The purpose of this lab was to show us what will happen to the egg and vinegar when you combine it. When they were combined, a chemical reaction happened, and carbon dioxide is released, that’s why there were bubbles around the egg. After what happened, the eggshells were dissolved.
The purpose of this lab was to show us what happens to the egg (that was in vinegar), and corn syrup when you combine it. The egg that was in the corn syrup overnight was shriveled.
The purpose of this lab was to show us what will happen when we soak the egg in the tap water overnight. When we soaked the egg in the tap water overnight, the egg appeared to be swollen. The egg also gained mass because the egg has less water concentration.
The purpose of
this lab was to show us what will happen when we combine our chosen liquid and the egg. Our chosen liquid was lemonade. When we combine them, we didn’t notice any immediate reaction. The purpose of this lab was to show us what happened to the egg with lemonade overnight. The egg that was in the lemonade overnight gained mass and it looked bigger than before.
The purpose of this project was to understand the forces, momentum, and energy a contraption would experience during an impact from a pendulum at 5, 10, 15, 20, and 25mph. The project was required to hold and protect 2 raw large Grade A eggs from each pendulum impact respectively.
Step 3: Q5. The salt that was placed on the egg turned into ‘sweat’ like beads on the egg. Q6. There is a higher water concentration inside the egg, causing the water to travel through the egg to the salt. The salt creates osmotic pressure on the water molecules in the egg.
In this experiment, we tested how the sugar cubes dissolve from different water temperatures. During the lab we made sure to make accurate and precise measurements, so what we did was do the same exact procedure to every section of the lab.
The egg breaks when it is dropped. The eggshell is shattered. The yolk is scramble a little bit.
I blended on high to make the potatoes more liquid-like. I grabbed the cheesecloth and placed on the top of the blender. I poured the potato extract on the container and labeled it. I found out that I have to make 1% sugar solution so I grabbed the sugar and measured into 5 grams on the scale. I added 5 grams of sugar on 250 ml graduated cylinder and poured the water into the cylinder. I mixed the sugar with water and poured it into the saucepan. I refilled the water into the graduated cylinder and poured into the saucepan. I turned on the heat of the stove and saw the sugar dissolved. I poured into a container and labeled 1% sugar solution. I repeated the same thing with 1% salt solution by using 1 gram of salt and filled the water into graduated cylinder by 100 ml. I answered question three. In the first experiment, I grabbed four transfer pipets and used it to put solutions into the test tubes by 3ml. I labeled it and placed into the plastic cups so it can stand upright. I grabbed each test tube and poured 2 ml of catalase solution into it. I also tapped and swirled to measure the bubbles by using the ruler. I wrote the numbers into the lab report. In the second experiment, I labeled the room
Here is how I did my experiment. First I formed my hypothesis, and I thought about how I should go about doing it. I decided to use Vinegar (Acetic Acid) and Baking Soda (Sodium Bicarbonate). I used these because they are the basic and well known chemicals used in the "Volcano" project, which is a bubbling, fizzing foam caused by mixing almost any amount of vinegar and baking soda. I first used any amount for a test, in this case it was a one to one ratio.
This experiment determined what temperature and what type of chemical had the most effect on the membrane of a beet. It was hypothesized that if the beet was put in a higher temperature, then it would have harm the membrane therefore releasing the most pigment into the water, rather than a cooler temperature. This was predicted because when a substance or particle is placed in a cold temperature, the process slows down and when it out in a warmer temperature the process speeds up. For the different chemicals, it was hypothesized that when the beet was put in acetone, it would release the most pigments because it was the most acidic chemical; if it's strong enough to take off a chemical like nail polish then it would break the membrane of the beet. The hand soap was thought to have the least effect on the membrane of the beet because its acidity was a little higher
During the first day, we weighted the egg and put the vinegar in the cup. Then, we let the vinegar sit on the egg for 24 hours. The next day ,day 2, we spilt out the vinegar ,and added distilled water. We also weighted the mass of the egg ,and described the appearance of the egg on the data chart.
Place one egg in a beaker. Fill this beaker with distilled water to just cover the egg. See Figure 1. Note the appearance of the water at this time and record your observation in Data Table 3. CAUTION: Be careful to avoid breaking glassware.
In the Macromolecules lab we tested for different thing such as reducing sugar, starch, and protein. In the reducing starch experiment we tested three different macromolecules. Each macromolecules was tested for sugar and how we indicated how much sugar was in each macromolecules was because the color would change. Some of the colors it would change to would be light blue (no sugar), light green (a trace of sugar), yellow (low sugar) Orange (moderate), red orange (high). Seven tubes were tested that had 10 drops of a different liquid such as onion juice, potato juice, sucrose, glucose, distilled water, reducing sugar, and starch solution. In the Iodine starch test water, starch, milk, tofu, and apples was tested. The blue indicated
We can see oxygen bubbles being let through the glass tube into the beaker. This shows the decomposition of H2O2 . Start the stopwatch and also start counting the no. of bubbles produced. 4) Note down the results for every minute, up to 5 minutes. 5)
High-fructose corn syrup is fructose produced from corn and concentrated for use as a sweetener for such commercially made food items as fruit-flavored drinks, carbonated beverages, baked goods and spaghetti sauce. High-fructose corn syrup is close to naturally occurring fructose found in fruits and vegetables, but this sweetener is slightly higher in fructose. In addition, the fructose is "free," meaning it is not bound to glucose the way it is found in nature. While HFCS serves as a cheap and readily available sweetener, it has also been linked to the epidemic of obesity that has plagued the world since shortly after HFCS was introduced to the market. Though there are likely many causes for the obesity crisis, this discussion will focus
What does happen when you mix vinegar and baking soda? While your immediate answer may be "it fizzes and turns white" there is much science behind the concept. You will find that what it "looks like" is not nearly everything behind what really happens. Baking soda and vinegar form a completely different compound (when two or more elements combine; broken down by chemical changes like adding energy as heat or an electric current), which has it’s own properties. From the particle model of matter to the way that a chemical reaction is represented in an equation, the answer is definitely complicated.
Preparation of Ethanol and Ethanoic Acid Introduction to report ---------------------- This report contains 5 practical experiments to produce ethanoic acid from ethanol. The first practical is the preparation of ethanol from glucose using yeast during the process of fermentation; this has been demonstrated in class. In this practical the glucose is converted into ethanol and carbon dioxide by respiratory enzymes from the yeast. The ethanol solution will be between 5-15% and the ethanol will be separated from the yeast by filtering.
Whenever my mom cooks I kinda wonder, why does liquid smell? How do different types of substances (Vinegar, Water, Vegetable oil) affect the outer eggshell? Well, I'm here to put it to the test. As I thought of many liquids my mom cooks with (Water, Vinegar, and Vegetable oil) I started to think of the smell, “huh, why does vinegar smell so sharp?” Well, I then went on the internet and found out that vinegar contains acetic acid which makes vinegar have its strong taste. Then I thought, does this mean it actually doesn't have that much of different chemicals?