Name: Angel Simon Pre–Lab Question Ocular lens 1. Label the following microscope using the components described within the Introduction. Experiment 1: Virtual Magnification Exercise Post-Lab Questions 1. At what magnification do you first notice the ragweed pollen? Answer: 1000 2. Which is bigger‚ a rhinovirus or E. Coli? Answer: E. Coli 3. Based on the magnification‚ how many of the E. Coli can fit into the same space as the
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Program Jan 2006 FOOD SCIENCE & INDUSTRY Science Option Student Name: KANSAS STATE UNIVERSITY College of Agriculture Student ID No. Pick One Pick One **126 Total Hours are Needed for Graduation - 45 Hours Must be at the 300 Level or Above** Must have a 2.0 GPA Communications (11-12 Hours) Core Food Science Courses (29-31 Hours) ENGL 100 Expository Writing I 3 ATM 540/541 Intro Food Engineering/Lab 4 ENGL 200 Expository Writing II 3 FDSCI 302 Introd Food Science 3 SPCH 106 Public
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Healthy Food vs Junk Food Diet is almost everything according to nutritionists. The importance of consuming a healthy diet is immensely beneficial for a good and enjoyable lifestyle. As many religions and persisting cultures refer‚ the food that we eat should be in the desired quality in terms of nutrition as well as taste. However‚ the world today is facing a serious problem regarding junk food or unhealthy food. Many health-related problems have a common origin‚ that is junk food. Therefore‚
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Fresh Food and Canned Food Eating is most important activity in our life. Some people eat 2 times‚ 4 times‚ or some people in poor countries eat only 1 time a day. We live in a world where the variety of food is immense‚ and we are responsible for what we eat. We decide what we are about to eat and how it will affect our bodies. The three main differences between fresh food and canned food are flavor‚ health benefits‚ and cost. The most notable difference between these two kinds of foods is their
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General College Chemistry LabPaq / Published by: Hands-On Labs‚ Inc. sales@HOLscience.com / www.HOLscience.com / Toll Free 866.206.0773 A Laboratory Manual of Small-Scale Experiments for the Independent Study of General College Chemistry 50-0123-CK-02 LabPaq® is a registered trademark of Hands-On Labs‚ Inc. (HOL). The LabPaq referenced in this manual is produced by Hands-On Labs‚ Inc. which holds and reserves all copyrights on the intellectual properties associated with the LabPaq’s
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Column and Thin Layer Chromatography: The Separation of Spinach Pigment Abstract Spinach extract was separated into fractions containing compounds of similar polarity by column chromatography. Based on solid-liquid phase partitioning‚ this separation technique exploited the different polarity of the compounds in the spinach extract. Three fractions with different colors were obtained. The extract and its fractions were analyzed using thin layer chromatography (TLC). The TLC results showed that
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Name: Allison Bynum Date:6/17/14 Exp 8: Ionic Reactions Lab Section: 75426 Data Table: Record your observations in the following table Na3PO4 NaI Na2SO4 NaCl NaHCO3 Na2CO3 NaOH Co(NO3)2 Created a musty looking cloud that later turned dye to a purple shade No change‚ brought out pink very slightly No change No change Created a cream looking liquid‚ did not mix with pink substance Darkened color‚ changing to more of a purple tint as time passes on. Immediately turned
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at home‚ you never get that same yellow color? Food is the basic necessity of life. One works hard and earns to satisfy our hunger and relax (enjoy) later. But at the end of the day‚ many of us are not sure of what we eat. We may be eating a dangerous dye‚ sawdust‚ soapstone‚ industrial starch‚ and aluminum foil and so on! Contaminated foods and drinks are common sources of infection. Often‚ we invite diseases rather than good health. Food is adulterated if its quality is lowered or affected
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Title: Energy Content of Foods Your Name Lab Partners: Period: Lab Done: Turned in January 28‚ 2013 Background Information: Heat is energy that transfers from one object to another because of a temperature difference between the objects. Heat is measured in a calorimeter and the units for heat are joules or calories. The calorimeter uses the Law of Conservation of Energy which states that energy is never created or destroyed but is transferred between objects. Temperature is a measure
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| | |Tutorials 1 hour/week | | |Lab Practical Classes 6 hours/week | |Course Web Site |http://moodle.sliit.lk
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