After conducting the trials for each beaker and each bag my hypothesis of each of the trials were correct. Every outcome I predicted occurred to each beaker and each bag. Beakers 1 and 2 decreased in mass while beaker 3 stayed constant. Beaker 4 actually increased in mass as well. Bags 1 and 2 increased in mass while bag 3 stayed the same. Bag 4 resulted in a decrease in mass. The results I got from this experiment do support what I predicted before the trials. Above you can see a specimen of an
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After distributing the Stroop Task‚ the following results were discovered: the mean for the musicians was 1178.7070 milliseconds and the total mean for the athletes was 1235.188 milliseconds. Our results was the following‚ t(18)=0.587; p=0.567. The results as demonstrated can clearly state that there was not a significance within the .05 alpha level. Therefore‚ the null hypothesis had to be retained. Our conclusion of the Stroop Task was that the musicians did not show a faster (lower) time in comparison
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YOUR NAME: Erin Alston‚ Kennedy Stuart‚ Amber Lamb and Stephonya Williams EXPERIMENT TITLE: Oxidation: Cyclohexanone from Cyclohexanol by Hypochlorite Oxidation and Adipic Acid from Cyclohexanone DATE: 4/18/2014 INTRODUCTION: In experiment 4‚ alcohol is oxidized to a ketone with household bleach. The product is then isolated by steam distillation and is extracted into the distillate with ether. After the removal of ether‚ it leaves the product cyclohexanone. In experiment 6‚ cyclohexanone is
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As a result of the tests ran‚ I was able to identify the unknown bacteria. For Unknown A‚ I ran six tests. I first isolated the bacterium from the second bacterium and found a clear growth (Table 1‚ Figure 1). Secondly‚ I ran a gram stain and found a gram positive‚ cocci bacterium (Table 1‚ Figure 2). Third‚ I ran a catalase test in which was negative (Table 1). From here‚ I determined a starch hydrolysis test would be necessary to distinguish between different bacteria. The result was negative (Table
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10 Test Tube Mystery Introduction: The students were handed 10 test tubes with no identification. The students were supposed to design a method in determining what chemical was in each test tube. The list of chemicals is CuSO4‚ NH4Cl‚ NaOH‚ AgNO3‚ KI‚ H2SO4‚ NaBr‚ CaCl2‚ HCl‚ and Pb(NO3)2. The students are expected to determine the chemicals using physical properties‚ litmus paper‚ solubility‚ and the process of elimination. Physical properties‚ such as the color‚ can be determined by sight. Litmus
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3. LABORATORY TESTS USED TO STUDY THE STRENGTH OF CALCARENITES There are 3 distinct methods or tests used to determine the strength of calcarenite which are needle penetration test‚ unconfined compression test‚ and direct shear box test. 3.1. Needle penetration test This form of test is done on site on an outcrop rock that is not disturbed; this is usually done by extracting a sample material for oncoming laboratory work. The penetration tests are done on two different sections of outcrop with an
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In this lab‚ we tested the effect of flame on different chemical solutions. In order to do this‚ we used a wooden stick soaked in a metal and nonmetal solution‚ hovered it over a bunsen burner‚ and recorded the color that the flame changed to. The seven solutions we tested were lithium chloride‚ strontium chloride‚ calcium chloride‚ sodium chloride‚ barium chloride‚ copper chloride‚ and potassium chloride. However‚ we had another four additional solutions‚ which had unknown chemical composition
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College Chemistry 1 Lab 16 Oxidation Reduction Lab 16 Introduction: I will learn about redox reactions. Materials and Methods: I placed ten drops of each substance into different wells. Then I took Magnesium and put it in the first one. I put Zinc into the second one. I placed lead into the third and fourth one‚ and put iron into the fifth one. Results: See Table Below. Discussion: I learned about different redox reactions. Questions: A. Sodium
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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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Examination of Proteus Vulgaris by Carbohydrate Fermentation Tests Abstract: Some bacteria ferment certain carbohydrates‚ while producing acidic or gaseous products; this information can be utilized in order to identify bacteria (Morello and Granato‚ 2003). In order to test for carbohydrate fermentation‚ tubed broths‚ containing a Durham tube for trapping any gas formed when the broth is incubated‚ are utilized (Morello and Granato‚ 2003). After incubation‚ a color change indicates that
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