PART A: 1. Press the On/Off button to turn on the MeasureNet workstation 2. Press Main Menu‚ then press F2 Temperature‚ next press F1 Temperature vs. Time. 3. Half fill a 150-mL beaker with ice and water. Press calibrate to calibrate the temperature probe. When prompted‚ enter 0.0 *C as the actual temperature of the constant temperature bath (ice water). Press Enter. Insert the temperature probe in the ice water. Swirl the temperature probe until the temperature approaches and stabilizes
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Materials and methods Plant material Aerial parts of wild-growing M. officinalis were collected during April from Aum-Romanna (Jordan) by one of us (EYQ). The plant material was identified and authenticated taxonomically at the Hashemite University herbarium. A voucher specimen was deposited under the number HU-437 at the Hashemite University herbarium‚ Zarka‚ Jordan‚ for future reference. Determination of essential oil composition Samples of dried aerial parts (300g each sample) of M. officinalis
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Red Cabbage Indicator Experiment Aim: The aim of our investigation was to identify and understand how different chemicals (Acids‚ alkalis and neutral) react and experience a change in colour due of this. Introduction: The red cabbage indicator shows how a usual household product such as red cabbage can make a suitable indicator and be able find out if a chemical is either and acid‚ alkali or neutral. Acids are a chemical that reacts with an alkali neutralising it producing water
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Introduction Protein purification is the series of processes to isolate a single type of protein from a complex mixture. This is vital to extract and characterize the protein of interest. However‚ before doing so‚ it is important to release the protein from the subcellular organelles. This step is also known as homogenization. This step can be done with the use of blender. As the solution was homogenized‚ it may undergo saltation or acidation to remove impurities such as calcium anions. Hexane
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chopper (food processor or blender) 12 - quart-size wide mouth glass canning jars w/lids large funnel w/strainer built in (fruit strainer) 1 gallon glass jug w/tight-fitting screw-on cap funnel big enough to hold a coffee filter coffee filters electric hotplate heat spreader pan to use as double boiler cooking thermometer 500 ml Pyrex flask w/one-hole stopper small ice bucket or plastic container large plastic tub Liebig condenser bag of ice water circulation pump potholder or cooking glove glass Pyrex
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Keeping it Liquid Introduction: Phase changes within our world play a key role in how substances can be manipulated‚ and formed. A phase change is‚ “a change from one state (solid or liquid or gas) to another without a change in chemical composition” (Collins Italian Dictionary‚ 2016). Moreover‚ in this experiment‚ the use of tert-butanol was needed to perform phase changes. Tert-butanol is colorless oily with sharp odors‚ mixes with water‚ and has a freezing point of 78 degrees Farenheit (PubChem
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CATERING GCSE Section 1: The Catering Industry 1. Name 4 sectors of the catering industry and give examples. 2. Give the roles and responsibilities of: a. Head Chef/ Catering Manager b. Restaurant Manager 3. What is the Kitchen Brigade and Restaurant Brigade? 4. What is the Health & Safety Act 1974? What are the responsibilities of: a. The employer b. The employee 5. What are the most common causes of accidents in the catering industry? 6. How can accidents be prevented
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Separating Acids and Neutral Compounds by Solvent Extraction Introduction The purpose of this experiment was to use solvent extraction techniques in order to separate a mixture consisting of a carboxylic acid (p-toulic acid)‚ a phenol (p-tert-butylphenol)‚ and a neutral compound (acetanilide). Extraction is the process of selectively dissolving one or more of the compounds of a mixture into an appropriate solvent‚ the solution that contains these dissolved compounds is called an extract (Manion
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form salicylic acid through nucleophilic acyl substitution. Procedure: Dissolve 12 g NaOH in 70 mL water in a 150 mL round bottom flask. Add 5.0 mL methyl salicylate and reflux the reaction mixture at its boiling point for 15 minutes using a stirrer hotplate and stirring bar. Cool the mixture to room temperature. Carefully add 3 M H2SO4 in 1 mL increments until a white precipitate forms and remains when the mixture is stirred. Add 0.5 mL more acid to ensure complete precipitation of salicylic acid. Cool
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EXPERIMENT SIX - ANALYSIS OF STOMACH ANTACID TABLETS Purpose In this experiment you will measure the amount of stomach acid consumed (or neutralized) by various antacid tablets (Maalox‚ Tums‚ Rolaids: no Pepcid or Tagamet!). If you have a favorite one‚ bring a package to the lab (one color only). Inside your stomach‚ excess hydrochloric acid is neutralized by the antacid. Different antacids use different metal hydroxides‚ such as Al(OH)3 or Mg(OH)2. The general formula for this reaction
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