experiment the molecular polarity on the solubility of solutes in variates of solvents and helped us to determine the polarity of the unknown solute. In this lab‚ we observed the effects of adding polar liquid solutes to non-polar liquid solvents. Materials used: Safety goggles 3 graduated cylinders ethanol‚C2H5OH solid iodine‚ I2 glycerol‚ C3H5(OH)3 water 10 rubber stoppers 10 test tubes kerosene ammonium chloride‚NH4CL an unknown solute The polarity
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Within the last decade‚ weight has become an obsession for most Americans. Yet‚ most people try dieting and still find themselves fluctuating in weight. Diets fail because they are a short term fix. They often restrict a lot of food to get fast results. When one comes off a diet‚ weight rapidly packs back on. What most people do not know is that maintaining ideal weight is a lifestyle change with an appropriate frame in mind. In order to lose and maintain weight‚ people need to undergo a lifestyle
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Earthquake Prediction Earthquakes are one of the most destructive forces known to mankind. An earthquake can have enough power to destroy an entire city and has the potential to be felt 1000 miles away. An earthquake is a series of vibrations induced in the earth’s crust by the abrupt rupture and rebound of the rocks in which elastic strain has been slowly accumulating. Earthquakes happen along vault lines like the San Andres Fault. A fault plane is the surface of a fault fracture along which the
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makes me predict he will be a father and low-key saying how parents are a big part of why the children are the way they are. He is thinking how he would be a father to his children I predict. Another prediction I predict is that Frankenstein will create a monster that will have compassionate for others. Because of the quote from letter sixteen‚ Frankenstein said‚ “I was scarcely hid when a young girl came running towards the spot where I was concealed‚ laughing‚ as if she ran from someone in sport
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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METHODOLOGY After formulating the hypothesis that the molecular weight affects the rate of diffusion‚ three different kinds of substances --potassium permanganate (KMNO4)‚ potassium dichromate (K2Cr2O7) and methylene blue (C16H18N3SCl)‚ were used to test the validity of the hypothesis. Potassium permanganate is an inorganic chemical compound which is in violet liquid form; potassium dichromate is an orange inorganic chemical reagent and methylene blue is a chemical compound commonly used for staining
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Objective: 1) To test the presence of reducing sugars which is glucose in the Benedict’s test. 2) To test the presence of non-reducing sugars which is sucrose by using Hydrolysis then Benedict’s test. 3) To test the presence of the starch by using iodine test. 4) To test the presence of lipids in corn oils when using the Sudan Ш and Emulsion tests. 5) To test the presence of proteins in an egg albumen in the Biuret’s test. 6) To test the presence of Vitamin C and ascorbic acid in the DCPIP
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Dialysis (Simple Diffusion). Which solute(s) were able to pass through the 20 MWCO membrane? None of the solutes were able to pass through the 20 MWCO membrane. A possible reason to why none of the of these solutes were able to pass through was because the solutes could have been too big to be transported. According to your results‚ which solute had the highest molecular weight? The solute that had the highest molecular weight was Albumin. Which solute displayed the highest rate of diffusion
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Molecular gastronomy Transglutaminase (TG) is a naturally occurring enzyme in plants‚ animals‚ and bacteria. Enzymes are proteins that act as catalysts in chemical reactions; they speed up reactions and make reactions occur that otherwise wouldn’t. Although TG is a newcomer to the kitchen‚ cooks have used enzymes for thousands of years. Enzymes in papaya‚ for instance‚ are traditionally used as meat tenderizers. The enzyme rennet is used to curdle milk when making cheese. Enzymes that break down
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amount of solute affect the time it takes for the solute to dissolve?” I thought about this question for a very long time and come up with a hypothesis for the investigation was “If the amount of solute increases‚ then the time for the solute to dissolve will increase. This is because the solute will become more concentrated and it won’t disolve into the solvent as fast. (Sadner‚ 2008)” Looking at the data I collected‚ I think that this hypothesis was accepted‚ because the more solute added‚ the
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