solutions was calculated using the obtained values from the procedures. In the third part‚ the percent of acetic acid in vinegar was determined. The buret was rinsed with 0.2M NaOH and was later on filled with the same solution up to its mark of 0.0 ml. 5ml of commercial vinegar‚ 45ml distilled water and two drops of phenolphthalein was placed in the Erlenmeyer flask. The vinegar was titrated with 0.2 NaOH until its color turned to light pink and then the volume of
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ss after lighting the candle. By combining vinegar and baking soda in a sealed water bottle we were able to further support the Law of Conservation of Mass. Objective: The purpose of this experiment was to create a chemical reaction inside of a closed system in order to observe the Law of Conservation of Mass. A secondary objective of this lab was to use the analytical effectively and precisely. Hypothesis: If we mix baking soda and vinegar in a closed system then the mass of the reactants will equal
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Chapter I Introduction A. Background of the Study Grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine‚ jam‚ juice‚ jelly‚ grape seed extract‚ raisins‚ vinegar‚ and grape seed oil. Grapes are a non-climacteric type of fruit‚ generally occurring in clusters. The combination of unique texture and sweet‚ tart flavor has made grapes an ever popular between-meal snack as well as a refreshing addition to both
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is the lowest concentration of a solution that still has perceptible taste for salt‚ sugar and vinegar. Risk Assessment Risk | Mitigation | 1. Injury from broken glass cylinder. | Wear safety glove‚ handle cylinder carefully. | Water spills on the floor -> slippery floor. | Handle container carefully‚ wear safety footwear. | EQuipment * salt * table sugar (sucrose) * vinegar * water ( distilled) * spoon * gram scale * 100 mL graduated cylinder * 10
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corn syrup is a hypertonic solution‚ then the egg’s size will shrink. If the water is a hypotonic solution‚ then the egg will swell. Materials: Styrofoam cups (2 per group) Styrofoam cups to weigh down egg (2) Balance Paper towels Vinegar (enough to cover egg) Distilled water Corn syrup Fresh eggs (2 per group) Procedure: Day 1: 1. Take 1 clear cup and label it “Egg 1 : water”. Label the other clear cup “Egg 2 : syrup” (you may receive a cup that is already labeled).
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variable: Weight after being in vinegar for a couple days Control: None Constants: Amount of vinegar Materials: Beakers Vinegar Red Sand Stone Pea Stone Marble Plastic Rubber Bands Cups Scale Paper Towels Sketch up Lab: Procedure: 1. Get the beaker 2. Fill the beaker with 20 ml of vinegar 3. Get the 3 types of stone and weigh them 4. Put them into 3 different cups 5. Pour vinegar over the stones 6. After a few days go by drain the vinegar and dry the stones. 7.
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Sports Development Introduction As a newly joined member of the committee for the new multi-sports club which focuses on cycling‚ swimming and running I have come up with a 5 year development plan‚ which I am confident can give the club a vision and direction to go down in order to achieve an outcome of produce a number of good athletes and be successful in the future. The report will discuss possible funding sources‚ and identifying where and how much will be spent to progress the club
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other pigments in the leaves‚ the color commonly appears brown. Statement of the Problem: In general‚ this project is aiming for finding out if tea bags can be used for alternative. a. Can cornstarch help the right consistency of the ink? b. Can vinegar strengthen and helps in color of the ink? c. Do the boiling process helps taking the extract of the tea bags? Significance of the Study: To know and learn what will be the result of making an alternative ink. It will benefit us by producing this
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Rotten Mango (Mangifera indica) Extract‚ Malunggay (Moringa oleifera) Twigs Extract and Wood Vinegar as a Liquid Fertilizer to Tomato Plant (Solanum lycopersicum) Introduction Background of the Study Rotten Mango Malunggay Twigs Extract Malunggay‚ is one of the world’s most useful plants. It is used as food‚ effective flocculant or water treatment‚ antibiotic‚ source of oil‚ and coagulant for turbid waters. It is also
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substantially. The most common acids used are vinegar‚ citrus juice‚ and buttermilk. Professional cheesemakers also use rennet‚ an enzyme found in the stomachs of mammals that naturally curdles milk (NE Cheesemaking Supply Co.). In this project‚ vinegar‚ lemon juice‚ and buttermilk will be used to compare the masses of curds with different pHs. Hypothesis If I use lemon juice‚ which has a pH of 2‚ then the curds will have a larger mass than if I added vinegar‚ which has a pH of 2.4 and buttermilk‚ which
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