GS104 Lab Report Experiment # 8 Static electricity or Electrostatics David Case: March 6‚ 2015 Experiment #8 Static Electricity or Electrostatics Objective: To explore the concepts of static electricity and to discover how many types of electrical charges exist and how they interact with each other Materials: 1 Scrap of white paper 1 Transparent tape 1 Aluminum Foil - 6"x 6" 2 Cup‚ Styrofoam‚ 8 oz 1 Dark paper - 1/2 Sheet
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An experiment to demonstrate the effect of temperature on fermentation by yeast The purpose of this laboratory is to observe how temperature affects the metabolism of Grape juice by visibly noting the volume changes of identical food mixes containing yeast at different temperatures. Background Information If yeast is added to a liquid containing sugar and other nutrients‚ kept at an appropriate temperature (and deprived of oxygen)‚ it will turn the sugars into ethanol (alcohol) and carbon
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Fermentation and affects it has on foods Fermentation is described as the transformative action of organisms and the metabolic change either anaerobic or aerobic processes converting energy needed to turn raw product to a finished fully fermented food. Fermenting food has become more popular because people are realizing that if it were not for fermenting as a collection of people we would be in trouble. Fermenting has been done for hundreds of years because if not for fermenting letting foods just
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Lab 8: Isopentyl Acetate CHM 2211L October 22‚ 2014 Abstract Many esters are naturally occurring compounds that are responsible for the fragrance of fruits and flowers. Isopentyl Acetate is the compound responsible for the smell of bananas. However‚ when Isopentyl acetate is treated with H3O+ it will hydrolyze back into the carboxylic acid‚ which will change the fragrance. In this experiment 3.11g of Isopentyl Acetate were produced with a 51.92 percent yield. Introduction Esters are carboxylic
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Fermentation of lignocellulosic hydrolysates involves the conversion of sugars to ethanol which is mainly performed by bacteria or yeast. The organism chosen should possess certain characters in terms of tolerance I‚e towards inhibitors ‚sugars and ethanol concentrations in the hydrolysates and should also withstand higher temperatures and lower pH and with minimal by product formation [161]. Fermentation is the key component where advancement in technology plays key role and is required to be feasible
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Monica Perez Experiment 8: Acetylsalicylic Acid Experiment 01/25/2013 CHM Lab- 2211 Sec 0016 Instructor: Jennifer Reed Introduction: Commonly used as Aspirin‚ acetylsalicylic acid is an analgesic (pain reliever)‚ which is one of the products of the esterification reaction between salicylic acid and acetic anhydride. This esterification occurs since the hydroxyl group from the salicylic acid reacts with acetic anhydride to form an ester. In this experiment‚ we will be able to recreate
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The purpose of this lab was to determine if a there is a change in mass when a gas is produced and determine if gas has mass. To conduct this experiment‚ the group must be careful not to let the Alka-Seltzer tablet get wet before the bottle is closed by wiping the lip of the bottle and the cap so it remains dry‚ or risk gas escaping into the air and not being captured by the bottle. Also‚ the group must be sure to close the bottle tightly with the cap‚ because gas may escape this way as well. During
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Unit 8 Lab 1 1. Public Keys and Public Certificates can be stored in the Central Repository. It is not the same as the Public Key Infrastructure‚ but it is not the same. 2. Decryption key 3. Authentication Header is used to prove the identity of the sender and ensure the data is not tampered with. A Encapsulated Security Payload provides authentication and encryption and encrypts the IP packets and ensures their integrity. 4. 1. Create Enrollment Object 2. Set Enrollment Parameters 3. Create
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volumes of NaF added to 1mL of 35 °C yeast on the level of respiration in the solution‚ as measured by the degree of colour change after 10 minutes. | Degree of colour change in yeast solution at 35 °C after 10 minutes | Concentration of NaF drops in the yeast solution (+/-1 drops) | Group 1 | Group 2 | | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | A=0 drops | 1 | 2 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | B=5 drops | 2 | 4 | 2 | 4 | 4 |
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Fermentation Fermentation is a natural process that has been going on in nature since before humans existed. For centuries we have been practicing food fermentation‚ knowingly or unknowingly. Every food culture in the world throughout history has been using fermentation in their food in some way. Bread making originated in Egypt 3500 years ago. Fermented drinks were being produced and consumed in Babylon(now Iraq) 7000 years ago. China is thought to be the birth place of fermented vegetables. A
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