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Practice of Statistics
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II. Introduction a. Hot plate: The hot plate was used to heat up at popcorn to an adequate temperature. The temperature was set at 350 degrees Celsius. Hot hands: The hot hands were used to pick up the beakers that were containing popped popcorn without burning our hands. Beaker: The beaker was used as a container to hold the popcorn over the hot plate in order for the popcorn to pop. b. Popping popcorn: To pop the popcorn the kernels were first placed in the beaker. Then the beaker was placed over the hot plate that was set at 350 degrees Celsius. When the water inside of the popcorn heated up and turned into gas, the popcorn popped releasing the gas that was inside of the popcorn. Then the mass of the popcorn before it …show more content…
mass of water in 20 kernels: mass of beaker, oil, and 20 kernels (after) subtracted by mass of beaker and oil. 111.47g-108.32g=2.81g 4. Percentage of water in popcorn: mass of water in 20 kernels divided by the mass of 20 kernels multiplied by 100. 0.17g/2.81g=0.060(100)=6% V. Conclusion a. In this lab the main objective was finding the percentage of water in different type of popcorn. To find the percentage of water within the popcorn, the masses of the popcorn kernels before and after was used to calculate the total percentage. The percentage of water in the ShopRite brand 5%. The total percentage of water in the Jolly time brand was 15%. 1. Analysis Questions 1. The mass of the ShopRite brand kernels were 2.98g. The mass of the Jolly Time kernels were 1.92g. 2. The mass of the popped ShopRite brand were 2.81g. The mass of the popped Jolly Time brand was 1.62g. 3. The percentage if water lost for the ShopRite brand was 6%. The percentage of water lost for the Jolly time brand was 15%. 2. Conclusion questions 1. The percentage of water in the ShopRite brand was 2.81g. The percentage of water in the Jolly Time brand was 1.62g. 2. No. The ShopRite brand is different from the Jolly time
2. A test tube was then filled with 35ml of yeast and placed in the
In the late 1970s, popular interactive candies for children were Pop Rocks and Space Dust. As children chewed these candies, tiny bubbles of pressurized carbon dioxide popped and fizzled, and resonated thunderously in the inner ear in a series of explosions that took place in the mouth. As described by children "it sounds like a storm in your mouth. If you swallow them fast, they crackle all the way down."
In my experiment, I will use an overall volume of 50 cm³ of 2moles of
The 100% solution is sodium chloride dissolved in water (salt water). This will be referred to as the 100% solution from now on. But the type of solution is not important as osmosis is all about differences in concentrations. The output variable will be the weight of the potato chips, the movement of the water into and out of the potato. Osmosis is the diffusion of water through a semi-permeable membrane from high concentration of water to low concentration of water.
Regarding the densities of Coke and Diet Coke, I believed that the density of coke would be greater than the density of Diet Coke. Because the content of Coke contains more sugar than Diet Coke, it would contain more mass and since density is mass dependent, Coke would be denser than Diet Coke. From the results of the experiment, there was a slight difference between the densities of Coke and Diet Coke. The measurements obtained from the pipette and the graduated cylinder demonstrated that Coke is denser than Diet Coke while Diet Coke was shown to be denser than Coke using the burette. With the pipette, the average density of Coke is 1.02 and the average density of Diet Coke is 0.99. With the graduated cylinder, the average density is 0.976968 and the average density of Diet Coke is 0.95. With the burette, the average density of Coke is 0.99 and the average density of Diet Coke is 1.0. Among the three instruments, the most precise was the graduated cylinder and the most accurate was the volumetric pipette. Since density is defined as mass/volume, changing the volume of Coke or Diet Coke would have changed.
Using the previously calculated Kf, the molar masses of unknown substances A, C, and D were able to be calculated. However, given that the original Kf was slightly larger than the theoretical value, the molar
Responses to the second survey question of whether students prefer diet soda or regular soda was as expected. With a majority of 74%, thirty-seven respondents stated that they would rather drink regular, 6% prefers only diet, and 10% could drink either one. Results to the second question are listed below in Figure 2.
The soft drink industry in the United States is a highly profitably, but competitive market. In 2000 alone, consumers on average drank 53 gallons of soft drinks per person a year. There are three major companies that hold the majority of sales in the carbonated soft drink industry in the United States. They are the Coca Cola Company with 44.1% market share, followed by The Pepsi-Cola Company with 31.4% market share, and Dr. Pepper/Seven Up, Inc. with 14.7% market share. Each company respectively has numerous brands that it sales. These top brands account for almost 73% of soft drink sales in the United States. Dr. Pepper/Seven Up, Inc. owns two of the top ten brands sold. Colas are the dominant flavor in the U.S carbonated soft drink industry; however, popularity for flavored soft drinks has grown in recent years. The changing demographics of the U.S population have been an important factor in the growing popularity of these flavored soft drinks. The possible impact of this factor will be addressed later in the case.
To begin with, this is how popcorn gets popped. In the Article, "The Science of popcorn," it states that popcorn gets popped by the heat that the microwave makes. "When the kernel gets hot (about 356 degrees Fahrenheit), the water molecules inside move faster. " As the heat rises, this starch goes from a chalk-like solid to a thick goo. There is barely any room for the water to expand because of the kernels hard outer armor. "What if I told you that it's all those little air pockets that makes popcorn so good at soaking up melted butter, now you're hungry aren't you.
Around the 19th century, some warmers housed a separate teapot or replaced the food compartment altogether. Given its ability to hold individual portions of food or liquids, warmers were generally used at an infant or invalid’s bedside. As regularly used household items, there
Our task was to investigate what the optimum ratio of solute to solvent that will produce the maximum cooling/heating effect?
To Determine The Effect Of Temperature On Mass Of Butter Formed When Heavy Cream Is Shaken.
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
The crucible and lid are heated at the beginning of the experiment before being weighed so that any moisture in the crucible is burned away.
Prediction I think that when the potato is placed in distilled water the potato mass will increase. This is because water, has, if pure, a weaker concentration than the potato, and the water molecules move in through a partially permeable membrane by osmosis. If the potato is in a high concentration salt solution, the potato mass will decrease because the potato is less concentrated than the salt solution, and the water will move through the partially permeable membrane into the stronger solution. However, if the potato mass stays the same after the experiment, this means that the water/salt solution and the potato must be of equal concentration.