05/14/2013 7.1 Lab Report- Caloric Content of Food TITLE: LAB 7.1 CALORIC CONTENT OF FOOD PURPOSE: In this lab we will have the opportunity to measure the energy in a variety of foods‚ by heating/burning a portion of the food item and catching the heat released into a known mass of water in a calorimeter. We will also identify units of measuring heat such as calories and joules. We will use basic lab equipment provided in our labpaq and we will use several household items as well. We
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Lab: Energy Stored in Food Background Questions (5 points each = 10 points): 1. What happens to the molecules of the food that we eat during digestion? 2. What type of metabolism is this? Background information: In this lab we will attempt to set a variety of different types of food on fire and capture the heat energy that is given off. The heat energy from the burning comes form the energy stored in the chemical bonds of the food. The more energy in the bonds‚ the more heat the food will
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Tie-dye is a modern term coined in the mid-1960s in the United States for a set of ancient resist-dyeing techniques‚ and for the products of these processes. The process of tie-dye typically consists of folding‚ twisting‚ pleating‚ or crumpling fabric or a garment and binding with string or rubber bands‚ followed by application of dye. The manipulations of the fabric prior to application of dye are called resists‚ as they partially or completely prevent the applied dye from colouring the fabric.
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Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins‚ and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine
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ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is
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spp and its application in dye decolorization Project supervisor: Dr. R. Masalu Lab scientist: Mr. Chuwa INTRODUCTION: Due to rapid industrialization and urbanization‚ a lot of chemicals including dyes are manufactured and used in day-to-day life. Dyes are synthetic and aromatic molecular structural compounds. According to their dissociation in an aqueous solution‚ dyes can be classified as acid‚ direct reactive dyes (anionic)‚ basic dyes (cationic) and disperse dyes (nonionic). They are used
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APPARATUS a) Dye reservoir. b) Stilling tank. c) Observation tube. d) Stopwatch e) Graduated cylinder THEORY Reynolds number is used to distinguish between laminar‚ transitional and turbulent flows. Re = Reynolds number V = Fluid velocity (m/s) d = Pipe diameter (0.012m) v = Kinematic viscosity (0.893 x 10-6m2/s) Laminar Flow‚ Re < 2000 Laminar flow denotes a steady condition where all stream lines follow parallel paths. Under this condition‚ the dye will remain
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Visual Arts Topic: Textile and Design Manipulation Topic: Tie Dye Time: 4 sessions x 30 mins each General Objective To be able to use appropriate materials to create designs on fabric by various tie dyeing techniques. Specific Objectives At the end of the lesson students should be able to: ✓ 1. Define Tie Dye ✓ 2. List materials needed for tie dyeing ✓ 3. Explain Tie Dye as a resist dyeing ✓ 4. Know different techniques and explain each of
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answer through your investigations: 1. Which fabric (a) cotton‚ a natural fiber and (b) rayon‚ a synthetic fiber is best dyed with mayana-alum dye combination? 2. Often‚ mordants are added to fix the dye onto the fabrics. These are usually inorganic oxides or salts which form colored complex with the dye. Which mordant is more suited for dyeing cotton with dye extracted from eggplant skins? 3. Which mordant is more suitable for dyeing a synthetic fiber with the synthetic extract from mangosteen
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Natural dyes are dyes or colorants derived from plants‚ invertebrates‚a or minerals. The majority of natural dyes are vegetable dyes from plant sources – roots‚ berries‚ bark‚ leaves‚ and wood — and other organic sources such as fungi and lichens. Archaeologists have found evidence of textile dyeing dating back to the Neolithic period. In China‚ dyeing with plants‚ barks and insects has been traced back more than 5‚000 years.[1] The essential process of dyeing changed little over time. Typically
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