The Correlation between the Diffusion Rate of a Substance and its Molecular Weight ABSTRACT To test the effect of molecular weight on the rate of diffusion‚ various experiments were performed. One of which is the glass tube test wherein cotton balls of the same size were moistened in two different substances (NH4OH and HCl). These cotton balls were plugged at each side of a glass tube. After some time‚ formation of a white ring occurred. The white ring‚ in fact‚ is a product of the reaction between
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Chapter 5: Flow Rate and Capacity Analysis 5.1 Objective Chapter 3 introduced the three basic building blocks of process flow namely the (average) flow time‚ (average) flow rate and (average) inventory. It is followed by a sequence of three chapters‚ 4‚ 5 and 6‚ which examine each one of these measures individually. Chapter 5 is concerned with flow rate analysis and issues of capacity. The major managerial concept discussed in the in the chapter is that of the bottleneck. We use the notion
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Plants can make their own food through photosynthesis and then break it down for usable energy through the process of cellular respiration. Analyze and explain how your life might be different if you could make your own food through photosynthesis. First of all if we were to be able to make our own food trough photosynthesis‚ we should have chlorophyll‚ which is the important pigment in absorbing sunlight. As an effect we will all be green in color. This may be good as there will be only one race
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squirrel-cage LIKE DISC BRAKE WITH NANOMATERIS Program：MscATM Course: MBE6022 Project Development Name： CHEN XiaoYin Std. ID: 52695116 Tutor： Pro. Dung Sun & Dr. Kaili Zhang Date: 23112012 Abstract As the increasing requirements for occupant safety‚ this project aims to study brake performance of disc brake. It proposed a new design for normal disc brake: restructure the disc and reselect
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semi-annually. If your required rate of return is 10%‚ what is the value of the bond? How would your answer change if the interest were paid annually? 7) Sharp Co. bonds are selling in the market for $1‚045. These 15 year bonds pay 7% interest annually on a $1‚000 par value. If they are purchased at the market price‚ what is the expected rate of return? 8) You own a bond that pays $100 in annual interest‚ with a $1‚000 par value. It matures in 15 years. Your required rate of return is 10 percent.
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Rates of Reaction Coursework Aim: To find out how different concentrations of sodium thiosulphate (Na S2 O3) affects the speed of its reaction with Hydrochloric acid (HCL). Introduction When Sodium Thiosulphate and Hydrochloric acid react they produce a cloudy precipitate. Both of the chemicals are clear solutions and they react together to form a yellow precipitate of sulphur‚ the equation for this reaction is: Na2 S2 O3 + HCL‚ H2 O + NaCL + SO2 + S Sodium Thiosulphate + Hydrochloric
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Investigating the effect of pH on the activity of the enzyme catalase. Introduction Hydrogen peroxide (H2O2) is a very pale blue liquid which appears colourless in a dilute solution‚ slightly more viscous than water. It is a weak acid. It has strong oxidizing properties and is therefore a powerful bleaching agent that is mostly used for bleaching paper. Catalase is a common enzyme found in all living organisms. Its functions include the conversion of Hydrogen Peroxide‚ a powerful and potentially
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This lab was split up into two different experiments‚ using different variables in each. During the first section of the lab‚ we investigated the what the effect of light is on both photosynthesis and cellular respiration. Our hypothesis about this effect was that the cuvette representing ‘no light’‚ being covered in foil‚ would result in a yellow CO2 indicator fluid‚ meaning that there was a decrease in pH and a high level of CO2 was present. Additionally‚ we hypothesized that the cuvette that was
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iii TABLE OF CONTENTS Title Page…………………………………………………………….i Acknowledgement………………………………………………….ii Table of Contents…………………………………………………..iii-iv Chapter I: The Problem A. Introduction…………………………………………..1-4 B. Statement of the Problem………………………….4-5 C. Importance of the Study……………………………5 D. Scope and Delimitation…………………………….5 E. Methodology…………………………………………..6 F. Definition of Terms…………………………………..6 Chapter II: Presentation‚ Analysis and Interpretation
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31) QUALITY OF DRIED FOODS AND DETERIORATIVE REACTIONS DURING DRYING Consumer demand has increased for processed products that keep more of their original characteristics. In industrial terms‚ this requires the development of operations that minimize the adverse effects of processing. The effect of food processing on finished product quality ultimately determines the usefulness and commercial viability of that unit process operation. In the particular case of food drying this indicates that loss
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