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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some mold removal products can be found in your home such as vinegar‚ baking soda‚ detergent and others. However‚ if you are not convinced about the efficiency of these natural products‚ we can teach you more about how to naturally rid your kitchen of mold. Get rid of mold with vinegar There are plenty of householders who are using this type of mold removal due to its efficiency and low cost. You just have to use white distilled vinegar and a spray bottle. Put the liquid
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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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report was based on the how ground water may be affected by myriad containments present in our experiment and in our everyday . Surprisingly when vinegar was filtered through dirt it came out fairly clean. This surprised me because I would never believed that vinegar had such a profound effect on water considering its oily nature. I was convinced that vinegar more than the other contaminates would have produced a wider‚ more polluted field. I believed that all the water would have been contaminated
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Professor Egg-avier Duration: 3 weeks (Oct 2nd – Oct 16th) Week 1 On October 2nd my group was giving a raw egg (weighing 58.8 grams) and placed it into a clear mason jar with 200mL of vinegar. The ph levels of our vinegar equaled a 2 which tells us that vinegar is a fairly acidic liquid. Once submerged in the vinegar‚ little bubbles began to appear around the egg’s shell. We believed this to be carbon dioxide escaping from the shell. We left our egg to sit in the sealed mason jar for one week.
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Objective: To observe the effects of osmosis on eggs placed in vinegar (5% acetic acid)‚ syrup (60% sugar solution)‚ and water (100% distilled). Hypothesis: Hypothesis #1: It was hypothesised that the egg would gain 59 grams of mass after soaking in vinegar for 24 hours. Hypothesis #2: It was hypothesised that the egg would become larger when soaked in syrup than it once was due to the hypotonic environment. Hypothesis #3: It was hypothesised that the egg would soak in water for 72 hours‚ losing
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For my project‚ I had to create my own acid-base indicator and find out what happens when it is placed in an acidic solution (vinegar) and a basic solution (dissolved baking soda). I chose my indicator to be a fruit because fruits can be very effective at determining how acidic or basic a substance is. My fruit was a blueberry‚ but I couldn’t use raw blueberries because it’s not going to give me the best results. I had to make blueberry juice. I did this by placing several blueberries in a blender
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place. It is supposed to show how the eggs would react to a change in their environment. The way to show how it would change would be putting eggs in different controlled environments. Each of the eggs will be put in three different environments. Vinegar‚ Karo Syrup‚ and water. Each egg will have to have a documented reaction that each will have. Introduction: The lab will allow us to see and explain each reaction occurring because of the osmosis. After a three day wait the eggs will be in their
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settle at the top of the water. (oil is not a soluble) 3 Beaker contained vinegar and water‚ the water got a little cloudy and the vinegar smell is very strong. 4 The water and laundry detergent mix had a soapy look to it‚ water also became cloudy. Bubbles were on top. 5 Soil and water‚ the soil has made the water is brown and dirty looking; I can also smell the soil. 6 The oil is still at the top of the water 7 The vinegar smell is still very strong. 8 The water color is still light brown‚ and
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