TLC was used to identify the actual unknown product as well as other products/reactants present in the filtered solution. The procedure was conducted by placing a TLC plate in a developing chamber that is filled with a small amount of solvent. The solvent cannot be too polar because it will cause spotted compounds on the TLC plate to rise up too fast, while a very non-polar solvent will not allow the spots to move. The polarity of the spots also determines how far it moves on the plate; non-polar spots are higher than polar ones. After spots on the TLC form, the Rf values are calculated and used to analyze the similarity of the compounds.
This proves that chemical stress affecting the cell membrane of the beet was caused by the adding of ethanol in higher concentrations because the alcohol affects the cell membrane by attaching the cell membrane like water does cause it the changing shape and create a hole big enough for more alcohol to get in. This also causes alcohol to damage the vacuole causing the betacyanin to get released and the red pigment to get transferred into the ethanol around the beet. In conclusion, the chemical stress affected the cell membrane of a beet cell, because of the higher amount of ethanol added to the beet caused the cell membrane to change shape which resulted in the betacyanin being released from the cells. These results affect me because I have always wanted to understand why anything that the beets get mixed with, food, water, bowls, etc, will turn
The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non gluten proteins and insoluble fibers which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed.
This could of happened because we might not have pressed all the petrol out of the chips and so as a result someof the petrol might have been left in the chips. Another thing is that not exactly 10g of chips might have been weighed out. Salt in popcorn: The expected salt content in 10g of popcorn was said to be 0.17 and we got 0.32 g which is a bit more than the expected amount. This could of happened because a bit more than 10 g of popcorn was added, someone with sweaty hands might have added extra bodily salts to the popcorn, or not all the water was squeezed out of the popcorn. Conclusion: In conclusion we did experiments to find out the salt and fat content in 10g of popcorn/chips.
Throughout the experiment, there was a struggle to keep the heat stable which led to inaccurate data. Additionally, while changing the receiver from cyclohexane to toluene there was a loss of distillate which also led to the errors observed in the data. Furthermore, if more data were collected for each compound it would be a better representation of the experiment's results. If these errors were avoided, then the experiment would be more efficient in distilling the two compounds from each other and the plateau would be as sharp as figure 6 in the lab
I think that this is because the company may have wanted miranda to be more gassy and put more carbon dioxide in or the acidic substance of oranges in miranda reacted stronger with the carbon dioxide. However there is a high possibility that our first test for miranda may have a couple of mistakes made since it was a large amount further than its other results(1st test: 3m, 2nd & 3rd test: 1.5m). This may be because we have shaken it too long, measured the results incorrectly, opened the can differently, changed the angle accidentally or since different people were shaking the can… Our method uses measuring distance to find out how well each soda propelled.Our strengths and limits in this method include many things. Strengths include it is accurately measuring the how well the gas and liquid has been propelled, is mostly safe and easy to gather results. The limitations include a large amount like: unable to tell which soda mark is which on the ground, not having the ability to know we are shaking at the same force, not having the most accurate measurer and tool, not able to stop at just the right time, not fully opening the
The reason behind this is because some batters are a thicker consistency and may not come out of your condiment bottle. I tried Aunt Jemima and Bisquick pre made batters, Bisquick worked a little better for me. Once you've chosen your batter, wether it be pre made or hand made, you now have the option of putting food dye into your batter. The colors i
I could have use a beaker or measuring cylinder to measure the volumes of acid and water, but chose a pipette because it's more accurate. Conical Flask I'm using a conical flask as it is a good way to react chemicals in because it allows a bung with a delivery tube to be connected to the top to collect the gas, whereas beakers you cannot. Gas Syringe I chose the gas syringe over the measuring cylinder in water because it allows me to see the product produced going up in smaller sizes because of the scale on the syringe. So the timer can be stopped exactly when it reaches the value needed. Bung and Delivery tube To ensure that no gas leaks out of the conical flask, so that the volume of gas inside is delivered to the syringe.
Hot air drying is a conventional method for dehydrating food but for heat sensitive materials ,this method can cause deteriorative changes .to have much more effective dehydration a high power ultrasound system is applied. In such a case ultrasound waves are generated using the ultrasound system and then contacted with food samples directly. In the intersection between ultrasound waves and samples, ultrasound waves penetrate in samples which results in contraction and expansion of material and moisture evaporation from samples [1, 11, 13,
The dependent variable is the product of the chemical reaction and the formation of gas filling up the bottle eventually causing an explosion. The independent variable is the baking soda and vinegar react. My control conditions are a water bottle that is about 8 inches in height and about 3 inches in width and I will use about 6 grams of baking soda and ½ a cup of vinegar. I will put protective glasses to avoid damage to my eyes and I will first pour the vinegar