2. Add this solution to the cooled suspension of diazotized sulhanilic acid in the beaker. Stir the mixture vigorously. In a few minutes, a red precipitate of helianthin should form. Keep the mixture cooled in an ice bath for about 15 minutes to ensure completion of the coupling
Approximately 2 gm, nearest to 0.1 mg, oven dried cornhusk fibres, were weighed out accurately in weighing bottle and transferred to a 100 ml beaker. 40 ml of cold (10-15˚C) 72% sulphuric acid was added gradually to the fibres in small increments while stirring the mixture and macerating the fibres with a small glass rod. The beaker was kept in a bath at 2 ± 1˚C for dispersion of material. After the specimen was dispersed, beaker was covered with a watch glass and kept in a bath at 20 ± 1˚C for 2 hours. Mixture was stirred frequently to ensure complete
Once your oil reaches 350° F, it's fry time! Using a metal spatula, lower each donut into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 60 seconds then flip and cook the other side for 60 seconds or until the donuts are golden brown and then transfer to a wire
22.5 g of plate count agar powder was dissolved in a litre of sterile distilled water on the hot plate 2. pH of the solution was adjusted to 7.0 ± 0.2 by adding NaOH or HCl and was immediately transferred into the Schott bottle to be autoclaved at 121 ° C for 15 minutes 3. Prepared medium was stored in 4° C chiller Lauryl Sulphate Broth
The solution was warmed to 65oC with constant stirring on the magnetic stirrer till the solid was completely dissolved. Stirring was stopped and 0.4g of charcoal was then added to the solution. After which the solution was transferred to a Buchner funnel with a moist filter paper and the clear filtrate was collected via suction filtration. The residue was washed with warm solution of 10.035g of KI and 15ml of deionized water. 200ml of water was then added to the filtrate in a 500ml beaker with constant stirring.
How does the amount of baking soda mixed with vinegar affect the volume of gas produced? The rate of reaction is the increase or decrease time taken at which the products are formed or concentration increase or decrease between a reaction of two or more substances. In the reaction, new bonds are formed whilst others have been broken. When a solute acts on a solvent a chemical reaction takes place. Here we will be using baking soda and vinegar which are our two components which will cause a chemical reaction.
The 2 vials were then weighed and vial 1 weighed 14.7681 grams and the second vial weighed 14.7451 grams. Next 1.1075 grams of the hydrate was added into vial one and 1.1015 grams was placed into vial 2. The vials were then placed back into the oven with a starting weight of 15.8756 for the first vial and 15.8466 grams for vial 2. Once they were taken out of the oven and cooled they were weighed
Then, it was heated continuously at least 2 hours till a clear colorless solution was obtained. After finishing the heating process, the tubes which contained the mixture were left to cool and removed from the digestion unit. 50ml of distilled water was added to the digestion tube and 70ml of NaOH was added by the NAOH pump of the system. When the distillation was done, 50ml boric acid (4%) was added into the 250 ml flask. Steam distillation was applied and boric acid & ammonia were obtained.
Add 50 to 100 ml of freshly neutralized hot ethyl alcohol and about one ml of phenolphthalein indicator solution. 4. Boil the mixture for about five minutes and titrate it against the standard alkali solution while shaking vigorously during the
Sourdough Starter Ingredients 1 pkg. active dry yeast 2 1/2 cups warm water 2 cups all-purpose flour 1 tablespoon sugar Directions Dissolve the yeast in 1/2 cup of the warm water. Stir in the remaining 2 cups of water, the flour and the sugar and beat until smooth. Cover with cheesecloth and let stand at room temperature for 5-10 days or until bubbly. Stir 2-3 times each day.
In a large sauce pan, combine milk, sugar and salt and bring to a boil over medium heat. Boil for 8 minutes, while stirring. 3. Remove the pan from heat and stir in marshmallows, chocolate, lime zest and lime juice. Stir until the marshmallows and chocolate are melted and the mixture is smooth.
Then, the pipet was rinsed with distilled water. The bulbs were then attached to the pipette; filling and dispensing water were practiced using both bulbs. Furthermore, the 250-mL beaker was weighed, and its mass was recorded. After that, the Erlenmeyer flask was filled with 100 mL of distilled water. The temperature was recorded.