FALL 2012 ME 305 FLUID MECHANICS I EXPERIMENT 1 MEASUREMENT OF FLUID PROPERTIES PREPARATION: In this course‚ you will conduct the experiments at the Fluid Mechanics Laboratory‚ by yourselves‚ without any help or instruction from the teaching assistants. You must read the lab sheet thoroughly and understand what you are expected to do (and why) for each experiment‚ before coming to the lab. At the end of each experiment‚ you will have to do certain calculations‚ present and plot (when asked)
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effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards
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Acids‚ Bases‚ and pH Lab In this lab the testing of whether or not a substance was an acid or a base occurred. Each substance was tested with the indicators red litmus paper‚ blue litmus paper‚ pH paper‚ phenolthalein‚ bromthymol blue‚ and phenol red. While the substances were tested the group noticed that the substances tested with the red and blue litmus paper‚ the phenolthatein‚ bronthmol blue were the easiest to interpret. The color changes that occurred when this indicator was put into a substance
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Title: Ms. K Cell Membrane and Homeostasis Experiment Objective(s): The reason for this experiment is to see how starch and iodine affect each other and how a plastic bag works similar to a membrane in certain situations. Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects‚ organic and inorganic‚ naturally experience isotonic reactions. Hypothesis: I think that the potato will absorb more starch than the sweet potato and
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Name: _________Mishana Sturdivant___ Date: _09/03/2012______ 1.3.1.2 - Human Homeostasis Vocabulary: dehydration‚ heat stroke‚ homeostasis‚ hypothermia‚ involuntary‚ thermoregulation‚ voluntary Prior Knowledge Questions (Do these BEFORE using the Gizmo.) A thermostat is a device that regulates the temperature inside a building. 1. What does a thermostat do if it gets too cool? __It would turn on the heater or turn off the A/C___________ 2. What does a thermostat do if it gets
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Acid Strength Grade 10- Science (chemistry) 11/23/2012 Mariana Boff Acids Strength Acids are substances that contain hydrogen atoms which detach to form hydrogen ions when the acid is dissolved. Acids are divided into two main categories: the strong and weak acids. The stronger ones are very corrosive and can cause severe skin burns‚ here are some examples: nitric acid (HNO3)‚ hydrochloric acid (HCl) and sulfuric acid (H2SO4). The weaker ones are less corrosive and when in touch with the
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Basics of Fluid Mechanics Genick Bar–Meir‚ Ph. D. 2729 West Jarvis Ave Chicago‚ IL 60645-1335 email:barmeir at gmail.com Copyright © 2010‚ 2009‚ 2008‚ 2007‚ and 2006 by Genick Bar-Meir See the file copying.fdl or copyright.tex for copying conditions. Version (0.2.4 March 2‚ 2010) ‘We are like dwarfs sitting on the shoulders of giants” from The Metalogicon by John in 1159 CONTENTS Nomenclature GNU Free Documentation License . . . . . . . . . . . . . . . . 1. APPLICABILITY AND DEFINITIONS
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BALANCE OF TRADE AND BALANCE OF PAYMENTS – An Introduction The balance of payments account indicates a systematic record of all export incomes and import payments of a country during any year. Any import from abroad has to be paid for. On the other hand‚ any export will bring money flow into the country. If we subtract the total value of the imported commodities from the total value of the exported commodities of a country‚ what we obtain is called the ‘Balance of Trade’ of the country. If the
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Synthesis of Salicylic Acid Experimental Data: 1. Mass of methyl salicylate used: 0.232 g 2. Theoretical yield of salicylic acid: 0.211 g 3. Volume H2SO4 added‚ with units (drops or mL): 3mL 4. Mass of crude salicylic acid obtained: 0.250 g 5. Volume of water used as recrystallizing solvent: 2 mL 6. Mass of purified salicylic acid: 0.134 g 7. Percent yield of purified salicylic acid from reaction: 63.5% 8. Melting point of purified product: 158-160 oC 9. Name of NMR solvent used and
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Orange Nutritional value per 100 g (3.5 oz) Energy 197 kJ (47 kcal) Carbohydrates 11.75 g - Sugars 9.35 g - Dietary fibre 2.4 g Fat 0.12 g Protein 0.94 g Water 86.75 g Vitamin A equiv. 11 μg (1%) Thiamine (vit. B1) 0.087 mg (8%) Riboflavin (vit. B2) 0.04 mg (3%) Niacin (vit. B3) 0.282 mg (2%) Pantothenic acid (B5) 0.25 mg (5%) Vitamin B6 0.06 mg (5%) Folate (vit. B9) 30 μg (8%) Choline 8.4 mg (2%) Vitamin C 53.2 mg (64%) Vitamin E 0.18 mg (1%) Calcium 40 mg (4%)
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