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The mixture was cooled down to room temperature and transferred to a separatory funnel where it was washed with four portions of 50 mL of water.

solids and liquids that were in the solution. The centrifuge was able to do this

In trial two, the procedures stayed the same, but the measurements of the glue was changed to five grams, and the sodium borate was changed to fifteen grams. When on the third trial, the steps were kept identical, but the mass of the glue was replaced to fifteen grams, and the size of the sodium borate was adjusted to five

Decoction, 1 1/2 oz. of the root, boiled in a quart of water down to a pint.

After you get done boiling it down the next step is called syruping off. This is where you take all of the maple syrup off the fire. After you take it off the fire you have to put is though strainers to catch all of the stuff that still is in it that you don't want in it like little pieces of dirt and bark. Then you up it though another strainer when you are putting the syrup into jars. After you put them in jars you put lids on the jars and the heat should make the seal on the jar pop so that it is tight and will stay

When completed, remove the crucible to cool on the wire gauze screen that should be placed inside a dessicator.

2. a. It is not necessary because as the drying agent it does not influence the substrate concentration.

1. Dip leaf boiling water for about 1 minute to soften it, stop further chemical changes and make the cell more permeable.

The fiber [also known as bagasse] will be used to fuel the boilers and kilns in the later stages of the process or can be processed further to become paper, panel board, mulch or a raw material for the productions of chemicals. The cane juice will go on to be refined; mixed with heavy syrup and further concentrated before being placed in a vacuum boiling pan until it is supersaturated. Fine sugar crystals will be ‘seeded’ into the pan until the crystals grow large enough to be discharge, usually roughly a millimeter in size. It will then be centrifuged so as to wash away the impure outer coating of the crystals in a process called ‘affination’. The centrifuge will separate the sugar crystals from the mother liquor, the latter of which will then be cycled back through the vacuum pan and centrifuges. The mother liquor will be heated and purified to reduce the viscosity, and will create the end product

If necessary the centrifuge can also be used to further separate the two layers. A final means of drying the ester product is the addition of granular sodium sulfate.

break down the glue-like material bonding the wood fibers. Chemicals used in the digester are reclaimed and used in

Once the stems are removed, thee bunches of grapes are transferred by a conveyor belt to a tank, in which they are then pumped into a vessel that is designed for fermentation.

Sufficient references samples of the starting materials and products need to be retained for future examination of the batch if necessary.

The first stage in the brewing process is the preparation of the wort. After the malt is crushed to grist of suitable fineness, and preliminary treatment of the adjuncts takes place to facilitate extraction, the malt and adjuncts are mixed with brewing water to form a mash.

The nutrient solution is pumped into the container for a given period of time . The growing medium absorbs the nutrient solution , and the nutrient solution is then allowed to drain away .