...Red Cabbage Juice; an Accurate or Not So Accurate Indicator for pH Tammy Daniel BIOL2101 9/28/12 Ms. Hunter INTRODUCTION The pH scale is based on the number of hydrogen ions in a solution. The actual concentration of hydrogen ions, [H+], and hydroxyl ions [OH] in moles per liter are indicated for each pH value noted. Acidity and alkalinity can be demonstrated on the pH scale, which ranges from zero to fourteen. Anything less than seven is acidic and anything greater than seven is basic. Seven is neutral with an even concentration of H+ and HO- ions. The farther from the center of the scale a substance is the stronger of an acid or base it is. For example an acid with a pH of one or two is a very strong acid, while a six is a weak acid. As well, a base of thirteen or fourteen is a very much stronger base than that of a pH of eight. The measurements on the pH scale are logarithmic, with each unit representing tenfold change in H+ ion concentration. The idea of the pH scale was devised by a Danish biochemist and part-time beer brewer named Soren Sorensen in 1909. He was searching for a convenient means of checking the acidity of his alcoholic product to prevent its spoilage by bacterial action. (Human Anatomy and Physiology; Seventh Edition ) Acids are proton donors while bases are proton acceptors. Referring to the pH scale numbers zero to fourteen, stomach acid and lemon juice are examples of strong acids having a pH of one and two while ammonia is an example...
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...NSCI 101 Lab Report Form Name: Date: Class Name/Number: NSCI101 Section E801 Semester 1006 Lab Activity Title Input the title of the activity. Statement of the Problem What are the ph levels for items we come into contact with on a daily basis? Hypothesis I expect the 7 sample items to have a wide variety of ph Levels. However, I expect that items we consume as humans will be closer to the neutral range of the ph scale while items we use to clean around the house will be inversely proportional to the items we consume. I believe the household items will be on the extremes, either extremely basic or extremely acidic. Methods Items for experiment were purchased from the Commissary and the Nhetto. They include: 1 x .608 kg head of red Cabbage 2 x Melitta white coffee filters 1 x 12 oz coke 1x Tums antacid 1x Tilex Mold and Mildew Remover 1x 22oz bottle of Clorax bleach 1x bx of Arm and Hammer Baking Soda 1x toilet bowl cleaner 1x hohes C orange juice 750ml of tap water The following steps from the guide was followed (with changes from the instructor): 1. Using a standard cheese grater, I took the entire head of red cabbage and shredded it into small pieces. After shredding was complete the pile of cabbage was placed into a stainless steel cook pot. 2. In order to attempt to get the most accurate results I used my fish tank ph test to identify the ph level of my tap water. The result was my tap water is about a 7.8 (slightly higher than the 7.0 that...
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...| Ph of Household Chemicals | Formal Lab Report | Chemistry 1000 | | Fall 2014 | | Purpose: To determine the pH level of common household products and to determine whether they are an acid or a base using red cabbage as a pH indicator that will change colors according to the acidity levels. Hypothesis: I believe that most of the cleaning chemicals will be acidic and most of the food/edible items will be neutral. I am also predicting that personal hygiene items are also neutral due to the fact that they are put on your body. Scientific Background: “Chemists have a scaled called the pH scale that is based on hydrogen ion concentration to express the acidity or basicity of solutions. The pH scale is a logarithmic scale; a change of 1 pH unit corresponds to a tenfold change in H3O+ concentration. Each change of 1 in pH scale corresponds to a change of 10 in [H3O+].”(Tro, 2015). Acids are substances that can donate a hydrogen ion in water; bases are substances that can accept a hydrogen ion or produce hydroxide ion in water. The amount of hydrogen ion donated or accepted determines the strength of the acid or base. Variables: The independent variable would be the substances being tested. The dependent variable would be the pH of each substance. The control variables are the temperature, the volume of the pH indicator and the pH indicator itself. Materials and Equipment Bleach Window Cleaner Fruit Juice Milk A bathroom cleaner Shampoo Hand soap ...
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...Neutrals pH Scale Investigations ___ By Dominic Krusniak Our Experiment We were challenged to test the accuracy of cabbage juice as an indicator for classifying liquid solutions as an acid, base, or a neutral. We believed that red cabbage juice would be an accurate indicator for classifying liquid solutions. We came to this conclusion because we had 2 reviewed other reports testing red cabbage juice in a similar way to our method with an outcome in agreement to our hypothesis. We tested our hypothesis by gathering two tablespoons of the liquids: dish soap, ammonia, baking soda, tea, pop, lemon juice, and vinegar. We poured them into separate, clean plastic cups. We scooped two tablespoons of the cabbage juice solution into each chemical and then we observed the color changes (see the data table below). Name of Chemical Dish Soap Ammonia Baking Soda Color Changed Green Green Blue Green Tea Pop Cream of Tatar solution Grey Pink Rose Pink Pink Lemon Juice Vinegar Dark Pink Dark Pink We claim that all of the chemicals which turned a green or blue color (i.e. dish soap, ammonia, and baking soda.) were bases. Therefore, we also said that all of the chemicals that turned pink or red, where acidic. (i.e. Tea,soda,cream of tatar solution,lemon juice, and vinegar.) The above mentioned facts support our hypothesis. In an article we read to begin our lab, we learned about pH and the pH scale. We read that pH was a ranking that classified things as acidic or basic. The pH...
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...Jonte Berry LAB 3 REPORT SHEET – ACIDS, BASES, INDICATORS, pH Procedure Number 3 Estimated pH with pH paper Vinegar (Ph 2) Soap + H2O (Ph 6) Tap water (Ph 8) Baking soda + H2O (Ph 9) Ammonia (Ph 13) 4 What color is your “red cabbage solution” when diluted with tap water? (The water turns ruby red) Do you think we will all have exactly the same color? Explain your answer. (No) 5 Solution color Estimated pH with cabbage indicator with cabbage indicator Vinegar (Light pink) (Ph 4) Soap + H2O (Clear Pink) (Ph 4) Tap water (Light blue) (Ph 10) Baking soda+H2O (Light light blue) (Ph 10) Ammonia (Clear) (Ph 10) 6 Describe what happened to the color of the solution when you mixed the vinegar and ammonia solutions. What do you estimate the pH of the solution to be with pH paper? (The pink color from the vinegar changes to light blue when the ammonia was added.) What do you estimate the pH of the solution to be with the cabbage indicator? (Ph 10) 7 What happened when you added the baking soda solution to the mixture of vinegar/ammonia? Describe your observations. (When I added the baking soda solution nothing happen at all.) What do you estimate the pH of the solution to...
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...The area in which radioisotopes are to be used should have the following: * Isolated from general lab personnel * Proper signage * Spillage control * Map of work area (to be used for wipe tests) * Log books. * Proper apparel and gloves. Wipe Test Procedure: * Work Area Map * Wipe test Worksheet * Wipe areas on concern (10cm x 10cm) * Log results * File worksheet Decontamination Procedures: * Wipe Test Map * Clean area of concern with appropriate decontaminating solution. * Perform a new wipe test. * Clean area again if needed. * Log results * File worksheet http://cset.mnsu.edu/radiationsafety/Documents%20and%20Forms/Contamination%20Control%20Procedure.pdf Cross Contamination: Cross-contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. Preventing Cross Contamination: When shopping: * Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart. * Place these foods in plastic bags to prevent their juices from dripping onto other foods. * It is also best to separate these foods from other foods at check out and in your grocery bags. When refrigerating food: * Place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often...
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...Dialysis case study A 66-year-old black male was seen by his primary provider for complaints of fatigue, anorexia, swelling of hands, face, and ankles, muscles cramps, and increased difficulty breathing. He has a 3-year history of poorly controlled hypertension related to non-adherence to the medical regimen. His B/P routinely runs in the range 155-165/92-102. His B/P today was 170/105. The client does not like to take pills and feels that they are not necessary. He also has been reluctant to modify his diet and likes to eat fried foods. He does not think his eating habits are causing any problems. Because of these symptoms, the client was admitted to the hospital for treatment and further evaluation. His lab values and renal studies confirmed the diagnosis of end stage kidney disease. Because of the severity of his problems, he was started on hemodialysis. What is the likely cause of his kidney failure? Explain your answers His kidney failure is caused by uncontrolled blood pressure and lack of treatment compliance. When you have uncontrolled high blood pressure it affects the kidneys because the blood vessels narrow and stiffen causing the nephrons in the kidney to work harder. Eventually if hypertension is left untreated it can lead to end stage renal disease because the nephrons in the kidney are no longer able to filter out the toxins such as nitrogen waste which builds up in the blood. They also are unable to maintain fluid or electrolyte balance. Eventually...
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...Prostate cancer Introduction Prostate cancer is a cancerous tumor in the prostate gland, a small walnut-sized gland in men that makes seminal fluid, which helps carry sperm out of the body. The prostate is located beneath the bladder and surrounds the urethra, the tube that carries urine out through the penis. Prostate tumors can be benign or cancerous. With benign tumors, the prostate gets bigger and squeezes the urethra, interrupting the normal flow of urine. This condition, called benign prostate hyperplasia or BPH, is common and not usually life threatening. Prostate cancer -- one of the most common kinds of cancer in men -- can spread beyond the prostate gland and be life threatening. Prostate cancer is the third most common cause of cancer deaths in men of all ages and the most common cause in men over 75 years old. Men younger than 40 don't usually get prostate cancer. Some are at higher risk, including African-American men older than 60, farmers, tire plant workers, painters, and men exposed to cadmium. Most cancerous tumors in the prostate grow slowly and either don't spread or don't cause harm for decades. When caught early, prostate cancer can be treated successfully in more than 90% of cases. Men 50 years old and older should talk to their doctors about being screened for prostate cancer. Signs and Symptoms Many people with prostate cancer have no symptoms at all, especially in the early stages. Some symptoms that may indicate prostate cancer...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...32 Innovations That Will Change Your Tomorrow The electric light was a failure. gets you there. It’s bad financial decisions and blueprints for machines that weren’t built until decades later. It’s the important leaps forward that synthesize lots of ideas, and it’s the belly-up failures that teach us what not to do. When we ignore how innovation actually works, we make it hard to see what’s happening right in front of us today. If you don’t know that the incandescent light was a failure before it was a success, it’s easy to write off some modern energy innovations — like solar panels — because they haven’t hit the big time fast enough. Worse, the fairy-tale view of history implies that innovation has an end. It doesn’t. What we want and what we need keeps changing. The incandescent light was a 19th-century failure and a 20th- century success. Now it’s a failure again, edged out by new technologies, like LEDs, that were, themselves, failures for many years. That’s what this issue is about: all the little failures, trivialities and not-quite-solved mysteries that make the successes possible. This is what innovation looks like. It’s messy, and it’s awesome. Maggie KoerthBaker Invented by the British chemist Humphry Davy in the early 1800s, it spent nearly 80 years being passed from one initially hopeful researcher to another, like some not-quite-housebroken puppy. In 1879, Thomas Edison finally figured out how to make an incandescent light bulb that people would buy. But...
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...SPOILAGE 4.4 INTRINSIC AND EXTRINSIC FACTORS OF SPOILAGE MICRORGANISM CHAPTER FIVE 5.1 PREVENTION AND CONTROL OF MICROBIAL SPOILAGE IN CITRUS FRUITS 5.2 SUMMARY AND CONCLUTION REFERENCES CHAPTER ONE 1.1 INTRODUCTION Consumption of citrus fruits and fruit juices has substantially risen over the last few years, mostly due to the increasing demand for low-caloric food products with fresh-like characteristics. In addition, there is scientific evidence that consumption of Citrus fruits and vegetables helps prevent many degenerative diseases such as cardiovascular problems and several cancers (Rico et al., 2007). Fresh fruits have a natural protective barrier that acts effectively against most plant spoilage and pathogenic microorganisms. However, as a consequence of inappropriate manipulation during the handling, cutting, shredding, and maintenance of the fruit at ambient temperature and storage conditions, both pathogenic and deteriorative microorganisms may contaminate a product, thus increasing the risk of microbial diseases and spoilage (Beuchat, 1996; Díaz-Cinco et al., 2005). In fact, the number of outbreaks and cases of illness caused by consumption of citrus fruits and unpasteurized juices has increased in the last years (Harris et al., 2003), especially in developing Countries like Nigeria....
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...The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, History Etymology The word "tomato" comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatotl,. It first appeared in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red. The tomato is native to western South America and Central America. Mesoamerica Aztecs and other peoples in Mesoamerica used the fruit in their cooking. The exact date of domestication is unknown: by 500 BC, it was already being cultivated in southern Mexico and probably other areas. The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination. The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes. Unique varieties were developed over the next several hundred years for uses such as dried tomatoes, sauce tomatoes, pizza tomatoes, and tomatoes for long term storage. These varieties are usually known for their place of origin as much as by a variety name. For example, Pomodorino del Piennolo del Vesuvio is the "hanging tomato of Vesuvius". Five different varieties have traditionally been used to make these "hanging"...
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...Building Escape from Being Blown to Kibbles and Bits Chapter II: Car Troubles Make a Stick-Shift Car Drive Itself Repair a Busted Brake Line While in a Moving Car Fake a Flat Tire Recharge a Car Battery with a Bottle of Wine Lift Your Car with a Innertube Repair a Broken Fuel Line with a Ballpoint Pen A MacGyver Classic: Make an Arcwelder from a Car Battery and Pocket Change Chapter List Chapter III: Angus Macgyver: Superspy/ Chemistry Teacher Make a Fire Extinguisher with the Contents of Your Kitchen Cabinet stop an Acid Leak with a Chocolate Bar Read the Contents of a Burned Sheet of Paper Make Your Own Homemade Tear Gas Make a Homemade Spectroscope Create Your Own Homemade Fog Develop Photos with Battery Acid, Ammonia, and Orange Juice Power a Radio with a Cactus Use a Photographic Fixer as an Antidote and an Icepack Chapter List Chapter IV: Breaking and Entering (use only for good,...
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...Vegetables are brought fresh at the Farmers Market early in the morning and this market is opened everyday. The main meal of the Albanians is lunch, which usually consists of gjellë, the main dish of slowly cooked meat, and a salad of fresh vegetables, such as tomatoes, cucumbers, greenpeppers, and olives. The salad is dressed with olive oil, vinegar, and salt. ------------------------------------------------- Appetizers * Bread (Bukë) or Corn Bread (Bukë misri) are ever present on the Albanian table. Hence the expression for "Going to eat a meal" (Albanian:për të ngrënë bukë) can be literally translated as Going to eat bread. * Chicken livers * Eggplant appetizers * Dolma (Stuffed pepper with rice and meat) * Pickled cabbage (Laker Turshi) * Fried sardines with lemon (Sarraga me Limon) * Albanian-style meze platters that include prosciutto ham, salami and brined cheese, accompanied with roasted bell peppers (capsicum) and/or green olives marinated in olive oil...
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...vocabGCSE 09 Spanish Vocabulary book Version- Draft 1 GCSE Spanish Edexcel GCSE in Spanish Edexcel GCSE 2009 Spanish Vocabulary Book Edexcel are pleased to oprovide this free vocabulary book freely to support learners following the the Edexcel GCSE 2009 Specification in Spanish. Please note: the most up to date version of this document is available on the Edexcel website and a definitive list of core vocabulary is available in the Edexcel Specification. Introduction This bilingual glossary has been produced to support you in your language learning and to help you prepare for the Edexcel GCSE. It features a revised minimum core vocabulary foundation level vocabulary (this has been expanded from the original one in the specification) as well as higher level vocabulary. English meanings, genders and irregular word endings are given and the vocabulary is listed both alphabetically and under the following Edexcel headings: High Frequency Language Verbs Adjectives Colours Adverbs Numbers Quantities Connecting Words Time Expressions Times Days of the Week Months of the Year Question Words Countries Continents Nationalities Areas/Mountains/Cities/Rivers Acronyms and Abbreviations Social Conventions Prepositions Listening and Reading Topics Out and About - Visitor Information, Basic Weather, Local Amenities, Accommodation, Public Transport, Directions Customer Services and Transactions - Cafes and Restaurants, Shops, Dealing with Problems Personal Information - General...
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