Bags of Reactions * Problem/Purpose * Background Information: The Law of Conservation of Mass was created by Antoine Lavoisier in the 18th century. This law stated that mass could matter could neither be created nor destroyed. During a reaction the bonds of the reactants are broken and form new substances. As stated in the Law of Conservation‚ matter can neither be created nor destroyed; because of this the products should have the same number and type of atoms as seen in the reactants
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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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H2O2 solution Dependent Variable: Rate of reaction (cm3/second) The gas syringe (± 0.5) is used to measure the amount of oxygen produced from the catalase reaction. A rubber stopper is used to ensure that there is a closed system and no O2 escapes Controlled Variables: Substrate ( H2O2 ) Concentration and Quantity The same pipette will be used to measure
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The aim of this experiment was to investigate the effect that a glucose concentration has on the rate of fermentation. This was done by adding a variety of different glucose concentration into a test tube‚ siting in a water bath. The carbon dioxide would be collected in the test tube and therefore would measure the rate of fermentation. The results parsley supported the hypothesis that‚ “If the glucose concentration increases‚ the rate of fermentation increases‚ therefore the more carbon dioxide
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3A Task 1 Aim: the aim of the experiment is to find the best temperature to ferment yeast at. Hypothesis: the yeast will ferment the best at 60 degrees Celsius. Independent variable: the temperature of the water the yeast is put in to ferment. Dependent variable. The amount of air bubbles the yeast produces. Controlled variable: the amount of yeast and glucose in each syringe. Uncontrolled variables: human error in counting. Materials : Plastic soft drink bottle cut to size Marking pen
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results. This is due to the enzymes being most active at 60ᵒC‚ it was that results were going to be most active at the 41ᵒC which is close to human body temperature. When we compare the enzyme in the low temperatures to the enzymes in the higher temperature we observed that the enzymes were functioning at a significantly reduced rate at the 24ᵒC temperature and was completely inactive at the 0ᵒC temperature. Whereas when we compare to the higher temperatures (60ᵒC) the enzymes should have functioned
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In the lab testing the heat of a reaction to understand changes in enthalpy in an exothermic reaction‚ the group hypothesized that if the amount of reactant is changed then the amount of heat produced (exothermic) will increase. This hypothesis was supported through the data as each of the six trials produced heat and the larger the piece of magnesium the larger the change in heat was. In the first trial the group had .085 grams of Mg and after being placed in 3 ml of 21.8℃ HCl the temperature of
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1- The reaction HCl + KOH KCl + H2O is a a. synthesis reaction c. neutralization reaction b. ionization reaction d. decomposition reaction 2- What is the value of the self-ionization constant of water? a. 0 c. 1.00 107 b. 1.00 1014 d. 55.4 3- Pure water contains a. water molecules only. b. hydronium ions only. c. hydroxide ions only. d. water molecules‚ hydronium ions‚ and hydroxide ions
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Introduction: The purpose of this lab was to separate and purify a compound. This was achieved using techniques that allowed the extraction of the acid‚ the isolation of the neutral compound and the melting point classification of the neutral compound to test the purity of the sample. Chemical Reactions: HA + OH- A- + H2O R-COOH + OH- R-COO- + H2O Organic Acid Insoluble in H2O Conjugate base Soluble in H2O Procedure: A 0.170g sample consisting of a mixture of 0.110g
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Title Cricket Chirp Rate Lab The Effects of Atmospheric Pressure By Abigail Charpentier E Block Date October 2‚ 2013 Objective The objective of this study is to determine which environmental factors influence the rate of how fast a cricket chirps‚ to review and practice the steps of the scientific method‚ to learn how to use an online computer simulation https://www.gc.maricopa.edu/biology/glacier/scientific_method/ to review and practice constructing data charts and graphs
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