simple blends of oil‚ vinegar ‚ and herbs‚ and they are also used in many Asian dressings‚ along with ingredients such as soy sauce . Dairy products like cream‚ yogurt ‚ and creme fraiche‚ are also common bases for dressings‚ especially in Eastern Europe. In addition to a base‚ a dressing can include a wide variety of things‚ including fresh herbs‚ pickled vegetables or relish ‚ fermented foods like vinegar or soy sauce‚ nuts‚ and
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(grinds food)intestineanus (excretion of waste). The hypothesis predicted for this lab is that Earthworms will respond differently when came in contact with water and vinegar. To test this hypothesis‚ the following materials are needed for an experiment: paper towels‚ live earthworms‚ dissecting pans‚ a container filled with vinegar‚ a container filled with water‚ cotton swabs‚ and a dropper. To start the experiment‚ obtain a live earthworm from the lab instructor and place it on a moist paper towel
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Conservation of Mass 9/27/10 Block A5 Materials * Baking Soda (NaHCO3) * Vinegar (acetic acid‚ CH3COOH‚ solution) * Ziploc bags * Weight boats * 100mL graduated cylinder * 150mL beaker * 400mL beaker * Balance The purpose of this lab was to find the mass of the products and reactants and to show a chemical reaction between them. I will use our results to apply what we’re learning in class which consists of: intensive and extensive properties‚ physical and
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osmosis and diffusion. In this experiment I began by calculating the volume of a fresh chicken egg. Then to determine the effect of osmotic pressure change on a cell I soaked the raw chicken egg in vinegar for 24 hrs‚ and measured the volume of the egg after the shell had been dissolved by the vinegar. The egg was then submerged in corn syrup for 1-24 hrs‚ then measured and recorded the new egg volume. Finally the egg was submerged in water for 1-24hrs‚ again the volume was measured and recorded
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Langlis‚ AP Chemistry C-D 9/24/2017 Purpose: Determining the precise concentration of vinegar through titration using a standard solution of Potassium Hydroxide (KOH) (aq) Background: Vinegar is a solution of acetic acid (CH3COOH) in water. The concentration of acetic acid in Vinegar is written as a Molarity (mol/L). In this experiment‚ titration is used to determine the concentration of acetic acid in vinegar. Titration is an experimental technique for determining the concentration of a solution
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FACULTY OF RESOURCE SCIENCE AND TECHNOLOGY DEPARTMENT OF CHEMISTRY STK 1094 – Analytical Chemistry 1 EXPERIMENT NO : 1 TITLE OF EXPERIMENT : ACID – BASE TITRATIONS DATE OF EXPERIMENT : 27 SEPTEMBER 2013 GROUP MEMBERS & MATRIX NUMBERS : 1. DELVINO DISONNEO ANAK DALIN (44903) 2. GOH CHIA HONG (44927) 3.LINDA CHONG (41889) 4.LIM WHYE KIT LEONARD(41874) 5. LAB FACILITATOR : REPORT DUE DATE : 4 OCTOBER 2013 INTRODUCTION The laboratory
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Procedure: What you need: -Four raw eggs -Four cups of white vinegar -beakers/cups for the eggs What to do: 1. Put the 4 eggs in each cup with one cup of vinegar. Let that sit for 24 hours. This will make the egg shell come off or dissolve. If the egg shell is not off‚ put the egg in fresh vinegar. Then‚ carefully wash the egg in water and measure each egg using a string to measure length and width using cm. Then put each egg in either‚ vinegar‚ corn syrup‚ a thin solution‚ and one of your own. 2.
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Title: What is the effect of acidic substances on the mass of curd formation? Purpose The purpose was to determine if lemon juice or if vinegar produced more curds. Background Information Curds were formed by a change in pH or by a change in temperature of the milk. Milk has a pH of 6.6 approximately‚ and at this pH the proteins were able to repulse each other‚ creating a negative charge. One of the proteins in milk is called casein‚ which when an acid of a lower pH than 6.6 was added‚ it will
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objective of this experiment is to demonstrate osmosis by using an egg as a model. In order for this to happen the vinegar will make the eggs shell disappears. The reason for this is because vinegar has acetic acid and the shell has calcium carbonate‚ when these come into contact it produces carbon dioxide. This is the reasoning for the little bubbles when the egg is first put into the vinegar. After the shell discinigrates it will become rubbery from the acetic acid‚ at this point the egg could very well
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contact with it. • 8. To match with the color andconsistency of other inks‚ wewill be adding other substances‚specifically vinegar andcornstarch‚ whichare commonand easy to find. • 9. STATEMENT OF THEPROBLEMGenerally‚ this investigatory project aimsto find out if tea bags can be used tocreate an ink.Specifically‚ it aims to answer thefollowing questions:a. Can vinegar strengthen the color ofthe product‚ ink?b. Can cornstarch contribute toachieving the right consistency of theink?c. Are the processes
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