Thanushi Marketing Plan | Bubble Tea | | Executive summery The following marketing plan forms the basis for the introduction of an innovative new product by Elephant house beverages sri lanka. The analysis allows us to outline the best strategies to follow for the achievement of the company’s strategic goals. "Bubble Tea" will be marketed as a unique functional drink while striving to reinforce the company’s status as the leader in innovation and successful product launches.
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added to manganese‚ tiny bubbles formed in the solution- intensity of (1). b)The solution did not change in temperature. c) The bubbles stopped forming after about 18 minutes. 2. After we added 2 more mL of hydrogen peroxide‚ the reaction occurred again. Again‚ small bubbles formed; intensity of (1). The solution did not change in temperature. The reaction lasted about 15 minutes. 3. After adding more manganese dioxide‚ the reaction occurred again. This time‚ the bubbles being formed were larger;
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glass blown bubbles‚ with a colored liquid inside which is just for decoration. The bubbles have metal tags attached to the bottom of them with an engraved number on it‚ for example seventy‚ for seventy degrees Fahrenheit. The glass bubbles float in a water filled glass tube‚ which may vary in size. The glass bubble floating‚ usually on its own in the middle of the tube‚ is what the temperature is approximately‚ but how exactly does floating glass measure temperature? The glass bubbles in the Galileo
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Art With Bubbles: This One is Poppin’ If you’re someone who doesn’t care to even look at art‚ it’s a big deal when you take time to think about what it could mean. This is what happened to me with Rose Ellis’ “In One Breath‚” even giving me a way to reflect on my beliefs. This is a painting that takes time and some concentration to work its full emotional and pictorial magic. Ellis’s painting‚ though seemingly simple‚ is anything but. “In One Breath” by Rose Ellis effectively provokes thought
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concentration. Hypothesis Controlled When we add peroxide to the liver it will bubble a lot and break down faster. When we add peroxide to the liver it will not bubble a lot and it will not break down faster. pH When acid is added to the liver‚ it will increase the reaction rate and a large amount of bubbles will surface. When acid is added to the liver‚ it will not increase the reaction rate and a large amount of bubbles will not surface. When water is added to the liver‚ there will be no significant
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Activity in potato Aim: To investigate the Effect of temperature (10‚ 37‚ 60) Celsius (C ͦ) on enzyme catalase activity in potato using 2% of hydrogen peroxide (H202) as the substrate measuring the height (cm) of oxygen gas (bubbles) and calculating the volume of oxygen bubbles produced (cm3) Introduction: Enzymes are biological catalysts that speed up metabolic reactions without being affected. They lower the activation energy needed to start a reaction.Enzymes are affected by several factors including
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One of these ways is to make catalase. Research Question: “In what manner will the product of the enzymatic reaction be released from the different substances placed with the test tube?” “Different food items will produce different amount of bubbles when tested with the hydrogen peroxide” Variables: Table of Variables Independent Variable | Dependent Variable | Controlled Variable | Uncontrolled Variables | Different types of vegetables and fruits used for
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1. BRIEF This report will compare two hair colouring products‚ Liese Bubble Hair Colour and L’Oreal Paris. It is important to help Liese brand with marketing strategies and create new activities to move forward in order to increase income and attract new users to Liese brand. The report will give a short background of the two products and compare products on target market‚ price and promotion. Finally‚ recommendations will be made about how to address Liese problems and the way to improve sales
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Peroxide and a portion of a beef liver (placed in test tube). The bubble production of each test tube were measured in centimetres. The amount of bubble produce were measured because when a chemical reaction occurs‚ gases form. Hence‚ by measuring the bubble production of each test tube‚ the optimal temperature in which enzyme’s catalytic activity is most proficient can be observed. The bar graph demonstrates a vast variation between the bubble production (in cm) at each independent variable‚ proving that
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ANAEROBIC RESPIRATION IN YEAST AIM: See the effect of temperature in anaerobic respiration of yeast by counting carbon dioxide bubbles. HYPHOTESIS: Anaerobic respiration in yeast will decrease as temperature increases. VARIABLES: Independent: Temperature Dependent: Rate of anaerobic respiration in yeast Fix: Volume of sugar solution (40ml) ‚ Concentration of sugar solution‚ yeast mass (2g)‚ volume of solution of yeast & sugar all together (20ml) MATERIALS: Delivering tube 2 test tubes
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