In this experiment, one tested solutions that consisted of the standard yeast solution and added raw materials of interest. First, one measured and then added seven grams of Fleischmann 's Rapid-Rise yeast to a bottle containing two hundred and fifty milliliters of warm distilled water for the purposes of creating the standard yeast solution that was used in the fermentation experiment. Next, the standard yeast solution was added to each of the four fermentation flasks. After swirling the bottle, one and a half grams of the fermentation substrate was added into a beaker with fifteen milliliters of yeast suspension. The fermentation flask marked one required one and a half grams of Zulka Brand Morena Pure Cane Sugar as the fermentation substrate, the fermentation flask marked two required one and a half grams of Maseca Brand Corn Flour as the fermentation substrate, the fermentation flask marked three required one and a half grams of Carolina Biologicals Glucose as the fermentation substrate, and the fermentation flask marked four required one and a half grams of distilled water as the fermentation substrate.
Clean up and return the materials. Paragraph 3 In my bar graph I presented the relationship between the temperature of water and an Alka-Seltzer’s rate of reaction time when dropped into the water. The data proves that if the temperature of water increases, then the reaction rate of an Alka-Seltzer tablet will increase as well. I presented the data of the temperatures; 21°C, 41°C, and 28°C for each four trials and their averages. The graph presents the trend of the rate of reaction decreasing when the temperature is lower.
Morever, for measuring the density using hydrometer large sample volume is required. Conclusion In conclusion, almost our group reached main target. We used two different methods which were hydrometer and density bottle method in order to measure the density of water at different temperatures. We calculated the densities of water which were 995, 992.5, 991, 990 kg/m3 for the first part and 967 kg/m3 for the second part. Finally we compared these two methods in order to decide which method is more suitable.
3. Plot your data to create two lines with an intersection on a graph. Repeat any measurements that do not fall near the best-fit line. From the intersection, calculate the mole ratio of the reactants. Data Table: Experiment ml NaClO ml Solution B Temperature of Precipitate (degrees) 1 5 45 27.0 2 15 35 35.0 3 25 25 44.0 4 30 20 49.0 5 35 15 52.0 6 40 10 46.5 7 50 0 24.0 8 45 5 22.0 9 43 7 21.0 Graph: I eliminated the last two data points because it was making my graph weird.
• To analyze the temperature dependence of viscosity by using a vibro viscometer. METHOD AND MATERIAL Capillary Viscometer By using Cannon-Fenske (U tube) viscometer, the experiment was performed for pure water and cherry juice. During this part of experiment, spherical chamber is filled with liquid and then the liquid was pulled up to upper elliptical chamber by means of puar being removed from system. Time data were recorded as well as the viscometer size. Brookfield Viscometer This procedure was followed to measure the viscosity of baby food sample by observing the shear stress vs. shear rate relationship with Brookfield viscometer.
In this experiment we have 6% salt solution, 12% salt solution, 18% salt solution and 24% salt solution. We are going to weigh out the mass of the dry glassware, which will be a volumetric flask, and then the mass of the glassware with the water in it. After we measure the glassware with the water in it
Figure 6: Diagram of temperatures in Beaker 2 (Part II) In the Part II of our experiment, Beaker 2 was covered with a plastic wrap and Figure 6 shows some oscillations of temperatures in that area. PROCESSING DATA PART I The effect of a Plastic Cover Beaker 1 Temperature (°C) Beaker 2 Temperature (°C) Temperature Difference 0 Minute 24.1 23.1 1 5 Minute 27.4 27.9 0.5 10 Minute 26 25 1 15 Minute
Procedure The sample was brought to a temperature at least 14°C above the expected cloud point. Pour the sample into test jar to the level mark. Close the jar tightly by the cork carrying the test thermometer. The position of the cork and the thermometer was adjusted so that the cork fit tightly, the thermometer and the jar were coaxial, and the thermometer bulb resting on the bottom of the jar. The test jar was places in the ice box containing freezing mixture.
The crude sample was heated at the 46° C in the hot air oven (see Figure 9) and the temperature of water bath was kept at 50° C in order to maintain the constant temperature during magnetic treating. 2. The crude was treated for 1 minute at different magnetic fields (6500, 7500 and 8500 Gauss) for 3 times (see figure 10) to ensure the repeatability of the field. 3. Finally, the sample was placed in Rheometer which was maintained under constant temperature (46° C) and shear rate (34 s-1)for 150 minutes (2 hours 30 minutes).