Self-Design Lab Rubric Name(s): Cassidy Gale Redding TITLE: The Affect Different Liquids have on Dry Ice’s CO2 Release I. DESIGN: How long does it take a piece of dry ice to sublimate in different liquids? Background Theory: Dry ice is the solid form of CO2, therefore it sublimates instead of melts. Sublimation is a solid turning into a gas instead of a liquid. When placed in water, dry ice reacts by sublimating faster because of the added temperature.
Remove the quart bag, open it and place the ice cream into cups with spoons and eat it. Explanation of the Science Behind this Experiment: This experiment is an example of freezing point depression. Ice melts when it absorbs energy so it can change from a solid to a liquid. On the contrary, when salt is added to the ice, it lowers the freezing point of the ice. That means that in order for the ice to melt, it needs to absorb even more energy.
Maia Naylor and Margot Cathelin 10/21/2015 Grade 9 Enzyme Lab Report Purpose: Which temperature of potato (freezing, room temperature, boiling) when added to hydrogen peroxide, would produce the most enzyme activity? Research Question: How does hydrogen peroxide break down enzymes? When hydrogen peroxide and enzymes meet, they instantly form a reaction. This reaction is the chemical distillation of enzymes. The reaction is enzymes breaking down and turning into bubbles.
Nuclear Energy Nuclear energy results from mass-to-energy conversions that occur in the separation of atoms larger than Iron or combining atoms smaller than Iron. The slight amount of mass that is lost from either the separation or combination follows the Einstein’s mass energy relation E=mc2 where m is defined as the mass and c is the speed of light. How is Nuclear Energy Created? Nuclear energy is created either from the Fusion or Fission of atoms. Nuclear fusion is the joining of two small atoms such as Hydrogen or Helium to produce heavier atoms.
Multiple factors affect the activity of an enzyme (1). These factors include the pH and the temperature of the solution (1). Most enzymes have a preferred temperature and pH range (2). The preferred temperature for catalase falls between the ranges of thirty five to fifty degrees Celsius (4). Temperatures that are too high denature the enzyme and halt the enzyme’s activity (2).
Background Information: Yeast fermentation is directly affected by the change in temperature, because the rate of chemical reactions is affected by temperature. If the yeast has been exposed to its optimum temperature (66.667 degrees Celsius) then it will give off the highest carbon dioxide production. As the temperature gets higher, the yeast will produce more carbon dioxide, until at some point carbon dioxide production will decrease, that is when the yeast cells have become denatured due to the increase in temperature. Chemical reactions
This also makes it a chemical change. However, one physical change will be the melted butter in the pan because it can turn to a solid butter again. You can also realize that when you mix the acids in the buttermilk with the baking soda, the batter begins to frizz.7This is a chemical reaction because those little bubbles they form is a part of the reaction. When you put the mix in the hot pan the mix turns solid in seconds. It can’t turn back to a mix again which makes it a chemical change because it changed substance.
Discussion The ideal Van't Hoff factor for potassium chloride is 2, because the compound dissociates into its ions, K+ and Cl-. The greater the Van't Hoff factor means the more a compound lowers the freezing point temperature of the solvent it dissolves in. For a liquid to freeze it must form a lattice, a three-dimensional arrangement of particles that make up a crystalline solid, and the presence of solute particles interferes with the ability of the solvent particles to form a lattice. To compensate the system must be brought to an even lower temperature to freeze, and the more particles that are present within the solvent, the larger that freezing point depression becomes.3 Thus, the obtained value of 2.05 means that potassium chloride lowered
The chemicals used to create color are energetic molecules, many of which are capable of interacting with, and damaging, DNA. Anything that affects DNA can injure the immune system. •Rock candy’s can cause cavities, but it does not cause diabetes. Water molecules slowly move up in air. Water vapor during the process of evaporation, molecules start relasing and sugar atoms come close together, forming int round cube- like shaped sugar crystals According to rock candy manufacturer, Dryden and Palmer, rock candy is referenced in both Indian and Iranian writings from the 9th century.
I. Chocolate is yummy yet delicious. But most of people will think that chocolate is bad for your healthy because it can cause obesity, decayed tooth, acne and so on. However, have you ever think that if eating chocolate in moderation, especially dark chocolate, it will bring some advantages too? II.