The production stages of mixing and compaction to produce the green compact (sugar-Al powder compact) were exactly the same as in the case of producing pure Al-foams [10,11]. Nevertheless the stages of dissolution and sintering had to be properly adjusted for achieving the carbon coating on the Al-foam. In this case the crystalline raw cane sugar was partially removed from the green compact by water leaching at room temperature. About 70% wt. of the sugar in the green compact was dissolved in water. When the percentage of the dissolved sugar exceeded 70% wt. inadequate or discontinuous carbon coating on the Al-foam was observed. When the percentage of the dissolved sugar was less than 60% wt. then partial collapse of the foam structure was …show more content…
The decomposition temperature of raw cane sugar was crucial for determining the exact heating cycle. Therefore, thermogravimetric analysis and differential thermal analysis were used (TG-DTA) to determine the decomposition temperature of raw cane sugar along with the chemical reactions as well as the physicochemical transformations that took place during the heating stage. Twenty four (24) gr of raw cane sugar were used, whilst thermal analysis was performed under inert argon atmosphere for a temperature range from25 to 700°C employing a heating rate of 10 oC / …show more content…
The minimum at 190oC on the DTA curve indicated the endothermic effect of the melting of the sugar. The TG curve shows that the weight of the sugar did not change up to the melting point. During the sugar melting the process of caramelization began. Initially the decomposition of sugar (disaccharide) to fructose and glucose monosaccharides (by removal of water molecules) occurs. Subsequently, the formation of caramel takes place [19,20]. After the melting process of sugar, its decomposition initiated and two reaction stages were distinguished. The first decomposition stage began after melting (210oC) and terminated at 340oC. The weight loss during this stage reached about 60%. In this stage the decomposition of monosaccharides was accompanied with the formation of gaseous brown coloring matter. The second stage consisted of the decomposition of the gaseous products from 340οC to 400οC. This phase was accompanied by several endothermic reactions which were attributed to reactions between the gaseous products. The TG analysis indicated that the pyrolysis to carbonaceous materials was practically completed at around 400oC, leaving a remaining mass percentage of 18%, which was composed of various forms of
Alka-Seltzer is a medical drug that works as a pain reliever and an antacid. The pain reliever used is aspirin and the antacid used is baking soda. When sodium bicarbonate dissolves in water it splits apart into sodium and bicarbonate ions. The bicarbonates reacts with hydrogen ions from citric acid to form carbon dioxide gas and water. This is how the bubbles are made.
We are doing a gummy bear lab. Gummy bears come in different sizes, shapes, and colors. Gummy bears are squishy, chewy, and sticky, they are made of sugar which are glucose and glucose are carbohydrate. We predict that during this stage of lab the solute and solvent will go through the stages of hypertonic, hypotonic and isotonic. We get 4 gummy bears and 4 cups filled half way with different types of liquid, such as Salt-Water, Coffee-Creamer, Vinegar, and Soda.
The final product is then used as a sugar substituted for many sodas and
Part A: Sugar study Diabetes is a condition where sugar is not processed properly in the body. If the diabetic does not take care of their condition, complications may arise which could have a significant impact of the quality of the life of the diabetic, which could reduce their life expectancy. Although there is no cure for diabetes, the diabetic can still maintain a healthy life by effectively managing their food consumption. There are three types of diabetes, type one, type two and gestational diabetes. All three types are very complex and are serious conditions that needs to be taken care of.
Vacuum filtration was performed on the crude product, then it was recrystallized for purification. Melting point analysis was conducted on the recrystallized product to determine its identity. 3. The three possible mechanisms in this experiment were syn-addition
Exploration Title: Effect of Temperature on rate of Osmosis Submitted By: Abdulkarim Kamal Date Submitted: October 19th 2015 Subject: Biology HL Teacher: Mr. Nick Aim: This is an investigation to determine the relation between temperature of a solution (sucrose) and the rate of osmosis Scientific Context: Osmosis is defined a passive transport process in which a fluid diffuses across a semi-permeable membrane, from an area of high solute concentration to an area of low solute concentration and vice-versa. There are various factors that could potentially influence the rate of osmosis; these factors include volume, concentration, and temperature. If all external factors that may interfere with rate of osmosis are controlled, the results will show equal amounts of fluid on both sides of the barrier (membrane); this is known as an “isotonic” state.
Abstract: The purpose of this experiment was to identify given Unknown White Compound by conducting various test and learning how to use lab techniques. Tests that are used during this experiment were a flame test, ion test, pH test, and conductivity test. The results drawn from these tests confirmed the identity of the Unknown White Compound to be sodium acetate (NaC2H3O2) because there were no presence of ions and sodium has a strong persistent orange color. The compound then will be synthesized with the compounds Na2CO3 and HC2H3O2 to find percent yield.
Research Question: To investigate and compare how different temperature (5℃, 15℃, 25℃, 35℃, 45℃) can affect the concentration of carbon dioxide in soda water through titration with sodium hydroxide solution. Introduction: Carbon dioxide plays an important role in soft drinks. Soda water is manufactured by pumping carbon dioxide into water under high pressure. Carbon dioxide dissolves in water to form carbonic acid, which is the fizz we find in soft drinks. CO2 + H2O ⇌
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
1% glucose, 1% maltose and 1% lactose all progressively get positive results by changing colours to reddish brown at the end of this experiment. In this case the aldehyde functional group that is present in the products (monosaccharides and some disaccharides) in this reaction is able to reduce copper in the presence of alkali and this produces colour changes while converting to an aldose sugar. Honey is made of fructose and glucose which instantly turned brown after the test-tube was placed in the boiling water because of its active aldehyde and carbonyl group. The copper (II) sulphate present in the Benedict’s solution reacts with electrons from the aldehyde group which results in a redox reaction to from cuprous oxide, a red brown precipitate that seen in all of the above mentioned solutions (Hill, 1982). Beer also gave positive results because it contains aldehydes and ketones (i.e. acetone, trans-2-butenal, furfual) during its beer production process where the sugars are converted through fermentation (Hill, 1982).
55 degrees celcius Table 6: Effect of Sucrose Concentration on Sucrase Activity Optical Density 35 g/L 30 g/L 25 g/L 20 g/L 15 g/L 10 g/L 5 g/L 0 g/L 1 1.007 0.974 0.950 0.926 0.849 0.734 0.515 0.003 2 1.002 1.011 0.947 0.937 0.834 0.766 0.496 0.002 3 0.980 0.998 0.944 0.932 0.838 0.754 0.495 0.001 average 0.996 0.994 0.947 0.932 0.840 0.751 0.502 0.002 Effect of Sucrose Concentration on Sucrase Activity 5. State how sucrase activity changes with increasing sucrose concentration. First sucrase activity increases greatly. After 10 g/l sucrase activity continues to increase but at a slow rate until it reaches 30 g/l. At 30 g/l to 35 g/l sucrase activities mostly stayed the same
The major metals in can industry were steel and aluminum. By 1989, aluminum had gained quite popularity in the metal can industry. This popularity was attributed to aluminum’s lighter weight, higher and more consistent quality, recycle economies, friendliness to taste and superior lithography qualities. The popularity is evident from that fact that by 1989, aluminum accounted for 99% of beer and 94% of soft drink metal container businesses respectively. However, aluminum was supplied to the metal can industry by few suppliers with the three largest suppliers being Alcoa, Alcan and Reynolds Metals.
Sugar/ glucose is an important carbohydrate that can be made during photosynthesis from water and carbon dioxide, using energy from sunlight. Carbon dioxide is given off as a waste product when energy is released by the breaking down of glucose. This can be used by plant cells in the process of photosynthesis to form new carbohydrates. Yeast is a single-celled fungus that can break down sugars (glucose) to help produce carbon dioxide. Research Question
The difference between the rise of the doughs with brown and white sugar could be explained by their level of processing. My theory is that the dough with brown sugar rose more than the dough with granulated sugar because brown sugar is less processed than granulated sugar. Granulated sugar is 99.9% sucrose because it has been processed while raw sugar is 96% sucrose, it is more pure, and contains other minerals [2]. In our experiment we ran into some procedural errors such as not having the same water temperature for all the doughs and time rolling the doughs. We could fix them by using a thermometer to make sure that the water added to doughs is the same temperature we could also use a timer to roll the dough for equal amounts of time.
Do you think Alice Thornton’s proposal to decentralize the rules and procedures of Cosmo Plastics will work? Alice proposal of decentralizing the rules and procedures in Cosmo Plastics has a bigger chance of working out in a big company with different departments and great number of employees, because then daily operations and decision-making are divided into different authorities in the organization from the top managements, to the middle and lower level managements. Especially when you have this flexibility in work hours, because some departments in the company need constant attention and discipline from the side of employees, decentralizing is needed to divide the controlling process. On another scale, small groups will be formed, employees