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). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
A timer was set for 20 minutes once the potatoes were placed in the beakers. The potatoes were removed from the beakers after the 20 minute period. Each potato was weighed once more on the electronic balance scale to obtain the final mass. The data was recorded for each potato and the amount of sucrose they were placed in. The experiment was only done once.
I can control this by measuring and getting the right amount of sucrose. Dependent Variable: The change in mass(grams) of the potato cylinders before and after the experiment. Controlled Variables SA/V Ratios: To be able to balance different SA/V ratio to limit its effect on the rate of osmosis one must first measure the sizes using a ruler as well as using a cork borer to maintain the same diameter for each cylinder but changing the length of the cylinders themselves. Temperature: Temperature is one of the factors that affect osmosis, due to the existence of more kinetic energy as temperature increases meaning more effective collisions so we start by using temperature to maintain the same set temperature for each investigation performed by using a thermometer to monitor. Type of tissue: the type of tissue has a certain effect on rate of osmosis since the amount of glucose in each type of tissue differs.
Figure 2. Column chromatography set-up After setting up the column, 2 10-ml of the chosen solvent was obtained and was placed in two separate test tubes. Using a dropper, ~0.5 mL of the food dye was put into the column by dropping it at the side of the column in a circular motion. The chosen solvent was then added just after the green food
Each group was assigned a different percent of sucrose solution out of the four variables; 0% , 5%, 10%, and 15%. After we filled the beaker we then got two potato cores. Once we had the cores we cut the skin off the ends. Following this we then cut the two potato cores into four 2.00 cm potato cores. After they were cut into 2.00 cm each we found the mass.
1. We sliced the potato into 9 equal pieces of 5cm by 5cm squares and then I weighed each slice on the food scale to ensure each weighed exactly 5 grams. 2. We cut the filter paper into 9 ,5mm by 5mm squares. 3.
Add paprika, chili powder, salt and garlic powder to this. Mix the dry ingredients with your hands together until you end up with clumps of spices. After you have thoroughly mixed the masa flour and the dry ingredients, add the corn oil all at once. Mix the corn oil into the dry ingredients with your hands and once you have mixed it thoroughly start adding 1 cup of pork or chicken broth until your masa looks like and feels like peanut butter. You can add more masa or water if it doesn’t look like peanut butter.