Moisture Content in Tofu

The purpose of the lab was to determine the percent of water in the hydrate MgSO4 * N2H0 through the process of heating the hydrate, releasing the water molecules, and leaving only the anhydrous magnesium sulfate and also determine the number of water molecules in the hydrate. Throughout the lab, various masses were tooki, including the mass of the evaporating glass with the watch glass, the mass of the evaporating glass, and watch glass with the additional hydrate sample, and the mass of the the evaporating glass, and the watch glass with the dehydrated sample, at two different times, each separated by a five minute interval. After, calculations based on the mass of the left over anhydrous solution were made where the mass of the either the original recorded number for the hydrate was used, or the aftermath dehydrated value of the hydrate. Soon the mass converted

Perform the following with three 0.05g samples of unknown and the following solvents: methanol, water and toluene

The weight of sweetness by Li-Young Lee is a poem about the memory of Lee and his hard worker father. This poem is about one of the Lee’s memories with his father, also the idea of memories in life. In this poem, principal words bringing new meaning with them throughout the poem. Sweetness, peaches, weight and gravity. The peaches are attributed of sweetness and the memory that Lee had from picking them from the branches with his father. The weight and gravity both have a force of attraction in memory itself which is the specific memory of Lee’s father. The meanings of each words become more clear as the poem progress.

The percent of water can be determined in a hydrate by first determining the mass of the hydrate Copper (II) Sulfate penta-hydrate. The substance will be a deep blue color when it is a hydrate. By heating the substance, water is evaporated, removing the water from the hydrate, making it anyhydrous through a simple decomposition reaction. Evaporation is completed when the substance turns from a blue to a white/ grey color. The mass of the water in a hydrate is determined by subtracting the mass of the hydrate from the mass of the anhydrate. The mass of the water is then divided by the mass of the hydrate, and multiplied by one hundred, resulting in the percent of water in the hydrate, which is 36.35%. The percent error is determined by subtracting

Tortilla Soup is a film that does more than give the viewer a good feeling. Tortilla Soup is a film with many uplifting qualities that the viewer can relate. The opening scene draws the viewer in as the main protagonists, Martin Naranjo played by Hector Elizondo, prepares a large meal with many different dishes for his family. The way that Naranjo manipulates the kitchen cutlery demonstrates that he is more than a cook. His skill demonstrates that he is a fine chef. The opening scene of Naranjo preparing the meal is very relaxing to watch his culinary skills at work. It was interesting that one of the dishes was a melon blossom soup. The author had never heard of or observed this dish being served, so it required some investigation. Tortilla Soup is an enjoyable film that introduces romance and comedy during the preparation and sharing of a special meal.

In this experiment, the precision of percent by mass of sodium carbonate was decent. It seemed to be consistent, although we seemed to have an outlier in our fifth trial. I believe this was due to human error of adding too much vinegar to this graduated cylinder. The accuracy of our results was decent in comparison to the rest of the class’s data, but our results were on the higher end compared to the averages of the class data, though not too high to be considered

The mass percent of water was determined using the mass of water and dividing it by the total mass of the hydrate and then multiplying that answer by 100%. The number of moles of water in a hydrate was determined by taking the mass of the water released and dividing it by the molar mass of water. The number of moles of water and the number of moles of the hydrate was used to calculate the ratio of moles of water to moles of the sample. This ratio was then used to write the new and balanced equation of the dehydration process. The sample was then rehydrated to the original state and the percent of the hydrate recovered was calculated by using the mass of the rehydrated sample by

Though the theory following the hypothesis is correct and the experiment was carried out with as much attention as possible in a high school laboratory, the results obtained were still indicative of a few errors and did not support the predicted hypothesis. From the results obtained it can be concluded that as the concentration of sucrose increases the average percentage change in mass decreases. This is because the salt concentration inside the potato cubes of 10%, 15% and 20% concentration is less that in the salt concentration on the sucrose solution, thus the three cubes submerged in the 10% - 20% concentrated solution lost mass (hypertonic). However the cube submerged

2. The least precise measurement was the temperature but more specifically the freezing points of the solutions and solutes. Due to the freezing point only having two significant figures, the data is limited to two significant figures as well.

In the third stage of this experiment, the density of a liquid was determined and compared to known standards. A 100ml beaker was filled to about half-full with room-temperature distilled water. The temperature of the water in ◦C was recorded in order to compare to known standards later. A 50ml beaker was then weighed on a scale in order to determine mass and recorded. A sample of the distilled water with an exact volume of 10ml was then placed in the 50ml beaker using a volumetric pipette. The 50ml beaker with the 10ml of water was then weighed again and the initial mass of the beaker was subtracted from this mass to obtain the mass of the 10ml of water. With the volume and the mass of the water now known, density was calculated using d = m/V and recorded in g/ml. This process was then repeated to check for precision and compared to standard values to check for accuracy. Standard values were obtained from CRC Handbook, 88th Ed.

The precipitate was observed to adhere to the glass on the inside of the beaker, and even by scraping with the rubber policeman and rinsing, it cannot be ensured that all of the precipitate was gathered. This is a minor random error, and it causes a decrease in the final mass of the filter paper and precipitate, which would explain the percent yield of 92.2%.

Fulfilling the purpose, after concluding this experiment, the formula of an unknown hydrate was able to be identified. In order to obtain the data needed to develop a response to the purpose, multiple measurements were collected. The mass of an evaporating dish was measured without copper (II) sulfate hydrate (before and after heating), then measured with copper (II) sulfate hydrate before heating and with anhydrous after heating. Initially, the mass of an evaporating dish was recorded, then the dish was heated and the mass was again recorded. Through this additional step of heating, it insured that no excess water remained in the dish which, as a result, would alter the data. Copper (II) sulfate hydrate was added to the dish and the mass was

The results obtained matched what was expected when the experiment was started. The procedure was successful in the fact that the components of the milk were separated and the qualitative tests went

The retained solution from the NaHCO3 extraction was used to precipitate the P-toulic acid. Drop wise 3M HCl was added to the extracted solution carefully until no more precipitate was formed and the solution tested acidic, with a pH reading less than 3 as indicated by pH paper testing. A piece of clean filter paper was then weighed and the mass recorded in a lab notebook. A vacuum filtration system was constructed with a Buchner funnel

Because the researcher will be measuring mold growth on food and because there is rarely if ever an acceptable level of mold growth on food, absolute precision in measurement is not necessary. This experiment is designed to measure the relative growth of mold across temperatures, not the exact level of mold growth on an individual piece. Therefore, measurement in units of 16th of an inch using a standard fractional rule should suffice. A fractional ruler was used because it easier to utilize in measuring the mold than any other measuring device.