References: a) http://en.wikipedia.org/wiki/Reynolds_number b) http://www.engineeringtoolbox.com/reynolds-number-d_237.html c) http://www.engineeringtoolbox.com/laminar-transitional-turbulent-flow-d_577.html d) http://www.slashdocs.com/prqt/lab-report-osbourne-reynolds-apparatus.html APPENDIX The Reynolds Apparatus that was used during the experiment.
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I.Purpose The purpose of this lab is to show how potential energy and kinetic energy is shown and transferred using a model rollercoaster. This lab also demonstrates the Law of Conservation of Energy. II.Introduction Potential and Kinetic energy have a very big relationship. The Law of Conservation of Energy states that “Energy cannot be destroyed or created‚ but can be transformed or transferred.” This lab will help demonstrate this law and show the conversion between Kinetic and Potential
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McLean 1 Creating Acetylene Gas Introduction The purpose of the lab was to determine the ratio of air to acetylene results in complete combustion of acetylene gas. The balanced chemical equation for this experiment was C2H2(g) + O2(g) --> CO2(g)+ H2O(l). Complete combustion is the reaction of an element or compound with oxygen to produce the most common oxides and energy. Complete combustion occurs when the fuel and oxygen combine in exact proportions to completely burn the fuel
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Objective: 1. To determine the wavelength of maximum absorption‚ Amax of bromophenol blue. 2. To construct a standard concentration curve for bromophenol blue. 3. To determine the concentration of the unknown bromophenol blue solutions. 4. To determine the concentration of two different solutes‚ bromophenol blue and methyl orange‚ in a mixture. Material and method: Refer to practical manual page 7 Results: Part 1: Determination
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One of the main learning experiences of this lab is to learn the importance of calibrating a sensor. In most cases‚ a sensor will not have an output that is exactly what you need. An example of this is a strain gage. A stain gage gives back a voltage‚ but with that given voltage a distance can be found. Introduction: In this experiment‚ the QNET-MECHKIT was used. This board has multiple compact sensors that can be used for experiments. For this lab we will be using the strain gage to find the
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Investigating the Effect of Enzyme Concentration on Pectinase in the Production of Fruit Juice In this practical‚ I shall demonstrate the relationship between the concentration of pectinase and the amount of fruit juice produced accordingly in proportion. Apparatus: Apples Pectinase solution 10 x filter paper Knife or kitchen mincer Glass rod Water bath X 1 250 ml beakers X 2 Wash bottle of distilled water 100 cm^3 measuring cylinders In the case
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Nervous System lab was designed to measure reaction times by using a variety of tests that affect the heart rate. These tests were the startle‚ stroop‚ Valsalva maneuver‚ diving reflex‚ and a test of our choice. The test our group chose to measure the heart rate in response to doing a trust fall to anticipate the stress right before the fall. To begin this lab we chose a participant‚ and then hooked their finger up to the pulse transducer sensor. Using the chart 5 program on the lab computer the participant’s
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PRE LAB REPORT Reynaldo Riboul TLC and Column Chromatography October 6‚ 2013 Table of Chemicals: Chemical Hazards Mol. Wt. Density Grams Moles Acetone Flammable‚ Irritant 58.08 g mol−1 0.791 g cm−3 2.0 g 0.0344 Hexane Flammable‚ Irritant‚ Dangerous to Environment 86.18 g mol−1 .6548 g mL−1 9.0 g 0.1044 Fluorene Very toxic to aquatic life with long lasting effects 166.223 g/mol 1.202 g/mL 0.3 g 0.00180 Fluorenone Irritant 180.20 g mol−1 1.13 g/cm3 0.3 g 0.00166
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Comparing the Rate of Fermentation of Yeast in Solutions with Different Concentrations of Glucose Brandon Bosley BIO 121 11/19/2013 Introduction: In our lab this week we tried to see how different amounts of substrates affect our organism‚ yeast‚ in its fermentation process. Yeast (Saccharomyces cerevisiae) is an organism that is cultured for the cells themselves‚ as well as the end products that they produce during fermentation. Yeasts are commonly known for the ethanol fermentation due
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‚ saliva and hydrochloric acid was used in the second test. The enzyme involed in this test is salivary amylase which can found in saliva. Salivary Amylase‚ is called ptyalin it’s to break down starch to sugar. Things we ate is broken down in mouth by amylase. Amylase hydrolysed starch into a reducing sugar which can give beneduct test a positive result. Body temperature is the optimal temperature for the action of amylase. Enzymes are catalysts for any reactions. They provide an alternative way
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