4.4.2 Viscosity Viscosity of a soup measured the internal friction of the soup or its tendency to resist flow (Chavan et al.‚ 2015). The result for viscosity of mushroom soups that analysed by viscometer (Brookfield model DV- Π + pro‚ America) was tabulated in Table 4.2. Viscosity of mushroom soup were significant different among different drying methods (p< 0.05). Fresh mushroom had lowest viscosity (750.50 ± 0.71 mpa.s) as compared the soup made from powders. Higher viscosity of mushroom soup
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In order to begin the experiment‚ culture vials for the flies were created. After wearing the proper safety gear‚ including but not limited to gloves and a lab coat‚ the fly food source was made using roughly an equal amount of distilled water and fly food. These were mixed until it had a mashed potato-like consistency. It mustn’t be too liquid-like as it will kill the flies; and should be solid enough to not slide around the vial. After obtaining and labelling a new vial‚ the food mash was placed
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Materials and methods SAMPLING Site A: Traminer aromatico + Pinot bianco Site B: Traminer aromatico + Pinot nero In each site‚ 4 treatments: +N‚ +G‚ N+G and the control (no treatment) 300 g of grapes were sampled for each treatment in triplicate. SAMPLES STORAGE Samples are stored in plastic bags‚ filled with nitrogen prior to sealing (by thermo-sealing). Then samples were stored in freezers at -20°C. Only one vineyard repetition was used for the experiment. The other two can be used for further
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Philippine Science High School-Central Luzon Campus (S.Y. 2014-2015) CHEMISTRY 1 QTR 3 POST-LAB REP 1 Alessandria Maeve M. Ocampo | 9-Samat | January 5‚ 2015 RESULTS AND DISCUSSION Solubility is the ability or property of a certain solute to dissolve in a particular solvent. [1] Miscibility‚ on the other hand‚ is the ability or property of substances to mix in all proportions or thoroughly. This term is usually used in the mixing of liquid substances. [2] In the experiment‚ the students observed
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Experiment M1 was designed to familiarize us with how to take measurements with motion sensors‚ inferring graph such as time vs velocity and time vs position‚ and differentiating random and systematic error in an experiment. During activity 1 we begun by standing in front of motion sensor at a distance of 1.2 meters and varied our distance by 0.6 meters over the course of 25 seconds. This activity presented us with a position vs time graph that we were supposed to replicate to our best ability
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This trial was performed to decide the percent centralizations of starch in two distinct arrangements. It showed us through the strategy utilized‚ which was osmosis (the dispersion of watered). Osmosis normally indicates on the grounds that it began to change in the mass for both the dialysis tubing loaded with the bizarre arrangement and the container of sucrose and water. Demonstrated that dissemination of water had happened over the semi-penetrable dialysis tubing. It’s checked on the grounds
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The concentration of 1-kestose isomer increased steadily with time from 0 - 80 min. During this time‚ sucrose was significantly influencing the rate of 1-kestose formation and hence the optimum concentration of the 1-kestose isomer was observed at 80 min. After 80 min‚ the 1-kestose concentration gradually decreased. This was because the invertase active sites had become saturated with sucrose (substrate) or sucrose had been used up in the reaction. Therefore‚ there was a gradual decrease observed
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The purpose of the lab conducted by the lab group was to figure out which parts of the human body had the most touch receptors. The proposed hypothesis stated that touch receptors would have a greater concentration if the specific body part has a function relating to the touch receptors. For instance‚ fingers and facial features should have the most and parts of the neck‚ hand‚ wrist‚ and ear should have less touch receptors than the other parts because the former have greater function that relates
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The kinetic equation‚ half-life values‚ correlation coefficient and pre-harvest interval (PHI) of the trifloxystrobin and tebuconazole residue dissipation were calculated from the experimental data and summarized in Table 4. The dissipation dynamics of trifloxystrobin on green tea leaves followed a first-order rate equation as follows C = 2.5472e-0.245x (r=0.9797) and C = 6.5457e-0.207x (r= 0.9804) with the half-life of 2.83 and 3.34 days for trifloxystrobin at RD and DRD‚ respectively. The half-life
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ODD ONE OUT 1. Find the odd one out. A. Ginger B. Garlic C. Chilli D. Potato ANS-C Explanation Chilli is modified stems 2. Find the odd one out A. Eagle B. Hawk C. Bird D. None of these ANS-C Bird is prey of another bird 3. Find the odd one out A. Credit B. Deposit C. Withdrawl D. None of these ANS-C Explanation Credit and deposit indicates addition in amount while withdrawl indicates reduction. 4. Find the odd one out A. Microscope B. Telescope C. Periscope D. Stethoscope ANS-D Explanation The stethoscope
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