Abstract: This report presents the reason why the ocean does not freeze in the winter. Since the ocean consists of salt water‚ an experiment was done to test the effect of freezing on salt water compared to pure water. The experiment was conducted three times in order to obtain accurate results and eliminate errors. In addition to the salt and pure water experiment‚ a variation of this experiment was created to test other options. In the variation experiment the effect of freezing on sugar water
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The first days in the lab will be used to practice with collecting bare footprints from different individuals using the bare footprint reagent cream. To get access to the lab‚ a Practical Risk Assessment must be made (see appendix I)‚ and three Health & Safety courses must be completed (see appendix II). After practicing with collecting bare footprints‚ the study starts with collecting footprints from six specific participants‚ whose footprints have already been collected by two other investigators
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Unknown Lab Report Dr. Nathan Cahoone Microbiology 204 December 9‚ 2010 Introduction There are many reasons for knowing the identity of microorganisms. The study and test was done by applying all of the methods that have been learned so far in the microbiology laboratory class for the identification of an unknown bacterium which I was using unknown #25. Results Unknown #25 had the following morphology on a streak plate: medium sized butyrous cream colored colony. Gram-staining was utilized
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“Tis not the drinking that is to be blamed‚ but the excess”. Alcohol is an example of intoxicating drink. Society has viewed people who drink to excess as irresponsible‚ immoral‚ and of weak character. We know that alcohol has its consequences. At the same time‚ people don’t care and disregard its consequences. Alcohol drinking affects the way a person thinks‚ acts and feels. Many of us are at point in our life where we are searching for excitement and ways to fit in and have fun. For me‚ alcohol
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PUSAT PENGAJIAN TEKNOLOGI INDUSTRI IMG 103/3 FOOD CHEMISTRY LAB REPORT Experiment 3 : Qualitative Test for Carbohydrate Date of Experiment: 27/03/2013 Date of Submission: 17/04/2013 Submitted by: Name: Te Hui Min Matric No.: 115615 Group: 4 Title Qualitative test for carbohydrate Introduction Carbohydrates are essential in foods as an energy source (starch is the main source of human calories)‚ a flavouring (simple sugars are usually sweet) and as a functional
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all calculations‚ below is what we concluded. The molarity you had to be careful with because it was moles/liters and our readings were in milliliters so we had to convert first. In conclusion‚ even though the lab procedure is not about moles‚ most of the calculations are and this is one lab where the concept of
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the stoichiometric mole ratio of the reactants in a chemical reaction. The stoichiometric ratio‚ as given by the coefficients in the balanced chemical equation‚ represents the ratio at which chemicals must be combined to produce all product with no excess reactant. Since there is no “wasted” reactant‚ the maximum amount of product is made for the given amount of both reactants. In the method of continuous variations‚ several trials are performed. In each trial‚ there is a fixed amount of total
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Copper-Iron Stoichiometry Lab Report 10/3/12 Abstract: The lab performed required the use of quantitative and analytical analysis along with limiting reagent analysis. The reaction of Copper (II) Sulfate‚ CuSO4‚ mass of 7.0015g with 2.0095g Fe or iron powder produced a solid precipitate of copper while the solution remained the blue color. Through this the appropriate reaction had to be determined out of the two possibilities. Through the use of a vacuum filtration system the mass of Cu was
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Abstract: The Enzyme Lab results where when the liver was frozen‚ its reaction was fast‚ and when it was hot‚ it was slow‚ and the liver that was at room temperature reacted slowly to medium. Introduction: The Enzyme Lab is to conduct investigations to determine the most favorable conditions for the most efficient enzyme activity. Variables to be used testing include temperature‚ pH values and surface area. Enzymes are proteins that speed up the rate of chemical reactions‚ which would otherwise
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(100 ºC) and an acidic pH. Enzyme C produced the most maltose at 37 ºC (body temperature) and a pH of 7 (neutral). Conclusion In a prior lab‚ it was given that the enzyme Aspergillus oryzae (fungus) works best at warm temperatures and an acidic pH‚ porcine (pig) works best at body temperature (37 ºC) and
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