Preparation of the NaOH Solution Mass of NaOH before standing = NaOH before standing (g) – beaker (g) = 111.490 g – 110.970 g = 0.520 g Mass of NaOH after standing = NaOH after standing (g) – beaker (g) = 111.500 g – 110.970 g = 0.530 g Standardization of the NaOH solution TRIAL I Volume of NaOH solution = Final reading of buret - Initial reading of buret = 13.80 mL – 0.00 mL = 13.80 mL Converting the Volume (mL) to Volume (L) Volume (liters) = Volume (mL) x
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The Three Levels of Obedience Julia B. Kulakowski Montessori Institute of San Diego The three levels of obedience are explained by Dr. Maria Montessori after long observations of children of multiple ages in her classroom. She defines the three of obedience as first‚ an ability to obey‚ but not all the time. Secondly an ability to obey at all times after developing their own will. Finally being able to obey consistently‚ moreover to follow another person which the child
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Children in the first Plane of Development are in the Sensitive Period for language‚ and it is our responsibility to prepare an environment rich in language. One way to do this is to tell stories to the children. “Storytelling is relating a tale to one or more listeners through voice and gesture. It is not the same as reading a story aloud or reciting a piece from memory or acting out a drama-though it shares common characteristics with these arts. The storyteller looks into the eyes of the
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1. Describe what Montessori meant by ‘’New Education’’? Maria Montessori believed that despite economic and technological development there are conflicts and sufferings instead of peace and harmony in our modern world. She believed that the prevailing social problems were unfulfilled and can only be fulfilled by educating the youth for the generation of balanced adults who would contribute towards world peace. By ‘’New Education’’ she meant that we could set up a new education system that could
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2. Preparation Of 1 M Na2CO3 Molecular mass of Na2CO3 = 106g Mass of salt in 100 ml of 1M solution = 10.6g Weighing of salt using electrical balance * Mass of Na2CO3 + beaker = 78.64g * Mass of beaker = 68.04g * Mass of Na2CO3 = 10.6g 1. 10.6g of Na2CO3 was weighed in a dry beaker. Small amount of distilled water was added and the salt was dissolved. 2. The contents of the beaker were transferred to
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Case Preparation Questions Cola Wars Continue: Coke and Pepsi 1. Why is the soft drink industry so profitable? 2. Compare the economics of the concentrate business to the bottling business: Why is the profitability so different? 3. How has the competition between Coke and Pepsi affected the industry’s profits? 4. Can Coke and Pepsi sustain their profits in the wake of flattening demand and the growing popularity of non-carbonated drinks? Zara: Fast Fashion 1. How specifically
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Preparation of Esters Introduction Esters are known for their pleasant smells such as perfumes and artificial flavorings in contained labs. They are formed when a carboxylic acid reacts with alcohol and a strong acid such as a catalyst called sulfuric acid (H2SO4) for this lab. The structural formula for esters can be represented as R-COO-R’. The R and R’ symbolizes different alkyl groups that can be combined to the ester. When naming an ester the first part comes from the alcohol followed
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Title: Preparation of Solutions and Buffers Objectives: 1. To learn and understand the theory‚ principle and formula behind buffers and solutions preparation. 2. To learn the methods for buffers and solutions preparation. Introduction: (Wikipedia‚ 2013) Solute is a substance dissolved in another substance. Solvent is a substance in which the solute is dissolved by it. Solution is a mixture of two or more substances. The amount of solute dissolved in a solvent is called concentration
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There are many purposes for the Resume Planning and Interview Preparation worksheets‚ but the most important reason is when an individual can provide an excellent job at selling themselves. Some people are good at this task while others are not‚ so being prepared and with practice‚ this should become easier over time. The Resume Planning worksheet will assist Shelby in listing her education‚ work experience‚ training and other personal information when starting to prepare her résumé (Kapoor‚ Dlabay
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METHODS OF FOOD PREPARATION Because guests often ask how food on the menu is prepared‚ you should know the more common preparation methods‚ as follows: • Baked Cooked by dry‚ continuous heat in an oven • Boiled Cooked in liquid at the boiling temperature of 100°C ( 212°F) at sea level‚ so that bubbles rise to the surface and break • Braised Browned in a small amount of fat and then cooked slowly in a little liquid in a covered pan • Broiled Cooked by direct heat‚ either under the source of heat‚
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