Holy Family Academy High School Department Angeles City Determining which among the Different Types of Milk be considered as an Alternative for Commercial Glue III-Ezekiel In Partial Fulfillment of the Requirements in Science and Technology III Submitted to: Ms. Shannel Espiritu Submitted by: John Miguel Capil Patricia Therese Canono Kristine Marie Salonga MARCH 2013 Determining which among the Different Types of Milk be considered as an Alternative for Commercial Glue
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Experiment 4 SOLUTION STOICHIOMETRY ACID-BASE TITRATIONS Determination of the Percent Acetic Acid in Vinegar Objectives: (1) To introduce and use the concept of solution stoichiometry (2) To specifically use solution stoichiometry to determine the percent of acetic acid in vinegar. (3) To prepare a standard solution by the method of titration. Consider the following balanced chemical equations: (1) HCl + NaOH ------> NaCl + HOH (2) H2SO4
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the milk into curd. Curd can also be obtained by coagulating milk with an edible acidic substance‚ vinegar in this case‚ and then draining off the liquid portion‚ which is the whey. During the heating process‚ the curd is separated from the liquid‚ which is the whey. The heat helps to speed up the separation process. The curds will then dry to form casein‚ which also acts as an adhesive. The vinegar is acidic‚ and so it curdles the solids so they can be separated from the whey‚ and the baking soda
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1. Define Mineral: Any naturally occurring inorganic solid that possesses an orderly crystalline structure and can be represented by a chemical formula. 2. Use the geologic definition of a mineral to determine which of the items listed in Figure 1.1 (p.3 lab book) are minerals and which are not minerals. Put an “X” in the appropriate box. Yes | No | Mineral | Yes | No | Mineral | | X | Rock Candy | | X | Obsidian | X | | Quartz | | X | Cubic zirconia | | X | Motor oil |
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Adobo is a dish that every Filipino knows by heart. It is chicken‚ pork‚ or both slowly cooked in vinegar‚ garlic‚ sugar‚ soy sauce‚ bay leaves‚ and black pepper. Not only is it delicious‚ but it also lasts long. But other than that‚ Adobo can also be compared to life. The chicken or pork symbolizes us‚ people. We are slowly cooked‚ molded‚ and prepared for more to come. Enriched by the different flavors of life‚ we in turn will be a better and stronger individual. As the perfect master chef
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Acids & Bases: Reactions‚ Standardizations‚ & Titrations Experiments 21 & 22 Experimental Overview: The procedure for this experiment was carried out as instructed in the laboratory manual‚ Experiments in General Chemistry‚ 4th ed.‚ S.L. Murov‚ Experiment 21‚ Acids and Bases: Reactions and Standardizations‚ and Experiment 22‚ Acids and Bases: Analysis. There were modifications made by the instructor to dilute the 6M NaOH to 0.1M in 300mls
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weigh out 6 15.0g (15.0ml) samples of a 3% H2O2 (l) solution in test tubes. Using the same scale as before‚ weigh out 3 3.0g samples of baking soda on parchment paper and 3 3.0g samples of vinegar in 3 beakers. Mix the 3 samples of Baking soda with 3 of the samples of H2O2 (l) and mix the 3 samples of vinegar with the other sample of baking soda. Put rubber stoppers on the test tubes and mix/stir all 6 solutions. Be cautious of the Baking soda solution as they may produce CO2 (g) when shaken so
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Analysis of Vinegar Solution | Sample 1 | Sample 2 | Sample 3 | Quantity of Vinegar taken | 5.00 mL | 4.95 mL | 5.10 mL | Initial NaOH buret reading | 4.00 mL | 0.00 mL | 1.55 mL | Final NaOH buret reading | 47.5 mL | 41.00 mL | 47.40 mL | Volume NaOH used | 43.50 mL | 41.00 mL | 45.85 mL | Molarity of Vinegar | .831 M | .791 M | .859 M | Mean molarity of Vinegar and average deviation | .827 M | % by mass acetic acid present | 4.96% | Questions: 1. Commercial vinegar is generally
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The bone sample has been soaking in vinegar with a pH of about 3.0 for a little over a week. The exterior of the bone remained intact the entire time. Once I removed the bone‚ I realized that the interior integrity of the bone was compromised. Now that the bone was exposed to the acid for such a long period of time‚ it was more flexible. The reason the long bone became so bendable is because the bone is largely made up of calcium salts. The vinegar broke the calcium phosphate down‚ leaving only collagen
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Exothermic reactions give off heat‚ for example‚ fireworks. Endothermic reactions absorb heat; heating water on a stove thus the water turns into gas. Prediction/Hypothesis: If water is combined with ice or salt then it absorbs energy. If white vinegar is combined with baking soda or steel wool‚ then it gives off energy. If hydrogen peroxide is combined with dry yeast‚ then it absorbs energy.
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