Production of Vinegar from Banana Peelings PROJECT TEAM MEMBERS Cadavero‚ Lady Shernalyn Ermogino‚ Aileen Fadriquela‚ Charisse Fausto‚ Rhenzel Aivy Reyes‚ Mharvie Joy Sistoso‚ Rowena Tepace‚ Myla ------------------------------------------------- Approved by: Ms. Jeanette “Jhaye” Tuballes PRESIDENT I. INTRODUCTION Nowadays‚ one of the major problems not only in the Philippines but all over the world is how to turn a waste material into a new and useful product. Because there
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Chapter 1 The Problem and the Background of the Study A. Introduction One of the major problems in our country is energy shortage. There are many methods and proposals on how to conserve it such as the use of batteries. One of these is an electrolytic cell. It contains an electrolyte through which an externally generated electric current is passed by a system of electrodes (electrically positive electrode is called the anode and the negative electrode the cathode) in order to produce an electrochemical
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acid 2. To titrate an acetic acid solution with 0.50M sodium hydroxide‚ and determine the molarity and percentage composition of the vinegar. Apparatus and Materials: Please refer to P.236 of Health Chemistry Laboratory Experiments. Procedure: Part I Determination of molarity of Hydrochloric Acid Solution Part II Determination of Percentage Composition of Vinegar Data and Observations Part I Determination of Molarity of Hydrochloric Acid Solution Table 1 Volume of NaOH Needed to Neutralize
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Pickling is the process of preserving food by anaerobic fermentation in brine or vinegar. The resulting food is called a pickle. This procedure gives the food a salty or sour taste. In South Asia‚ edible oils are used as the pickling medium with vinegar.[1] Another distinguishing characteristic is a pH less than 4.6‚[2] which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices‚ such as mustard seed‚ garlic‚ cinnamon or cloves‚ are
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also releases gases. An exothermic reaction is a reaction that releases energy as heat. Since the energy is released‚ the exothermic reactions feel hot. Methods/Materials I did three experiments. I mixed lemon juice and baking soda‚ammonia and vinegar‚ and finally‚ hydrochloric acid and sodium hydroxide. I did each experiment when the acid was 0‚ 20‚ 40‚ 60‚ and 80;all in degrees Celsius. Therefore‚ I could compare the exothermic reaction with the endothermic reaction at each temperature.
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cooking flour in water. PRINCIPALS: MATERIALS: 1 Cup flour 1 ½ cups water 1/3 cup sugar 1 teaspoon vinegar PROCEDURE: 1. In a saucepan mix 1 cup of flour with 1/3 cup of sugar. 2. Add half of the water required and mix into a thick paste without clumps. 3. Pour in the rest of the water and combine till the paste is smooth. 4. Pour one teaspoon of vinegar and put on medium heat until the mixture starts to thicken. OH WOW! Moment Activity by Audra Carlson‚ Education
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Purpose: The purpose of the Law of conservation of Mass lab is for me to attempt to verify the Law of Conservation of Mass. Procedure: Acid Base Neutralization 1. Using 2 modified‚ beral pipettes fill pipet an about 1/5 full of white vinegar and pipette B about 1/5 full of 1.0 M NaOh (sodium hydroxide). 2. Place the 2 Pipets on the beam balance and read and record the total mass of the 2 pipets. 3. Carefully telescope the stem of pipet A into the stem of pipette B without
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The Incredible Egg Procedure: On October 5‚ I gathered a large Styrofoam cup‚ an egg‚ some vinegar‚ some corn syrup‚ and some water. Before I started the lab‚ I weighed the egg on a scale. Because the egg would just roll off the scale if I set it down by itself‚ I weighed the cup‚ and then added the egg. After I knew how much the egg weighed‚ I poured enough vinegar in the cup to submerge the egg. I then covered the top of the cup with plastic wrap and set the egg aside. The next day‚ I washed
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Question: Why would sensing and responding to vinegar be important to an organism? -It could train them to respond to certain smells and respond in a certain way. How would natural selection affect an organism’s ability to sense and respond to this stimulus? -The organism depends on its ability to sense and respond. The organisms could compete for water or hydration. What other types of stimuli would be important for the organism to respond to? - An organism that is used to light is
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The first step was to prepare 400 mL of an 0.1 M solution of NaOH. This was done by diluting from the 6 M solution that was provided. Next‚ 0.715g of KHP was weighed using the glazed paper and the triple beam balance. The KHP was then transferred to the 250 mL Erlenmeyer flask. Using a graduated cylinder‚ 50 mL of deionized water was measured and added to the flask. The KHP was dissolved in the water‚ and few drops of phenolphthalein were added. Moreover‚ the burette was rinsed with deionized water
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