Title: Production of Quick Cured Ham Objectives: General: To preserve meat using chemical methods. Specific: 1. to produce ham. 2. to compute the amount of chemicals preservation agents needed to preserve meat. 3. to learn food safety practices in handling meat and its preservation. Materials: Meat Material: Weight (gms.) Pork pigue‚ boneless‚ skinless 1.0 kg Ingredients Household Measure Weight (gms.) Pumping Pickle Solution (1.0 kg. meat) Refined Salt Curing Salt Refined Sugar Phosphate
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HKDSE CHEMISTRY – A Modern View (Chemistry) Experiment Workbook 5 Suggested answers Chapter 52 Importance of industrial processes Chapter 53 Rate equation Experiment 53.1 Determining the rate equation of a reaction using method of initial rate (A microscale experiment) 1 Chapter 54 Activation energy Experiment 54.1 Determining the activation energy of a chemical reaction 3 Chapter 55 Catalysis and industrial processes Experiment 55.1 Investigating the action of a catalyst 6 Experiment
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its flame test. Purpose Observe the characteristic colors produced by certain metallic ions when vaporized in a flame. Identify unknown metallic ions by means of its flame test. Hypothesis The hypothesis for this experiment stated that the sodium ion would color the flame in yellow‚ the potassium ion would color it in lilac‚ the lithium ion would color it in carmine‚ the calcium ion would color it in brick red‚ the barium ion would color it in apple green‚ and the copper ion would color it
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how we were able to find the limiting reagent in this lab. A limiting reagent is the chemical that will be used up first. Many calculations had to be made throughout this lab. Some of the calculations we made were finding the amount of moles of Sodium Hydroxide and Calcium Chloride from the eight different test tubes. Sunny Patel Chem 101 10-13-09 Discussion and Conclusions The whole purpose of this lab was to apply stoichiometry to a chemical reaction. Our calculations all depend on
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Intracellular 62% b. Interstitial 30% c Plasma 8% 5. Give an example of each of the following solutes: a. Ions/electrolyte: Sodium ion b. Colloids: Proteins c. Nonelectrolytes: Glucose 6. List the major extracellular and intracellular cations and anions a. Extracellular cations: Sodium anions: Chloride b. Intracellular cations: Potassium anions: Phosphates and Protein 7. Within a fluid compartment‚ the total number of positive
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lattice is collapses and the solid is converted into liquid. The trend in structure is from the metallic oxides containing giant structures of ions on the left of the period via a giant covalent oxide in the middle to molecular oxides on the right. Sodium peroxide‚ magnesium oxide and aluminum oxide are metallic oxide which have high melting and boiling point compared to other period 3 oxide. This is due to their giant ionic structure and the strong ionic bond. Strong ionic bond in the molecule need
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reaction‚ then we can prove if the Law of Conservation of Mass is true. * Materials: * Goggles * 25mL graduated cylinder * 2 resealable bags * Scale * Antacid tablet * Scoopula * CaCl2 ‚ Calcium Chloride * NaHCO3 ‚ Sodium Hydrogen Carbonate * Universal Indicator * Procedure Part A 1. Measure 25mL of water and put into a resealable bag. Flatten air out of the bag and seal it. Record the mass in Table 1. 2. Record the mass of the antacid tablet in
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January 4‚ 2013 Chemistry Honors Title: Hydrates Purpose: To find the mass percentage of water in the hydrate. Materials: * Watch glass * 2.82 g hydrated crystal (CuSO4*5H2O) * Evaporating dish * Bunsen burner * Electronic balance * Metal tongs * Ring stand Procedure: 1) Determine the mass of evaporating dish and watch glass. 2) Add between 2 and 3 grams of the hydrated crystal to the evaporating dish. 3) Determine the mass of the dish and crystal
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Iron Phosphate. The Iron cation followed the generally insoluble rule of the Phosphate anion. 4. Chloride‚ nitrate‚ sulfate‚ and bromide are generally soluble anions. Phosphate‚ hydroxide‚ and carbonate are generally insoluble anions. Potassium‚ Sodium‚ and Ammonium are always soluble cations. Iron‚
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* Calcium‚ functions for strong bones and teeth‚ sources are milk and green leafy vegetables. * Phosphorus‚ functions for acid balance‚ calcification of bones and teeth and energy of metabolism‚ sources are meat‚ poultry‚ fish‚ and milk. * Sodium‚ functions to promote acid-base balance and water balance‚ sources are salt‚ soy sauce‚ and processed foods. * Potassium‚ function are protein synthesis and water balance‚ sources are meats‚ fruits and vegetables. * Sulfur‚ functions as a
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