Investigation Of Strengths And Weaknesses

Next time I would maybe try this same experiment with different types of foods such as maple syrup and honey to see what effect invertase has on other sweet substances. Some worldly applications that I found fit really well into my project included something’s that I learned along the way that I didn’t know at the start of this experiment. This included things such as how the conversion of sucrose to glucose (using invertase) changes how much glucose we actually digest from different foods. This information could be useful for people to learn which foods are good to eat in moderation not only because they are high in glucose, but also because they are high in sucrose. Also using my experiment and my data, you can determine which foods are safe for someone with diabetes to consume because they don’t contain as much sucrose so later when it comes to digestion, your don’t end up consuming a lot of glucose which could prove harmful for

Upon completion of the StrengthsFinder survey, I discovered that my five greatest strengths were Achiever, Discipline, Responsibility, Relator, and Competition. However, I was skeptical about the initial results until I read what each strength entails. I found most of the information given to be accurate. According to the description of those strengths, I discovered that I use them daily without realizing it.

Strength is that part of your intellect or nervous system that is more effective and productive than other parts. Throughout your experience of life, your actions or reactions drive different thoughts, behavior and emotion in your brain. The requests that are processed more efficiently and rapidly are known as your strengths. Nowadays, strengths-based approaches to work and life are gaining a lot of popularity and often they are used to improve leadership and create more productive and efficient work teams.

The class data that was received supported the group members’ hypothesis that the rate of osmosis will increase if the sucrose concentration increases as well. The trend line that was received from the data also supported the hypothesis because it increased as the sucrose concentration increased. The initial weight gain percents were all different because all of the groups’ sugar concentrations were not completely identical. The method used wasn’t entirely accurate because there could’ve been some flaws such as some bags weren’t secured enough and might have leaked sucrose into the de-ionized water causing the results to be different. The bags might have not been washed thoroughly which could have ultimately allowed sucrose into the de-ionized water. The results could have been more accurate if the baggies were left in the

will open in the Calorimetry laboratory with a calorimeter on the lab bench and a sample of

Aim: To plan, conduct, evaluate and report on an investigation of chemical changes, and make recommendations for their use as an energy source in Heat-and-Eat meal packs.

Did the results support or refute your hypothesis as to which test tube starch contents would convert to sugar first?

Do the test smell and food, then no smell and food, then only food. Continue with these steps until experiment is finished. The results for cinnamon scent and food 11/12 correct, for cinnamon with no scent and food 12/12 correct, for cinnamon with food 12/12 correct. The results for mint scent and food 8/12 correct, for mint no scent and food 12/12 correct, for mint with food 12/12 correct. The results for vanilla scent and food 12/12 correct, for vanilla no scent and food 12/12 correct, for vanilla with food 12/12 correct. The predicted results were that with scent and food that the volunteers wouldn’t be able to still taste. What could be done differently if this project was performed again is having one volunteer at a time doing the test. Another thing is give the volunteer a glass of water to clean the mouth from any taste when tasting something new. Experimental error were not taking the volunteers smell away completely. The hypothesis, if the smell was cinnamon then the taste of ketchup will decrease. The hypothesis was not supported. When comparing the foods with smell against the foods without smell the cinnamon had a 9% difference, mint had a 40%

When I took my strengths test I was not necessarily shocked with what I received, more with what I did not receive. I thought for sure that I would have received positivity because people are always telling me how positive I am. Through learning about my strengths I have come to realize that all five of my strengths together may be the cause of my positive attitude, and all five of my strengths working together constantly are what people see. My strengths are restorative, communication, input, strategic, and achiever.

The purpose of this experiment was to see if brownies could taste the same, appear the same, and have the same texture if you didn’t use the key ingredients to brownies. The key ingredients to brownies are eggs, water, and oil. The brownies were also cooked at a different temperature, to see if the brownies would cook the same. There were three different test tasters, they predicted different things and said different things about the brownies.

How does someone determine the amount of calories in a single cheese puff? The problem is designing and conducting an experiment to answer this question. In this experiment, two Cheetos were individually burned under an Erlenmeyer flask filled with 25 mL of water. The temperature of the water before and after it was heated was measured with a thermometer and then recorded. Using the masses of the 2 cheese puffs, the specific heat capacity of H2O, and the changes in temperature of the water - the number of calories in each of the Cheetos was

Three sources of error that might have led to the systematic error during the lab include: lack of insulation, lack of even heating, and loss of heat to the environment. First, in my experiment I had to set the sample foods aflame in a coffee tin, which would heat the water inside the soda can. There was a large amount of heat that escaped through the top of the soda can, which made the water have a smaller temperature change. Secondly, there was incomplete burning of food in my experiment. The marshmallows did not burn; instead they caramelized on the outside, so not all the energy contained was released. Incomplete burning also occurred with the animal crackers. Lastly, my inefficiency was caused by heat loss to the environment. When trying

With the long-term goal of becoming a transformational leader, it is often useful to consider one's strengths and weak nesses across four dimensions. These include personal and professional accountability, career planning, personal journey disciplines and reflect practice reference behaviors and tenets. The intent of this analysis is to evaluate my strengths and weaknesses in each of these four areas. In addition, a discussion will be completed on how current leadership skill sets will be used for advocating change in my workplace. The conclusion of the paper will concentrate on one personal goal for leadership growth, including an implementation plan leading to its fulfillment.

In this experiment we wanted to determine the optimal temperatures for fungal, Aspergillus oryzae, and bacterial, Bacillus licheniformis. In order to see if any of the starch was broken down, Iodine was mixed with the starch-amylase substance. In four spot plates, the groups labeled the different temperatures, once the iodine came in contact with the starch, the result would be a reaction that turns the fluid into this dark blue/black color. In a span of 10 minutes, with occasional check ups on the solution every 2 minutes, the amylase-starch solution was placed into five types of temperature, all being Celsius. The five temperatures were 0 degrees, 25 degrees, 55 degrees, and 85 degrees Celsius. The solution would change colors, so in order to measure the changes, a scale was used. Such scale was a 1-5 scale, with colors next to each number. One being the lightest color, or yellow, and 5 being the darkest color, or black. Based on the change of color, we could tell how fast it hydrolyzed the starch in a span of 10 minutes. To keep record of the results, the results were put in Data Tables used from the Lab Manual. The average optimal temperature for Bacteria Amylase was 85 degrees Celsius, while the Fungal was 55 degrees Celsius. You can see this by looking for the

Strengths - understand and incorporate the process into your preparation. Use the rehearsal process as the main focus for exploration and options. Use bold choices for