Procedure: [Preparation of 100 ml whole milk] * 50 ml of milk was placed in a beaker and was diluted with 50 ml tap water. I. Physical properties of milk * The color was noted. Specific Gravity (denser or less dense than water and pH. II. Chemical properties of milk 1.) Action of hot alkali 1 ml of milk was placed in a test tube. NaOH was added drop by drop until yellow color develops that gradually deepens into a brown color. 2.) Saturation with MgSO4 1 ml of milk
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Naomi Lee Japitana CFP-E BSA February 4‚ 2014 NSTP Reaction Paper about the movie “Frozen” “Frozen” was one of my favorite movies so far in my teenage life. It remains to be different from other movies that I had watched. Yes‚ most Disney movies are almost all about love‚ love and love for opposite genders but this movie is really not. I mean‚ it is about love but a kind of love that everyone else can ever be satisfied. This is about the love of a family specifically‚ the love a sister to another
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pH MEASUREMENT AND BUFFER PREPARATION ! ! 2A—Pharmacy‚ Faculty of Pharmacy‚ University of Santo Tomas Canare‚ Ann Shery; Caraos‚ Aeraille Diane; Carillo‚ Pauline Mari; Carreon‚ Leslie Ann; Co‚ Alexandra Kay !! !! ABSTRACT. The regulation of internal pH is a physiological function of major importance for all organisms. The quantity pH is intended to be a measure of the activity of hydrogen ions in solution. Buffers‚ on the other hand‚ are solutions containing a substantial concentration of both
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Music Log In-Depth Focus on a Piece – Music Appreciation Day 1: In-Depth Focus on a Piece Select a piece of music and research it in depth. You will first find all of the essential background material for the piece. Then‚ you will write about your own reactions to the piece. Title: Piano Sonata No. 14 in C-Sharp minor "Quasi una fantasia" or moonlight soneta Composer: Ludwig Van Beethoven Performer(s): Ludwig Van Beethoven 1. What year was the piece written? What period of music history was this
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File: chap01‚ Chapter 1 Multiple Choice 1. All of the following are major factors in determining what we eat EXCEPT the _____ of food. A. cost B. taste C. shape D. texture Ans: C Page: 4 2. The two most important elements in the selection of food for most people are A. taste and texture of food. B. health and prevention of disease. C. time and convenience. D. energy and fat content. Ans: A Page: 4 3. Neophobia related to food is most often experienced
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Nor Amirah Farhana Nawawi‚ Mia Organic Chemistry Lab Report 2 Jessica Sammons TITLE: Preparation of 2-butanone INTRODUCTION: The goal of this experiment was to prepare 2-butanone from 2-butanol. Chromic acid was used in this experiment to in order to prepare 2-butanol. Cr (VI) is rather orange‚ but Cr (III) is dark green - therefore by oxidizing the alcohol (2-butanol)‚ an orange Cr (IV) is reduced to green. NMR and IR tests were taken to determine the result‚ and the crystallized derivative of
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Bibliography: 1. http://www.aromaweb.com/articles/aromatherapyanddepression.asp 2. http://www.wlnaturalhealth.com/aromatherapy-articles/aromatherapy-stress-insomnia.htm 3. http://www.depression-guide.com/aromatherapy-depression.htm 4. http://www.ncbi.nlm.nih.gov/pubmed/12917949
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(AIDS) remains incurable and devastates many communities and nations. Since the first reported case in the United State in 1981‚ it has spread unremittingly to virtually every country in the world. The number of people living with HIV virus has risen from about 10 million in 1991 to 33 million in 2007. In the same year‚ there were 2.7 million infections and 2 million HIV related death. Globally‚ about 45% of new infections occur among young people (The Guardian‚ 2009). Africa remains the must affected
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and served quickly than any other meal‚ minimum preparation time is considered for fast food‚ generally this term refers to food sale in restaurants and stores with low time preparation and served to customers in form of packaged for take away /takeout. Fast foods chains are upgrading globally‚ and in fact there’s a lot of food chains that happens to be known here and outside the country. Fast food is highly processed and prepared on a large scale from bulk ingredients using standardized cooking and
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Name: Date: Exp 1: Observations of Chemical Changes Lab Section: Data Tables: Part 1: Chemicals Well No. Observations of the Reaction A. NaHCO3 + HCl A1 clear‚ bubbles B. HCl + BTB B1 yellow‚ clear C. NH3 + BTB C1 clear blue D. HCl + blue dye D1 green E. Blue dye + NaOCl E1 clear blue with the 1 drop of HCl green/blue F. NaOCl + KI A2 rusty-yellow with 1 drop of starch black G. KI + Pb(NO3)2 B2 yellow‚ not clear H. NaOH + phenolphthalein A3 purple‚ violet I. HCl + phenolphthalein
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