Biltong Box This portfolio has information relevant for creating a biltong box. We look at topics that affect the meat and the biltong maker. We understand the lifespan of the meat and how biltong is made. This was done to create South Africa’s ultimate BILTONG BOX INDEX Pg 2: Introduction Pg 3– Pg 9: Research Pg 10: Design Pg 11: Past designs Pg 12: Past design comparison Pg 13: Our idea (first rough drawing) Pg 14: Rough 2 Pg 15: Rough 3 Pg 16: 1st Angle orthographic
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Chemistry Module Six: Thermochemistry and rate Study sheet for the test G.01: Thermo-chemistry I. Temperature and Thermal Energy Temperature is a measure of the average kinetic energy of the particles in a sample of matter. The greater the avg. kinetic energy of the particles in a sample of matter‚ the higher the temperature of that matter. Some temperature scales are Fahrenheit‚ Celsius and Kelvin. Thermal energy is the measure of the total kinetic energy in a sample. And Temperature
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behind a salt they also can conduct electricity. Acids also readily give off hydrogen ions and have a pH level lower than 7. Some more common laboratory acids are Hydrochloric‚ Sulphuric and Nitric Acids. Sulphuric acids and water are used in car batteries as the electrolyte. Bases or alkali are a chemical that will react with acids and usually have a slimy or soapy feeling on contact with skin. Bases readily accept hydrogen ions and has a pH level that is higher the 7. Bases have a bitter taste
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release of an OH- (hydroxide) ion. When a hydrogen ion is released‚ the solution becomes acidic. When a hydroxide ion is released‚ the solution becomes basic. Those two special ions determine whether you are looking at an acid or a base. For example‚ vinegar is also called acetic acid. (Okay‚ that gives away the answer.) If you look at its atoms when it’s in water‚ you will see the molecule CH3COOH split into CH3COO- and H+. That hydrogen ion is the reason it is called an acid. Chemists use the word "dissociated"
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of this kind. Acids are also all around us in everyday life‚ for example‚ carbon dioxide gas dissolves in rain to form carbonic acid (a weak acid). We find acids in many foods‚ such as ethanoic acid in vinegar. These acids are not hazardous. Some acids‚ which are found in the laboratory a car battery are too dangerous to taste or touch. Another name of these acids are strong acids. Alkalis are substances that are chemically the opposite of acids also including turning litmus blue and neutralizing acids
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Name: Date: 17 Aug 2014 Instructor’s Name: Assignment: SCI103 Phase 1 Lab Report Title: Measuring pH Levels Instructions: Enter the Virtual Lab‚ and conduct the experiments provided before going out into the virtual field for additional research. Please type your answers on this form. When your lab report is complete‚ submit it to the Submitted Assignments area of the Virtual Classroom. Part I: Answer the following questions while in the Phase 1 lab environment. Section 1:
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What’s an Investigatory Project Exactly? An investigatory project is basically any science experiment where you start with an issue or problem and conduct research or an investigation to decide what you think the outcome will be. After you’ve created your hypothesis or proposal‚ you can conduct a controlled experiment using the scientific method to arrive at a conclusion. What Kind of Investigatory Projects Are There? In order to conduct a great investigatory experiment‚ you have to ask an interesting
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05 | 9.05 | 9.05 | 9.70 | 9.70 | Safeguard | 14.60 | 14.60 | 14.60 | 14.60 | 14.60 | Patis‚ 320 ml | | | | | | Silver swan | | | | | | Regina | | | | | | Rufina‚ 350 ml | 9.70 | 9.70 | 9.70 | 9.70 | 9.70 | Vinegar‚ 320 ml | | | | | | Silver swan | 7.10 | 7.10 | 7.10 | 7.15 | 7.10 | Regina | | | | | | UFC‚ 350 ml | 5.65 | 5.65 | 5.65 | 5.65 | 5.65 | Datu Puti | 7.20 | 7.20 | 7.20 | 7.35 | 7.35 | Soy sauce | | | | | |
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VINEGAR FERMENTATION VINEGAR BACKGROUND Vinegar is one of several fermented foods prepared and used by early man; and like others‚ wine‚ beer‚ bread‚ and certain foods from milk‚ its discovery predates the earliest historical records. The word “vinegar” is derived from two French words‚ “vin” and “aigre” meaning sour wine‚ but the term is now applied to the product of the acetous fermentation of ethanol from a number of sources. (ConnerHubert‚ 1976). Vinegar has played an important but little-emphasized
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samples of vinegar if any had been watered down‚ to complete this task a sample of commercial vinegar was tested twice using titration and an average was taken of the two samples to give a base line to compare the potentially tampered samples against. Introduction Vinegar is a solution made from the fermentation of ethanol (CH3CH2OH)‚ which in turn was previously fermented from sugar. The fermentation of ethanol results in the production of acetic acid (CH3COOH). The typical pH of vinegar ranges anywhere
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