Superflab, Uncooked Rice, Green Play-Dough

The purpose of this experiment was to find out the nutrient content of unidentified food samples and to use chemical reagents to see if the unidentified foods for sugar, starch, protein and fat (lipid) content. After comparing the color changes in each unknown substance then you will be able to see the amount of sugar, starch, protein or fat there is in the unknown substance.

The group placed it in the comparator after mixing and also hold it up to the sun. We rotated the disc to obtained color match and then multiplied the reading by 4.4. Observations drawings about both pounds were made throughout the sampling period, and through Professor Bowler. Salinities and Conductances were taken by the Professor and were given to us at a later time. Afterward, we also collected 5lb of water in a bucket from the ponds and pour it through a net to see if we can find anything. In Pond 5 we only fond a pebble and we found nothing in Pond

The hypothesis for this project is “ If the Effect of Preference of Colored Plates is green then, the Amount of Cookies Eaten will increase.” This project is based on the statement that a red plate can warn the conscious to not eat the substance that is on that plate. The science fair project is going to try to show that statement to be right. The project is interesting because of the science behind the statement; that a person’s conscious could relate a red plate to a stop sign, which is also red. The person’s conscious would then think of what to do at a stop sign and then, would feel cautious about eating what is on the plate. The significance of this project is to actually test on how a person feels, and to understand the science

the effects of various gases on water, to experiment if different gases would change the pH of liquid solutions. To carry out the investigation, three gases, nitrogen, oxygen, and carbon dioxide, were dissolved into 100 mL of distilled water each. While the gases were being added to the water, there were fast-paced bubbles speeding around because the gas was present in the bubbles. Once the liquid was saturated, it was, then, measured for any changes in pH. If the pH was at 7, the pH was neutral. If the pH was higher than 7, it was alkaline. Finally, if the pH was lower than 7, it was acidic. The independent variable was the type of gas and the dependent variable was

The borax/water mixture was stirred continuously until it has cooled to the assigned temperature. Then as quickly as possible, 5 mL of the solution was carefully poured out into the test tubes marked with the 45°C temperature. The temperature before and after the transfer was noted and the average was used if the readings differed by more than 1°C.

In this lab new equipment was used such as the electronic balance, the pipet, and the graduated cylinder. Some of the different techniques that were used in this lab were the water displacement technique and the filling of the pipet. The two different tables that were used in this lab were the Qualitative data table and the Quantitative data table. In the Qualitative table there were only observations and no numbers. In the Quantitative table numbers were used. In this lab there were some formulas that were required. The formulas included density, water displacement, specific gravity, and percent error. In this lab percent error was also used. Percent error is used to determine the accuracy of the calculations acquired in the

This experiment was carried out with many precautions to minimise error margins. These measures included putting the measuring cylinders in the water bath/ ice box/ and bench top at the same time, using the same capsicum extract, having the same person record the results and add the capsicum extract. However there were still some results that exhibited error such as collecting the measuring cylinders at different times which prolonged the exposure, as well as have a delay between starting the timer and adding the capsicum extract. Other issues consist of having an uneven layer of foam (O2) which was a random error that made it difficult to record mL, and forgetting to record the temperature of the H2O2.

The purpose of this lab was to figure out how capillary action affects the amount of H2O in a cup that is sucked up by a plant. The Hypothesis was: If the celery is placed in a cup of 100 mL of H2O and left to sit for 3 days, then the amount of H2O in the cup will decrease. This is because capillary action forces the H2O up the stem and into the leaves, where the H2O is used in photosynthesis to make sugar. There was no control and only experimental groups. The dependent variable is the amount of water in the cup. There is no dependent variable. The constants were: the celery, the cup, the environment, the food coloring mixture, the air, the water, unit of measurement, and the measuring cup.

Errors that occurred while testing were that the size for bread were not the same, we never had anything there for them to drink in between the taste of each bread, there were seeds in the whole grain bread, after they were done testing the results

For this lab, we decided to focus on specific parameter values in order to compare the water samples from one another. We began testing out the temperature of the waters, for little lake pond (groundwater) we found that the temperature was at 20.20C, for the drinking water (groundwater) we saw a similar temperature at 20.28C, the canal water had a slight difference at 18.53C. These measurements were taken during the morning and during early Spring, these factors could be a possible indication for the low temperatures [1]. Dissolved oxygen (DO) percentages were then taken, little lake pond had a DO of 101.50%, drinking water had 93.60% and canal had 93.91%. These percentages are within the same range due to the water being sampled during the

The distilled used in this experiment was slightly acidic with a pH of 5.27 when water should have been around a pH of 7. This could have been because carbon dioxide in the air may have been absorbed into the distilled water.

When looking at the percent changes between all three ph’s at the first time slot which was between t0 and t1 over a space of 7 days from March 1, 2017 to March 8, 2017, a difference appears to a certain degree. For at the control pH of 8.1, the weight increased by .055%, then at the pH of 7.8 the shell weight decreased by 2.77% while at a pH of 7.5 the shell weight increased by .204%. While there is a difference of 2.7% between the control and the test group of 7.8, between the control and the test group with a pH of 7.5, the test group actually saw a larger percentage increase in shell size than the control group which although small at .15% is still important to notice. Interestingly, when left longer from the beginning time slot, the same pattern emerged among the three shells as the test group with a pH of 7.8 saw the biggest decrease in weight with it being around -5.09% from the original weight over the time period from March 1, 2017 to March 28, 2017. While for the control group, the the shell weight only decreased by .21% and the test group of pH 7.5 only decreased by .379% which again means that for these two test groups, the change is minimal at best. So for the hypothesis, the test group with a pH of 7.8 certainly provided evidence in support of the hypothesis for when left for 28 days, it saw almost a 5% higher decrease in shell weight to the control and yet the group with a lower pH in the seawater saw near identical results to the control thus not providing evidence in support of the

This experiment was conducted to explain what type of flour raises a cake the highest, for people who like to bake or do it as there career. To test my variable I baked 3 cupcakes with all-purpose flour, then I cooked 3 more cupcakes with bread flour, and 3 more cupcake with organic flour. On average all-purpose flour rose the cupcake the

In the experiment, we gathered data from others groups that tested enzymatic activity in water at temperatures at 0, 20, 40, 60, and 100 degrees Celsius.

The aim of this essay is to investigate the specific effects gluten, dairy, refined sugars, and caffeine has on children’s behavior. The topic evidently is under the topic of experimental science as the main focus of this essay is about the scientific reasons why dietary components unfavorably alter children’s behavior. This essay aims to answer the question “to what extent do gluten, dairy, refined sugars, and caffeine yield unfavorable behaviors in children?” In order to attempt to answer this question I first had to identify specific dietary components of investigation and classify “unfavorable behaviors.” Then, I applied these principles in order to evaluate the extent to which gluten, dairy, refined sugars, and caffeine undesirably alters children’s behavior. Through extensive research the subject matter, I was able to conclude that gluten, dairy, refined sugars, and caffeine yield unfavorable behaviors in children because they negatively impact cognitive processes. The conclusions reached in this essay can be extrapolated and used in order to educate parents and children on the harmful effects of gluten, dairy, refined sugars, and caffeine.