M & M Lab

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

For part one of this experiment, I only experienced separation of colors with the green and brown M&M’s, along with the yellow food coloring. The green M&M separated into yellow and blue, with blue travelling farther up the paper. It is not surprising that green separated into blue and yellow because those are the primary colors that make up green. The brown M&M separated into red and orange, with the orange travelling farther up the paper. Finally, the yellow food coloring separated into yellow and red, with yellow travelling farther up the paper. This could be because it was such a concentrated, small amount of food coloring. The colors that didn’t travel very far up the paper, such as orange and brown, are probably less soluble than the others, like blue and green.

Pictures will be provided of the experiment. Materials used in obtaining the pictures are a bag of regular (NOT peanut) M&Ms (about 8 oz), plastic vernier caliper, and 100 ml plastic graduated cylinder.

Answer: Once the chromatogram has been completed and is ready to be measured and calculated, on the plate that was used to perform the chromatogram you should see where the red and blue have completely separated. The red food coloring dye should be lower on the plate than the blue food coloring dye.

Question: What will happen to a gummy bear if it is left in water for 24 hours?

We put these test tubes in an ice bath with salt and measured the temperature with thermometers. Unfortunately we ran out of time, and inferred that we had chilled the ink to the coldest temperature we could create. We found that both of the inks had a freezing point of less than 7 degrees fahrenheit. In addition, we used paper chromatography to determine the identity of the substance. The results were that both strips of paper had the same colors on it, but our ink appeared more linear and the ink from the lab appeared more mixed or tie-dyed.

In this paper, an artificial food dye will be made to mimic the color of Full Throttle. To determine what food dye are needed, Full Throttle will be put through a spectrometer to determine what wavelengths are absorbed. Specific wavelengths absorbed will correspond to specific colors absorbed. It was determined that yellow 5 and yellow 6 will be used to make our artificial food dye to mimic Full Throttle. Using Beer’s Law, it was determined that a concentration of 0.0000236 moles of Yellow 5 and a concentration of 0.0001494 moles of yellow 6. Using our line of best fit from the absorption graphs, it was determined

The purpose of this paper is to provide a written report of the five part M&M project. Part one was sampling. We were to purchase 3 bags of M&M and record the color counts of each bag in an Excel spread sheet. For part two we calculated the sample proportions for each color, the mean number of candies per1.69oz bag, created a histogram for the number of candies per bag, use Excel to compute the descriptive statistics for the total number of candies per bag and summarize the information. In part three we located the 95% confidence interval for the proportion of blue, orange, green, yellow, red and brown. For part four we tested claims for percentages of each color. In the final part of the project we tested the hypothesis

According to the Law of Conservation of Mass, the mass of the products must equal the mass of the reactants, so logically one would expect that if 2 g of copper was used to start the lab, the lab would result in 2 g of copper. Unfortunately, that was not the case in this lab, and the final mass of copper exceeded the initial mass by 4.841g. There were many different sources of error throughout this lab, and I believe that this was the reason for such a significant difference between the initial and final masses and moles of copper that were calculated. The first step of the lab was to measure 2 g of copper and place it in a beaker. Error may have occurred at this step if the balance that was used to weight the copper was not calibrated correctly, or if the amount of

The purpose of this lab is to compare and contrast each fast food choice and view the results as to which will contain the most and the least fat. I think the Carl’s burger will have the thickest layer of fat because it has the most saturated fat in comparison to all the others. And I think the McDonald’s Chicken Sandwich will have the thinnest layer of fat because the amount of saturated fat is the lowest compared to the others.

In this lab relating to the Law of Conservation of Mass, the mass changed because the gas was released from the chemical reaction. The Law of Conservation of Mass demonstrates that before and after the chemical reaction, the mass of reactants and the mass of products have to be the same.

III. Procedure- The materials we are using in this lab are as follows, • A Cup • Corn Syrup • Distilled Water • Vinegar • Chicken Egg • Food Coloring

After the solutions were made we began diluting each solution again, in separate 10ml graduated cylinders, this time with different concentrations. For the red dye 3 the initial dilution tested was 0.5ml of initial solution mixed with 9.5ml of deionized water, knowing this we tested 0.6ml of initial solution and mixed it with 9.4ml of deionized water, our concentrations were from 0.65ml and 9.35ml to 0.45ml and 9.55ml. In order to properly measure out each concentration we used a 5ml pipette pump, the smallest provided from the stock room, and carefully measured out everything. The yellow dye concentrations were a lot easier to measure out they went from 0.6ml of initial solution mixed with 9.4ml of deionized water to 0.2ml of the concentrated yellow dye solution mixed with 9.8ml of deionized water. The green dye concentration went from the prior weeks tested spectrometer reading of the 0.5ml original solution mixed with 9.5ml of deionized water to 0.1ml of the original solution mixed with 9.9ml of deionized water. All results and measurements will be discussed in the results section and can be visually seen on the attached calibration

Simmons Laboratories is an organization that takes a strong approach on small teams to solve problems in studies. The organization has a project head, Dr. William Goh, who sets up the teams to work on a project. Simmons Laboratories team leader for the Photon Correlator is Brandon Newbridge. Newbridge took pride in his achievements of moving up quickly through the ranks at Simmons Laboratories and kept one thing in mind, Dr. Goh telling him “The sky is the limit for anyone who can produce!” This was all threatened by Lester Zapf. Dr. Goh suggested Lester Zapf work on Newbridge’s team to get him familiar with the research and organization. Newbridge noticed Zapf’s competence of the research, some of which

The next step was to place the strip of chromatography paper on a paper towel. Then dip a capillary tube into the plant pigment extract (spinach pigment extract) provided by the teacher. The tube will fill on its own. We applied the extract to the pencil line on the paper, blew the strip dry, and repeated it three to four times until the line on the paper is a dark