The graph plateaued out when the temperature reached 26 degrees and stayed on for one minute (4mins to 5mins). It also stays on 96 degrees for 2 mins (14mins to 16mins). The results always goes higher because the ice melts from the heat, when the ice melts means that the water is getting hotter. At the beginning of this experiment the water was only increasing in temperature very slowly, and in the middle of the graph the water increases faster, however at the end the water slowed down staying on
If only one reactant is increased, then the chemical reaction will only produce a certain amount of products after the limiting reagent is used up, and in this experiment, the most mass the reaction could produce was 0.4 grams. Although we kept adding calcium chloride, not adding sodium hydroxide in the same proportions will not yield more product, which is the main goal in conducting this lab. We should have seen a plateau at 0.4 grams to show that the limiting reagent inhibited further Ca(OH)2 production, but we made several mistakes in our experiment, which made the data unusable to conclude. Once again, the data is polluted, so these number are not accurate, but it is the data our group has to work with. The theoretical yield should have been more than the actual yield, and the percentages should have been less than 100.
Hydrated Lime The results show that hydrated lime increased the intermediate temperature stiffness of the PG 64 - 22 binder. Hydrated lime showed to improve the fatigue properties of the aged binder. It could decrease the fatigue parameter by 23% which is a desired result when cracking due to aging is a concern. The mixing was done at three percentages: 1%, 2%, 3% . The lowest aging index was found to be at 2% by weight of the binder.
Whereas, 3T and 4T turned yellow, which indicated that the hydrolysis happened. It is a evidence of the dye molecules in the BAPNA has been cleaved form the amino acid when trypsin and BAPNA were combined together. However, 5T had interesting result when trypsin and BAPNA solution was placed in the ice box for an hour. Even though, it is a
In the time it took for the enzyme to break up 0.23 grams of egg white at the temperature of 40 degrees, it broke down nearly three times as much in a temperature of 65 degrees. We can see from the graph that the hotter the water bath was the more egg white protein were broken down (because some of the test pieces gained mass, the graph shows the largest LOSS in mass in negatives to distinguish the difference between gaining and losing mass, so if the graph shows negative this indicates the largest loss of mass). Looking back at my hypothesis we can see that it was not correct although some of the predictions were more accurate than others. I predicted that the enzyme would work best in the two middle temperatures as they were the closest to core body temperature. looking at my results from the experiment we can clearly see that this was not true, but instead the two lower temperatures of 4 and 21 degrees Celsius showed a gain in mass while both higher temperatures of 40 and 65 degrees Celsius clearly indicate the breaking down of the particles as their is a clear decline of mass.
Thus, the hypothesis that when salt is sprinkled on ice, a brine is made with the surface of the water, which lowers the freezing temperature of water and starts melting the ice that the brine is in contact with. Compare results with info found in research. Site sources. Consider sources of uncertainty in your measurements. This is an important result as it shows that table salt helps ice cubes melt faster, which has application in real life situations such as snow or ice on roads and making ice cream.
Salt and sugar are added to the majority of processed foods, including biscuits, cakes, oven-ready meals and drinks. When managing our weight it's important to understand how to control our salt and sugar intake as it can limit weight loss progress. Evidence strongly indicates that we weight more than we need – with the average sugar consumption per adult estimated at 700g – twice what we need. Day 1 (1 lesson this week) Lesson Sugar and salt can creep into our diet without us realising and can hinder our weight management progress. Whilst eating homemade food can make this easier as we can generally be aware of what is going into the food we make, when salt and sugar is combined into a recipe, such as a cake, it’s difficult to understand just how much salt and sugar there is in each portion.
The plastic container performed the worst because at the first hour, the temperature dropped to 33 degrees Celsius compared to 49 degrees Celsius of homemade container. The way the the temperature dropped in plastic container was fast after one hour; however, after few hours later, the temperature dropped slowly. It was not the best when it comes to storing heat of food, specifically soup. According to Tom Henderson, 2017, the thicker or longer the object to receive heat, the more heat will be lost but if the insulation is thicker, then the less heat will be lost. According to Heba Soffar, 2015, heat is a thermal energy that flows from a warmer region to a much colder or cooler
In most foods, microbial contaminations occur predominantly at the surface, meaning using edible films such as chitosan allows minimal space between the foods’ surface and its’ environment. However, the coating has weak mechanical properties, and is permeable for gas and water vapour. Blending chitosan with starch improves its mechanical properties and allows a better novel food preservative. ADVANTAGES: - As chitosan is the second most abundant carbohydrate after cellulose, it’s not unusual that its waste exceeds 25bn tonnes per year. Using chitosan as a food preservative allows for reuse of this waste, making its use environmentally beneficial; while also reasonably cheap and cost-effective in production and usage.
In the remaining 8 cases, the average cooling rate was -0.060C/min, which was in agreement with that reported by Khogali. However, another similar study performed by DSO in 2002, testing 22 male subjects, revealed an even greater cooling rate of 0.100C/min using the BCU . Ice water immersion was also found to be extremely effective in reducing the rectal temperature in humans. Costrini reported a high success rate in reducing the rectal temperature of heat-stroke casualties at a rate of 0.150C/min by immersing them in a large tub of ice water until rectal temperature was reduced to 39.00C
I thought as we shook the cube it would just crumble into little bits. As we shook the first cube for 3 minutes, the mass decreased from 2.35g to 1.42g. During test 2, we shook and received a 1.64g, after the starting total of 4.7g. For the final mass we got 1.99g, a total of 5.06g grams turned into sugar dust. Our graph was almost a straight line.
My second hypothesis is that Quilted Northern will hold the most pennies when wet because it is one of the thickest toilet papers. My third hypothesis is that the Member’s Mark will hold the most pennies when it is dry because Member’s Mark is two-ply and appears the thickest. PROCEDURE To prepare for both experiments I will acquire five brands of toilet paper, rubber bands, and a stopwatch from local stores. There is no control group for any of the experiments because I am comparing brands of toilet paper. The variable for each experiment will be the brand of toilet paper otherwise, for each experiment everything else will be
After seeing this data the two most effective look chemical at resisting energy was CaCl2 and LiCl. So we looked at the price of both of this chemical CaCl2 cost 6.55$ per 500g and LiCl cost 32.75$ per 500g because CaCl2 was substantially cheaper we decide to chose it to use in own hand warmer. We calculated that it would take 22g of CaCl2 to create a 20oC increase in temperature of 100ml of water. Some sources of error in this lab, would be heat escape from not be able to replace the lid of the calorement went adding chemical into it, inaccuracies in the balance, and not waiting of the proper time to recode the
On the shores of the Attawapiskat Lake, about 18 hours north west of Barrie, lies the band of the Neskantaga First Nations, where only a portion of the population remains. The other portion leave, because of the large amounts of poverty and the isolation. This First Nations Community has been under a water boil advisory for over 20 years. Their current water filtration system hasn’t worked since 1995, and even when it did work it removed sand and grit, but left in harmful chemicals. The government gives the Neskantaga people $250,000 annually, which goes towards running a water treatment system that continuously tests positive for harmful chemicals after being filtered.
My research topic for this science fair is: Does Ice melt faster in water, coke, apple juice? I was interested in this topic because it would cool to know what drink would have the biggest effect on the ice. During research I fould out that ice melts at a temperature of 32 degrees farhenhiet. Pressure can also alter the amount of time it takes for an ice cube to melt. It would be interesting to see what type of impact that these drinks would have.