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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After distributing the Stroop Task‚ the following results were discovered: the mean for the musicians was 1178.7070 milliseconds and the total mean for the athletes was 1235.188 milliseconds. Our results was the following‚ t(18)=0.587; p=0.567. The results as demonstrated can clearly state that there was not a significance within the .05 alpha level. Therefore‚ the null hypothesis had to be retained. Our conclusion of the Stroop Task was that the musicians did not show a faster (lower) time in comparison
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Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
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10 Test Tube Mystery Introduction: The students were handed 10 test tubes with no identification. The students were supposed to design a method in determining what chemical was in each test tube. The list of chemicals is CuSO4‚ NH4Cl‚ NaOH‚ AgNO3‚ KI‚ H2SO4‚ NaBr‚ CaCl2‚ HCl‚ and Pb(NO3)2. The students are expected to determine the chemicals using physical properties‚ litmus paper‚ solubility‚ and the process of elimination. Physical properties‚ such as the color‚ can be determined by sight. Litmus
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In this lab‚ we tested the effect of flame on different chemical solutions. In order to do this‚ we used a wooden stick soaked in a metal and nonmetal solution‚ hovered it over a bunsen burner‚ and recorded the color that the flame changed to. The seven solutions we tested were lithium chloride‚ strontium chloride‚ calcium chloride‚ sodium chloride‚ barium chloride‚ copper chloride‚ and potassium chloride. However‚ we had another four additional solutions‚ which had unknown chemical composition
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Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins‚ and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine
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specially. This funnel is called as V-funnel. This test is a self-compactibility test to measure the capacity of concrete to pass into the spaces. This test determines the viscosity and passing capacity of SCC. Fresh SCC is filled to the funnel without any compaction or vibration and then the sliding cover under the funnel is opened and the filling time of all concrete in the funnel to the pail is recorded. Fig. 2 V-funnel test L-box test L-box test is used to assess the passing ability of SCC to
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VO2 Max Test Objective of the test: To work out how much oxygen can be utilized during an intense exercise test‚ the maximum capacity of oxygen used in the body Background of the test: The aim of this study was to create and evaluate a submaximal cycle ergometry test based on change in heart rate ( HR) between a lower standard work rate and an individually chosen higher work rate. In a mixed population ( n = 143) with regard to sex (55% women)‚ age (21-65 years)‚ and activity status (inactive to
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05/14/2013 7.1 Lab Report- Caloric Content of Food TITLE: LAB 7.1 CALORIC CONTENT OF FOOD PURPOSE: In this lab we will have the opportunity to measure the energy in a variety of foods‚ by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We
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MEMORIAL UNIVERSITY OF NEWFOUNDLAND FACULTY OF ENGINEERING AND APPLIED SCIENCE Engineering: 4312 Mechanics of Solids I Lab Test #4 – Torsion Test OBJECTIVES: To carry out a torsion test to destruction in order to determine for a 1020 carbon steel rod specimen: 1. The modulus of rigidity‚ 2. The shear stress at the limit of proportionality‚ 3. The general characteristics of the torque‚ angle of twist relationship. REFERENCES: 1. Hibbeler‚ R. C. "Mechanics of Materials"‚ Prentice-Hall
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