time noticing the actual color change of the flame. D. Explain how the observed colors are produced? As the substances are heated‚ the electrons move to higher energy levels by absorbing the heat. This state is unstable and the electrons tend to return to their ground state and release the absorbed heat energy in the form of electromagnetic energy. A portion of this energy
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thermoelectric modules is achieved. When the current passes from the n-type to the p-type‚ cooling occurs. Cooling occurs when the heat is absorbed from the environment. This cooling occurs when electrons move from the p-side to the n-side of the material‚ through the interconnecting conductor. Electron transport cause the absorbed heat to be transferred. The liberaton of the absorbed heat occurs‚ when the electrons jump to the lower energy p-type material. This process is called as the Peltier effect. Just
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The results of the trials make sense because although heat dry’s stuff very quickly and efficiently‚ the glue was made to stay at room temperature. It would be logical that the heated wood was not as strong as the room temperature wood because the glue sort of melted and then hardened. It also makes sense
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Homemade Thermometer In middle school your child will be learning all about heat energy and temperature measurement‚ and will likely get to use a lab thermometer. This project will enable your child to construct a homemade thermometer that will compliment what he’s learning about this instrument in school. What You Need: * Tap water * Rubbing alcohol * 11-ounce clear‚ narrow-necked plastic bottle * Red food coloring * Clear plastic drinking straw * Modeling clay *
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1) 0.069 mol MgSO4/ 0.015 mol H2O = 4.6 = 5 Formulae for hydrated MgSO4 = MgSO4 5H2O 2) There are at least two reasons why heating to find percentage of water in hydrated crystals is not recommended for all hydrates. The first reason is that some hydrates have such a strong bond with the water that not all of it will be able to be removed. The second reason is that different hydrates have their own mass. Depending on the mass and type of hydrate‚ some of the molecule may be burned off from heating
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Background information: Constant-controlled variable(s) Independent or manipulated variable-what the researcher is changing Dependent or responding variable-what the researcher is observing Hypothesis: Sand would heat faster and cool faster than water. It was said that water heats extremely slow. Materials: • Thermometer • Cup of sand • Cup of water • Lamp • Clock For Your Safety: -Do not shake the thermometer. -Wear goggles when experimenting. -Do not touch the light bulb
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Materials: * crucible * Bunsen burner * balance * CuSO4 hydrate Procedure: 1. Measure the mass of the clean‚ empty crucible‚ record the mass. 2. Add one or two scoops of the hydrate to the crucible‚ record the mass. 3. Heat the crucible and hydrate above a Bunsen burner for at least ten minutes to make sure that all of the water evaporates. 4. Let the crucible cool and then mass the crucible with dehydrated solid inside‚ record the mass. 5. Calculate the formula
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Calorimetry Lab Problem: Which foods have the most calories? Hypothesis: If we burn the food then the heating released will be measured as calories because the energy stored inside is released as heat and light. Parts of the experiment Control Group-water Experimental Group- different foods Independent variable- Type of food Dependent Variable- temperature of water Controlled variables- water temperature of unheated water Materials Stirring Rod‚ Beaker‚ ring clamp‚ evaporating disk‚
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Cellular Respiration Purpose The purpose of this experiment was to determine the effect of body mass and temperature on the rate of respiration in the mouse. Hypothesis When the temperature is reduced‚ cellular respiration will increase. Measurement Weight the mouse and use soda lime for mouse to perspire. Oxygen was inhaled and carbon dioxide was exhaled. Carbon dioxide was absorbed by soda lime. Rate of respiration was measured in terms of ml of oxygen per min over grams. General
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foods at 135°F or higher. Cold-holding equipment must be able to keep foods at 41°F or colder. Hot-Holding Guidelines When holding foods for service‚ observe the following: Stir the food at regular intervals to distribute heat evenly throughout the food. Keep food covered to retain heat and keep potential contaminants from falling into the food. Use a food thermometer to measure the food’s internal temperature every 2 hours. Discard any hot food after 4 hours if it has not been maintained at 135°F or
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