ipl-logo

Corntarch Lab Report

412 Words2 Pages

Analysis Conclusion Based of the data collected from the experiments, cornstarch was identified as the unknown powder in the black bag. Cornstarch shares similar chemical properties compared to the unknown powder. They both have a pH of 7, contain starch, but not carbonate, and react with the flame to create a temporary bright orange. Even so, powdered sugar also has the same chemical properties. However, when the powders were viewed in the Scanning Electron Microscope, the powdered sugar grains looked nothing like that of the unknown sample. On the other hands, cornstarch seemed to have the same structure of the unknown powder. Limitations There were many limitations in the forensic investigation. The three limitations

Show More
Related

  • Owl Pellet Lab Report

    801 Words  | 4 Pages

    Introduction: The purpose of this lab was to determine what the prey species for a single species of owl is like in different regions of the United States. This was accomplished through the dissection of the owls pellet. An owl pellet is a collection of the bones, fur, teeth, feathers and insect shells of small rodents, bugs and birds that cannot be digested by the stomach.

    Read More

  • How Did Stephen Bundy Get Solved Without The Criminal Investigation In The Late 80's

    1093 Words  | 5 Pages

    Instead, crime scene investigators in those days used visual inspection of the scene and took samples from any surface that might have contain

    Read More

  • Corn Wegmans Research Paper

    199 Words  | 1 Pages

    Wegmans grocery stores across the country were hold sweet celebrations this weekend. The family owned grocery chain is celebrating 100 years. Every store offered a free anniversary celebration cake for it 's employees and customers. The celebration at our Corning Wegmans was uniquely special, as the store will also celebrate 30 years this summer.

    Read More

  • Borax Lab Report

    497 Words  | 2 Pages

    In this lab experiment, I experimented with 2 different amount of borax (1g and 5g) to see if the amount of borax affects the bounce height of the ball. The ball is made up of polyvinyl acetate (school glue), borax and water. In the experiment the independent variable is borax and the dependent variable is the bounce height. I found out that borax has sort of a protective layer that creates the bounciness. Therefore, I hypothesized that the more borax that is used, it would be more bouncy, because there is more of a protective layer to it.

    Read More

  • Corn Case Study Summary

    1539 Words  | 7 Pages

    1. Is there a problem with corn being a major part of grocery store products? Why or why not? 2. Do you agree or disagree that the tagline (Corn.

    Read More

  • Sucrose Lab Report

    1792 Words  | 8 Pages

    Introduction This lab was conducted at Station 8 in Room 103 of the Chemical Sciences and Engineering Building at Michigan Technological University. The primary objective of this lab was to: Find the viscosity in cP of 10 wt% sucrose, 20 wt% sucrose, 30 wt% sucrose, 40 wt% sucrose, 45 wt% sucrose, 50 wt% sucrose, 60 wt% sucrose, 65 wt% sucrose, and 2 mystery sucrose and water solutions at room temperature, 40°C, and 60°C. The secondary objectives of the lab were to: Find the dependence of viscosity in cP on the concentration in wt% sucrose and temperature in °C.

    Read More

  • Glacial Acetic Acid Lab Report

    2323 Words  | 10 Pages

    Introduction: Benzopinacol can be prepared from benzophenone in presence of sun light (photochemically) using isopropanol as the reducing agent in presence of acetic acid. Acetic acid is added to prevent the cleavage of benzopinacol to benzophenone and benzhydrol by the alkali derived from the glass container used for the reaction. Benzopinacol obtained in the first experiment is converted to benzopinacolone by heating under reflux (5 minutes) with glacial acetic acid containing trace amount of iodine dissolved in it. This reaction is known as pinacol- pinacolone rearrangement.

    Read More

  • Examples Of Trace Evidence

    1630 Words  | 7 Pages

    However, the minute samples, ambiguity of it being the result of something criminal, and not being able to be linked to a particular individual with a high degree of certainty are three reasons trace evidence is not reliable. Trace evidence dates back to the early 20th century, with Dr. Edmond Locard being the person responsible for discovering

    Read More

  • Scalloped Potato Lab Report

    1798 Words  | 8 Pages

    Scalloped Potatoes Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF), who need to consume additional calories to meet their nutritional needs. This recipe is a high-calorie, calcium-dense twist on a tasty favourite. Prep time: 30 minutes Ingredients: •4.9-oz. box of scalloped potato mix •1-2/3 c. boiling water •1 c. heavy cream •3 tbsp. butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C).

    Read More

  • The Importance Of Forensic Science And Criminal Investigation

    1610 Words  | 7 Pages

    This paper will talk about how forensic science goes hand in hand with criminal investigations. This paper will also take a look into the different ways that forensic science helps aide criminal investigations, specifically in the area of forensic medicine and criminalistics. This paper will also talk about how forensic science has come a long way and how it helps investigators catch perpetrators. Forensic science has also helped free innocent people who didn’t commit the crime that they were imprisoned for. Lastly, this paper is going to explain what the purpose is for criminal investigations.

    Read More

  • Potato Dextrose Agar Lab Report

    1437 Words  | 6 Pages

    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

    Read More

  • Peat Soil Lab Report

    2198 Words  | 9 Pages

    ABSTRACT- Peat soil is one of the problematic soil that need to be studied in order to seek solution to improve its strength. This can be done through stabilization techniques. In this study, combination of chemical stabilization and fiber reinforcement are chosen. Chemical stabilizer used is Ordinary Portland cement (OPC) and the fiber is taken from car waste tyre (Polyester).

    Read More

  • Lab Report On Fermentation

    1432 Words  | 6 Pages

    Joshua Miller 12/18/17 Fermentation Lab report Introduction The term fermentation refers to the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat (wikipedia). Sugars are converted to ethyl alcohol when fermentation happens. In this experiment we determined if yeast cells undergo fermentation when placed in a closed flask with no oxygen. Glucose and yeast are mixed together in a closed flask and allowed to incubate for about one hour.

    Read More

  • Aflatoxin Lab Report

    993 Words  | 4 Pages

    Figure 1: Chemical structure of Aflatoxin (B1, B2, M1, M2, G1 and G2) Ochratoxins They occur in nature as Ochratoxin A, B, and C. Ochratoxin A (OTA) is a mycotoxin produced by several fungi (Penicillium, Fusarium and Aspergillus species), and occurs naturally in a variety of plant products such as cereals, coffee, beans, pulses and dried fruit all over the world (Duarte et al., 2010). It has been detected also in products such as wine, beer and grape juice (Sage et al., 2002). It occurs in kidney, liver and blood from farm animals by transfer from animal feed (Zain, 2011).

    Read More

  • Jam And Jelly Lab Report

    764 Words  | 4 Pages

    Complete the Chemistry of Pectin lab exercise and then answer the following questions. 1. What is the difference between jam, jelly and fruit preserves? The three points of differentiation are the type of fruit, how it is prepared and the proportion of ingredients.

    Read More

More about Corntarch Lab Report

Open Document