which tested most effervescent was when the soda water was under cold temperatures and the least effervescent temperature was when the soda water was warm. When left standing without the lid‚ the soda water proved to be least effervescent. As seen in the above graph‚ under cold temperatures‚ ‘Schweppes’ demonstrated that it was the most effervescent‚ but under warm and room temperatures ‘Woolworths’ brand was most effervescent. When the soda water was stirred‚ ‘Regal’ was recorded with the highest
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that profoundly stuck out to me the most was the “water tank‚” lab. The procedure of the lab was to shoot a red laser beam into the tank of water from three different directions. I first shot the laser from above the water surface‚ then from below‚ and finally from the side of the tank. Interestingly enough‚ each direction‚ the laser would bend in the water. The fascinating part of this lab was the idea as to why the laser could not exit the water tank‚ and instead would bend equally in each direction
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Materials: 1. 2 Plastic cups 2. Tap Water 3. Teaspoon 4. Bag of salt 5. Freezer 6. Clock 7. Paper 8. Pencil Procedures: 1. Take plastic cup and pour in one cup water in each 2. Take one teaspoon of salt and mix it in one of cups 3. Put both cups in the freezer 4. Observe. Conclusion: When salt is added to water it slows the freezing process down‚ therefore the freezing point of tap water is higher than the freezing point of salt water. Hypothesis: If... ‚ then...
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World Water Day 3/22/2011 10 Ways to Save Water in the Home: 1. Keep a pitcher of water in the refrigerator instead of running the tap for cold drinks. This way‚ every drop goes down you and not the drain. 2. If you shorten your shower by a minute or two‚ you’ll save up to 150 gallons per month. 3. Designate one glass to use for your drinking water each day or refill a water bottle. This will cut down on the number of glasses to wash. 4. Soak pots and pans instead of letting the water run while
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drinking water? a. Home purifier b. faucet c. other‚ specify: _______ 4. How many gallons of water does your household consume for drinking in a day? a. 1 – 5 gallons b. 6 – 10 gallons c. 10 – 15 gallons d. Other‚ specify:______ 5. How much will it cost you per 5 gallons of drinking water? a. Php 30 – 35 b. Php 36 – 40 c. Php 41 – 45 d. Php 46 – 50 6. Do you consider water refilling station as one of your source of drinking water? Yes__ No__
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Bottled water production Local company: CLARO Student name: Keith Vervuurt Student ID #: 1053272 Student major: IBIS Instructor: Mr. M. Hawkins Date: 11/16/2011 Table of Contents Introduction 3 History of bottled water: 4 Story about bottled water: 4 FAQ about bottled water 6 What is bottled water? 6 What kinds of bottled water are there? 6 The type of information that is required on the labels of bottled water 6 Are there bacteria in bottled water? 7 Bottled water on international
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million residents. This means the demand for consumable water is high‚ and with this demand comes depletion. Many areas of the Central and West Coast Basins are experiencing ground water depletion‚ which has resulted in an intrusion of saltwater in coastal aquifers‚ “natural filters that trap sediment and other particles (like bacteria) and provide natural purification of the ground water flowing through them” (Idaho Museum of Natural History). The Water Replenishment District of Southern California has
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1 Forms of Water 2 • Water consists of an Water is a Polar Molecule oxygen atom bound to -has oppositely charged two hydrogen atoms ends by two single covalent bonds. – Oxygen has unpaired & paired electrons which gives it a slightly negative charge while Hydrogen has no unpaired electrons and shares all others with Oxygen – Leaves molecule with positively and negative charged 3 ends Water molecules form Hydrogen bonds slightly positive charge hydrogen
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properties of water were tested and proved. These trials and experiments were able to verify the adhesion‚ cohesion‚ polarity‚ temperature stabilization‚ solvency‚ and density changes exhibited by water. During the glass and wax paper lab‚ we observed the adhesive properties of water. When a droplet of water touched the glass‚ it dispersed immediately. The droplet placed on the wax paper remained intact and in droplet form. Also‚ when the glass and wax sheets were flipped‚ the water remained on
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The principles and practice of controlling water activity via heat transfer. Darren Olive – 06067578 Year 4 module towards the award of BSc (Hons) degree in food manufacturing. FDT 3001M – Technical Management. Submitted: 5th May 2014 Tutor: Mrs Lindi Tizi Extension code: MJS2013101 Contents Page 1. Introduction 3 2. Process operation that controls the water activity 3 3. Heat transfer. 5 4. Impact on nutritional and organoleptic qualities. 8 5. Reference
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