In the bar graph, it shows the amount of NaOH and vinegar used in the titration lab. To show the big difference between the volume of NaOH and vinegar, bar graph was the best graph that would provide the information. In the scatter plot, it shows the volume of NaOH used and the % of acid in the vinegar. This data shows the % of acid in vinegar by using different amounts of NaOH. A scatter plot was the best graph to show this data. Yes, calculating from the raw data provided further information because
Vinegar can be defined as a condiment made from a variety of sugary and starchy materials by alcoholic and subsequent acetic fermentation. It is in simple words, an alcoholic liquid that has been allowed to sour (Unknown, 2011a) Vinegar can be produced by different methods and from a variety of diluted alcohol products, the most common being, wine, beer and rice. Wine (white, red, and sherry wine), cider, fruit musts, malted barley, or pure alcohol are used as substrates. Vinegar production ranges
movies to short films, but one day I decided to make something I saw on the internet….Vinegar and baking soda bomb I saw the video where two boys grabbed vinegar and baking soda put it in a water bottle shook it up and chucked in the as the pressure built up from the vinegar and baking soda it shoots the bottle cap and the bottle explodes now at this point in time I told snuck in and grabbed the baking soda and vinegar and i started to place it in the water bottle. as this is happening I get more nervous
Theorotical Background: In ancient times, foodwas produced and consumed locally so there was no need for packaging. But as the civilizations grew, the need to contain, protect, and transport food supplies became critical. Primitive man used vessels and containers made of natural materials in form of tree leaves, bamboo, lotus leaves, palm leaves, gourds, coconut shells, shells and animal skin. With the discovery of minerals, ores and chemicals, development of metals and pottery lead to use of new
spores land on wet surfaces. The growth of mold is dependent on the amount of moisture it is exposed to. There are certain substances that aid in stunting the growth of mold. Our research project will investigate the effects that bleach, baking soda, vinegar and alcohol have on the growth of mold. 1. A student at North Western University published a post in a journal about the effects of pH level on mold growth. The student concluded that citric acid was more effective than bleach inhibiting the growth
Natural remedies against fungi. Fungal infections occur under the influence of microorganisms belonging to the groups of fungi. The most commonly diagnosed fungi Candida and only in this group there are more than 20 species. Once there was meant to fungal infections mainly occur in women, however today it is known that this type of inflammation occurs in both sexes and at all ages. However, in women with a fungus problem becomes more complex, because these microorganisms thrive in moist and dark
Theory The principle on how the rust removers work is a chemical reaction between the rust remover elements and rust (Fe2O3). These may either be substitution reaction or metathesis. Single displacement or substitution reaction is characterized by one element being displaced from a compound by another element. A + BC → AC + B In a double displacement or metathesis reaction two compounds exchange bonds or ions to form different compounds. AB + CD → AD + CB - http://chemistry.about.com/od/chemicalreactions/a/reactiontypes
cooking and as a butter substitute in baking. Palm Shortening – This shortening is made when the saturated fats are separated from palm oil. It's a good non-dairy butter-substitute. Apple Cider Vinegar Balsamic Vinegar Red Wine Vinegar Rice Vinegar You can also make your own flavored oils and vinegars by adding your desired spices and allowing the flavors to marinate for at least 24 hours before using. Other Good Carb Additions for Your Pantry Soy Flour – Use this for baking or to thicken
Risks and Benefits of Food additive Food Additive The United States Food and Drug Administration (FDA) defines food additive as: “Any substance, the intended use of which results or may reasonably be expected to result, directly or indirectly, in its becoming a component or otherwise affecting the characteristics of any food” According to the Food Protection Committee of the Food and Nutrition Board, food additives may be defined as follows: “Substance or mixture of substances, other than a basic
CHAPTER # 1: LITERATURE REVIEW Gardnerj et al (1956) investigated citric acid production by mutants of Aspergillus niger. The strain of Aspergillus niger was improved by X-rays and ultraviolet irradiations and found that as compared to wild, the mutated strain give more yield of citric acid. They concluded that 80 % of the sugar fermented was obtained in aerated culture, whereas only 21 % was obtained with the parent strain. Banik et al