Banana Temperature Lab Report

The purpose of this lab is to figure out the mass percentage of copper in a penny. Furthermore, by doing this lab we will practice using a spectrophotometer and review the names of equipment such as volumetric glassware, pipets, and volumetric flasks.

A pattern that was found is that the water data is more consistent than the data for the juice and the seltzer. We know this because the data for the juice has a 16 second difference. The data for the seltzer came to a difference of 27 seconds. Finally the waters difference is 12 seconds, the most

Calorimetry is the science of measuring the change in heat absorbed or released during a chemical reaction. The change in heat can tell us if the reaction is either exothermic - it released or heat into surroundings, or endothermic - it absorbed heat from surroundings. The device used to measure calorimetry is a calorimeter. A calorimeter can range from very expensive lab ones to coffee styrofoam cups but they are all tightly sealed in order to prevent heat from escaping.

Three paper towels A, B, and C where tested on absorbency. This experiment was tested twice. Paper towel A was 26.5 by 28 centimeters. Paper towel B was 26.5 by 28 centimeters. Paper towel C was 15 by 28 centimeters. Scissors were obtained and each paper towel was cut to 13.5 by 15 centimeters. The weight of the three paper towels at this size was 0.9 grams dry for paper towel A, paper towel B weighed 0.8 grams dry, and paper towel C weighed 1.2 grams. Three beakers weighing 12.2 grams each were obtained. Each beaker was filled with 100ml of water with the outcome of them weighing 128.1 grams each. The weight of each paper towel dry was deducted from the weight of each paper towel. Paper towel A was left to soak for seven seconds.

The ending result of this experiment confirms that as five test tubes are lined up with the varying level of absorbance, different results in the level of absorbance will appear as well, this is visible in above table. Thus, this is due to the varying amount of water in the solution. The blank sample had a 0.30 in its level of absorbance.

~ Petrina and Horace will rate the bananas chosen for the sample. Of course, they will not be told which group the bananas come from. The ratings will be averaged for each year’s production and the average ratings will be compared. If the average rating for last year’s crop is more than 20% higher than the average rating for this year’s crop, this year’s crop will be judged to be worse than last year’s crop

1. Gathered all required materials to designated lab bench. 2. Considered all safety precautions including the prevention of spilling water to avoid falls, handling glassware carefully to prevent shattering, avoiding long periods of working with warm water to avoid burns and avoiding the digestion/inhalation of by-products produced after the reaction (e.g. ethanol and carbon dioxide gas). 3.

This lab was not repeated to examine for consistent results, which may result in data where precision and accuracy are compromised. In this investigation,

1.) My hypothesis that the insects would be most repelled by the lemon plant extract was not supported. Our key findings in the experiment do not support my hypothesis because the lemon had a 60% repulsion response and was the second most repulsive behind orange with a 70% repulsion response. Although the Earthworms were repelled by the lemon plant extract, they were more so repelled by the orange plant extract. 2.)

The purpose of Step 8 is to make sure we get the exact mass of the solution. There could be trapped molecules of water in the solution. Heating the solution would evaporate the water molecules.

The purpose of this lab was to determine if lima beans would be able to grow nice and big in gatorade. The hypothesis stated, if we put the lima bean in the gatorade then it will grow really big, fast because gatorade contains of electrolytes that might affect the lima beans growth. The hypothesis turned out to be disapproved because the lima beans average length in the water/ control starting from day 1 was 17.5 mm, 25.4 mm, 42mm, and 44mm. The lima beans average length in the gatorade was 17mm, 22.6mm, and by day 3, the lima beans grew mold. In addition to that, The total mass of the lima bean in the control was greater than the bean in the variable. The lima bean in the control’s total mass was 5.25g, 9g, 11.9g, and 20.5g. The lima bean

When the beetroot sample is heated for a longer period of time, it is exposed to the vigorous and frequent vibrating molecules for a longer duration. This further disrupts the cell membranes making them more fragile, thus more pigment will leak out into the external solution. With more leakage of the betacyanin pigment, the % transmittance should be lower, indicating that the % of light that is able to pass through the beetroot solution should be less as duration heated increases.

During these experimental procedures, the implication of multiple different temperatures on fungal and bacterial amylase was studied. In order to conduct this experiment, there were four different temperatures used. The four temperatures used were the following: 0 degrees Celsius, 25 degrees Celsius, 55 degrees Celsius, and 80 degrees Celsius - Each temperature for one fungal and one bacterial amylase. Drops of iodine were then placed in order to measure the effectiveness of the enzyme. This method is produced as the starch test. The enzyme was tested over the course of ten minutes to determine if starch hydrolysis stemmed. An effective enzyme would indicate a color variation between blue/black to a more yellowish color towards the end of the time intervals, whereas a not so effective enzyme would produce little to no change in color variation. According to the experiment, both the fungal amylase and bacterial amylase exhibited a optimal temperature. This was discovered by observing during which temperature and time period produced a yellow-like color the quickest. Amylase shared a similar optimal temperature of 55 degrees Celsius. Most of the amylases underwent changes at different points, but some enzymes displayed no effectiveness at all. Both amylases displayed this inactivity at 0 degrees Celsius. At 80 Celsius both the enzymes became denatured due to the high temperatures. In culmination, both fungal and bacterial amylase presented a array of change during it’s

There could have been several variables that could have affected the results of this lab. One would have been if the salt measurements were incorrect. If more or less salt was added than realized, this would have caused the results to be incorrect. Another variable could have been the size of the potatoes being measured incorrectly. If

Through discussion with other participants of this lab, everyone gathered vastly different results. While the same data was