Coconut Water Wax A Breakthrough in Fruit Preservation ABSTRACT This study utilized coconut water to produce a wax preservative for fruit and other foodstuff. Different fresh fruits were collected and assigned to four different treatments: * Treatment I (Control): fresh fruits without anything done * Treatment 2: fruits soaked in coconut water for 10 minutes * Treatment 3: fruits covered with coconut water wax * Treatment 4: refrigerated fruits The fruits used were oranges
Premium Coconut Fruit
6th Edition. Brooks Cole. Schoffstall‚ A. (2004). Microscale and Miniscale Organic Chemistry Laboratory Experiments. 2nd ed. Mcgraw hill publication. Solomon and Fryhle. Organic Chemistry. 8th Edition. Prentice hall. Anonymous. Separation of Food Dyes by Chromatography. viewed 5 November 2013. < http:// www . whatcom.ctc.edu/files/ 9113 /2094/2420/Chromatography_of_Food_Dyes_Lab.pdf>
Free Chromatography Thin layer chromatography
known dye samples and three unknown dye mixtures will be subjected to agarose gel electrophoresis. Some of the dyes will be attracted to the negative electrode and some to the positive electrode depending on their overall charge. Each of the known dyes will exhibit a unique gel migration distance that relates to its molecular size and net charge. You will identify the components of the unknown dye mixtures by comparing the migration distances and direction of migration of the unknown dyes to those
Premium Electric charge
coloring for different periods of time‚ then the mass of the egg will differ‚ and the red food coloring will make the egg overall bigger than the blue.” However‚ the data proved that the color of the dye does not affect the osmotic properties of a naked egg in food dye. Both the red and blue food dye at the end of the experiment ended around 100 grams (blue at 99.86‚ and red at 100.84). By just this‚ you would tell you that red food coloring caused more of a gain in mass. However‚ you can tell on
Premium Bacteria Chemistry Osmosis
old and new varieties) will be the independent variables in the experiment as the vitamin C content is unknown. The dependent variable is the measureable amount of each of these drinks solutions that is required to decolourise a known amount of blue dye. As there are pairs of fruit juice solutions being measured it is possible to compare one against the other. It is also necessary to repeat each cycle of the experiment to minimise any variances in the solutions being tested. It is also possible
Premium Vitamin C Juice Vitamin
Sunglasses are eyewear designed to help protect the eyes from excessive sunlight. Eyes are extremely light sensitive and can be easily damaged by overexposure to radiation in the visible and nonvisible spectra. Bright sunlight can be merely a distracting annoyance‚ but extended exposure can cause soreness‚ headaches‚ or even permanent damage to the lens‚ retina‚ and cornea. Short term effects of sun overexposure include a temporary reduction in vision‚ known as snow blindness or welders’ flash. Long-term
Premium Ultraviolet Light Sunlight
ALCIAN BLUE RATIONALE FOR USE Alcian blue is a water soluble‚ amphoteric copper phthalocyanine‚ which is most often used as a basic dye. In general‚ alcian blue has an affinity for sulfated and carboxylated groups of acid mucopolysaccharides‚ but the specific group demonstrated is dependent on the dye solution pH. RECOMMENDED FIXATIVES 10% neutral buffered formalin and Bouin’s fixative. AVOID Chromate Fixatives MODE OF ACTION (1‚ 2‚ 3) Alcian blue binds electrostatically with
Premium Acetic acid Solvent PH
antibody. (Labelling phase) Bio-Rad Protein Assay The Bio-Rad Protein Assay‚ based on the method of Bradford‚ is a simple and accurate procedure for determining concentration of solubilised protein. It involves the addition of an acidic dye to protein solution‚ and subsequent measurement at 595 nm with a spectrophotometer or micro plate reader. Comparison to a standard curve provides a relative
Premium ELISA
com Liquid Chromatography AP Chemistry Laboratory # 18 Publication No. 10535A Catalog No. AP9093 Introduction In this experiment‚ liquid chromatography is used to separate the substances that are present in grape-flavored Kool-Aid®. First‚ the dyes responsible for the purple color‚ FD&C Blue #1 and Red #40 are separated. Then‚ in a second experiment‚ the other components of Kool-Aid®‚ the flavorings and citric acid‚ are separated as well. Concepts • Resolution • Liquid chromatography • Selectivity
Premium Chemistry Distillation Food coloring
dyeing of hair is an ancient art. In ancient times‚ the dyes were obtained from plants.[ Some of the most well known are henna (Lawsonia inermis)‚ indigo‚ Cassia obovata‚ senna‚ turmeric and amla. Others include katam‚ black walnut hulls‚ red ochre and leeks.[16] In the 1661 book Eighteen Books of the Secrets of Art & Nature‚ various methods of coloring hair black‚ gold‚ green‚ red‚ yellow‚ and white are explained. The development of synthetic dyes for hair is traced to the 1860s discovery of the reactivity
Premium