the 5 assigned pH buffers and DI water were obtained using a graduated cylinder and placed in the corresponding beaker. Each of the beakers containing the pH buffer and DI water were placed on the stir plate and the stir plate turned on. A sample of salicylic acid was obtained in a weigh boat and taken back to the lab
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Southwestern University (SWU)‚ located 30 miles southwest of the Dallas/Fort Worth metroplex‚ has witnessed tremendous growth in its football program. With that growth‚ fueled by the hiring of legendary coach Bo Pitterno‚ has come more fame‚ the need for a bigger stadium‚ and more complaints about seating‚ parking‚ long lines‚ and concession stand prices. Southwestern Universitys president‚ Dr. Marty Starr‚ was not only concerned about the cost of expanding the existing stadium versus building a
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Class average for a 80 and 120 drop count was recorded to be 0.041+/- 0.005 mL/drop. If a graduated cylinder is not available there is another way of adding more of the solution. The disposable pipet can transfer 0.5mL of the solution to the chemical reaction. When comparing a 10mL graduated cylinder‚ a 100mL beaker‚ and a 50mL graduated cylinder‚ the most precision peace of glass wear would be the 10 mL graduated cylinder with the true volume of water (calculated)‚ class average‚ and uncertainties
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After conducting the trials for each beaker and each bag my hypothesis of each of the trials were correct. Every outcome I predicted occurred to each beaker and each bag. Beakers 1 and 2 decreased in mass while beaker 3 stayed constant. Beaker 4 actually increased in mass as well. Bags 1 and 2 increased in mass while bag 3 stayed the same. Bag 4 resulted in a decrease in mass. The results I got from this experiment do support what I predicted before the trials. Above you can see a specimen of an
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Iced Tea Sometimes when you are just arriving home from work or after a hot day‚ all you can do is to think of having a very fresh drink that can refresh your body and in the same time be delicious. The iced tea is one of the most refreshing beverages made by man. The most incredible part is that you only need a few of things to complete this moisturizer process such as‚ the ingredients‚ the preparation‚ and the final enjoyment. To create a perfect iced tea you have to be sure of have all
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| Successful in dissolving antioxidants into energy drinks; Multipurpose sport drink with aided benefits of antioxidants; some studies reported health benefits of the drink. | Sports drink growing at 15% per year; fastest growing category among beverages; high income group‚ females are more favorable to GreenOx thus potential market exists‚ Sport drinks are considered as image building of the store | Club stores ignore new product; high retail margins; limitations on flavors produced | Established
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Sports Drinks‚ and Vitamin-Enhanced Beverages Written Report June 17‚ 2013 Three Musketeers: Anatalio‚ John Patrick Cadao‚ Ana Graciela Sanchez‚ Maria Leona 1. What are the strategically relevant components of the global and U.S. beverage industry macro-environment? How do the economic characteristics of the alternative beverage segment of the industry differ from that of other beverage categories? Explain. SEGMENTATION: The
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Assignment on Food & Beverage Operations Presented By: Name: Student ID: BTEC HND Hospitality Management Presented To: London School of Business & Management Date of Submission April 27‚ 2014 (Word Count: 2928) Table of Contents Contents Page No. Introduction Task 1: Food and Beverage production and service systems 1.1 Characteristics of food production and Food & Beverage service system: 1.2 Food and beverage service system 1.3 Factors affecting
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|I | | | | |Chapter One: An Introduction to Food and Beverage Management | | |1.1 |The Concept of Management |1-2 | |1.2 |What Is Hospitality
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