Fahrenheit 56K

Procedure Stack two clean, dry foam cups on top of each other. Find the mass and round it to the nearest hundredth of a gram; record the data. Measure 100 mL of hot water from the sink in a graduated cylinder. Add the hot water to the foam cups. Find the mass of the cup and its contents, as well as the temperature of the water. Record the mass to the nearest hundredth and the temperature to the nearest tenth of a degree Celsius. Place an ice cube into the water. Gently stir the ice and water together

Brittany Gecik Dr. Sowa Experimental Foods Lab February 13, 2013 Crystallization, Sugar, and Fudge Lab Report Introduction: Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth, creamy, and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant, fudge, and penuche. When a concentration of sugar is higher than 121 degrees Celsius, it is

For this experiment, 4 different brands of water that ranged from different prices were tested along with tap water from the city of West Quincy. The 4 different brands of water that were used were, Aquafina, Poland Springs, Fiji, and 7/11 Brand Water. A graduated cylinder, many pH paper/strips, ten [10] Lead Water Testing Kits, ten [10] Sodium test Strips, two [2] Bacteria Test Kits, ten [10] Test Tubes along with 10 Test Tube Stoppers, two [2] test tube racks, multiple paper towels, one [1] roll

1. It was a nice clear day out in the city, so I decided to go to the local cafe to get a black coffee. As i was walking i decided to take a short cut through an old alley, but halfway through the ally at the corner I happen to stumble upon a murder scene. As I got closer to further investigate the scene, I see the victims were a man and child. The man had no head, for it was laying next to the old metal trashcan that appears to have a dent in it from where his head hit it. The child appeared to

Experiment 1 (Assignment 3): Using sciccors, leaves from the Geranium plant were cut (Plant A was the bigger leaf and Plant B was the smaller leaf). Then begin to heat up the hot plate to boiling temperature of 100℃. Next one beaker was filled with ⅔ of water and another beaker was filled with ⅓ alcohol. Place the beaker of water onto the hot plate until boiling. To speed up the boiling process put boiling chips into the beaker. Then put Plant A (the leaf exposed to air) into the boiling water for

Finding the Ratio of Moles and Reactants in a Chemical Reaction Objective The objective of this experiment was to find the mole ratios of the reactants and products for the chemical reaction, without being given the products. Neda Samya Emma & Nisha Fri. 09/11 Procedure 1 I measured the temperature of NaCIO solution and “solution B” (using the same thermometer; temperature of solutions were equal). Then recorded my data in the table. 2 I poured 5.0 ml of NaCIO into a Styrofoam cup and then

Method/procedure Effect of temperature 1. A cross mark is drawn on a small piece of white cardboard. 2. 10 ml of 0.25 M sodium thiosulfate solution and 35 ml of distilled water is measured using separate measuring cylinder and poured into a 100ml beaker. 3. The beaker is placed on the cross mark of the white cardboard. 4. The temperature of the mixture is measured using a thermometer. 5. 5 ml of 2.0 M hydrochloric acid is measured using measuring cylinder and added to the beaker. The stopwatch is

In a 600mL beaker, I prepared a hot-water bath with 300mL of tap water. Using 600mL beakers, I prepared two ice water baths. I placed a 150mL beaker containing 90mL of distilled water in an ice-bath. I added approximately 5g of salicylic acid directly into a 250mL flask and recorded the mass. Under the fume hood, I dispensed approximately 7mL of acetic anhydride directly to the flask that contains salicylic acid and swirled it. Under the fume hood, I added 8 drops of H_2 〖SO〗_4 to the flask

My Hypothesis was proven correct. Food burns for at a higher temperature which cause more grams to be lost. This is proven with all the foods without any outliers. For example, the Cashew increased the water temperature by 21.2 celsius and lost 1.38 grams. Meanwhile, the Goldfish lost .11 grams and increased the water temperature by 1.5 celsius. The time that the food was burning could have affected the hypothesis to make it wrong because the more time the food is burning, the more grams it

The reasoning behind this experiment is the examine whether the rate of osmosis is changed due to a change in temperature. It was hypothesized that the rate of osmosis will increase as the temperature of the sucrose is increased. The rate of osmosis was tested by using the different jars full of different temperate water and testing how high the water rose on an osmometer over a span of 20 minutes. An osmometer is a tool used to measure rates of osmosis. The different temperatures tested on a