UNIVERSITY OF WATERLOO Department of Chemistry Synthesis of ACETAMINOPHEN Laboratory Report 1 CHEM 123L January 19‚ 2014 Prepared for: Dr. S. Stathopulos Department of Sciences‚ Chemistry Faculty University of Waterloo Teaching Assistant: Aaron Chan Prepared by: Section 001 Vithurjan Satkunarasan 20495383 Lab Partner: Ken Xu Introduction The synthesis of Acetaminophen is based on the amine group of p-aminophenol being acetylated by acetic anhydride to form an amide functional group
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Milky Jimenez Dr. Kebichi GE150: Survey of the Sciences Unit 1 Lab 1: The scientific Method Observations: There are 22 pieces of meat and 12 pieces of sausage linked together. 4/22 pieces of meat have maggots on them they also look older/less fresh Flies are flying around and lying on the meat. Meat on tables were uncovered Questions: 1. Are flies responsible for maggot formation? 2. Why are all these pieces of meat together 3. What would happened if some of the meat were covered 4. Why does
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Unit 1 Labs Lab 1.1: Reading Binary Exercise 1.1.1 – 2931 103 102 101 100 1000/ 100/ 10/ 0 2000+900+30+1 = 293110 Exercise 1.1.2 – 1102 22 21 20 1102 = 610 Exercise 1.1.3 – 112 = 310 Exercise 1.1.4 – 100102 = 1810 Exercise 1.1.5 – 111000102 = 22610 Exercise 1.1.6 – 15610 = 100111002 Exercise 1.1.7 – 25510 = 111111112 Exercise 1.1.8 – 20010 = 110010002 Exercise 1.1.9 – 2^7 2^6 2^5 2^4 2^3 2^2 2^1 2^0 128 64 32 16 8 4 2 0 binary 0 0 0 0 1 0 0 1 0 0 0 0 8 0 0 0 decimal 8 Exercise 1.1.10
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respiration into alcoholic or lactic acid fermentation. Fermentation is an anaerobic‚ metabolic pathway used to oxidize nicotinamide adenine dinucleotide (reduced) (NADH) into nicotinamide-adenine-dinucleotide (NAD+). As with many other unicellular organisms‚ yeast ‚cannot carry out cellular respiration and tends to participate in fermentation and produces ethanol. In has been suggested
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Introduction Yeasts are a Leading cause of spoilage of yogurt‚ doogh and fermented milks in which the low pH provides a selective environment for their growth (Fleet‚ 1990; Rohm‚ Eliskasses‚ & Bräuer‚ 1992; Hansen and Jakobsen‚ 2004). Yogurts and doogh having initial counts of >100 CFU/g tend to spoil quickly. Yeasty and fermented off-flavors and Swelling of the doogh and yoghurt package are often detected when yeasts grow to 105–106 CFU/g (Fleet‚ 1990). Green and Ibe (1986)‚ Viljoen et al (2003)
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EXPERIMENT 1 COLLIGATIVE PROPERTIES OF SOLUTIONS Date: December 03‚ 2013 Locker 21 Members: Vanessa Olga Dagondon Christine Anne Jomocan Janica Mae Laviste Nablo Ken Menez A. TYPES OF DISPERSED SYSTEMS Results and Discussion The first part of the experiment aims to differentiate the different dispersion systems. In this experment‚ three systems are introduced: true solution‚ colloidal dispersion and coarse mixture. The said three systems are classified through a property of colloids known as the
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The Lab Report‚ Significant Figures & Working with Numbers CHMY 142-18 Experiment 1 September 4th‚ 2009 Introduction: This experiment is dealing with the relative accuracy of an individual measurement. Data will be provided to perform the calculations asked for. The purpose of this experiment is to know how to use significant figures and to get formularized with making proper laboratory reports. Procedure: Use the data table’s information to solve the missing
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Motion in 2D Simulation Go to http://phet.colorado.edu/simulations/sims.php?sim=Motion_in_2D and click on Run Now. 1) Once the simulation opens‚ click on ‘Show Both’ for Velocity and Acceleration at the top of the page. Now click and drag the red ball around the screen. Make 3 observations about the blue and green arrows (also called vectors) as you drag the ball around. 1. The green vector moves in the direction of the mouse until the red ball catches up to it. 2. The blue and green vectors
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1 103 102 101 100 1000 100 10 1 2 9 3 1 2000 +900 +30 +1 Decimal # 2931 Exercise 1.1.2 22 21 20 4 2 1 1 1 0 4 +2 0 Decimal # 6 Binary # 1102 Exercise 1.1.3 21 20 2 1 1 1 2 +1 Binary # 112 Decimal # 3 Exercise 1.1.4 24 23 22 21 20 16 8 4 2 1 1 0 0 1 0 16 0 0 +2 0 Decimal # 18 Binary# 100102 Exercise 1.1.5 27 26 25 24 23 22 21 20 128 64 32 16 8 4 2 1 1 1 1 0 0 0 1 0 128 +64 +32 0 0 0 +2 0
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Lab Questions By Zackary Conte and Justin Dvorsak The first experiment with 1 M sucrose in the bag and distilled water in the beaker had almost exactly the same results. The masses were relatively the same the difference have could been from the amount of liquid that was placed inside of each of the bags. The second experiment with 5% Ovalbumin in the bag and 1 M sucrose in the beaker had almost exactly the same results. The masses were relatively the same the difference could have been from the
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