chemicals before use. Abide by specific warnings and directions. 3. Collect all materials needed for a procedure before proceeding. 4. Perform reactions under the hood when directed. Chemicals may be weighed and prepared at balance or lab tables‚ but tests should be carried out under the hood. 5.Acids and caustic chemicals are stored in the hood. Please do not take these chemicals from the hood. Procedure: PART 1: Metathetical reactions Precipitation reactions A1. Add a
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Organic Chemistry II Lab 9 Fermentation of a Carbohydrate: Ethanol from Sucrose * Introduction Ethanol is one of the oldest alcohols and also the least toxic one. Industrially‚ ethanol is made most economically by hydration of ethylene. However‚ ethanol that is intended for human consumption must‚ by law‚ be prepared by fermentation. By either method‚ ethanol‚ of course‚ has the same formula‚ structure‚ and properties. The fermentation takes place with the assistance of enzymes from yeast
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Moderate amount of effervescence is produced . Pop sound is heard . The glowing splinter is ignited with violent flame and extinguished within 8 second as the glowing splinter is inserted . . 2 Boiled liver (cooled) No effervescence is produced . No changes occur No sound is heard . The glowing splinter is extinguished as the glowing splinter is inserted . 3 Pulped liver High density of effervescence is produced vigorously . Pop sound is heard .The glowing splinter is ignited with spark
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Investigation Investigate the amount of heat evolved when magnesium reacts with dilute acids. Planning What I am going to do I am going to find out how much heat is given out when magnesium reacts with a variety of dilute acids. In order to make comparisons between the acids‚ I shall use my results to work out how much heat would be given out if 1 mole of magnesium reacted with an excess of each acid. The acids I shall use are hydrochloric acid‚ sulphuric acid‚ nitric acid and ethanoic acid
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BACK TITRATION- DETERMINATION OF THE CARBONATE CONTENT IN GARDEN LIME NAME: OSEI BONSU ERIC ID: 3906409 EXPERIMENT: I.2.2.1.
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to provide enough mass to allow readings to be taken. They were moved along a wood plank while being attached to a 500-g spring scale in order to record the values when a) the block first moved‚ representing μs and b) as it traveled at a constant speed‚ representing μk. In one experiment the wood block was placed on its side and the experiment repeated. Overall‚ the results showed that μs > μk‚ and that the block that had the least surface area on the plank also had lower coefficients of friction
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Dalton Leach Physics 2 lab chapter 21 6/26/2015 Procedure Part I Wire Resistance: As wire length (cm) increases‚ the resistance (Ω) increases As wire area (cm2) increases‚ the resistance (Ω) decreases As wire resistivity (Ωcm) increases‚ the resistance (Ω) increases Procedure Part II: Ohm’s Law: Electricity‚ Magnets‚ and Circuits Ohm’s Law mA is milliamps‚ and 1000 milliamps equals one Ampere. Move the potential (volts) and resistance (ohms) sliders and observe the current (amps) As voltage
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total of 15 points. To receive full credit for Exercise 8‚ you must submit the following: 1) The typed Exercise 8 report form‚ complete with all of your data recorded and questions answered. 2) A full scientific report for the Part I experiment that your group conducted. Use the supplemental guide to writing a scientific report to help you produce this report. Part 1: Does light matter? Table 8.1: Group and Class rates for Photosynthesis by Elodea sprigs. |Light Condition
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FOOD NUTRITION BASICS LABORATORY REPORT LAB 3 PROTEINS DUE DATE Next FNB Practical NAME (CAPITALS) ______________________________GROUP LETTER___________ This work is the product of my own efforts and has not been copied from any other sources except where full acknowledgement has been given. Signed________________________________________ Student No._____________ Introduction The principle involved in this experiment is denaturation. It involves loss of ordered structure and can be caused by changes
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foods. These foods are required for energy and human growth. Proteins are a diverse group of macromolecules with many different functions (Mbuthia‚ 2012). Many are structural components of bone‚ muscle‚ hair‚ tissue‚ etc. Others are enzymes that speed up cellular reactions. All proteins are made up of amino acids (Johnson‚ 2010). The purpose of this experiment is to determine whether peptide bonds are present in various food substances. The color violet will indicate the presence of proteins. The
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