...120 Date 2-24-14 Scientific Method Lab Objective – For this lab, our objective was to identify the five mystery powders given to us which we were similar in appearance and to check their solubility and reactivity with water, vinegar and iodine. The objective was also to record information as accurate as possible and also to make observations in the reactions of five mystery powders with water, vinegar and iodine. Hypothesis- if we are using all the household mystery powders them they should all dissolve in water because I think all the household powders are soluble in water. Background information- we were given five different mystery household powders. So, as being different powders their physical and chemical properties will also be different such as some of them will react to water, some will react to vinegar and some to iodine. 1. To ensure that the data is correct all of us the group members did our recordings whatever we saw or observe and then checked it with all of the group members. 2. We also did all the tests one by one first with water, second with vinegar and then with iodine. I thought that if sodium bicarbonate reacts with vinegar then it will also react with iodine which wasn’t true. It reacted only with vinegar. 3. From our observations we used solubility and litmus paper to distinguish one [powder from another. 4. For most of this lab we used qualitative observations because at first before even starting the lab we looked at the unknown powders, potato...
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...VINEGAR AS AN ALTERNATIVE BATTERY SCIENCE INVESTIGATORY PROJECT Researchers: David Bon G. Rodriguez Simone Sean Gerard T. Taloyo Acknowledgement We the researchers would like to express our gratitude To all the people who help us in making this project successfully. To Mrs. Jennifer Emberador for sharing her ideas and for Giving this wonderful project that help us to develop our mind and for letting us to know that there are so many things To our parents Mr. and Mrs. Taloyo and Mr. and Mrs. Rodriguez. For giving us enough money for our project. Above all GOD for giving us good ideas that we able to answer all the process about this project. For his caring, love, guidance, and also in protecting us for all the evil persons. Introduction Vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar [1] (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. Vinegar is an important preservative and condiment and it is being produced since centuries. It is produced through the action of acetic acid bacteria on dilute solutions...
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...Anass Ribeiro Lab Prelab Background: Pickling is the process of preserving food by anaerobic fermentation in brine (a solution of salt in water) to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar (acetic acid). This process is used in order to preserve perishing foods for long periods of time and is also intended to add a more salty and sour taste to the food. The dills are covered in certain acids which are used to help preserve the food for months. The many varieties of pickled and fermented foods are classified by ingredients and its method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar. Other methods of food preservation that involve using acids to preserve foods are canning foods and sealing food, refrigerating, and also boiling as well. There are many safety precautions that are very important when it comes to food processing. The process of pickling involves working with different acids at different levels which...
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...Omelet with 4 egg whites, 1 whole egg, 1/4 c minced broccoli or asparagus, 1 tsp shredded low-fat cheese 1 c plain coffee or green tea 12 oz water snack 1/4 c plain nonfat yogurt and 6 cherries OR 12 oz protein shake with 1 scoop protein powder (low-carb, low-sugar, less than 115 calories) 20 oz water Lunch 6 oz grilled chicken breast 3 c lettuce with 2 tbsp light or low-fat dressing 1/2 c steamed broccoli, asparagus, green beans, peas, or carrots 20 oz water snack 8 almonds OR 12 oz protein shake OR apple or banana with 1 tbsp natural peanut butter 20 oz water Dinner 8 oz grilled chicken, beef, turkey, or Boca burger (no bread/bun) 1/2 c steamed broccoli or asparagus 3 c plain lettuce with 2 tbsp fat-free dressing, lemon juice, or balsamic vinegar 20 oz water snack 1/4 c cottage cheese with 1/2 c mixed berries or 6 cherries Lose weight fast with this seven-day heaLthy eating pLan Trainer Jay Cardiello CreaTed This seven-day eaTing plan To help his celeb clients aChieve Their lean hollywood looks. The idea is To swiTCh up your Carb inTake ThroughouT The week—alTernaTing low-Carb days wiTh moderaTe days—To keep your meTabolism humming and lose weighT fasT. plus, you’ll always feel full and have energy To spare. DAYS 3 to 7 Breakfast Omelet with 4 egg whites and minced asparagus and 1 slice plain whole-wheat toast OR 12 oz protein shake and 1 apple with 1 tbsp natural peanut butter 1 c green tea 12 oz water snack 1/4 c plain nonfat yogurt with 1/2 c mixed berries or 6 cherries...
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...Gordon Ramsay’s Sea Bass with Pepper Sauce * Filet of Sea Bass * Bell Pepper – 1 large red and 1 large yellow, or several of both * Shallots – 3 * Star Anise – 3 * White Wine Vinegar – 1 1/2 Tbs * Vermouth – 2 Tbs * Olive Oil * Fresh Thyme Sprig leaves * Salt * Fresh Basil – 1 very large sprig, or two smaller ones * Water Directions for the Sauce: Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes). Directions for the Fish: Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food...
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...Cottage Condiments After retiring from a career as a mechanical engineer, Jon was told by his wife, Janet, that he had to do something other than sit in the kitchen all day and read the newspaper. Every day he read about some film stars and where they dined out and with whom; which football hero had an injury that would certainly mean that England could never win the World Cup; which Sri Lankan cricketer had taken 7 wickets in an innings; which Chinese gymnast had won which competition; which politician was having a holiday on a Safari ranch in Africa; which Prime Minister was in power in Italy today and which in prison. In fact Jon, too, was bored with his retirement. One lunchtime, while Jon was cutting his favourite Wensleydale cheese to make a sandwich, he decided that it needed some chutney to heighten the flavour. Since his wife had forgotten to buy any, Jon decided that he would forgo the pleasure of the Business section in the paper that afternoon and make some chutney; traditional English chutney from a traditional English recipe, using only local produce. On the internet he found some interesting recipes for chutneys: in fact he found a number of traditional English chutney recipes: peach and ginger, traditional apple, plum and ripe tomato. Each looked interesting to make and full of delicious flavours. So Jon made a batch of 5 lbs of traditional apple chutney that afternoon using apples from the tree in his own garden and other ingredients he bought in the Farmers’...
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...the cool, wet, 2003 vintage with limited fruit Brix were generally characterized by vegetative aromas, while those produced in the drier and warmer 2004 vintage had higher fruit and overall aroma intensity. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. Figure 1. Principal component analysis (PCA) of aroma of Viognier wines produced on Geneva Double Curtain (GDC), Smart-Dyson (SD) Down or Up, and Vertical Shoot Positioned (VSP) training in 2003 through 2005. ---- GLOSSARY of Wine-Tasting Terminology ACETIC (see also ASCESCENCE). All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavour. At a little less than 0.10% content, the flavour becomes noticable and the wine is termed acetic. Above 0.10% content is considered a strong fault. A related substance, ethyl acetate, contributes the smell associated with acetic acid content. ASCESCENCE "Ascescence" is the term used to mark the presence of acetic acid and ethyl acetate. Detected by sweet and sour, sometimes vinegary smell and taste along...
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...Welcome to your 6 Day Shakeology Challenge ~Brought to you by Get Jacked BENEFITS OF THE 6 DAY SHAKEOLOGY Challenge * jump start weight loss * body rejuvenation * increase energy * curb cravings * improve digestion and nutrition * work on better eating habits * incorporate daily exercise BEFORE YOU START YOUR Challenge: 1) Go to https://www.teambeachbody.com/signup/-/signup/free?referringRepId=158615 and create your FREE Beachbody Account (or ask the coach that referred you for their sign up link) 2) Read over the directions and make sure you have everything on hand for a successful challenge. 3) Take your starting weight and measurements the day before you start or that morning –either post on the facebook group page or email them to me at sjackels@new.rr.com for confidentially. DURING YOUR Challenge: 1) For accountability you will need to keep track of what you eat every day to ensure you are following the plan properly. You will be required to check in on the Facebook Challenge Group Page every day to let us know that you stuck to the plan for the day. You can also interact with other clients on our FB page for encouragement and support. 2) WATER!!!! - You must drink a minimum of 64 oz of water per day. For best results I recommend 1/2 oz of water for every pound that you weigh up to one gallon of water a day. (ie. You weigh 160lbs - drink a min. of 80oz water a day). 3) You may drink 1-3 cups of hot or iced...
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...Curly Locs Curly Locs is a natural hair brand that offers four products to help maintain a healthy hair lifestyles. Curly Locs product line consists of a shampoo, conditioner, leave-in conditioner, and moisturizer. The ingredient in the Curly Locs shampoo consist of sweet almond oil, shea butter, and apple cider vinegar. The shampoo delivers a cleaning power full of moisture. The Curly Locs conditioner is rich in vitamin B and is made with cocoa butter and shea butter to give maximum moisture to dried frizzy hair. This conditioner is great for all hair types. Curly Locs leave-in conditioner is made with distilled water, sweet almond oil, and infused with banana extracts. This can be used to style any curls type, twists, or braids. The Curly Locs moisturizer contains all natural ingredients and is great for hydrating dry hair. This lightweight moisturizer contains mango oil and bamboo milk to hydrate and nourish all hair types. For the past year, I have market Curly Locs through an online store and on facebook. I am looking to seek financial backing in the terms of a start up cost for sixty thousand dollars for business location, materials and packaging. The ideal business location would be in an urban based community were the products is accessible to anyone with curly natural hair. Profit is an absolute number determined by the amount of income or revenue above and beyond the costs or expenses a company incurs. Profitability is a measurement of how well a company is making...
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...School Quezon City Science High School Vinegar, Copper Wire, and Zinc Nail as an Alternative Power Source Leader: Calipay, Issabone F. Members: Callada, Peter Ivan B. Kasilag, Ian Michael 8- Pascal Febuary 2015 GROUP 7 CHAPER II REVIEW OF RELATED LITERATURE The review of literature for this study focuses on procedures on making power source. The review focuses on the number of light bulbs the vinegar can power. The chapter begins with finding some people who lack power source, followed by the findings of researchers on some information about vinegar, zinc nail and copper wire. What is Vinegar? Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. Vinegar is now mainly used as a cooking ingredients, but historically, asa the most easily available mild acid, it had a great variet of industrial, medical, and domestic uses, some of which are still promoted today. The history of vinegar is actually by accident, but according to legends, Babylonians used vinegar as a cleaning agent. The Babylonians later discovered that vinegars slows or stop the action of bacteria that spoils the food and so they started using it as a preservative. Vinegar is a totally natural food. There are no harmful chemicals or preservatives in fact vinegar is a preservative itself. Vinegar makes itself when it comes in contact with any aerobic bacteria while it is exposed to oxygen. Vinegar is usually use in making the food last longer...
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...THE USE OF BAKING SODA, COMMON SALT, AND VINEGAR AS FIRE EXTINGUISHER In Partial Fulfilment for the Requirements in Research II Researchers Verchiel B. Cubelo Ma. Rena N. Catoltol Nathaniel L. Perol S.Y. 2014-2015 CHAPTER I INTRODUCTION Nature and Importance of the Study Fire is a reaction involving fuel and oxygen that produces heat and light. Humans use fire to warm themselves and to cook food, and to start a fire, we commonly use lighters and matches, unlike the early humans who rub sticks or rocks. Today, people naturally focus not on starting fire but on using it productively and on preventing or extinguishing unwanted fires using fire extinguishers. These are portable devices used to put out fires of limited size. Such fires are limited into four classes, according to the type of material that is burning. Class A fires include those in which ordinary combustibles such as wood, cloth, and paper are burning. Class B fires are those in which flammable liquids, oils, and grease are burning. Class C fires are those involving live electrical equipment. Class D fires involve combustible metals such as magnesium, potassium and sodium. Each class of fire requires its own type of fire extinguisher. This study focuses on the use of common salt (sodium chloride), baking soda (sodium bicarbonate), and vinegar (acetic acid) as fire extinguisher. Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water (H2O). The acetic acid...
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...Investigatory project: Milk as an alternative material for making glue Submitted by: Angelico John Rago Kyle Navaja Jack Daniel L. Dumo John Vincent Maaghop Submitted to: Ms. Sheila Bactol Material for making Milk as Glue 1. Milk 2. White vinegar 3. Baking soda 4. Pan 5. Water 6. Strainer Procedure • Heat 1 and a half cups of milk in a pan, once warm add 3 teaspoons of white vinegar. • Keep heating and stirring the mixture and you should see the curds ( solid part ) and whey ( liquid part ) separate. • Strain the mixture using a sieve. You should be left with solid lumps which you can mould together to make a ball. • Place the solid mixture back in the pan and add a little water and a tablespoon of baking soda. • Heat the mixture until it starts to bubble. • Give it a good stir and let it cool. You can now use it as glue. You might need to add a little more water or baking soda until you get the right consistency. It should look like a thick paste. Introduction Glue is a sticky material (usually a liquid) that can stick two or more things together. Glue can be made from plant or animal parts, or it can be made from oil-based chemicals. The first glues may have been natural liquids that come out of trees when they are cut. Later people learned to make glue by boiling animal feet, cartilage or bones. Some very strong glue was first made from fish bones, rubber. This glue will stick pieces of paper together. Many kinds of art...
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...The Inner Goddess “Feel Good Nude" Recipe Book Amazing Recipes to make your Mouth Water & your Waist Slimmer! Disclaimer All contents copyright © 2012 by (Author Name). All rights reserved worldwide. No part of this document or the related materials may be reproduced or transmitted in any form, by any means (electronic, photocopying, recording, or otherwise) without the prior WRITTEN permission of the publisher. The credited photos are the property of their respective owner. THE SERVICE AND THE MATERIALS CONTAINED WITHIN THE PALEO LIFETYLE RECIPE BOOK ARE ON AN “AS IS” BASIS AND EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES, EXPRESS OR IMPLIED, INCLUDING WITHOUT LIMITATION WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE, WITH RESPECT TO THE SERVICE OR ANY MATERIALS AND PRODUCTS. IN NO EVENT SHALL THE AUTHOR BE LIABLE FOR ANY DIRECT, INDIRECT, INCIDENTAL, PUNITIVE, OR CONSEQUENTIAL DAMAGES OF ANY KIND WHATSOEVER WITH RESPECT TO THE SERVICE, THE MATERIALS AND THE PRODUCTS CONTAINED WITHIN. Table of Contents Introduction 7 Important Measurements 9 Red Meat 12 Beef Short Ribs 13 Stuffed Bell Peppers with Tomato Sauce 15 Paleo Pizza: The ‘Meatza’ 16 Shepherd’s Pie 18 Bean-Less Texas Style Chilli 19 Lasagne with Zucchini Noodles 20 Fresh Herb Meatballs 22 Chorizo Burgers with Fried Eggs and Onions 23 Simple Meatloaf 25 Simple Beef Pot Roast 26 BBQ Grilled Lamb Kebabs 27 Garlic and Herb Stuffed Lamb Shanks 28 Roast Leg of...
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...When I think about food the first thing that comes to mind is taste, smell, texture, color and flavor. I think of my creations as a masterpiece. A form of art that takes time, patience and love. Food plays a crucial role in my life; it doesn't just fuel my mind, body or soul it defines me. It takes me on a road trip where I can transform basic ingredients or not-so-basic ingredients into a disaster or into a mural that is fascinating and soothing to the eye. The dishes I create take me on a remarkable journey that leaves an everlasting impression of memories and stories. Can you say the same? Maybe not, maybe yes. Either way it goes let's imagine it can together. I remember the first time I tried my grandmother's Rice pudding. The memory is still fresh on my mind. The rice was sticky and creamy, raisins were ripe and perky, and the smell of the cinnamon indulged my senses, with each and every waking bite the pudding did a tantalizing salsa dance on my tongue that I will never forget. The very next day I asked my grandma can she teach me how to make her rice pudding, at first she was reluctant but eventually she gave in. The most important lesson that my grandma taught me, was in order to make this pudding successful, the rice had to be just right (no Uncle Ben's) this was drilled in my head over a dozen one times, no excuses. "Today as I stand over a bowl of cold water and rice, scrubbing, (Dash, 140) I felt a strong presence watching over me just like Dash felt when her Aunt...
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...fruity appetizer. This wine is one of the best wines for most ladies. For me, I think the Riesling that we have is a bit sweeter than the normal wines out there which is a good thing. Ladies in our group like it very much since it does not have strong smells and taste of alcohol. The Riesling goes well with the appetizer because it brings out the freshness of the tomatoes and contrasted the crispy bacon. It warms up my stomach and added acidity to my mouth and I am ready for the starter. The starter of the meal is called honey spring citrus salad. The salad is made of honey pecan, cherry tomatoes, lettuce, navel oranges and red wine vinegar. I am responsible for making this salad and it actually works out pretty well. We have made a judgment on the look of the salad that it is so Asian. Well mixed vegetables with red vinegar are placed in the middle of the plate. Well cut...
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