This purpose of writing this paper is because to find out in which substance the food coloring moves the fastest: Water, Whole Milk, or Skim Milk. Our purpose question is why do the changes occur in the milk? My hypothesis was that I thought with the dry swab, the food colorings will move but just a little bit. With the dish soap it will move faster. Well, my hypothesis was half right, with dish soap , it did move a little faster but with dry swab , nothing happened.
Based on our purpose question, milk has fat with of course other things like minerals in it when water only has the minerals. Our topic was chemistry which is the study of matter; The study of elements and their laws of combination, behavior and reactions. For materials, we used about 3 dish plates, whole milk, skim milk, and water, dish
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washing soap, several cotton swabs, and 4 different colored food colorings.Our topic also has ionic bonds and covalent bonds.
Ionic bonds are attraction that holds oppositely charged ions close together. Ions are atoms that is no longer neutral because it gained or lost an electron. Covalent bonds are chemical bonds formed when atoms share electrons. Based on our topic, we didn’t have a lot of numbers, so we made a chart with pictures of each substance and the observation. For whole milk, the colors mixed and swirled faster. For skim milk, it was slower. For water, not a lot happened but all these changes were with only the dish soap not with the dry swab. In water, the colors red and yellow, we weren’t able to see really well because our dish plates were red but blue and green did spread but not a lot. In the lab. we all had jobs to do. For example, one person was recording/taking a picture, other person was
getting all the materials, other person was getting everything ready to the lab (ex. pouring milk into the plates, etc.), and finally, the other person putting drops of food coloring and touching the milk with cotton swabs. Everyone got a turn because we were keep switching. Not a lot of challenges except where our skim milk was frozen which then we had to put it near the window where the sun was giving some heat. We waited for about 25 minutes and then, we were good. Everything did went well. I worked fine with my group. We all thought that the lab was pretty cool because the way the colors were swirling and mixing, it was pretty fun. The answer to the purpose question which is “Why do the changes occur in the milk?” is because the dish soap was breaking down the ionic bonds which is why the colors swirled faster.. Well, milk is almost water but it has vitamins and proteins, etc. The reason not a lot happened in water was because it’s a compound which is a pure substance that contains two or more elements. And milk is a solution which is a homogeneous mixture whose elements and/or compounds are evenly mixed at the molecular level but are not bonded together.I think I would love to try to do this lab with family and friends someday for fun because it doesn’t seem that hard and looked pretty cool.
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 experiment is to detect what kind of macromolecules are present in these three types of milk by using the Benedict’s solution, Lugol’s solution, and Sudan IV solution. Also, using the nutrition facts labels to identify which substance is skim milk, whole milk, and soy milk. Hypothesis: Using the Benedict’s solution to detect for the presence of simple sugar. If the unknown A, B, C milk samples turn from bright blue to orange color during the Benedict's test, then these samples are positive control and the carbohydrates are present in them.
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.
All things, living or nonliving, consist of atoms and molecules. These particles are constantly in motion, and this continuous motion allows for the disbursement of molecules, or diffusion. The overall net movement of these molecules will go from areas of higher concentration, to areas of lower concentration. Therefore, following a concentration gradient (Martini). The rate of diffusion of these molecules, in accordance with Fick’s law of diffusion, is directly proportional to the concentration gradient present. However, the concentration gradient is not static and will change over time and with distance, therefore changing the rate of diffusion. It is hypothesized that the two solutions being tested, Methylene Blue and Potassium Permanganate, will begin their initial diffusion in the agar gel at a quick rate, and then progressively regress over the allotted time of 1 hour. Another factors other that will have an effect on rate of diffusion is molecular size. There is a substantial difference in molecular weight between Methylene Blue (320 g/mol) and Potassium Permanganate (158 g/mol). The combined molecules present in Potassium Permanganate are lighter than those in Methylene Blue, and therefore should allow it to diffuse more rapidly.
The purpose of this experiment is to investigate the effect of changing the concentration of sodium chloride solution on the rate of osmosis in tubes of potatoes. This was maintained using equal measurements of the potato tubes and applying them into the different concentrations of sodium chloride, 0%, 2%, 5%, 10%, 20% and 26%, in beakers then measuring the change in mass of the potato tubes afterwards. The time taken for all potato tubes to be placed in solution was 15 minutes. Can the concentration gradient of the sodium chloride solution influence on the rate of osmotic diffusion undergone by the potato tubes?
The water molecules move freely through the semi-permeable membrane; this is a passive process. We will do this experiment by placing potato chips in different strength solutions and checking for mass increase/decrease. Prediction I hypothesize that if we place potato chips in different strength solutions that there should be different results, some with noticeable changes in mass, the other will be nearly the same. The potatoes should gain/lose mass by the movement of water. If there is a change in mass, it is because water has entered or left the cell.
== Refer to, Chemistry Lab #1 – What’s the substance? I didn’t change most materials when I did this experiment, but I added 4 materials, which are: * 5 test tubes * 2 stoppers * 1 large piece of paper And I deleted 1 material, which is: * Spatula Methods = == ==
The Effects of Temperature on the Rate of Clotting Milk and Rennet Introduction ------------ The following experiment investigates the effects of different temperatures on a mixture of rennet and whole milk. On having the choice between testing the mixtures reactions at various temperatures, or testing the mixture with various amounts of concentration of rennet, my partner and I decided upon the first option. We made this decision as we felt it would be valuable to our scientific knowledge if we had a better understanding of how different temperatures can effect the behaviour of an enzyme, such as Rennin, which is also known as Chymosin. Our scientific knowledge tells us that enzymes work most efficiently at specific temperatures, and this experiment helps us to discover exactly which temperatures they are.
Since when does sexy conduct healthier and better milk? The two print ads that I am introducing to you is a milk from the Coca-Cola Company. The milk is called Fairlife and comes in different flavors: 2% reduced fat, 2% chocolate, fat free, and whole. Their tag line is “Believe in a better milk”.
The idea of pasteurizing milk bagan in the 1920s, and later became an aspect of everyday life in the 1950s. Milk that has undergone this process is normally prefered since it is sterilized, therefore lowering the chance of human illness. However, it’s not the 1950s anymore, and the idea of pasteurizing milk has lost its luster for the people that now prefer raw milk. Unlike the milk that most Americans consume, raw milk has not been pasteurized, or quickly heated to a high temperature to kill harmful bacteria. In raw milk, these bacterias haven’t been removed, leaving people at risk. E. Coli, salmonella, and listeria are only some of the bacteria that raw milk carries, all of which can cause sickness, or even death. Common affects of consuming raw milk are diarrhea, stomach cramping, and vomiting, but it's the rare ones: kidney failure,paralysis, and death that causes raw milk to be illegal in half of the states and illegal to carry over state lines in its final form. Nevertheless, people still actively seek out and consume raw milk because they believe its nutritional values to be greater. Controversies surround this topic on whether organic food
do you like chocolate or white milk? Which one do you think is good for you? I really don't know. Here are some reasons why I am undecided.
Although many of us enjoy consuming chocolate, it is not very often that we stop and consider the process that takes place before it melts in our mouths. Food science is a complex and fascinating subject, which encompasses multiple disciplines, like food chemistry, food engineering, food packaging, etc. The question I will try to answer for this project is: which type of chocolate will melt faster when exposed to a lamp? Three different types of Hershey’s chocolate will be used: Dark Chocolate, Milk Chocolate and Cookies and Cream. My initial hypothesis is that the Cookies and Cream chocolate will melt faster, based on the aspect and composition of this type of chocolate bar.
We left these cups sit for twenty- four hours and then we observed them. The second experiment we set up involved dialysis tubing which was acting like a membrane. In the dialysis tubing we put a liquid that was made of starches and sugars. We then put the dialysis tubing into a beaker of water wh... ... middle of paper ... ...
We took pictures of each other’s data once finished with the lab. For the paper chromatography, students began by grinding 5g of spinach along with 2g of anhydrous magnesium sulfate. Students added hexanes and acetone as specified by the lab protocols. Once, the solvent was a dark green color, we placed it in a centrifuge and transfer the liquid portion of the solution into a test tube. Throughout this portion of the experiment, students used weighting paper as a funnel poring the indicated solution as stated by the protocol, for instance pouring silica gel and sand into the column. After, we poured about 3ml of Hexanes into the column, making sure not to let the column dry. We then added, spinach extract to the column—after, we added about 1ml of hexanes. Adding hexanes caused the solution to gain a yellow colored band. We added hexanes until the yellow band reached the bottom of the column, thus began to collect all the yellow pigment into a test tube. Once the elutant become colorless, we once again placed a waste basket under it. Finally, we collected the green pigment into another test tube by a 70%/ 30% mixture and a bit of acetone. Once the two colored bands were collected, we obtained the wavelengths of each colored band using the
Chemical reactions involve the making and breaking of bonds. It is essential that we know what bonds are before we can understand any chemical reaction. To understand bonds, we will first describe several of their properties. The bond strength tells us how hard it is to break a bond. Bond lengths give us valuable structural information about the positions of the atomic nuclei. Bond dipoles inform us about the electron distribution around the two bonded atoms. From bond dipoles we may derive electronegativity data useful for predicting the bond dipoles of bonds that may have never been made before.