In this lesson involving mixtures‚ Ms. Warburton was able to take a concept that seemed complex and difficult‚ and gave her students two methods to attack and solve the problems. One method is called the “Mixture Picture” and the other is called the “Seesaw Method.” I appreciated her introduction to mixture questions by declaring that “Mixture problems are perhaps the most dreaded type of problem in Algebra 1.” She stated it as very matter of fact‚ which of course brought a sense of impending
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homogeneous and heterogeneous mixtures and the conservation of mass. Thus‚ we will learn to utilize these scientific applications outside of the actual experiment. To begin‚ I prepared a chart to record my data. The activity asked
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metal and water at 500oC. 2. The equilibrium constant Kc for the reaction: 2HCl(g) ⇄ H2(g) + Cl2(g) is 0.0213 at 400 oC. If 20.0 moles of HCl(g) are heated at 400 oC‚ what amounts of HCl(g)‚ H2(g) and Cl2(g) would be present in the equilibrium mixture? (H2 = Cl2 = 2.26 moles; HCl = 15.48 moles) 3. The equilibrium constant Kc for the reaction: 2CO(g) + O2(g) ⇄ 2CO2(g) is 2.24 x 1022 at 1273oC. Calculate the Kp for the reaction at the same temperature. (1.76 x 1020) 4. A 2.50 mole
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(vi) Ion-induced dipole interactions [20(b)] In these interactions ion’s field induces a dipole moment in a molecule. If μ is the induced moment in a field E‚ ‘α’ is the polarizability (assumed to be constant)‚ then (26) (27) where FZ is the instantaneous force on the induced dipole (R >> δ) and the interaction energy at a given R‚ is (28) As the induced dipole is parallel to the field
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Extraction of DNA Science Fair Project 2013-2014 Produced by Nadia Walker Due Date: Monday January 20th 2014 Presented to Mr. Freimann Date Submitted: Monday January 20th 2014 Table of Contents Introduction page 1 Hypothesis and materials
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temperature of reaction mixture or at which the enzymatic reaction occurs. It can be varied by setting water bath at different desired temperature ranging from 0oC to100oC). Dependent variable: rate of amylase activity. It is measured by the rate of disappearance of starch molecules from the reaction mixture. Controlled variables: volume and concentration of starch solution; volume and concentration of amylase solution same drop size of iodine solutions; same drop size of reaction mixture taken out for iodine
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Worshteshire sauce) 1 tsp ground pepper 2 tbsp sugar Procedure: 1. Mix all ingredients 2. Scoop a mixture using a tbsp‚ put it into the wax paper/cling wrap and roll the wrap and shape it like a sausage‚ mini sausage.The wrap will serve as a the longanisa cover and to separate one from the other‚ and it should be removed before frying. OR if you want to eat it immediately‚ scoop a mixture‚ shaped it like a sausage or any shape you want‚ then fry them. 3. Store longanisa in the freezer (2 to
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Chemistry 100 Experiment #2: Chromatography of Food Dyes Name: Cassandra DeVaux Date: April 17‚ 2014 Purpose: To learn how mixtures of compounds can be separated and what food dyes are found in certain foods Introduction: In this exercise we will separate food dyes from a variety of sources. We will first gather data on known dyes where we know how many substances make up the dye. Then we will collect data on some samples where we do not know the make-up. We will compare our
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Solution will be pipetted from the mixture of first step and will be added to the tube containing Nemipterus tissue. The third step is‚ 17.5 µl of 20 mg/ml Proteinase K will be
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DISTILLATION *Ibale‚ I.‚ Ibanez‚ E.‚ Jao‚ E.‚ Joson‚ E.‚ Juanico‚ R. 2D Pharmacy‚ Faculty of Pharmacy‚ University of Santo Tomas Abstract Distillation is a commonly used method for separating mixtures based on differences in the conditions required to change the phase of components of the mixture. The product obtained by distillation is called the distillate. Volatility is the property of changing readily from a solid or liquid to a vapor. There are two types of distillation‚ simple and fractional
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