Scuba diving is a form of underwater diving in which a diver uses a scuba set to breathe underwater. According to the Professional Association of Diving Instructor (PADI)‚ a “DEEP DIVE” is considered to be anything from 18 meters (60 ft) to 30 meters (100 ft). A scuba diver moves around underwater by using swim-fins attached to the feet‚ however external propulsion can be provided by a diver propulsion vehicle. Scuba diving may be performed for a number of reasons; either for recreational purposes
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FINAL SUMMATIVE PRESENTATIONS This evaluation will involve working in groups of 3 to prepare a written report‚ poster and a demonstration of food preparation of your chosen topic. PART A: WRITTEN REPORT This should give the reader background information on your selected topic. This information will be shared with the class as an ongoing commentary in addition to your demonstration. The report will be typed using proper report format with a title page and subheadings. It should
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CELL STRUCTURE CELL THEORY: Structural and functional unit of all living things New cells arise from already existing cells Cells contain information that instructs growth. This information can be passed onto new cells. MICROSCOPES: There are two main types of microscopes: Light and Electron Electron Micrographs- shown in colour LIGHT ELECTRON Uses beam of light Magnification = x1500 Resolution = 200 nm Wide range of specimens can be used Samples are fairly quick + easy to prepare
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Percent Copper in Brass Background The scientific concepts involved in this lab include Spectroscopy‚ Beer’s law‚ Calibration curve‚ concentration‚ and electronic transitions. The main objective of this experiment is to see how the percent composition of brass can be determined to verify the properties influenced by copper and zinc. Brass is a generic term for alloys of copper and zinc. The main technique used in this experiment is Spectroscopy. The three equations used in this lab are: Y = mx
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take place inside food determine its nutritional value‚ taste‚ texture and freshness. Like any other organic material‚ food can decompose over a period of time. The importance of food chemistry lies in its ability to counter the effects of decomposition and spoilage and extend the shelf life of foods. Food chemistry is a science that studies the chemical processes that take place in food. All food products are made of biological materials that react and interact in different ways‚ and under different
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Experiment 9 : The effect of substrate concentration on enzyme activity Objective To find out the relationship between the substrate concentration and the rate of reaction by determining the number of bubbles produce Hydrogen peroxide (H2O2) is a by-product of biochemical metabolism. An accumulation of hydrogen peroxide can be deadly‚ so it has to be decomposed. One of the decomposing factors is an enzyme called Catalase. Catalase breaks hydrogen peroxide into water and oxygen. The chemical
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Properties of Different Bonds An ionic compound forms from a nonmetal and metal element. A covalent compound is formed by two non metal elements. A metallic compound is formed by two metal elements. Metallic compounds have generally high melting points‚ are loose and flexible with their electrons‚ conduct electricity well‚ and have low solubility in water. Ionic compounds are generally crystals‚ have a high melting point‚ and usually have high solubility in water and conduct electricity well when
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Decomposition Reaction-Electrolysis of Water Introduction: Demonstrate the decomposition of water in simple but very colorful and dramatic fashion on an overhead projector. Concepts: • Decomposition reaction • Oxidation–reduction • Electrolysis • pH Materials: Sodium Chloride/universal indicator solution‚ NaCl‚ 25 mL Overhead projector Pencil lead‚ 0.7 mm Battery lead with alligator clips Petri dish‚ disposable Battery‚ 9-Volt
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Metals are mined from ores‚ considering yield to see if it is economically viable for a business to mine at a particular site. However‚ due to environmental damage and global warming‚ recycling has increased globally to create a sustainable future. By examining the cost and energy expenditure of recycling and extracting aluminium we can understand why recycling is a better choice than extracting metal from its ore. Discuss the importance of predicting yield in the identification‚ mining and extraction
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Comparison of the rate of reaction and yield of glycerol in saponification with different triglycerides Chemistry EE Candidate number: 0019 Word count: 3974 TABLE OF CONTENTS CONTENTS 2 INTRODUCTION 2 RESEARCH QUESTION 5 BACKGROUND INFORMATION 5 METHODOLOGY 10 DATA PRESENTATION AND PROCESSING 13 CONCLUSION 24 EVALUATION 24 BIBLIOGRAPHY 26 Introduction In 1779‚ Carl W. Scheele‚ a Swedish chemist‚ discovered a new transparent‚ syrupy liquid by heating olive oil and litharge . This
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