The following experiment was conducted to investigate the effect of concentration on a potato core. The experiment was done see whether or not the concentration in the NaCl solution would effect the mass of a piece of potato core, the experiment briefly showed that each concentration of NaCl decreased the mass of the piece of potato.
Procedures 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.
PROBLEM: How does the type of container affect the ice cream melting time? HYPOTHESIS: Out of the 4 containers I think the cardboard container will melt the ice cream in 30 minutes because the heat will go through the ice cream faster, I believe it is made of a thinner material and that is why I think it is a weaker container
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
Sharifah Leben Anatomy & Physiology 1 Dr. Pasley 17 February 2016 Osmosis Egg Lab Central Question The purpose of this lab is to determine what is the concentration of the unknown solution along with what concentration would be more isotonic to the chicken egg?
Reasoning I chose this method to keep the two Ice cubes separated during the experiment, and to see the two individual results of adding salt, or adding nothing to the ice. Keeping the Ice cubes separate allows no error in collecting data on each individual subject. Adding salt to one will not interfere with data collected on the ice cube melting with no additives. Some studies were very similar, but most used many different substances to test how quickly Ice would melt. These included for instance Sugar, and Sand.
The control of the experiment is water. The positive results are the juices that turned into jelly and the negative results were pineapple and kiwi.
Background Road salts are salts that are applied on roadways that are covered in snow or ice for the purpose of de-icing and/or anti-icing of the road. There are quite a few different types ranging from sodium chloride (rock salt) to magnesium and calcium chloride. In anti-icing, they work by preventing bonding between the snow-ice and the road surface, and in de-icing the salt dissolves into the liquid water in the ice creating brine and lowers its freezing point (DOT). Brine is water saturated or almost saturated with salt. It has a lower freezing point than water. The brine loosens the ice or snow from the pavement so that the snow and ice is transformed into a slush to be plowed (DOT). This can be seen in the Figure 1 in the Appendix. (DOT). Since salt water still freezes at −18 °C (0 °F) (Sodium Chloride), it does not function properly when the
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
BACKGROUND RESEARCH The scientist will be doing an experiment on how sugar and salt affects the boiling point and the freezing point of water.
Ho = p=1000 hours HA : p > 1000 hours. 7. Write the null and alternate hypotheses for this situation: A cereal manufacturer uses a filling process designed to add exactly 18 ounces of cereal to each box. State the null and alternative hypotheses that would be used to verify this claim.
After eating the cracker, the participant drank the cup with the odd number first. It was instructed to drink the beverage slowly, so that they can focus on the taste and other characteristics of the drink. After finishing the first drink, questions 7a, 7b, and 7c were answered on the Cola Rating Sheet. Next, the participants ate the second saltine cracker to clean their palate and prevent the carry-over effect. The second beverage was consumed in a slow motion in order to pay attention to the taste and compare it to the first beverage. The remaining questions 8a, 8b, 8c, and 9 were answered on the Cola Rating Sheet. Then, the professor revealed the correct answers on the projector screen and the participants discovered if their predictions on the Cola Rating Sheet were correct. Lastly, the professor collected all of the materials and surveys from the participants in the interest of seeing the gathered data from the
The purpose of our experiment is to see how salty it is for an egg to float. When salt is added to water, the mass of the water increases, and the water becomes denser. Objects will float better on a denser surface, they float better on salt water than they do fresh water. When you add table salt to water the salt dissolves and the water becomes denser, the volume increases by a small factor but the mass increases by a large factor. The salt is denser than water to begin with, because the salt has more mass than oxygen and hydrogen in the water molecules.
Can sugar help lower the freezing point of water? Each year 17 million tons of salt is applied by state agencies to US roads across the nation helping people navigate otherwise treacherous roads. With the good also comes the bad which is the corrosion or oxidation caused by the natural attraction of water to salt. Salt makes water act as a catalyst by speeding up corrosion on millions of vehicles around the world. Can it be possible to use a less corrosive additive such as sugar to lower the freezing point of water?