The Feasibility of Banana Peelings as Source of Vinegar

Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.

We set up 3 fermentation set-ups, labeling them 1, 2, and 3. Then, filled a tub with hot water and inserted the end of the plastic tubing into one of the test tubes and submerged the collection tube and plastic tubing in the tub. After that, we mixed the fermentation solutions for the other tubes, (tube 1 got 4mL of water and 3mL of corn syrup, tube 2 got 3 mL of water, 1 mL of yeast and 3 mL corn syrup, tube 3 got 1 mL water, 3 mL yeast and 3 mL of corn syrup) . We then mixed each test tube and put the rubber stoppers in the fermentation tubes. Finally, we marked the water level on each collection tube with a wax pencil to use as the baseline. Then at 5 minute intervals we measured the distance from the baseline for 20 minutes.

of sugar to 25ml of water and dissolve it. When we have the water at

8) One package of active dry yeast was added to the bottle labeled ‘10 mL sugar’ and solution was swirled by rod gently.

Hydrate the yeast packets in a beaker with 400 mL of distilled water at a 10% concentration. In a 50 mL

Add to this 5 drops of pH 4 buffer solution * Measure out 2 cm³ starch solution * Start stopclock and leave for 1 minute * Measure out 1 cm³ amylase and place in second corvette * Add to this 2 cm³ distilled water *

First students obtained 8 graduated cylinders and labeled them. Each one contained a different ratio of vinegar and water. These graduated cylinders with the liquid were weighed and recorded.Then, students obtained an Alka-Seltzer tablet and recorded its mass. Then one alka-seltzer tablet was dropped into each of the graduated cylinders. Students had to

Within the context of the scenario, we find that a distilling company that markets a popular banana liqueur is having problems. The banana plantation that they use to create their banana extract was hit hard by a hurricane and their reserves of extract are running low. It is our job to formulate a synthetic banana flavoring and determine whether it will work as a substitute for natural extract. The problem that the distilling company foresees is that the process used to create

We will start with the equipment. You will need the following equipment: Fermentation Tank, Heat Source, Homemade Still, and Containers for the Product. All of these are fairly self explanatory with exception of the Still. Provided is a simple illustration of a

of sugar will be enough to mix in. Now all that is left is enough water to fill your pitcher. Be

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Pulse a few times, just until the dough comes together, adding more water only if it appears dry.

To begin(control data and experiment data), fill the solution container with designated amount of live yeast and 10 mL of hydrogen peroxide. Quickly after mixing solutions together, cap the container with the cork and straw and cover the open end of the straw. Have one member of the lab begin the timer. Keep the open end of the straw covered to submerge the solution container under water in the tub and let the open end of the straw be placed inside the open end of the graduated

The author of the book, “The Fate of the Fruit that Changed the World” (2008), Dan Koeppel, who is a famous journalist describes in a fascinating way banana’s cultural importance, threats associated with the crops of banana in the future and banana’ history. Banana is a very delicious fruit and is eaten all over the world. Banana is one of the world’s fourth largest harvests in the world. Dole and Chiquita are eminent American based distributors and producers of banana. They are claiming to produce the banana on low price. In this book, Koeppel discusses the risks associated to the plantation of banana around the world. He also discusses the fact that due to blight, the plantation of banana is destroyed (Koeppel, 2008). He points out that the farmers and the producers have no insight at all regarding this matter (Koeppel, 2008).

The independent variable of this experiment were the different types of the solutions used, while the dependent variable was the mass of the cucumber slices. The constants were, the amount of liquid used and the time the cucumbers were left in the solution. While the control was the cucumber left in the cup with no solution. The students made a hypothesis saying that they believe that the cucumber slices put into the salt solution would decrease in mass while the cucumber put in the distilled water would increase in mass. In the end, the results of the experiment supported the students