Colorado Northwestern Community College Science of Biology Mrs. Farrow Lab 3 – Slime Time Submitted by Chase Kenemer 22 February 2015 Abstract Polar solvents dissolve‚ or pick-up‚ polar substances and non-polar solvents dissolve‚ or pick-up‚ non-polar substances. In the conducted experiment‚ the polarity of molecules and their properties are explored. The results of using two solvents on both polar and non-polar inks‚ further verify this to be true. The student conducted the experiment
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Sept.12‚ 2013 Experiment 1: SLIME (Starting Labs Is Mighty Exciting) Abstract In this experiment we investigate the properties of SLIME. Substitution of polyvinyl alcohol instead of Guar gum makes this experiment quite accessible. The Slime is prepared by mixing a solution of (Na2B4O7*10H2O) sodium tetraborate decahydrate (Borax) and H2O with a solution of polyvinyl alcohol (pva) and H2O. Then stirring for ~10 minutes to obtain the final
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also offers customers a variety of desserts including ice cream cakes‚ sorbet‚ frozen yogurt and gelato. Haägen-Dazs’ ice cream is recognized as one of the very few commercial ice cream brands that does not use stabilizers such as guar gum‚ carrageenan and xanthan gum. Haägen-Dazs has a super-premium brand image‚ in which it provides the public exceptional product and dessert eating experience like no other. TIMELINE HISTORY 1961: Mattus creates Haägen-Dazs with only 3 flavours: chocolate
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INTRODUCTION “Let food be thy medicine and medicine be thy food‚” the age-old quote by Hippocrates‚ is certainly the tenet of today. With the growing interest in self-care and integrative medicine coupled with our health embracing baby boomer population‚ recognition of the link between diet and health has become increasingly strengthened. As a result‚ the market for functional foods‚ or foods that promote health beyond providing basic nutrition‚ is flourishing. Within‚ the functional foods movement
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with consistent taste‚ texture and quality. The additives‚ which act as emulsifiers and stabilizers‚ are used to prevent heat shock and the formation of ice crystals during the production process. The most common additives are guar gum‚ extracted from the guar bush‚ and carrageenan‚ derived from sea kelp or Irish moss. Ice cream flavors have come a long way from the standard vanilla‚ strawberry‚ and chocolate. In an ever-expanding array of combinations‚ fruit purees and extracts‚ cocoa
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1. Both egg white and whipping cream foams are air in liquid however‚ whipped cream foam is milk and sugar whipped together to incorporate air and an egg foam is an egg white whipped to incorporate air. The protein within the egg white surrounds the air bubbles in the liquid helping to stabilize the foam. The milk contains casein that also stabilizes the air bubbles within foam. The sugar in the milk helps to create stable foam by being part liquid phase and interacting at the interface layer
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hydraulic fracturing process is nearly 99.5% water and sand‚ which makes it a mixture. That may not seem so bad‚ but the chemicals that make up the other 0.5% could possibly be deadly. A few of the chemicals used are household items like sodium chloride‚ guar gum‚ and borate salt(Dong). Fracking requires up to 5 million gallons of water per well and perhaps even more in which case‚ the tons of water used would create a huge demand of local water supplies (Dong). Unlike agriculture or domestic water uses
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SUMMARY PAGE CONTENTS PAGE INTRODUCTION As part of a balanced diet‚ most individuals incorporate wheat products into their diets; bread‚ cakes‚ pizzas or biscuits are just the few gluten containing products that people without coleiac disease‚ take for granted. Although deemed as normal for most‚ these simple foods are not as nutritious or beneficial to people who have Coeliac disease. Coeliac disease pronounced (see-liac) is intolerance to wheat products‚ whereby gluten fights against
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slime. This slime is soft‚ squishy‚ and fun to play with‚ while maintaining a solid form. There’s different ways to play with it‚ you can stretch it‚ squeeze it‚ bend it‚ and put it back together! Mattel first created slime. It was mostly made of guar gum (polysaccharide) and borax (sodium tetraborate). The non-toxic green slime was made in 1976. Due to the history and past experimentations the experiment of “Fluffy Slime” illustrates the science concept of chemistry. Slime was every child’s favorite
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For example xanthan gum and guar gum are good for there gas retaining ability (Resource). These binding agents take the place of gluten. All purpose flour has an average amount of protein making it easy to use (msue.anr.msu.edu). since all purpose flour has an average amount
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