different types of milk on the formation of the ice cream’s height? Purpose The purpose of this lab was to determine how the height of ice cream would change by using lower fat milks in comparison to whole milk. Background Information Freezing point depression is a key factor in making homemade ice cream. “When a freezing point is lowered, such as by adding salt to water, the process is called freezing-point depression” (Scrumptious Science, 1). When making homemade ice cream, a ice cream mixture is
the key concepts in this experiment is the term freezing point depression. The definition of this phrase is that when a solute is dissolved into a solvent, their collective boiling point will be less than that of the original boiling point of the solvent. This incidentally leads to another important definition, the colligative properties of a solution. This means a particular set of characteristics that are unique to that solution. As the freezing point of the solution decreases, the solution then attains
biodiesel is synthesized, it must be tested. The importance of testing the biodiesel is to determine whether it can be used as fuel by testing different properties of the biodiesel. Safety: Personal Protective Equipment (PPE) such as goggles, lab coats, and closed toed shoes are required before conducting the experiment. Goggles must be worn at all times as hazardous materials such as alcohols will be used. For this experiment, it may be important to wear Nitrile gloves as strong chemicals
Experiment F1 contained tardigrades that were naturally desiccated and experiment F2 they were desiccated under controlled conditions in the lab. Some of each experiment (F1 and F2) some were sent to orbit and the rest stayed in the lab and exposed to the same temp profile of the space ship. Once the 12 day experiment was over all the samples were brought back to the lab for evaluation. The results
Panorea Kontis Michael Laplaine-Pereira Lab Exercise 1 Solubility of a Salt Mauro Di Renzo Lab took place on 01/09/2014 Lab report submitted on 15/09/2014 Abstract The solubility of a salt is the maximum amount of salt will dissolve in a given amount of solvent. Since solubility changes with temperature of the solvent, it is therefore described by the amount of solute per solvent at a given temperature. In this experiment, the solubility of potassium nitrate (KNO3) is studied by heating
main course was cheese soufflé. However, as it has happened to anyone who has ever tried to make soufflés, they never rose. Thanks to this simple incident, the most important gastronomic movement of the last fifty years began. This went back to his lab at Agro Paris Tech and decided to study the chemical processes that occur in a soufflé when cooking. He discovered that if he had just lowered the temperature in his oven 10°C, his soufflés would have risen perfectly. He then expanded his study to