There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning There are several methods in preserving fish. Fish preservation involves Chilling and Freezing‚ Salting‚ Fermentation‚ Drying and Dehydration‚ Smoking‚ Pickling and Spicing‚ and Canning. There is one thing first to consider‚ make sure that the fish that is going to be preserve is new and still fresh. The
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tablet dissolves is related to the catalyst‚ then the catalyst will affect the rate at which the tablet dissolves. MATERIALS: Thermometer‚ 250mL Beakers(3)‚ Mortar and pestle‚ Alka-Seltzer tablets‚ Timer with a second hand‚ Ice Water‚ Microwave‚ Vinegar (acetic acid)‚ Table salt. PROCEDURE: Part 1: Affects of Temperature 1. Prepare three beakers half-full of water at three different temperatures. * Half-fill the first beaker with ice water. * Half-fill the second beaker with tap water
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than bottled water. Agents of water contamination include; oil‚ vinegar‚ laundry detergents and other human activities such as mining. A’o‚ L. in his book‚ “Don’t Drink the Water” (1998) rightfully observes that‚ human activities such as mining and drilling contaminate groundwater citing Norwich England whereby‚ such activities contaminated groundwater in 1815. The three experiments were being conducted to determine whether oil‚ vinegar and laundry detergents have an effect on groundwater contamination
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Batis Aramin Lucban Quezon About: The development of Batis Aramin rooted from the childhood dream of Mr. Filomeno D. Valde. The property has been sold to the family when he was still young. It has become a favorite picnic place for his friends. It is a blessed land because old folks say that the place used to be the hiding place of the Holy Sepulcre (Mahal na Senyor) during the World War II. Fascinated
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Observations of Chemical Changes Purpose: The purpose of this experiment is to observe chemical changes in common consumer products to determine if the chemicals are basic‚ acidic‚ or remain neutral when mixed with other chemicals. Procedure: In this experiment‚ various chemicals were mixed together‚ to determine a reaction. Using two drops from chemical 1 and two drops of chemical two‚ unless otherwise stated‚ then recording the type of physical reaction or color changes that occurred.
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occur in? Describe how your observations for this reaction support your answer. D. You found a sample of a solution that has a faint odor resembling vinegar (an acid). To verify that it is vinegar‚ you add a few drops of phenolphthalein. The sample turns pink. From this result‚ can you assume this sample is indeed vinegar or contains some vinegar? Explain your answer using your results from Data Table 1. E. While performing a starch test on several different cookie brands‚ four tests result
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Quality is just as important to Italian cuisine as the location these ingredients come from. Olive oil and balsamic vinegar are two examples of ingredients where location is important. If you look closely on their labels you will see how the very good oils and vinegars are usually 100% from a certain region like Lucca‚ Siena‚ or Puglia. The lesser quality olive oils and balsamic vinegars will usually be a mix of different regions‚ but on the bottle will say‚ “Bottled in
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Mexican Chicken Soup Makes 2 to 3 servings You Will Need: • 1 Tbsp coconut oil • 3 cups chicken broth • 3/4 lb boneless‚ skinless chicken thighs‚ diced • 2 garlic cloves‚ minced • 1 small onion‚ diced • 1 carrot‚ peeled and chopped • 1/2 zucchini‚ diced • 2 small tomatoes‚ diced • 1/2 tsp ground cumin • 1/2 tsp dried oregano • 2 Tbsp chopped fresh cilantro • Sea salt‚ to taste • Freshly ground black pepper‚ to taste • Juice of 1 lime How to Prepare: 1. Place a heavy saucepan over medium high flame
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Serve hot or cold. Makes 1 serving (1 protein) Chicken Pesto 100 grams thinly sliced or whole chicken breast 3 tablespoons lemon juice Salt and pepper to taste Pesto 3 cloves raw garlic ¼ cup fresh basil leaves 2 tablespoons apple cider vinegar ¼ cup chicken broth or water 2 tablespoons lemon juice ¼ teaspoon dried oregano Salt and black pepper to taste Marinate chicken in lemon juice‚ salt and pepper. Fry in a pan until lightly browned and cooked thoroughly. For the pesto sauce
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LAB REPORT 4 Observations of Chemical and Physical Change PART 1 – OBSERVATIONS OF CHEMICAL CHANGE No credit will be given for this lab report if the Data section is not completely filled out and if the required photographs are not received. At least one photograph must show the student’s face. OBJECTIVES 1. Observe physical and chemical changes. 2. Define physical and chemical change. 3. Identify the relationship between a chemical change and a chemical reaction. 4. Observe several indicators
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