Can Cucumbers Be Used In Preserving Cucumbers Best?

Hello, this is my Science Fair Report. My topic is Tooth Decay. In this project, I am testing what kinds of liquids deteriorates teeth. I choose my topic because I wanted to learn more about tooth decay. My plan is to put half of an eggshell in these three liquids, water, Coca-Cola, and vinegar, then wait a week. The similarities between eggs and teeth are, eggshells are made up of a composite of calcium carbonate. Tooth enamel is made of calcium phosphate that is arranged in a tough, crystalline structure called carbonated calcium-deficient hydroxyapatite. Which means they are both made of calcium compounds. My hypothesis is the eggshells in the Coca-Cola and the vinegar will corrode. The information that helped me come up with my hypothesis

Purpose/Hypothesis: The purpose of this experiment is to use both cabbage juice and pH paper to determine the pH of household items. This way, we can tell which products are basic and which one are acidic. If we use cabbage juice as an universal pH indicator by comparing it to pH paper then pH determined by the cabbage juice will be unstable because by using cabbage juice, it can be different depending on how diluted it is.

In Part C of the experiment, the process completed in Part B was performed again on the six Kool-Aid drink samples: black cherry, cherry limeade, grape, mixed berry, strawberry, and tropical punch. The cherry limeade, grape, mixed berry, and tropical punch samples were undiluted stock solutions that were used in the SpectroVis. The black cherry solution was diluted with a 2-fold dilution. The 3 mL of black cherry solution was diluted with 3 mL of deionized water. This was done because the Red 40 dye was too concentrated. The strawberry solution was first diluted by a 2-fold but the absorbances values were too high and fell outside the acceptable range of 0-1. Therefore, 8 mL of strawberry solution was diluted with 12 mL of deionized water. These values for all of the solutions were recorded in Table 5. The solutions were emptied down the sink. All the glassware and cuvettes were rinsed with deionized water and dried. The volumetric flasks and caps were returned to the appropriate containers.

First students obtained 8 graduated cylinders and labeled them. Each one contained a different ratio of vinegar and water. These graduated cylinders with the liquid were weighed and recorded.Then, students obtained an Alka-Seltzer tablet and recorded its mass. Then one alka-seltzer tablet was dropped into each of the graduated cylinders. Students had to

Which solution has a pH closest to neutral? (Stomach acid; blood; lemon juice; soap, household bleach)

for percent acetic acid in vinegar, it can be concluded that the percentage of acetic acid in the

Our hypothesis states that the benzoquinone absorbance rate would be faster when the pH added to the cuvettes were greater than the pH of the potato tissue. At pH 7, reaction rates were the fastest, but not at pH 10 like we predicted. We predicted that pH 4 would have the slowest to no reaction rate, but it was faster than pH 10 because the potato tissue has a pH 6 and the pH 4 was closest to the pH of the potato tissue. A possible reason our hypothesis was only partially supported was because of possible cross contamination when preparing the cuvettes by not using different disposable pipets for each pH solution, or the test tubes could have been labeled wrong which caused them to be mixed up. In future experiments, we should look at the effects of pHs closer to the pH of the potato tissue because we can infer that closer pHs to the pH of potato tissue will have a faster reaction rate causing the potatoes to turn brown

My science fair topic is “Which beverage stains your teeth the most?” and I chose that topic because my family drinks a lot of different beverages and we disagree on which drinks stain your teeth. The main question that I am attempting to answer is which beverage coffee, tea, soda, or grape juice stain your teeth the most. To do this, I plan to test each beverage on egg shells for five days. To monitor the beverages effect on staining teeth. The information in the following research paper will provide answers to the following research questions: 1) What beverage stains your teeth the most? 2) How does this beverage stain your teeth? 3) Is there a way to prevent staining to your teeth?

We had cranberry juice, lemon juice, and vinegar.First picture is after mixing, lemon juice and calcium phosphate, lemon juice and calcium oxalate, cranberry juice calcium phosphate, prior to mixing, vinegar with calcium phosphate, water with calcium phosphate, and the detail of lemon juice prior to mixing trials 1 and 2.

Why I Chose This Topic: I chose this topic because I was interested in investigating the level of citric acid in commercial and freshly squeezed lemon juice in order to compare results and suggest theories and ideas about what increases or decreases the acidity of the lemon juice and why?? (Temperature, adding chemicals/preservatives etc…)

In this experiment I will be finding out which fruit juice contains the most vitamin C. I will be using a method similar to titration but I will be using a syringe instead of a burette.

Will the effects of cavitation bubbles on non-pathogenic E.coli on an ice cream scoop and the amount sloughed off into the water the scoop will be treated in reduce the amount of bacteria present? The null hypothesis is that neither the water or scoop, when exposed to cavitation bubbles will show a significant decrease in the amount of non-pathogenic E.coli. The alternate hypothesis is that both the scoop and the water, when subjected to cavitation bubbles, will show a significant reduction of E.coli bacteria. The expected outcome is that the cavitation bubbles with be able to destroy a significant portion of the E.coli bacteria present, thus reducing the amount of E.coli that adheres to the ice cream scoop and

Title: Investigating why apples turn brown. Problem: In my experiment, I will be testing apples with lemon and water to determine what happens when lemon is added to apples, as well as when water and lemon is added to apples. I am trying to find out, firstly, why apples turn brown, secondly, what stops them from turning brown, and finally, how long it takes for apples to turn brown.

Mix the chives, lemon juice, mayonnaise, and apple cider vinegar in a bowl, and then season with pepper and salt to taste.

Then, each group of students received the necessary materials to complete the experiment. When the students received the cups, they labeled cups to distinguish between the salt solution, distilled water, and control group. After weighing the cups and finding the mass of the cucumbers, the students poured 50 ml of water in one cup, 50 ml of salt solution in the other, and left the control cup empty. Then, the students placed the cucumbers into the cups and waited 30 minutes for the results. After the 30 minutes, the students removed the cucumbers from each solution and dried the cucumbers with paper towels. The students then weighed the cucumbers again and recorded their results. Lastly, the students found the difference from the original mass of the cucumbers and recorded their results.