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Scrambled Egg Recipe
Style 1 - Active voice
The experiment apparatus consisted of an extra-large egg, 1/10 spoon of salt, olive oil, water, a spoon, a small sized bowl, a Continental Electric egg beater, an 8” flat frying pan, a cooking stove, and a kitchen stopwatch.
The experimenter cracked an egg into a clean bowl and added 1/10 spoon of salt to the bowl. The experimenter used the egg beater at the lowest setting to stir the egg until it became a pale yellow and homogeneous fluid. The experimenter then added water into the well stirred egg. The volume of water was about 1/6 of the volume of the beaten egg. Starting the stopwatch, the experimenter used the egg beater to stir the mixture of egg, salt, and water for 20 seconds. After preparing the egg, the experimenter filled the bottom of the frying pan with a thin layer of olive oil and placed it on the cooking stove. The experimenter cooked the oil over medium heat for 1 minute. The experimenter then poured the beaten egg into the frying pan and set the power of the cooking stove to low heat. The experimenter stirred the egg constantly until it became fluffy and no liquid was present in the pan.
The experimenter assessed the quality of the scrambled egg by eating it. He found that the scrambled egg was fluffy but had a weak
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1/10 spoon of salt was added to the egg. The egg was stirred by the egg beater until it became a pale yellow and homogeneous fluid. Water was then added to the beaten egg. The volume of water was about 1/6 of the volume of the beaten egg. The mixture of egg, salt, and water was stirred by the experimenter for 20 seconds. Second, a frying pan was prepared for cooking the egg. The bottom of the pan was covered with a thin layer of olive oil and heated over medium heat for 1 minute on the cooking stove. The beaten egg was then poured into the pan. The egg was constantly stirred until it became fluffy and no liquid was present in the
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
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.
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.
Also, to see if there were different serotypes between the egg vs. egg content cultures. The eggs were sanitized as part of a control measure to see whether that can be a method for eliminating the Salmonella.
To start the lab, we got an egg and placed it in different substances to see how the egg would react to the substances. The first day we weighed the egg before putting it in a cup of vinegar, the egg weighed 55.47 grams, we left the egg here for approximately forty-eight hours. The second day, the egg was still in the vinegar. The third day we moved it into the corn syrup where it stayed until the next morning, the egg weighed 76.66 grams.
The thermometer, containers, and iron ball were secured of any possible contaminants. The stopwatch was calibrated and checked to be correctly measuring the time in seconds and milliseconds, by comparison with other stopwatches. The thermometer was checked to be accurately measuring the temperature of lukewarm water, and was al...
The egg appeared shriveled after removing it from the sucrose because of the movement of water out of the egg. The sucrose solution was hypertonic so water moved out of the egg from an area where water was more concentrated to the outside of the egg where water was less concentrated due to the high amount of sugar or solute. The acetic acid in vinegar did remove the shell from the egg, because the egg required two days to completely remove the shell, some water did move into the egg causing its initial mass without the shell to be higher than the egg's mass with its shell. Whenever the egg was transferred from the sucrose to the distilled water, the concentration of water outside the shriveled egg was greater than the water concentration inside the egg; therefore, water moved into the egg until equilibrium was reached. At that point, movement into and out of the egg continued with no net movement of water
Planning Firstly here is a list of equipment I used. Boiling tubes Weighing scales Knife Paper towels 100% solution 0% solution (distilled water) measuring beakers potato chips Cork borer. We planned to start our experiment by doing some preliminary work. We planned to set up our experiment in the following way.
there was enough grease in the skillet to perform the test. He then put a
Olivia Hornibrook Wells Tracy Schultz Physics 1/11/15 Boiling eggs: Relativity How long does it take to boil an egg? Most people would say it takes about six minutes. However, what most people don’t know is that six minutes isn’t the same for everyone.
NOTE: The stirring rod was not used in the First and Second experiments, as it was not available. A substitute we used the thermometer.
I heated up a beaker with 100ml of water in it. I also had a squash
By exposing the chocolate and the cookies before the light and heat of the 60-watt light bulb, the students will be able to progressively observe the process of the material melting and make records at every stage of the experiment. Using the 15 seconds step, the students can identify the melt temperature and time of the chocolate under the lab conditions as well as make and analyze their records in the final part of the experiment. The experiment is expected to establish, which of the chocolates and cookies melt faster, and make conclusions about the influence of the consumables ingredients on their physical properties. This corresponds with the TEK 112.11 (5B) procedure, which allows students to “observe, record, and discuss how materials can be changed by heating or
== § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =
Then, move the bowl to the side. Take the bigger bowl and break three large eggs. Whisk the eggs briefly until they form a smooth yellow ingredient, then you will add the caster sugar and whisk until you have a thick light yellow substance which looks a bit like a thick milkshake. When lifting the whisk and the mixture it leaves a trail on the surface for a few seconds, and you know that the whisk has done the job.