Brands Of Water Lab

For part B, 50 mL of an assigned 50 mL pH solution of either 1 M HCl, 1 M NaOH, lemon juice, and 50 mL of household bleach all in separate 250 mL beakers are to be used. For part C, a hot plate or ice are to be used to make the 1.0 mL assigned temperature specific water. This experiment will also use the 1.0 mL of 0.1 Phosphate buffer.

The purpose of the experiment was to test the levels of water contamination in each beaker to see how high each vial would contaminate the water based on the color the water became once each vial was poured into the given beakers. In Experiment 2: Water Treatment, I used potting soil, sand, activated charcoal, gravel, alum, bleach, and beakers with my own-supplied tap water. The purpose of this experiment was to see if the different particles placed in the tap water could be removed by various filtration techniques. In Experiment 3: Drinking Water Quality, I used several various test strips, each individual strip testing for ammonia, chloride, 4-in-1, phosphate, and iron, along with samples of Disanti bottled water, Fiji bottled water, and my own tap water from home. The purpose of this experiment was to determine if bottled water is any more or less filtrated than my own tap water at home.

12. For standard water temperature was conducted in such a way that the test tube with Hydrochloric Acid was placed inside the water to sit until the Hydrochloric Acid adjusted to the temperature of the water.

For the temperature test each bacteria was placed on a nutrient agar and incubated for either 10, 20, 30, 40, or 50 degrees Celsius for 48 hours. During the pH test, each organism was placed on four agars varying in pH level from pH 2, 4, 6 and 8 and incubated near 37 degrees Celsius for 48 hours. For the osmotic pressure test, each organism was placed on four agars one each containing 2%, 5%, 8%, and 11% NaCl concentration levels. These were incubated near 37 degrees Celsius for 48 hours. The results of the tests are recorded in Tables 1, 2, and 3. All tests were performed according to the instructions provided in Leboffe & Pierce(1). The biochemical tests used on both unknowns and the ubiquity are:

Title: Using pHydrion paper to test the pH of vinegar, distilled water, laundry detergent, milk, NaOH, Mr. Clean, Baking Soda, Ammonia, 7up, Gatorade, and 4 unknown substances.

Develop a hypothesis on which water source you believe will contain the most and least contaminants.

After approximately 2 minutes, the test tubes were removed from the water and placed into the test tube rack for us to observe any changes to the solutions. The resulting states and colors of the test tubes were as follows: The negative control water was clear and blue in color; coconut milk was opaque with a dark orange precipitate in the bottom and orange through the rest of its solution; karo syrup was opaque with a dark orange precipitate in the bottom and orange throughout its solution; potato chips solution remained cloudy with no precipitate and was blue in solution; peanut butter solution was opaque with a brown precipitate in the bottom and brown through its solution; and the banana baby food

The objective of this experiment is to see how safe bottled and tap water is to drink based on what is in the water; specifically the contaminants and the pH balance of the water. As well as if the temperature of the environment that the water is placed in affects the pH balance of the water along with if bacteria is grown due to the condition it is in. Water is one of the most important things in life, being as it is known as the universal solvent, and humans and many other animals need it to survive. Along with water, the balance of pH is also extremely important in the maintenance of any organism 's life, including the lives of humans. Temperature is known to affect the speed of movements of ions within a solution. There are specific

Currently there are 475 bottled water plants in the United States produce over 600 types of water. The students in the Enc1101 class did an experiment where they taste tested three different types of water and tried to guess which one was which. The students then recorded what they thought about each one such as taste and smell. A majority of the class guessed wrong, at least twice, but this experiment was successful because it gave the students a first hand experience taste testing the water.

My science fair topic will be measuring the acidic levels in different companies of water bottles such as Aquafina, Dasani, Evian, Fiji, Miami Dade Tap Water, Penta, Publix Spring Water, Smart Water, Smart Water, Volvic, Voss, and Zephyrhills. Bottled water has been tested for its ppm (parts per million) to measure the amount of particles inside the water. The pH scale is a measurement of how acidic or basic an aqueous solution is. The pH scale has a range of 0-14; numbers less than 7 are considered acidic and numbers greater than 7 are considered basic. An acidic pH level means that the solution has more free hydrogen ions, and a basic pH level means that the solution has more free hydroxyl ions. pH is reported in logarithmic units and an increase or decrease of one on the pH scale has a 10-fold change. The negative logarithmic of the hydrogen ion concentration calculates the pH level of a solution. This is why pH stands for the potential of hydrogen and it calculate din

As I continued my research, I came across another point of interest regarding tap water veruses bottle water. Most bottled water companies will use the same purification method that states use with some exceptions. Some bottle water companies will use excessive filtration along with ozonation to purify the water befor it is bottled. However, neither one of these processes make bottled water better for a person to drink. The excessive filtration measures will make the bottled water unhealthy to drink because it is inclined to cause the water to become acidic. Beside some bottled water being acidic they lack minerals such as electrolytes that are healthy for people. The majority of bottled water that were evaluated provided a high acidic pH level. Individuals that consume beverages and foods that are acidic are at risk for their teeth to decay and erode as per the American Dental Hygienists Association study (https://www.alkalinewaterplus.com/analyzing-comparing-brands-of-bottled-water/).

Overall, the results mainly do support the original hypothesis. Throughout the 8 days of experiment, there was no lead, bacteria, or sodium detected by the test kits or the test strips that were used in any of the waters of the water bottle brands and tap water in both environments thus proving the hypothesis that was originally posed, correct. This was the same for the tap water from Quincy, Massachusetts in both environments, thus not supporting the original hypothesis of the belief of traces of lead or bacteria in the tap water of Quincy. However, the original pH estimates for the different types of water were not correct. The hypothesis about how pH balance would decrease in the cooler environment and increase in the warmer environment

Good hydration is a very important aspect in our daily health and it is critical that we keep our bodies hydrated. Water is of great significance, since it is used for drinking and in preparing our daily food. Today, there are a lot of concerns about drinking tap water due to the fact that it may contain potential toxins; so consequently, many people choose to drink bottled water instead. But there have been increased concerns about the consumption of the bottle of waters as well. The purpose of this research is to identify which water is best to drink and use; and to help people to make the right decision when it comes to the water they are consuming.

I decided write a report on bottled water as it is the fastest growing beverage in the world with no signs of demands for it abating in the near future. According to a new market report published by Transparency Market Research global bottled water market was valued at $157.27 billion in 2013, which is expected to reach $279.65 billion by 2020, growing at a rate of 8.7% from 2014 to 2020. By volume, global bottled water market is expected to grow at a rate of 8.3% during the forecast period from 2014 to 2020 to reach a market size of 465.12 billion litres by 2020. In 2013, volume of the market was 267.91.billion litres. The global bottled water market is dominated by Asia, Europe, Mexico and the US, which account for over 60% of the market value with strong growth in India. Over the past five years alone, bottled water has increased its “share of stomach” of the overall beverage market from 14.4 percent in 2009, to 17.8 percent in 2014. It is predicted that by 2016 bottled water will be the number one packaged beverage sold in the United States. The demand is down to rising concern for health and wellbeing and also clever marketing campaigns and bottle designs.

As a major ingredient, cleaning stuffs, and accessory constituent water plays an important role in the quality of freezies. Sourcing of highest quality water and maintaining its microbiological quality are mandatory tasks for the beverage and juice industry. Food and beverage producers exert their best efforts to maintain the water quality in providing safe and quality products to the consumers. The producers themselves set the own standards of water quality for their quality production as well as to maintain the standards of most regulatory authorities. FDA recommendation is to use water that an analytical unit has a most probable number