Student’s Name Date of Experiment- 11/27/12 Date Report Submitted 11/27/12 Title: Caloric Content of Food Purpose: to be able to measure the energy content of foods Procedure: We are going to take food items and burn them to heat water to be able to determine the amount of “energy” a food source can emit. Data Tables: |Data Table 1: Food Item - Observations
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INDANG CHRISTIAN ACADEMY ALULOD‚ INDANG‚ CAVITE Effect of Orange (Citrus sinensis) and Calamondin (Citrus microcarpa) to Fruit fly A Research Project: Submitted to: Submitted by: Vince Loelle C. Creus School year: 2012 – 2013 ABSTRACT This study will test the effect of orange and calamondin on fruit fly. The researcher used these materials because of some proven related studies. The researcher started conducting this research last November 2012. This study used the following
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Food Chemistry 134 (2012) 696–703 Contents lists available at SciVerse ScienceDirect Food Chemistry journal homepage: www.elsevier.com/locate/foodchem Characterisation of calamansi (Citrus microcarpa). Part II: Volatiles‚ physicochemical properties and non-volatiles in the juice Mun Wai Cheong a‚ Danping Zhu a‚ Jingting Sng a‚ Shao Quan Liu a‚ Weibiao Zhou a‚ Philip Curran b‚ Bin Yu b‚⇑ a b Food Science and Technology Programme‚ Department of Chemistry‚ National University of Singapore‚ Science
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hydrocarbons‚ PCBs‚ pesticides‚ herbicides‚ and other organics. Page 1 of 3: Analytical Result A. Header Information 1. After "Project No:"‚ enter the client’s project number (from cover page 1). This number is required on every page of the report. 2. After "METHOD"‚ enter the analytical method used. (e.g.‚ EPA 8260‚ or EPA method 8021). 3. After "REPORTING UNIT"‚ enter the appropriate reporting unit. The units ug/L for water samples and ug/Kg for soil samples are recommended for volatile
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UTILIZATION OF WASTE BANANA PEEL by : Rahadian Irfan Istiarto Alvin Chandra Kusuma Laksmono Jati Radianto SMA Negeri 6 Yogyakarta Jalan C.Simanjuntak 2 Yogyakarta (0274) 513335 552233 FOREWORD First – we all pray to God Almighty‚ For the grace and guidance – we can finish His work is very well written. And thanks go to everyone who helped in completing this paper‚ especially: 1. Mr. Rudy Prakanto‚ S.Pd‚ M.Eng. As tutor 2. Our parents
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Part A: Diffusion on a liquid in a liquid. I did an experiment with three different glasses of tap water from the faucet. All three cups measured the same which happened to be 13 cm from the top of the cup to the bottom of the cup. I let the water settle‚ and sit for about an hour so the temperature was the same for all three cups. I then placed one drop of food coloring into the first glass and waited for the coloring to reach the bottom. I calculated 93 seconds. I then went to the second glass
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------------------------------------------------- Liquid–liquid extraction From Wikipedia‚ the free encyclopedia Liquid–liquid extraction also known as solvent extraction and partitioning‚ is a method to separate compounds based on their relative solubilities in two different immiscible liquids‚ usually water and an organic solvent. It is an extraction of a substance from one liquid into another liquid phase. Liquid–liquid extraction is a basic technique in chemical laboratories‚ where it is performed
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LAB 02: Measuring and Dispensing Liquids Introduction Pipetting is one of the most important and basic skills when it comes to experimental science. Good pipetting skills allow an individual to put trust in his or her results‚ prevent waste of materials‚ and assure reproducibility of results. In order to correctly pipette liquids‚ the volume range must be first determined. p1000 micropipettes have a volume range of 200 - 1000 uL‚ p200 micropipettes have a volume range of 20 - 200 uL‚ and p20 micropipettes
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SOLVENT EXTRACTION Solvent extraction‚ also known as liquid extraction and partitioning‚ is a method to separate compounds based on their relative solubility in two different immiscible liquid‚ usually water and organic solvent. It is an extraction from one liquid phase to another liquid phrase. Liquid extraction is a basic technique in chemical laboratories‚ where it is performed using a separator funnel. This type of process is commonly performed after a chemical reaction as part of the work-up
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Separation of the Components of a Mixture General Chemistry 1 (Chem 101)‚ ISP SCUHS Report 2 January 26‚ 2014 Abstract The analyses of mixture were to distinguish and identify homogeneous mixture by using the techniques of decantation and sublimation. By performing these techniques‚ we examined our solutions such as SiO2 (sand)‚ NH4Cl (ammonium chloride)‚ and NaCl (sodium chloride) and mixed H2O (water) with each solution after being heated. After examining our solutions‚ we made calculations
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