Determine the volume‚ mass‚ length‚ temperature‚ and density of objects and liquids. Materials Materials Label or Box/Bag Qty Item Description Student provides 1 1 1 1 1 1 1 1 1 Metric ruler‚ cm (centimeter) & mm(millimeter) Table salt Small number of ice cubes Piece of string Flame source Isopropyl (rubbing) alcohol Tap water Distilled water‚ 25 mL Paper‚ 5 cm x 5 cm for weighing chemicals LabPaq provides 1 1 1 1 1 1 1 1 1 Beaker‚ 100 mL‚ glass Cylinder
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found on LabPaq site or Google images of a spinal cord smear and label its basic parts using basic labeling boxes provided. Identify the cell body‚ the nucleus‚ the large nucleolus‚ and granular Nissl bodies on the slide. Try to find the axon and differentiate it from the dendrites if possible. Hint: after pasting image‚ right click on it and select “order”‚ “send to back”. cell body nucleus large nucleolus Nissl bodies axon dendrites Now‚ paste an image found on LabPaq site
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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 will follow all safety requirements and standard procedures for this lab. We learned from the chapter that a “calorie: is a unit of energy‚ just like a kilowatt-hour or a joule. These units
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nitrate‚ Zn(NO3)2 into well A3 of the 24-well plate. 5. Place 10 drops of Iron (III) chloride‚ FeCl3 into well A4 of the 24-well plate. 6. Place 10 drops of Copper (II) sulfate‚ Cu SO4 into well A5 of the 24-well plate. 7. Take the metal solids from your LabPaq 8. Use your tweezers to pick up and carefully insert the piece of magnesium into the sodium sulfate. Record your observations. 9. Carefully insert a piece of zinc into the magnesium sulfate. Record your observations. 10. Carefully insert
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arrangements using several magnification techniques by way of 10x‚ 40x‚100x oil immersion lenses and a light source. The main purpose was to observe the shapes and arrangements of microbial bacteria and yogurt. Procedure The lab involved self-provided and labpaq materials to perform several exercises to obtain the purpose of the lab. The lab began with the proper identification of all components of the microscope and their functions. This allowed for preparation of the objective of being able to view specimens
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Report Submitted: September 4‚ 2013 Title: Observations of Chemical Changes Purpose: To observe some properties of chemical reactions and to associate chemical properties with household products. Procedure: In this experiment I used a 96-well plate to hold each of the chemical reactions that occurred during this lab. Using a pipet‚ I added two drops of one chemical with two drops of another chemical and observed the effects of each reaction. Data Table 1: Experimental Data Well # |
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Always pour an approximate volume of liquid into a clean beaker and then from the beaker into the volumetric flask or graduated cylinder. This will minimize contamination of the parent liquid source. Dispose properly of any leftover liquid. Do NOT pour it back into the original container. Why? This is so the original liquid does not get contaminated. When using a pipet or dropper to measure liquid‚ pour an aliquot into a clean beaker and then draw up the liquid from the beaker into the pipet. NEVER
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Mini-Lab Report Objectives: There were two major goals of the “Observing Bacteria and Blood” experiment. The first was to establish a familiarity with the proper techniques for using a microscope. The experiment focused on both the basic components of a microscope (i.e. how to adjust the knobs and levers for the desired result) as well as how do decide the proper objective to use for observing a specimen. The second goal major goal of this experiment was to practice observing live specimens
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Background Research Gelatine is a clear‚ colorless‚ brittle (when dry)‚ flavourless solid substance‚ derived from the collagen inside the skin and bones of animals. Substances containing gelatine or functioning in a similar way are called gelatinous. gelatine is an irreversibly hydrolysed form of collagen. It is found in some gummy candies as well as other products such as marshmallows‚ gelatine dessert‚ and some low-fat yogurt. Household gelatine comes in the form of sheets‚ granules‚ or powder
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Stanitski & Jurs‚ 2009). Freezing point is the fixed temperature at which a pure liquid converted into crystalline solid. Melting point is the fixed temperature at which a crystalline solid converted to a liquid (Ebbing & Gammon‚ 2010). The melting point of a solid and the freezing point of its liquid is the same. It is the temperature at which the rate of freezing of its liquid is the same as the rate of melting of a solid under a given applied pressure (Whitten‚ Davis & Peck‚ 2009). A change of state
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