Soda and Mentos Reaction: Any kind of Soda and Mentos interaction will expedite a geyser of both carbon dioxide and foam. Soda has a few properties‚ for instance‚ an sweetener or an artificial flavouring‚ but it’s main factor that contributes to the reaction is carbonated water. Carbonated water is basically water with Carbon Dioxide compressed within it‚ it causes the drink to be fizzy and bubbly. This contributes to the reaction because it the fizz and bubbles are gas‚ which tries to escape from
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...............................(1) Measurement of Relative Water Content (RWC%);Relative Turgidity (RT %): Relative water content was estimated according to a modification of the method of Weatherly (1950); Weatherly and Barr (1962); Slatyer (1957);Fletcher et al. (1988)on the final day of the experiment and was calculated by the formula given byKramer (1983).Detached leaf samples were weight immediately and floated on distilled water in a darkened refrigerator (5˚C). Saturation of the leaves was
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by setting them above the cone of the flame to make the loop red‚ then left them to cool in the test tube tack for streaking. The media included a liquid (YED media that was made by 3g yeast extract‚ 6g anhydrous dextrose‚ 6g agar‚ and 300 mL tap water). The liquid media was on a hot plate‚ then an oven mitt was used to carefully transfer onto 4 petri dishes at a tilted angle‚ with the petri dish lids at an angle as well to reduce airborne contamination. After the end of each pour—no more than 2/3
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Lab Report: Stoichiometry Lab Oct. 27‚ 2011 Claire Elizabeth Lab Partners: Hannah Signature:___________________ Introduction- Baking soda and vinegar are two common materials found in almost every household. That‚ plus the fact that all the starting and finishing materials are non hazardous and safe‚ is why this is one of the first chemical reactions that many people are exposed to The purpose of this experiment tests which of the two reactants (vinegar and baking soda) is the limited
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Description of the experiment * Aim: To observe the reactions of sulfuric acid as an oxidising agent and as a dehydrating agent. Equipment: * 20mL of concentrated sulfuric acid * 20mL of 2mol/L sulfuric acid * 2 small pieces of each of copper‚ zinc and iron * Sandpaper * 10 test tubes * Test tube rack * 2g of sugar crystals (sucrose) * 2 wooden ice-cream sticks * 10mL measuring cylinders Steps: A: Sulfuric acid as an oxidising agent 1. Clean pieces of metal
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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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Practical 3 Investigation of Action of Saliva and Hydrochloric Acid in Two Carbohydrate Solution | Objective: 1. To show the action of saliva in two carbohydrate solutions. 2. To show the action of hydrochloric acid in two carbohydrate solutions. Apparatus & Equipment’s: Boiling tubes Metal test tube racks Beaker Graduated plastic dropper Water bath‚~37°C Water bath‚~95°C Stop watch
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the rate constants‚ k1‚ for the methyl acetate hydrolysis reaction at 25 °C and 35 °C‚ as well as the overall activation energy of the reaction. Methods Methyl acetate was placed in an HCl solution‚ in which it reacts with water to form acetic acid over time. At each time interval‚ an aliquot of the mixture was removed for titration against NaOH to determine the concentration of the acetic acid produced. From the amount of acetic acid produced overtime‚ the rate constant‚ k1‚ can be determined
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Purpose: During our lab‚ Galileo’s Water Clock‚ we created our lab to describe the motion of a ball on a plane using the water clock as an alternative method for measuring time. Our main purpose in this lab was to determine if the displacement of the ball is determined by the time or the time squared. Procedure: Once the water clock was set up‚ a ball was let go from the ramp at various distances for three trials each. Once the ball was let go‚ the water clamp was opened and then immediately
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of this lab is to determine an accurate time when the ice completely melts and the water starts to boil. The problem is which type of temperature change will result from heating ice to liquid‚ then boil (steam)? What will happen to the water after the boil? I hypothesise the water heats ice to liquid and then goes to simmer and boil. The independent variable is the hot plate changed to a burner itself. The dependent variable is what we are measuring is the time. The steps in the lab were to
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