Calibration Of Gum Lab

Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.

1. Fill in the table below with the results from the monosaccharide test experiment, and your conclusions based on those results.

The initial mass of the gum was 9.8 grams and by the tenth trial it was at 5.19 grams; therefore, the mass started dropping at a rate of 0.5 grams to dropping only 0.05 grams every time the mass was recorded. From further observations, the more the gum was chewed the less taste there was and the sugar in the gum was responsible for the taste because towards the end of the experiment when the taste was almost gone, the mass of the gum went from seriously dropping to only dropping 0.05 grams every time the mass was recorded; also, the gum tasted a lot better in the beginning than it did in the end. Each student performed 25 trials (625 chews) to get more accurate data, implying that the more we did the less sugar content was left in the gum. I also observed that the more chewing we did the less percentage error we would have in comparison from our control groups’ percentage. Lastly, the existence curve shows how the mass drops plenty until most of the sugar was extracted and the data

The experiment aimed to establish the concentration of glucose in two sugar beverages, this is where it is expected for coke to contain much higher

First, each table received 2 gummy bears. Each gummy bear was measured for their height, width, and thickness in mm. Secondly, 150 ml of water was poured into a cup with your group number on it. Then after we recorded our measurements of the gummy bears, one gummy bear (A) was placed in the 150ml cup of water, while the other gummy bear (B) was placed in the Ziploc bag. The gummy bears were measured again after 24 hours. When we checked the gummy bears after 24 hours, gummy bear B in the bag stayed the same, while the height and width of the gummy bear A in the water grew and the thickness shrunk. Originally, the gummy bear A in the water weighed 2.57 grams, measured 12mm thick, 10mm wide and 17 mm tall. After the experiment, gummy bear A

The purpose of this experiment was to test multiple brands of popcorn under the same setting in order to conclude which one statistically popped the most kernels. I tested the butter flavor of Orville Redenbacher, Wal-mart’s Great Value brand, and Pop Weavers. The different bags of popcorn were popped in the same microwave for the same amount of time, 3 minutes and 15 seconds. Then, the popped corn was counted, as well as the un-popped kernels, in order to determine a ratio, and then I recorded the results in the data table. I repeated these steps two more times for a total of 3 trails for each brand. Then I compared the ratios of all the bags to determine which brand yielded the most popped corn. The statistical technique used to evaluate the data was to find a ratio between the number of kernels in the bottom of the bowl and the number of popped kernels. To find this, I divided the number of the actual popped corns by the total number of kernels left in the bottom of the bowl. The ratios and percent were then compared. Once all my results were in the data table, I averaged the 3 trials for each brand of popcorn.

The materials used during the experiment included three plastic cups, three gummy bears, masking tape, marker, balance, calculator, tray, one plastic spoon, a measurement tray, and a ruler. The three plastic cups were used to hold the tap water, salt water, and sugar water. The masking tape and marker were used to label each cup with the

For my experiment I picked 3 different brands of bubble gums. Hubba Bubba gum, Bubble Yum and Bazooka. After chewing each piece of gum for 2 minutes, one at the time, I blow a bubble as big as I could. Then, my partner (my mom) measured and I write down the results. I repeated the same steps 3 times and results was collected in a data chart (see data chart # 1). Then, the average size of the bubble was calculated by adding each result and divided by 3. The average size of the bubble made from Hubba Bubba Gum was 3.8 cm, Bubble Yum was 3.5 cm and Bazooka was 3.3 cm. As a result of my experiment, I found that Hubba Bubba gum makes the biggest bubble (3.8 cm).

When the different gummy candies are placed in water for 24 hours, the size and appearance changes due to osmosis. The mass, volume, and length of the three different gummy candies were measured before and after the experiment, and the changes shown after the experiment were significant. Out of the three gummy candies used in the experiment, the gummy bears showed the least amount change in mass, volume, length, and in average changes. The gummy fruit had the most consistent results out of the candies. The results gathered showed that the gummy fruit had changes that were in the decimals, such as in the average change.

Before the food lab experiment where we tested milk, crackers, bananas, and egg whites for simple sugars, starch, and proteins I expected to learn about what foods contained any of the three possibilities, if not all of them. The lab provided my group and I information afterwards that can further my education into macromolecules and biology as a whole subject. My group and I predicted that milk will contain simple sugars, crackers will have simple sugars and starch, bananas will have proteins, and the egg whites will contain proteins. If milk does contain simple sugars, during this lab when my group and I test, then the milk should turn from a blue color to a green, yellow, orange, or red color when heated. Crackers should have the same outcome as milk if it does contain simple sugars, but if crackers also have starch the crackers should then turn into a blackish color. We predicted that bananas contain protein and if so, then the solution should turn from a light blue to either a dark blue or a purple. Finally, egg whites are what my group and I finally predicted to contain proteins. If our hypothesis is correct, the solution should do the same as it does for the bananas.

To calculate the concentration of the sucrose and glucose after the first reaction, and the final concentration of glucose of the samples of Powerade and Gatorade, the Beer-Lambert equation was used.

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

Firstly acquire three test tubes. All test tubes will contain gelatin. One of them will contain both pineapple and compound X. Compound X is our independent variable in this experiment. Another will contain just pineapple and gelatin. The last one will contain only gelatin, this test tube will be our control group. The next step is to put all the test tubes in the icebox and wait for the gelatin

The purpose of this lab was to investigate the amount of sugar in carbonated beverages by using the density of solutions, and also to create a standard curve with the percent sugar in sugar solutions.

1. 5 sucrose solutions were made of increasing molarity: 0.2 M, 0.4 M, 0.6 M, 0.8 M, 1.0M. 2. 50 mL of each unknown solution were poured into 5 separate cups. A slice of potato was placed into 5 equal cylinders. 3. The mass of the 5 potato cylinders were then recorded. 4. The cylinders were placed into the foam cups with solution and covered with plastic wrap. It is to be left overnight. 5. The room temperature was recorded in Celsius. 6. The cylinders are then to be removed from the cups and carefully blotted of any excess solution. 7. The mass of the potato cylinders were recorded afterwards.