it is placed at‚ it is an osmotic pressure and it is influenced by the different concentrations of solutes in and out of the cell. Filtration is what is used to remove solid particles and they can be removed by passing through a liquid and gas. The information above is very important because it is exactly what everything in this lab will be about. It explains in detail what every single little definition and important
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esterification reaction that was carried out in this lab is shown in figure 1. It worth mentioning that the by-product of such reaction is water. In organic chemistry‚ the reaction in which water molecule is released is known as condensation reaction (Hornback‚ 2006). Figure1 is drawn using Chem Sketch software. a) b) Figure 1: Typical Fischer esterification reaction (a) in comparison to the specific esterification reaction used in this lab (b) The reaction can also be categorized in terms of
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Digestion Lab Abstract – The purpose of this lab was to understand how different solutions played a role in the digestion protein. By looking at different variables‚ such as temperature‚ and pH we’re capable of understanding just how certain substances functioned and when they didn’t. The data for all labs are clear and concise and give a clear understanding of what solutions work best. All three labs were placed in a warm water bath set at 37’C to stimulate the reaction as if it were taking place
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Back Laboratory Program SAFETY IN THE CHEMISTRY LABORATORY 786 Pre-Lab Extraction and Filtration 790 1-1 Mixture Separation 792 1-2 Water Purification 794 3-1 Conservation of Mass 798 4-1 Flame Tests 801 Pre-Lab Gravimetric Analysis 828 13-1 Separation of Pen Inks by Paper Chromatography 830 13-2 Colorimetry and Molarity 834 14-1 Testing Water 838 804 7-1 Separation of Salts by Fractional Crystallization 806 7-2 Naming Ionic
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At the beginning of the lab‚ a micro test tube with and without glass wool was weighed on an analytical balance. A watch glass‚ crucible‚ and lid were also weighed. The masses of all the materials needed for the lab were recorded in the data tables of the laboratory notebook. An unknown vial was obtained from the teacher and set to zero on the balance. About 0.6 grams of the unknown was measured into the micro test tube. The analytical balance was set to zero again and then the test tube with the
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Contents Course Objectives Course Objectives: CO 1. Integrate Porter’s Five-Forces Model into developing a solid global strategy. CO 2. Assess and integrate business functions and processes in an organization CO 3. Formulate the essential components of the strategic management process. CO 4. Assess target markets and forecast the components of the marketing mix. CO 5. Assess the importance of market research in developing a global initiative. CO 6. Integrate e-business applications
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ChApter 5 Lipids ChApter oBJeCtiVeS Chapter 5 is designed to allow you to: 1. List four classes of lipids (fats) and the role of each in nutritional health. 4. Explain how lipids are digested and absorbed. 2. Distinguish between fatty acids and triglycerides. 5. Name the classes of lipoproteins and classify them according to their functions. 3. Differentiate among saturated‚ monounsaturated‚ and polyunsaturated fatty acids in terms of structure and food sources. 6. List the function of lipids
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Lab Report 7: Analysis of Cereal Introduction: The objective of this lab was to consult for the FDA regarding a recently surfaced scandal involving false reporting of iron content in cereal as well as iron tablets. The makers of the cereal and the iron tablets‚ respectively‚ were allegedly reporting higher amounts of iron in their products than actually existed‚ as a way to save money but continue to provide products with “adequate” amounts of iron. The FDA needed consulting in order to analyze
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Purpose: In this lab‚ a mixture of naphthalene (C10H8)‚ common table salt (NaCl)‚ and sea sand (SiO2) will be separated using the separation techniques in order to demonstrate the properties of mixtures and their ability to be separated by physical means. INTRODUCTION: This lab was based on the separation of the components of a mixture. A mixture can be defined as a physical combination of two or more pure substances. Separation techniques are used to separate components that are not chemically
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preparation and stability of liquid Paraffin Emulsion Abstract This study describes the preparation of a Liquid Paraffin Emulsion from Paraffin oil‚ Emulsifying agents and Distilled water. This report will also evaluate the stability of the Liquid Paraffin Emulsion depending on how the emulsion is produced and whether using different methods of mixing will produce a more stable Paraffin Emulsion. Introduction An emulsion is a mixture of two or more liquids that are normally not formed
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