The objective of this lab is to try to separate the different compounds that are contained in cereal.
Cereal are composed of different components such as sugar, vegetables oils, vitamin, minerals, and other preservatives. In this experiment we will try to separate the different compounds. I believe that the law of conversation of mass should come into effect in this experiment. The reason being is because the mass of the reactants must equal the same amount as the product even if the reactants go under a chemical or physical reaction. During this experiment I believe that you will be mixing different chemicals with the cereal and then use different types of methods to separate them. The main methods that we will use during this experiment will
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The materials are two 50 milliliter beaker, a funnel, a ring stand, two 400 milliliter beaker, filter paper, clay triangle, and a mortar and pestle. The next thing is you must weigh a piece of paper or a weigh boat whichever you are going to put the cereal on. Once we have done that we must weigh 0.8 grams of fruit loops and record the weight. Afterwards you must crush the cereal using a mortar and pestle. Once you are done crushing the cereal you can pour it in one of the 50 mL beakers and add 5 to 10 mL of chloroform. With this step the steric acid will dissolve in the chloroform. Therefore, you mix the mixture with a glass stirring rod. Once you have successfully mixed the mixture you will have to filter out the undissolved materials using the funnel, filter, a ring stand, and the clay triangle. You will use the other beaker to retrieve the mixture that is being filtered. After you have finished filtering the mixture put the beaker that has a stearic acid in a fume hood and the chloroform should evaporate. You can remove the solid and filter from the funnel and let it dry. After it has finished drying you must weigh the solid and record it. Once you have finished weighing it you must place the filter paper and the solid in the 400 mL beaker. Next you are going to add 200 mL of methanol and the reason being is because only sucrose is soluble in methanol. You will mix the solid in the methanol but be sure to …show more content…
Our original mass of the fruit loops were .812 grams. The mass that we got for iron fillings were .104 grams. We got .121 grams of zinc oxide, .391 grams of sucrose, and .181 grams of stearic acid. The total mass that we recovered was .797 grams. When we calculated our percent recovery our calculations showed that we recovered 98.15% of the original .812 grams of the cereal. I believe that we didn’t fully retrieve the .812 grams because whenever we would add a solution to the solid and pour it through a filter there would always be little speckles of residue stuck in the beaker. When you are transferring the mixture a lot sometimes you lose some of the mixture and in this experiment we transferred the solid multiple times. Overall I believe that our experiment was a success and we retrieved a good amount of the
The essential points of the green-frosting are the concentration and absorbance value in each diluted which the process of serial dilution. The standard curve of Blue#1 and yellow #5 provide the equation of the trend-line in order to calculate the concentration in the diluted solution of the green frosting. The mole of dye in 100mL green stock solution, mole of dye in 5 gram and 1 gram of frosting, the Beer –Lambert Law, and the compare to amount desired by the company can be determined. The Beer-Lambert Law is the relationship between color and the concentration and equation A=Ebc. The “A” is absorbance, the “C” is a concentration in molarity, the “E” is a molar absorptivity and “b” is the path-length. The goal of the lab is to use the absorbance and the Beer-Lambert law to determine the amounts of blue#1 and yellow #5 in the green frosting.
The mixture was poured through a weight filter paper and Sucrose washed with a 5ml of dichloromethane. The resulting solid was left in a breaker to dry for one week, to be measured. Left it in the drawer to dry out for a week and weighted it to find the sucrose amount recovered amount.
Abstract: Marshmallows have more Calories per gram. Marshmallows have .2079 J/g℃ and cheese puffs have 1.08x103 J/g℃. My hypothesis was that marshmallows have more Calories per gram and my results confirmed my hypothesis because there is a .2068 J/g℃ difference.
For this experiment we have to use physical methods to separate the reaction mixture from the liquid. The physical methods that were used are filtration and evaporation. Filtration is the separation of a solid from a liquid by passing the liquid through a porous material, such as filter paper. Evaporation is when you place the residue and the damp filter paper into a drying oven to draw moisture from it by heating it and leaving only the dry solid portion behind (Lab Guide pg. 33.).
A: The reaction with water and vinegar was the most useful in this experiment. The physical properties were very self explanatory because the texture of the powders was all different expect icing sugar and cornstarch. Also the Ph levels were very similar of six and seven for corn starch and icing sugar respectively. d) Q: How confident do you feel about your identification of the
Each subsequent trial will use one gram more. 2.Put baking soda into reaction vessel. 3.Measure 40 mL vinegar. 4.Completely fill 1000 mL graduated cylinder with water.
2. Drop a gummy bear into each of your prepared beaker or cup and place the beaker or cup
The cereal makers were really being questioned and criticized about what was actually being put in the cereals that they advertised. It also mentioned how that a third of the brands of cereals produced had sugar levels ranging up to an alarming 50 percent, which meant tha...
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
Conclusion In my conclusion, the potatoes with the lowest concentration gained the most mass, and would become hard relating back to the Turgor theory I stated earlier. In contrast to this, the potatoes in the most concentrated solution lost the most weight thus becoming plasmolysed and limp also relating back to the background I have mentioned earlier. Evaluation In general the experiment was succesful the results were consistent and also were in accordance with the theories made at the start.. The experiment could have been improved by: · More subjects used instead of potatoes · More potatoes · Wider time ranger · Different molarities Using this variety of methods could have improved the experiemnt, however I was generally satisfied with the results of this osmosis experiement.
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
So the experiment will be based upon the movement of water. The first potato chip will be placed in a zero percent solution. I believe that this will increase the mass. I believe this because the zero percent solution has a lower concentration than the cell sap inside the potato. The potato takes on the water through osmosis and the cell pushes out from inside the cell making it swell and become more rigid.
When doing this experiment I was able to see the effect of different concentrations on the rate of osmosis, each was done by measuring the initial mass and length of the potato cylinder and after osmosis, the results were conducted to show that as the sucrose concentration increases the rate of osmosis also increases as I said in my hypothesis thusly making a direct decrease in mass.
In this experiment, lipids from ground nutmeg are extracted using a combination of solvents and identify the lipids through chromatography. The purpose of using solvent combinations is to elute the lipids based on their polarity to binding of the silica gel. The chromatography is performed on a silica gel plate and the use of iodine to visualize the lipids. By calculating the Rf values for each compound and comparing them to the known lipids, we are able to distinguish the lipids within the grounded nutmeg.
The effects of cooking, baking and drying on the extractability of oat beta glucan were comprehensively evaluated by Johansson et al. Cooking was found to release more soluble beta glucan while baking decreased the amount of soluble beta glucan probably due to enzyme activity in the flour towards beta glucan. Drying (overnight at 60 degree Celsius) decreased the amount of soluble beta glucan both in bread and fermentate but not in porridge. All processing conditions did not influence the ratio of cellotriosyl to cellotetraosyl residues in soluble beta glucan molecular structure. (Johansson et al 2007). Major viscosity losses in oat gum have been observed during centrifuging, which produce high shear damage to beta glucan residues (Wood et al. 1989). Extrusion processing at high temperature might decrease the molecular weight of beta glucan (Suortti et al. 2000). The cholesterol lowering effect of oat beta glucan depends on its viscosity in the small intestine and therefore its molecular weight. A high molecular weight means it can be released from the food matrix during digestion and form a viscous gel