U5L3 Classifying Reactions Portfolio Wo

1. Capillary action will draw the salt solution up the paper. As it passes through the dots, it will begin to separate the dyes. When the salt water is 1/4 inch (0.5 cm) from the top edge of the paper, remove it from the glass and place it on a clean, flat surface to dry.

Moisten filter paper with a few drops of solvent and turn on water vacuum to fullest extent

Retrieve the solo cup with the egg in it and fill with the amount of vinegar that covers the egg appropriattly

Working in the hood or a designated work area, add about 1 mL of ethyl alcohol to a clean evaporating dish. Place the evaporating dish on a heat- resistant pad.

Finally disconnect the tubing and remove the filter paper collecting the solid that has formed on it then allow it to dry

First, I measured out ¼ cup of white vinegar and poured it into the small plastic bowl. Next, I added 1 tsp. of salt into the vinegar and mixed until all the salt was completely dissolved. Selecting the dullest penny of all, I dipped it halfway into the liquid and kept it in the solution for about 20 seconds, and then removed it.

15) Wash the residue three or four times using about 5-10 mL of distilled water. No residue of blue color should remain in your silver crystals.

Add items such as skim milk powder, cheese, honey, or peanut butter to selected foods.

2) Rinse the solid with about 30 mL of distilled water and decant the liquid from the solid. It is critical that as little solid as possible is lost during this process. Repeat the rinsing two or three times.

2.) Add 20ml of dichloromethane, gently shake to extract, be sure to vent by opening the stop-cock. First extraction successful.

Take a squeeze of heating pop and soak it with a few drops of castor oil.

2. Add about 20 mL of distilled water and stir the mixture with a glass stirring rod to dissolve the sample. There may be a small amount of insoluble residue. If your sample does not dissolve completely, remove the insoluble material by filtration.

Remove the skin of the potatoes as well as cut into average sized pieces. Remove the skin

2 pounds russet potatoes (about 4 large).peeled and cut into ¼ inch by ¼ fries.(keep potatoes in a bowl of cold water)

Flour (I use arrowroot, but it is expensive to buy, so use what you have on hand)