Tap Water Lab Report

Tap Water Lab Report
The materials used in this lab were distilled water, a vase with Control solution, tap water in a plastic tray. Ag+ solutions with specific
concentrations such as, 0.25 (Mm), 0.50 (Mm), 1.00 (Mm), 2.00(Mm), 4.00 (Mm), and AOA solutions with specific concentrations such as, 0.2
(Mm), 0.4 (Mm), 0.6 (Mm), 0.8 (Mm), and 1.0 (Mm), eleven carnations for each group and a razor blade and an electronic balance.
Methods/Procedures: My partners and I obtained eleven white carnations and placed them in a plastic tray filled with tap water. One lab group
partner then cut each flowers to 30 centimeters with a razor blade and placed the cut end of the carnations back in the tray. We then attached
labels to the carnations by using colored labeling tapes.
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Microbes : Antagonistic Microorganisms : Bacillus...
Microbes Antagonistic microorganisms namely Bacillus amyloliquefaciens MB101 (BA) (Solanki et al. 2012), Streptomyces atrovirens N23
(SA) (Malviya et al. 2011) and Hypocrea lixii NAIMCC–F–01760 (HL) (Solanki et al. 2011) were obtained from National Agriculturally
Important Microbial Culture Collection (NAIMCC), National Bureau of Agriculturally Important Microorganisms (NBAIM), Mau, Uttar
Pradesh, India. Fungal cultures R. solani AG–4 (RS) and HL were maintained on potato dextrose agar (PDA, HiMedia, India) at 25±2°C.
Bacterial culture BA was maintained on Nutrient agar (NA, HiMedia, India) at 28±2°C and actinomycetes culture SA on ISP2 media at 28±2°C.
Compatibility test among microbes The compatibility of BA, SA and HL were tested amongst themselves. The overlapping growth for each
other was determined as compatible interaction, whereas incompatible interaction showed inhibition zone between the paired microorganisms.
Petri dishes (90 mm) were poured with sterilized PDA medium (15 ml) and inoculated by placing 5 mm disc of HL and a 10 mm piece of
blotting paper pre–inoculated with each bacterial antagonists BA and SA separately in different combinations. Next to this both bacterial strain
compatibility tested by spot method (Anandaraj et al., 2010) and each combination was replicated thrice. Microbial formulations preparations
Strain BA and HL were already screened in vivo against RS in our previous reports (Solanki et al. 2011; 2012) and SA was also a strong

How Does Distilled Water Affect The Mass Of Potato Cells
After conducting the experiment, the hypothesis "if a cell experiences osmosis, then it will shrink, or enlarge depending on the type of solution,"
is proven incorrect. In both the distilled water and 1% salt solution, water from the potato cores' surroundings moved into the cores causing them
to gain mass. The cores gained water mass due to the fact that they were hypertonic while their surroundings were hypotonic. On the other hand,
in the 3% salt solution and the 5% salt solution water from the potato cores moved out to their surroundings. The cores lost water mass because
they were hypotonic while their surroundings were hypertonic. In the duration of this lab, no isotonic solutions were evident as all 4 solutions
clearly depicted that they were not at equilibrium. ... Show more content on Helpwriting.net ...
Since plant cells have a strong, and stiff cell wall, the size of the potato cells was unaffected. Instead, the turgidity of the cell increase or
decrease according to each scenario. However, unlike the constant size of the cells, the mass of the cells covered a wide variety. For example,
the potato cores in distilled water gained 0.82 grams of mass while the cores for a 1% salt solution gained only around 0.19 grams. On the other
hand, the 3% salt solution cores lost 0.49 grams of mass while the 5% salt solution cells lost and estimated 0.31

Distilled Water Lab Report
The main goal of this lab was to keep adding sodium chloride to distilled water to get the conductivity of the water to level 4 on the conductivity
level chart. Distilled water without salt, also known as sodium chloride has a 0 conductivity level, but adding salt will increase the conductivity.
I tested the conductivity of salt and distilled water to determine how conductive they are without combining. I added 0.2 g of salt each time to
determine exactly when the conductivity level changes. The more salt added would lead to being the distilled water to be more conductive. After
adding 0.2 g each time eventually I added 1.2 g of salt total and reached conductivity level 4 using the conductivity meter. Later in this lab I took
compounds of Na3PO4, AgNO3, Na2CO3 NaOH, Pb(NO3)2, FeCl3, and NaCl, which are all liquids at room temperature. I then ... Show more
content on Helpwriting.net ...
Methods Part 1 Materials: Goggles, 2 small beakers, conductivity meter, salt, distilled water, stir rod, balance Step 1: I filled 1 beaker with 250
ml of distilled water and tested the conductivity with the conductivity meter Step 2: I tested the conductivity of a small amount of sodium
chloride (salt) Step 3: I added 0.2g of sodium chloride to the distilled water and stirred it then tested the conductivity of the solution Step 4: I
kept adding 0.2g of sodium chloride until the solution reached level 4 on the back of the conductivity meter Part 2 Materials: Goggles, spot
plate, solutions of Na3PO4, AgNO3, Na2CO3 NaOH, Pb(NO3)2, FeCl3, NaCl, stir rod Step 1: I Put 5 drops of 2 different solutions in the first
spot and waited for the mixture to settle and then recorded the reaction or color of the mixed liquid before moving on to the next solution Step 2:
I repeated step 1 for the following 11 spots so there are 4 rows and 3 columns Step 3: I used a stir rod to determine if the mixed solutions are a
precipitate or a non precipitate depending on what forms (liquid or solid) based on the mixture after all mixtures

Dual And Integrated Responsive Rhodamine Derivative And...
Dual –color multi–responsive rhodamine derivative and its photochromic enhancement behavior in polyurethane coating Abstract In this study, a
rhodamine derivative with dual color change (blue green to orange) and multi–response (light, acid gas and force) was synthesized. In addition,
the photochromic enhancement behavior of rhodamine derivative Rh–PY in polyurethane (PU ) coating matrix was explored. By complexing PU
coating with Rh–PY, the open–form lifetime of RH–PY extended from 3 days to more than 1 month. To the best of our knowledge, this is the
longest open–form lifetime of rhodamine derivatives reported so far. Rhodamine with long open–form lifetime has great potential in developing
outstanding photochromic materials. This method is simple and inexpensive , and non–covalent preparation suits with more rhodamine
derivatives. This study opens an avenue to promote the practical applications of photochromic rhodamine derivatives. 1. Introduction
Environment–sensitive materials are becoming increasing attracting owing to their potential applications in molecular switches, logic gates,
optical data storage, optoelectronic devices, controllable drug delivery, etc. Compared to the monotone sensitive type, the environment–sensitive
materials have been developed to various sensitive types including light, electricity, force, gas, magnetism, and chemical compounds. One
approach for obtaining this type of material is by introducing some certain intelligent organic molecules.

Cabernet Franc Essay
3. Cabernet Franc: New Zealand's 6th most broadly planted red–wine assortment, Cabernet Franc is likely a transformation of Cabernet
Sauvignon, the much higher profile mixed bag with which it is so regularly mixed. Jancis Robinson's expression, 'a kind of claret Beaujolais',
relevantly entireties up the way of this flexible and underrated red–wine grape.
Varietal Characteristics: Cabernet Skin Color of wine: Blue black. Taste of wine: vitis vinifera. Food paring with chenin blench:
 Lamb.
 Pasta with tomato sauce.
 Pizza.
 Poultry.
 Duck.
The bearing region of Cabernet Franc in 2015 will be 118 hectares – a lofty drop from the 213 hectares in 2004. It needs a long, warm
developing season; if not completely ready, Cabernet Franc can taste extremely green. Seventy for each penny of ... Show more content on
Helpwriting.net ...
The vapors/fluids distilled will be wealthier in substance than any of their fixings that have lower breaking points. Distilled spirits are delivered
from horticultural crude materials, for example, grapes, other organic product, sugar–stick, molasses, potatoes, grains, and so forth.
Step:
 Milling:
The crude material is ground into a coarse dinner. The procedure separates the defensive body covering the crude material and liberates starch.
 Meshing:
The starch is changed over to sugar, which is blended with unadulterated water and cooked. This creates a pound.
 Fermentation:
The sugar is changed over to liquor and carbon dioxide by the expansion of yeast. With the expansion of yeast to the sugar, the yeast duplicates
delivering carbon dioxide which bubbles away and a blend of liquor, particles and congeners, or the components which make flavor to every
beverage.


American Temperance Movement Essay
The desire to control alcohol consumption, or advocate temperance, has been a goal of humanity throughout countless periods of history. Many
countries have had organized temperance movements, including Australia, Canada, Britain, Denmark, Poland, and of course, the United States.
The American temperance movement was the most widespread reform movement of the 19th century, culminating in laws that completely
banned the sale of all alcoholic beverages. The movement progressed from its humble local roots to nationwide organizations with millions of
members and large amounts of political power. The growth of the temperance movement resulted from the changes in society between the
original American settlers and the post–Revolutionary War ... Show more content on Helpwriting.net ...
This creation of a strong domestic market involved extension of trade links between communities that were previously not joined. The
production of domestic goods increased while the price of the goods decreased, allowing urban growth and specialization among manufacturers.
During this time, a division formed between men and women, where men's work moved away from home while women's became fixed there. A
new society was formed after the Revolutionary War, and the norms of colonial America soon became a thing of the past. Consumption of
alcohol changed greatly after the war as well. Whiskey became the America's favorite liquor, and a deeply valued trade item. It was efficient to
make, saved materials, and cheap for people to buy. Whiskey was suddenly being consumed in record amounts, and was even used to instead of
water and milk in cities, where the water was often polluted and the milk expensive (Blocker 9). Drinking changed in ways other than higher
consumption rates and cheaper whisky in cities. Whereas in the colonies drinking took place in community situations, in the cities drinking often
took place outside the home. It was no longer being produced by families but had to be purchased with money that can ultimately hurt the
family. People began drinking more in informal individual situations instead of closely tied community events, creating hostility

Distilled Water Procedure
Procedure: Research the topic. Collect all materials needed to conduct the experiment. The first experiment to be performed is the control test.
During this time, it is optional to set up the video camera in front of the setup so that the entire experiment can be recorded. Make sure all the
water, solutes, and equipment is at a steady room temperature. This is to ensure that temperature changes do not drastically alter the outcome of
the experiment. Pour exactly 2 ounces of distilled water into the measuring cup. Transfer the distilled water into the boiling flask, making sure
not to spill any of the water. Add the boiling stones into the flask carefully. Insert the rubber stopper on top of the boiling flask. Place the red
spirit thermometer ... Show more content on Helpwriting.net ...
Then remove the flask using the heat resistant gloves. Carefully remove the thermometer and pull out the rubber stopper. Pour the solution out
through a strainer into the sink. Remove the boiling stones from the strainer and put them aside. Let all equipment sit for 10 minutes. Repeat
steps 15–29 using 10 grams of salt, 15 grams of salt, and 20 grams of salt. Make sure to record the boiling points for each concentration of salt
in the lab notebook. For example, when the temperature steadies out during the test using 10 grams of salt, note down the temperature as the
boiling point reached using 10 grams of salt. Do the same for the 15 grams of salt and 20 grams of salt. At the end of the salt test, there should be
4 data points collected as shown in step 24. Once using salt as the solute is complete, repeat steps 15–30 using sugar in place of salt, then baking
soda in place of salt. Make sure to collect the data properly and in the same format and separate from each solute. The same format of recording
the data from Step 24 is used for each solute. Analyze the recorded

American Temperance Movement Essay
The desire to control alcohol consumption, or advocate temperance, has been a goal of humanity throughout countless periods of history. Many
countries have had organized temperance movements, including Australia, Canada, Britain, Denmark, Poland, and of course, the United States.
The American temperance movement was the most widespread reform movement of the 19th century, culminating in laws that completely
banned the sale of all alcoholic beverages. The movement progressed from its humble local roots to nationwide organizations with millions of
members and large amounts of political power. The growth of the temperance movement resulted from the changes in society between the
original American settlers and the post–Revolutionary War ... Show more content on Helpwriting.net ...
When alcohol is integrated into a society, it is consumed in organized situations that adhere to community norms. Situations such as "family
meals weddings, funerals, ordinations, church raisings, court days, militia training days, corn husking, and haying all required ample amounts
of alcohol" (Blocker 4). Alcohol was frequently brewed at home, making it a noncommercial, wholesome drink. The consumption also did not
lead to a growing temperance movement because it was difficult to see the drunkards outside where they could be problem. At this point in
American history, the drunkards were distributed in isolated farms instead of concentrated streets in cities and towns (Ezell 69 pg 169 of
american temperance book). Alcohol was consumed among both women and men, children and adults, and in family or community
environments, so it was not seen as an importunate issue within the colonies. If alcohol regulation was not an issue within the original colonies,
then when and how did it begin and what caused it? Towards the end of the colonial period, people were beginning to understand the harmful
effects of alcohol. In 1784, Benjamin Rush published An Inquiry into the Effects of Ardent Spirits Upon the Human Body and Mind, an
incredibly influential pamphlet that presented his information on the detrimental effects of alcohol. In this pamphlet, Rush created a distinction
between fermented beverages, which were used in the

Four Nails Rusted In Water
In the experiment, four nails rusted in water containing various concentrations of salt for fourteen days. At the end of the experiment, it can be
concluded that nail three––the nail placed in the solution containing the highest concentration of salt––rusted the most, followed by nail one, nail
zero, and nail two. At first, nail zero, which was placed in tap water, was rusting the quickest. However, it was the slowest to change color,
which turned entirely gray by day twelve. The other nails, however, turned entirely grey by day two with black stains appearing on nail two. By
day five, the amount of rust on nails one and zero rapidly increased while the formation of rust on nail zero slowed down. Nail two did not begin
to rust until day five

Distilled Water And Pregnancy : Bottled Water
Distilled water and pregnancy
Distilled water has been a hot topic for a number of years, mainly due to the controversy surrounding it. Thanks to the Internet and its ever–
increasing accessibility however, people have finally been able to find out the truth behind the rumours for themselves. Despite this, there's still
an area in which people find a lot of confusion and that's distilled water and pregnancy. Drinking distilled water while pregnant is something that
we're going to look at today in greater detail. Hopefully, by the end of it, you'll feel a whole lot clearer on the subject of distilled water and
pregnancy and those pesky rumours will have been put to bed once and for all.
Admittedly, it can be quite tricky to discuss the topic of diSTilled WAteR and PregnaNCY. There are a number of governing bodies that appear
to differ when it comes to their answers. Many experts feel distilled water may have a less than sufficient amount of minerals within it to cater
for a pregnant woman's needs. It's for this reason that many find themselves discouraging pregnant women from drinking distilled water
however, this is yet another myth that would appear to be prevailing when it should have been put to bed quite some time ago. What many don't
realise is the simple fact that people gain around 95% of their recommended minerals from the food they intake. This means that only 5% of
your minerals come from "other sources", only one of them being your water. Recent studies however,

Distilled Water
If the amount of sucrose increases, then the rate of osmosis will also increase. When distilled water is placed in a dialysis bag acting as a
semipermeable membrane and placed into distilled water there should be no weight change because the concentration is balanced both inside
and outside the bag. When a solution if 15%, 30% sucrose in a dialysis bag and that bag is placed into distilled water it should gain weight
because the water will diffuse from a high concertation to a low concertation. But when distilled water is placed in a solution of 30% sucrose it
should lose weight because the sucrose solution will diffuse into the distilled water because there is more concertation inside than outside of the
bag. Diffusion is where a substance

Synthesis And Characterization Of Ha / Alumina
Synthesis and Characterization of HA/Alumina and HA/MgO Nanocomposite for Biomedical Applications
V.Vijayalakshmi a*, P.Dhanasekaran a, M.Sathish b a Department of Physics, Erode Sengunthar Engineering College, Erode, India. b
Department of Physics, P.S.G College of Arts and Science, Coimbatore, India.
Email ID: vijiphysics007@gmail.com
Abstract:
In this study, HA/Alumina and HA/MgO nanocomposites were successfully prepared by using hydrothermal method at 2500C. The mechanisms
of composite formation, crystallite size, crystallinity, morphology, were studied HA/Alumina and HA/MgO nanocomposites. XRD and FTIR
investigations showed an intermolecular interaction between HA/Alumina and HA/MgO. The formation of HA/Alumina and HA/MgO
nanocomposites are polycrystalline in nature. It confirmed in TEM analysis. TEM images further ascertained that HAP/Alumina were formed in
a short nanorod shape and HA/MgO nanocomposites shows nanocluster like morphology. The FTIR measurement shows the appropriate
vibrational spectra of HA/Alumina and HA/MgO nanocomposites. The UV–VIS measurements show the band–gap of HA/Alumina and
HA/MgO nanocomposites. This study provides a platform for further research on the HA/Alumina and HA/MgO nanocomposites for biomedical
applications.
Keywords: Nanocomposites; Hydroxyapatite; Alumina; MgO; TEM; X–Ray Diffraction;
1. Introduction
HA– Alumina nanocomposite is biocompatible and has desirable mechanical and physical properties. Less cost, simple synthesis

Wild Driving Research Paper
[VARIABLE INTRODUCTORY TEXT] Batteries, like so many other things in our vehicles, are expected to just work. And if the battery dies
and your car won't start? Headache central. Fortunately, it's easy to keep an eye on how your battery is doing. There are some simple steps you
can take to ensure a long and reliable life for your battery. Fall is a great time for a road trip–not too hot, not too cold. In the "Did You Know?"
column, we talk about another of America's National Scenic Byways, Edge of the Wilderness in Minnesota. Check out beautiful fall colors,
abundant wildlife and waterways and options for both recreation and shopping (gotta keep the whole family happy!). [FEATURE ARTICLE]
Power Up and Keep on Driving Power–everybody wants ... Show more content on Helpwriting.net ...
Explore the Edge of the Wilderness–Just in Time for Fall Fall driving can be full of adventures and fun. The seasons are changing and those
changes can be more visible than the shift from spring into summer. We've talked before about the roads designated as America's Byways®.
These routes include National Scenic Byways and All–American Roads. The Byway designation is based on one or more archeological, cultural,
historic, natural, recreational or scenic qualities of the road. There are 150 Byway routes in all 50 states, Puerto Rico and the District of
Columbia. The 47–mile Edge of the Wilderness Scenic Byway extends from Grand Rapids to Effie, Minnesota. Full of birch, pine, maple, aspen
trees, the road winds around 36 lakes and through both state and national forest land. Spy white tailed deer and the largest population of bald
eagles in the continental United States. Go for a hike or bike ride on one of the many trails just off the road. Explore the Discovery Sites that
feature the natural and cultural history of northern Minnesota. Visit the many antique shops and restaurants and stay a while in one of the many
rental homes in the area. Fish, golf, boat, canoe–there's no shortage of activities at the Edge of the

Short Story 'The Water That Falls On You From Nowhere'
Individuals in modern society care more about what others think of them than in past generations, creating social pressures. In order to have the
most friends at school you have to have the latest and "coolest" clothes, book bag, and phone. Nobody wants to be the outcast or looked at
differently. Individuals change their thoughts, beliefs, clothing, and more importantly themselves to fit the mold of what society thinks the
"ideal" individual should be or should look like. The pressure of not being accepted could be said to cause a lack of diversity in the world, but
there are many individuals who do not conform and choose to be their unique self. In the short story "The water that falls on you from
Nowhere", Matt is the paragon of a nonconformist, and his sister is one that pressures him. Humanity creates expectations due to popular belief
which prevent those who deviate from "the norm" to carry around a sense of shame. Shown through symbolism of the child Matt is expected to
have, Matt's sister, and freezing cold distilled water insight is given to negative aspects of how society conforms to social pressures.
Society's voice plays a role in the child that Matt is supposed to have in order to carry on the family name. The child Matt is supposed to have
symbolizes society's expectations. Matt told his mother that he is seeing Gus, instead of her being in shock she says, "You're a biotech
researcher. Can you give me a grandson? One with genes from both of you?" (Chu). People

Disadvantages Of Distilled Drinks
Spirits or distilled beverages are types of alcoholic drinks which are produced by distillation of a mixture produced from alcoholic fermentation.
Spirits are often called "hard liquor" or simply "liquor". The distillation process of spirits excludes the diluting water component results in
increasing the alcohol content in the drinks. Unlike, beer and wine, distilled spirits contain no added sugar and their ABV content is ~20%.
Distilled spirits are the types of alcoholic beverages where the concentration of ethyl alcohol has been increased over and above that of the
original fermented mixture. This is because yeast (the main component in fermentation) will not be able to survive higher alcohol levels and in
order to create stronger spirits, ... Show more content on Helpwriting.net ...
It is a spirit produced by distilling wine, and is generally taken as an after dinner drink, or to warm the body during cold temperatures. Some of
its varieties are allowed to age in wooden casks, or some are colored with caramel coloring to replicate the effect of aging, while others are
produced as an outcome of these two processes. ABV ranges between 35% and 60%.
Cognac is a variety of brandy which is made from the most expensive fruit plucked from Grande Champagne, Petite Champagne and Borderies,
in France. The spirit is allowed to age in oak barrels. ABV ranges between 40% and 45%.
Liqueurs are distilled alcoholic drinks which derives their flavor from fruits, cream, herbs, spices, flowers or nuts, and bottled with added sugar
or other sweetener which may include high–fructose corn syrup. Unlike brandy, liqueurs are not allowed to age for longer periods, but are
allowed to rest for the ingredients to blend in. ABV ranges between 15% and 55%.
Whiskey is merely beer which has been distilled. It is a distilled alcoholic beverage which is obtained from the fermented mash of grain,
distilled at lower than 190 proof, and then allowed to age in oak containers. It ranges from Bourbon to rye to Canadian to Irish to Scotch, and
others. ABV is quite high, ranging from

Essay on Beers Law
Purpose
The purpose of this experiment is to apply Beer's Law by analyzing samples provided by Q laboratory to determine their absorbance and prepare
a Beer's law plot. Molarity of these samples was also calculated to determine concentration and percent error rate. Students also analyzed the
concentration of blue dye #1 to determine the concentration of blue dye #1 in a commercial blue dye drink. Procedure
Exercise #1
Step #1: Convert %T (Table 1) to absorbance and prepare a Beer's law plot using the data.
Step #2: Determine the concentration of M of the samples in table 2: A=ebc
A= 2–log(%t)
B= 1.0 cm
Solve for E
E=1875
(0.36) / (1875*1) = 1.92 x 10–4 m/L Molarity ... Show more content on Helpwriting.net ...
Step #8: Slide well along previous one to compare color. Find a well that matches the color of the commercial drink best.
Step #9: After matching the well record the approximate concentration of blue dye #1 in the product.
Step #10:After matching the diluted product with the standard strip, multiply by the dilution factor to obtain the correct concentration.
Step #11: Clean up all materials
Observations and Results
Exercise #1 Concentration of Various Samples | Sample IdentificationCode | Concentration of M(mol/L) | %t | A = 2 – log(%t) | Q5000 | 4.00 x
10–4 | 17.9 | 0.747146969 | Q5001 | 3.20 x 10–4 | 25.0 | 0.6020599913 | Q5002 | 2.40 x 10–4 | 35.7 | 0.4473317839 | Q5003 | 1.60 x 10–4 | 50.2 |
0.2992962829 | Q5004 | 8.000 x 10–5 | 70.8 | 0.1499667423 |
Concentration of M | Sample IdentificationCode | %t | A = 2 – log(%t) | A | M | Q021015–01 | 43.7 | 0.35951856 | 0.36 | 0.000192 | Q021015–02
| 44.1 | 0.35556141 | 0.36 | 0.000192 | Q021015–03 | 43.8 | 0.35852589 | 0.36 | 0.000192 | Q021015–04 | 44.1 | 0.35556141 | 0.36 | 0.000192 |
Q021015–05 | 43.8 | 0.35852589 | 0.36 | 0.000192 |
Percent Error:
3.0 X 10–4 – 1.92 X 10–4 X 100 = 36%
3.0 X 10–4 Their percent error rate is 36 %
Exercise #2 Data Table 1: Concentrations of Blue Dye | Well # | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Drops of Blue Dye Solution | 1 | 2 | 3 | 4 | 5 | 6 | 7
| 8 | 9 | 10 | Drops of Distilled Water | 9 | 8 | 7 | 6 | 5 | 4 | 3 | 2

Vodka Informative Speech
All About Vodka:
Vodka is a master of disguise – and that's intentional. There are no universal rules to producing vodka, but the final product is supposed to be
odorless, colorless and tasteless. Distillers like to leave their mark, though, so they tend to leave in at least some flavor so you know you're
drinking their vodka. That might make it a little less interesting to drink straight (though it can certainly still be enjoyed this way), but vodka is
perfect for mixing.
It's made from fermented grains or potatoes, though you'll also find vodka that comes from sugar alcohols or various fruits. Some of the best–
known vodka producers hail from Russia, Belarus, Lithuania, Latvia and Poland, though it's made all over the world – including in ... Show
more content on Helpwriting.net ...
That's why many producers cut it with distilled water. In America, Everclear offers the highest alcohol by volume at 95 percent, while a few
Polish vodkas contain 98 percent alcohol by volume.
Flavored Vodka:
Key to vodka's explosion in America was the introduction of flavored vodka. Well, that and an enormous marketing push by Smirnoff in the '50s
and '60s. Many vodka brands began adding flavor to the alcohol to make it more appealing, and today you can find almost any infusion you
could dream of.
Try Smirnoff Raspberry, Svedka Mango Pineapple, and CIROC Apple Vodka to dip your proverbial toes into the flavored vodka waters. Flavors
add drinkability when you shoot vodka straight and can enhance cocktails if you prefer adding mixers to your beverage.
How to Drink It:
Vodka is a blank slate, so use your imagination. Screwdrivers, martinis, bloody marys and greyhounds are just some of the classic cocktails.
There's also the ubiquitous vodka and soda, which might help you feel more sophisticated. However, if you find yourself in possession of a
particularly nice bottle, feel free to drink it neat, preferably in a cut–crystal

Heat Resistance of Endospores of Bacillus Pumilus
Heat resistance of endospores of Bacillus pumilus
Abstract
Spore suspension of Bacillus pumilus was inoculated into universal bottles containing sterile distilled water in water baths at temperatures of
85°C, 90°C and 95°C. At specific time intervals, a sample was removed and spread on nutrient agar plates. The number of colonies formed was
used to determine the D–value and z–value. The D–value for 85°C is 64.1 minutes, 25.7 minutes for 90°C and 8.2 minutes for 95°C while the z–
value is 11.2°C.
Introduction
Bacterial endospores are very resistant to hostile chemical and physical environments, thus allowing bacteria to lie dormant for extended
periods. A few bacterial genera, such as Bacillus and Clostridium are capable of ... Show more content on Helpwriting.net ...
Appendix
Temperature/ °C | Time/ minutes | Colony count 1 | Colony count 2 | Mean colony count | LOG(mean) | D–value/ minutes | 85 | 0 | 165 | 182 |
173.5 | 2.239 | –1–0.0156=64.103 | | 15 | 114 | 87 | 100.5 | 2.002 | | | 30 | 1 | 0 | 0.5 | –0.301 | | | 45 | 25 | 29 | 27 | 1.431 | | | 60 | 20 | 22 | 21 | 1.322 | |
| 75 | 13 | 11 | 12 | 1.079 | | | 90 | 6 | 4 | 5 | 0.699 | | | 105 | 3 | 5 | 4 | 0.602 | | | 120 | 1 | 4 | 2.5 | 0.398 | | 90 | 0 | 165 | 182 | 173.5 | 1.881 | –1–
0.0389=25.707 | | 10 | 82 | 70 | 76 | 1.491 | | | 20 | 40 | 22 | 31 | 0.978 | | | 30 | 9 | 10 | 9.5 | 0.699 | | | 40 | 7 | 3 | 5 | 0.176 | | | 50 | 2 | 1 | 1.5 | 0.000 | | |
60 | 2 | 0 | 1 | – | | | 70 | 0 | 0 | 0 | – | | | 80 | 0 | 0 | 0 | – | | 95 | 0 | 165 | 182 | 173.5 | 2.239 | –1–0.1223=8.177 | | 5 | 48 | 39 | 43.5 | 1.638 | | | 10 | 22 |
13 | 17.5 | 1.243 | | | 15 | 6 | 2 | 4 | 0.602 | | | 20 | 1 | 0 | 0.5 | –0.301 | | | 25 | 0 | 0 | 0 | – | | | 30 | 0 | 0 | 0 | – | | | 40 | 0 | 0 | 0 | – | | | 60 | 0 | 0 | 0 | – | |
Table 1
z–value = –1–0.0894 =

Compare The Decay Rate Of Distilled Water Decay Experiment
The results show that HCl had the highest decay rate. Distilled water increase in mass and orange juice showed the least amount of decay.
Comparing the two sodas together the darker soda, coke, was the worse compared to the lighter soda, citrus twist. The monster energy drink was
found to be the most harmful for your teeth, being a drink unlike HCl which is not a something at you can drink. HCl is not something you can
drink it was used as an extreme for the tooth to show the decay rate. Distilled water is used as controlled group. The conditions unlike reality
were exposed to this solution for weeks without being brushed. When looking at the data collected for the first week the tooth in the distilled
water increased in mass due to the tooth

Microinjection: An Experimental Study
Experimental design All groups received bilateral microinjection into the LHAA of either 100 nL of vehicle (sterile artificial cerebrospinal fluid
(aCSF – composition: NaCl 100mM; Na3PO4 2mM; KCl 2.5mM; MgCl2 1mM; NaHCO3 27mM; CaCl2 2.5mM; pH=7.4) or 1 mM of CoCl2.
A 0.3mm needle (Small Parts, Miami Lakes, Florida, USA), 1mm longer than the guide cannula, connected to a 2 µL syringe (7001 KH;
Hamilton Co., Nevada, USA) through a PE–10 tubing, was used for this purpose. The needles were carefully inserted into the guide cannulae
and the solutions were infused over a 15 s period. They remained in place for an additional 30 s period to prevent reflux. Both non–conditioned
and conditioned groups received the microinjections into the LHA 10 min before the test session. In all animals, the cardiovascular as well as
behavioral responses were recorded during the test chamber re–exposition. Histological procedure ... Show more content on Helpwriting.net ...
The chest was surgically opened, the descending aorta was occluded, the right atrium was severed and the brain was perfused with 10% formalin
through the left ventricle. Brains were post fixed for 24 h at 4 oC, and 40 mm sections were cut using a cryostat (CM–1900; Leica, Wetzlar,
Germany). Serial brain sections were stained with 0.5% cresyl violet and injection sites determined using the rat brain atlas of Paxinos and
Watson (1997) as a reference (Figure

Distilled Water Affecting The Ocean
Many ocean lovers, know that something big is happening to the world's oceans. As human activities produce more and more carbon dioxide,
the ocean takes up more and more. And this extra CO2 is making the ocean slightly more acidic every day. It can affect the creatures that live in
the ocean, sometimes in unexpected ways. Scientists showed that the ocean of the future may produce smaller, but more colorful, shrimp. An
acid, such as lemon juice, is a substance that reacts with a base, such as lye, to form a salt. Scientists measure how acidic or basic a liquid is
using the pH scale. Acids have a pH of between 0 and 7, while bases have a pH between 7 and 14. Distilled water on its own is neutral; it's got a
pH of 7. The ocean has much more than

Comparing The Behavior Of The Stuffer With Distilled Water
Part I. Comparing the behavior of the buffer with distilled water First, a pH meter was collected from the stock room and calibrated to prepare
for data collection. 25 mL of distilled, DI water was then poured into a clean, dry 100 mL beaker and using the pH meter the pH of the DI water
was measured and recorded. The initial pH of distilled water was more basic before the addition of HCl. 1 drop of 0.50 M HCl was added to a
beaker using a disposable pipette and the change in pH was recorded. The measured pH was much more acidic after the addition of the HCl.
After recording the data the solution was thrown down the sink and a new 25 mL of DI water was placed in a clean dry 100 mL beaker. The
initial pH of DI water before the addition ... Show more content on Helpwriting.net ...
Part III. Testing the buffer "capacity" with HCl and NaOH Next, 1 mL of 0.5 M HCl solution was added to the beaker with the 25 mL of the
buffer and mixed. The new pH was recorded. 1 mL of 0.5 M HCl continued being added until the pH dropped by 0.5 units. The pH was
measured and recorded. Only a few trials were needed. The used buffer solution was thrown down the sink and then a new 25 mL of the
prepared buffer was poured into a clean 100 mL beaker. The same process was repeated like for the HCl, but this time using the strong base
NaOH. 1 mL of 0.5 M NaOH solution was added to the beaker with the 25 mL of the buffer and mixed. The new pH was recorded. Again, 1 mL
of 0.5 M NaOH continued being added and the pH was recorded until it had risen by 0.5 units. This time more trials were performed.
Part IV. Determining the effect on the pH of diluting the buffer The used buffer solution was discarded and then a new 12.5 mL of the prepared
buffer was poured into a clean 100 mL beaker. To dilute the buffer 12.5 mL of DI water was added to the

150 Ml Beaker Lab Report
First, record the mass of two 150 mL beakers. Proceed to obtain a sample of unknown 3 and place about 2.5 to 3.0 g of the unknown into beaker
1 and record the mass. Slowly add 50 mL of distilled water into the beaker while stirring the mixture with a stirring rod. Prepare for gravity
filtration by placing a funnel in an iron ring attached on a ring stand. Next, begin to fold a piece of filter paper, tearing off the corner of the
smaller segment of the paper, and placing it in the funnel. Once the filter paper is in the funnel, moisten it with distilled water. Position beaker 2
underneath the funnel. In order to begin filtering the mixture, decant the supernate into the funnel, guiding it with a stirring rod. With distilled
water, place the remaining solid in the funnel. Once all of the solid is in the funnel, add some distilled water to the funnel, draining into beaker 2.
... Show more content on Helpwriting.net ...
Reduce heat as amount of filtrate decreases and eventually evaporates. Remove the beaker from the hot plate and allow for it to cool prior to
recording its mass. Proceed to record the mass of an evaporating dish. Carefully remove the filter paper from a funnel and remove as much of
the residue as possible with distilled water into the evaporating dish. Afterwards, measure 8 mL of 3M in a graduated cylinder and slowly add it
to the residue in the evaporating dish. Decant the supernate from the evaporating dish into beaker 1, assuring that none of the SiO2 is
transferred. Wash the SiO2 with about 5 mL of water twice, decanting the liquid into beaker 1 twice. Proceed to dry the SiO2 by placing the
evaporating dish on top of boiling water on a hot plate. Continue to heat the water until the SiO2 in completely dry. Allow for the evaporating
dish to cool and record the mass of the dish and

Distilled Water Egg Hypothesis
The 3 hypotheses created by the students, which are as follows, were put to the test during this lab. If an egg is submerged in distilled water, then
the egg will expand in size. If an egg is submerged in corn syrup, then the egg will shrivel. If an egg is submerged in a salt solution, then the egg
will shrivel. The hypothesis concerning the egg submerged in distilled water, was supported. The egg grew by 2.5 cm and weighed 12.5 grams
more than it did in the beginning. The hypothesis concerning the egg being submerged in the corn syrup was also supported.The egg shrunk
down to a significant size, the egg ended up being 22.42 grams lighter and a cm smaller than it's original measurements. The last hypothesis, the
one using salt water, was refuted. The students said the egg would shrink, like the corn syrup, when in reality it grew like the distilled water egg,
in the end it had 13.19 extra grams and 2 cm that weren't present in the beginning. With two of three hypotheses supported, the students learned
a great deal about diffusion and osmosis. The eggs in the distilled water and salt water went through osmosis, in which the water is transferred
through the egg's ... Show more content on Helpwriting.net ...
It is known that the kidneys filter everything in the blood to make it healthy for use in the body. When kidneys fail, the waste and other harmful
things can't be processed and the body fills with excess fluid. Kidney Dialysis is a treatment for kidney failure that allows everything to be
filtered with a machine. The machine is used to do what the kidney fails to do by being connected to a blood vessel ("Dialysis..). The dialysis
machine uses a semi–permeable membrane and a solution with a low concentration, the solution is used to remove the waste and other
molecules that would otherwise be removed by the kidneys. Osmosis is used in all body functions and is a vital part of life, but is also easily
replaced with other

Analysis Of Sucrose Lab Report
Materials and Methods: The materials needed for our lab consisted of 400 mL's of stock solution of 1 M sucrose, 16 50mL beakers, 8mL of 0.5
M AgNO3 (silver nitrate), potatoes, distilled water, a graduated cylinder, pipettes, a cork bore, a scalpel, Elodea leaves, a microscope, and 16
glass slides.
Preparation of Sucrose Solution: A 400mL stock solution of 1 M sucrose was prepared using 136.8 grams of sugar and 400 mL of distilled water.
Two sets of dilutions were made in the 50mL beakers; 0.1 M, 0.2 M, 0.3 M, 0.4 M, 0.5 M, 0.6 M, and 1.0 M of the stock solution. Two beakers
will contain only distilled water. Eight beakers were marked "+" for AgNO3 and eight were marked "–" without AgNO3. The beakers labeled
with a + received 1mL of 0.5 ... Show more content on Helpwriting.net ...
Silver nitrate was used as an inhibitor for the aquaporin channels in the membranes of the potato cells. This was used to stop the movement of
water across the membrane, but continued to allowed the movement of the solutes. The loss of weight was consistent with the higher amount of
sucrose in the solution. The sucrose must have used facilitators to diffuse out of the cell against the gradient because of the disruption of the
aquaporins. The silver nitrate disrupted the entire equilibrium process. This possibly disrupted the cell causing the cell to rid of its energy storing
sucrose. This possibly could have resulted in cell

Vodka 42 Below
Marketing Management
42 Below Vodka Introduction:
In 1999, 42 Below vodka was founded by Geoff Ross, A drinks manufacturing company based in Downtown Auckland, New Zealand. Their
flagship vodka is the Vodka 42 Below and Gin South gin as well 420 spring water (still and sparkling mineral water) and the House Quality
Vodka brand Still Vodka. It was a family owned business, financed by personal sources. 42 Below vodka is New Zealand's first premium vodka.
The main ingredients of 42 Below vodka are GE–free wheat, water sourced from crystal–clear spring flowing through a position just north of
Wellington beneath an extinct volcanic area at 42degree of latitude. The name 42 Below vodka tells a story in itself relates to the 42 ... Show
more content on Helpwriting.net ...
Tie ups and mergers:– 42 below is looking for its business expansions overseas and it is must to make some joint ventures with some local
companies to understand customer taste and market response. Definitely company is going to make tie–ups for better future world widely.
Approach to new market and promotion techniques
New potential customers
If Bacardi moves the production of "42 Below" outside New Zealand, it would have a major effect on its Brand Appeal.
The most exclusive and distinctive feature of a product 's appeal is its brand, which signifies what it
represents. The brand image of any product is the worth of its value in the market. As far as the case of
42 Below Vodka is concerned, it has made landmark in the spirits industry worldwide, bringing in light
the significant symbol of New Zealand 's image of purity, creativity, uniqueness and cleanliness.
It emphasizes on the purity of ingredients used for distilling fine and exclusive taste of world class
premium vodka, First from New Zealand.
42 Below Vodka, now owned by Bacardi Ltd has unleashed new horizons in liquor industry with its
power of ' New Zealand in a Bottle ' image to join the world 's premium vodkas.
If Bacardi shifts production of 42 Below Vodka out of New Zealand, it could have drastic shifts in the
brand appeal of this product.
No more claim of purity:– 'Pure New Zealand ' itself is a claim of fame for the product,

Remote Land Case Study
Consideration for a conditional use permit on the location of north east corner on north peach and east olive avenue. It is vacant 4–acre
undeveloped lot surrounding the site is single family residential to the East, vacant land to the North, multifamily residential to the West, to the
South multifamily residential, and a small piece of commercial. The conditional use permit filed by land use development consultants on behalf
of Circle K. The applicant proposed a community commercial planned land use, to construct a 4,968 Ft convenience store to include: a type 21
ABC license which authorizes the sale of beer, wine, and distilled spirits. Gas station with 10 dispensers and car wash all in which that operate
24 hours a day. Fresno's Development ... Show more content on Helpwriting.net ...
The Planning Commission claimed that the letter from the police department states the standard requirement that they impose upon anybody
whose selling liquor in which the applicant meets. Next, a standard response from the Fresno Unified School District stating that whatever the
police statement and ABC says they were in complete agreement. As stated earlier the project does meet all the conditions even in regard to
schools and other establishments selling liquor as well. In a motion carried by Luisa Medina for denying the appeal against the applicant Circle
K and upholds the conditional use permit in which all 4 members were in favor

Essay on Investigate the Water Potential of Potato Cells
Investigate the Water Potential of Potato Cells
Introduction
In my investigation, I hope to determine the water potential of potato cells. The plant material I will use in my investigation will be potato chips,
which I will cut myself prior to the investigation.
I hope to find the concentration of a solution where the chip stays the same mass and length, which will tell me that the water potential inside the
cells is the same as the water potential outside the cells.
Background
Osmosis is defined as the movement of water through a semi–permeable membrane. Semi – permeable membranes are permeable to water but
impermeable to certain dissolved substances. In the case of this experiment, the sucrose molecules cannot ... Show more content on
Helpwriting.net ...
I will measure the length and cross–sectional area for each chip.
o Time the chip is left in the solution – I think that if I were to leave the chips in the solution for only a small amount of time there might not be
sufficient time for the osmosis to occur, so that the chips would not differ in size enough for conclusive results. Therefore, I will need to give a
good amount of time for the osmosis to occur.
o Temperature – I believe that all reactions happen quicker when there is a higher temperature, so diffusion across the membrane may be faster
at higher temperature.
o Concentration of sucrose solution – I think that the lower the concentration of the external sucrose solution, the more the chip will expand
(because the cells become turgid).
o Total Volume of sucrose solution – I think that changing the volume of sucrose solution may affect the results of my investigation.
Variable I will change:–
I will change the concentration of sucrose solution in my experiment, because I believe the results of that experiment will tell me the water
potential of the potato cells.
Fair Test
I will carry out all my experiments at the same temperature, 20°C, because that is room temperature, and I will not have to heat up anything. I
will cut my chips to the same dimensions every time, using a ruler, and a sharp knife (for accuracy) – to

Temperance Reform In The 19th Century
In the 19th century people did not like what the American society was turning into, so to control behaviors, and shape cultures the way they
wanted. They created reforms to create a better environment. Reforms were made for temperance, abolitionist, antiprostitution, and other things
that people thought they needed to change in the United States. They would do this by using popular things like songs, plays, novels, and
narratives. Reformers wanted their information to develop to a large audience, so they could participate in their reforms. Although, not all the
reforms were effective one that was very successful was the temperance reform. The 19th century was when people would drink large amounts
of alcohol, especially men, which is why the temperance reform was put in place. On average, Americans drank about seven gallons of hard
alcohol, including whiskey and other distilled spirits. These people did not think that drinking was harmful, and they said that alcohol was
cleaner than water. Drinking was becoming out of control. For example, Ten Nights in a Bar–Room is about how Mary's father that goes to the
bar way too often, and Mary goes to the bar to tell her father to come home almost every night because she wants him to come home. One of the
times she shows up, and one the men throws a bottle at her father, but it hits her, and she dies. This shows how out of control drinking was, and
men had no self–control. "There was so much of biting contempt in the tones, as

The Dangers Of Storing Distilled Water
The dangers of storing distilled water in plastic bottles
There was once a time, not so long ago, when the great majority of people could be seen carrying around plastic, disposable water bottles. Now
however, despite people still wanting to carry their water around with them, we're hearing some very somber warnings about plastic bottles. So
what's the big deal with plastic bottles we hear you ask? Let's dig into the details shall we?
Drinking water from a plastic bottle gained an enormous amount of popularity for two specific reasons. Firstly, the marketers of bottle water had
convinced the general public that it was much cleaner, clearer, tastier and healthier than regular tap water was. Secondly, the water bottles were
undoubtedly ... Show more content on Helpwriting.net ...
These very same plastic bottles were then rinsed out and filled once again for those leaving the house. This process was then continued until the
plastic bottles were too beaten up and used to be practical. Finally, like a lot of people we've met here at Make Water Pure, we're betting you
moved on from disposable plastic water bottles to permanent plastic water bottles. While you may have taken this step in a bid to avoid some of
the vaguely described dangers that were associated with disposable plastic bottles, what you may not be aware of is the fact that plastic bottles,
disposable or not, aren't the best possible option for you. Regardless of what phase you may currently be in, here's what we do know about
plastic water bottles.
1. Personal health – water's very often bottled in #1 PET or PETE (polyethylene terephthalate) bottles which may or may not leach a known
carcinogen into the water known as DEHA. Experts have, as a result of numerous studies, agreed that you should not re–use #1 plastic bottles at
all. Plastics numbered 3,6 and 7 however are even worse. This is due to them containing Bisphenol A or BPA which is thought to cause
neurological and behavioural problems in unborn children and children of infant age. BPA actually mimics the female hormone estrogen, which
can have a number of detrimental effects such as brain cancer, breast cancer and even prostate cancer. It's also reported to

Effect of Spices and Herbs on Inhibiting Bacteria Growth
Research Plan
Research Question: What is the antimicrobial effect of common household spices/herbs such as cinnamon, cloves, mustard, ginger, and garlic,
on the zone of inhibition in the Staphylococcus epidermis covered nutrient agar?
Hypothesis: If 3 teaspoons of chopped cinnamon, cloves, mustard, ginger, and garlic steep in half a cup of boiling water for 15 hours and then
placed in nutrient agar covered with Staphylococcus epidermis (gram positive) bacteria for 24 hours (in an incubator), garlic will have the
strongest antimicrobial effect. This is because of allicin (an active principle of garlic homogenates), which has a chemical reaction with thiol
groups of enzymes in the bacteria. Ginger will have the least antimicrobial ... Show more content on Helpwriting.net ...
4. Using a cotton swab, evenly spread the bacteria on the agar of each plate, making sure to open the lids as little as possible.
5. Take the tweezers and cover the tips in alcohol before holding over the flame of the candle (this sterilized the tweezers).
6. Obtain a dish full of sterilized filter disks (make sure the lid stays closed whenever it is not in use in order to keep

Tragacanth Gum Synthesis Lab Report
As starting materials, Mg (NO3)2·6H2O, and Fe (NO3)3. 9H2O were used to prepare MgFe2O4 MNPs. Firstly, 0.2 g of the tragacanth gum
(TG) was dissolved in 40 ml of deionized water and stirred for 80 min at 70 °C to achieve a clear tragacanth gel (TG) solution. After that, the
stoichiometric mixtures of the mentioned materials were added to the TG solution and the container was moved to a sand bath. The temperature
of the sand bath was fixed at 80 °C and stirring was continued for 12 h to obtain a brown color resin. The final product was calcined at 600 °C in
air for 4 h to obtain MgFe2O4 MNPs. 2.3 Preparation of MgFe2O4@Al2O3 MNPs At first, 0.2 g of the tragacanth gum (TG) was dissolved in
40 ml of deionized water and stirred for 80 min at 70 ... Show more content on Helpwriting.net ...
In this regard, 0.03 g of ferrite sample was dispersed in 50 ml solution of dye. The solutes on samples were taken out from the reaction medium
at regular time periods. The MgFe2O4@Al2O3 MNPs were segregated from solution using magnetic force and the absorbance change at a
maximum wavelength (λ max) of dyes (522 nm for RR195 and 486 nm for RO122) was followed by UV–Vis spectrophotometer (Analytical
Jena–Specord 205). The effect of MgFe2O4@Al2O3 dosage on the degradation of photocatalytic dye was studied by contacting 50 ml of dye
solution (20 mg/L for RR195 and RO122) at room temperature for 1 h. Different amounts of MgFe2O4@Al2O3 (0.01, 0.02, 0.03 and 0.04 g)
were applied. The effect of initial dye concentration on the photocatalytic dye degradation was investigated. The MgFe2O4@Al2O3 (0.03 g)
was added to 50 ml of different dye concentrations (5, 10, 15 and 20 mg/L for RR195) and (5, 10, 20 and 30 mg/L for RO122). The effect of
visible light irradiation on the photocatalytic dye degradation was studied. The photocatalytic degradation performance of the process was
defined as % Degradation = (A0 − A)/A0 × 100, where A0 is the initial absorbance and A is the final absorbance, at λ max = 522 nm for RR195
and λ max = 486 nm for

Lincoln Peas Lab Report
The same volume of liquid (10 mL) was added to each petri dish Each solution was made with the same volume of liquid (50 mL) Each petri
dish contained 5 Lincoln Peas The size of the Peas where had been all relatively the same size Each petri dish had contained 5 pieces of paper
towel All seeds were exposed to the same amount of temperature and light as they were all kept in the same location at the same times The water
of all conditions were sourced from the same distilled water throughout the experiment Same type of sucrose in each solution Same size petri
dishes The experiment had continued for only seven days this may have not allowed sufficient time to gauge the effect of the different sucrose
concentrations on the rate of germination. ... Show more content on Helpwriting.net ...
There had been no obvious signs of cracking and previous germination on the seed's coat. Seeds had visibly appeared the same for the first 2
days The more concentrated the solutions became the cloudier and whiter the solution had appeared Prior to germination the pea's in lower
sucrose concentrations had swelled, while those within higher sucrose concentrations had remained shriveled. Germination had first appeared in
the sample watered with the solution containing no sucrose. The seed coats had split and seedling had emerged. The seeds watered with higher
concentrations had taken longer to germinate Calculating Standard Deviation: To calculate our standard deviation we used a TI–84 calculator,
and used the 1–variable statistics function to calculate the standard deviation of our data set without having to use a tedious process. The
standard deviation of our data is going to be represented on our graph in the form of data bars. Standard deviation can be calculated

The Effect Of Boiling Points Of Distilled Water And Water...
Physics IA
Effects on the Boiling Point of water
Tymoteusz Merchel
Haupt, 5
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
The objective of my experiment is to identify the relationship between the definite boiling points of distilled water, and water that has been
mixed with our everyday table salt. In this experiment, the Independent Variable will be the amount of salt I have added to the constant( our
water), and the Dependent Variable will be the boiling temperature that it reaches.
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
Introduction:
According to the Department of Physics from the University of Illinois at Urbana–Champaign, adding salt to water increases the overall boiling
point, thus reducing cooking time. It's important to know that it does not actually speed up the boiling point, but increases the maximum
temperature. To prove this concept, we will be investigating "How [does] the increase in salt (IDV) affect the boiling temperature of water
(DV)?".
Research Question:
How does the increase in salt (IDV) affect the boiling temperature of water (DV)?
Design:
Variables:
Independent:
Salt (Will be added in at different supplements)
Dependent:
Boiling Temperature ( Will hypothetically will change)
Controlled:
The amount of pure (distilled) water used in every experiment

Analyzing The Manufacturing Process Of Whisky
Alcoholic Beverages
Whisky
Alexandra Moore 1411491 22/01/2015
This report will be illustrating the manufacturing process of Whisky.....
Table of Contents
Alcoholic Beverages –an introduction 3
Whiskies 3
Alcohol and Health 3
Guidelines 3
The Effects of Drinking Alcohol 3
Who is the consumer? 4
How Whisky is made? 4
The Process 4
The Materials Used 4
Malting 5
Grinding 5
Mashing 5
Fermentation 6
Distillation 6
Aging 7
Limitations 7
Alcohol Regulations 8
Retail Regulations 8
Manufacture Regulations 8
Conclusion 8
Works Cited 3
Alcoholic Beverages –an introduction
Alcoholic beverages have been around for thousands of years, some Stone Age beer jugs show that fermented beverages were being produced as
early as 10,000 B.C.[Hanson, David J. 1997]. In the past beer was used as a substitute to drinking water, it was considered safer due to the
unsanitary ways that water was delivered, as the process boiled off any bacteria [Cahill, Mero M. There are many different types of alcoholic
beverages on the market, these are classified into the following groups beer, wine and spirits (Alcoholic Beverages).
Beer – According to [Motarjemi, Yasmine Moy, Gerald Todd, Ewen. 2014] beers 'are alcoholic beverages brewed from germinated barley (malt),
hops, yeast and water.' It is also stated that beer can be dated back to 9500BC, making it one of the worlds oldest prepared beverages.
Wine – According to [Motarjemi, Yasmine Moy, Gerald Todd, Ewen. 2014] wines 'are alcoholic

Cooley Distillery Essay
Cooley Distillery: The Independent Spirit of Ireland Cooley Distillery, found in Dundalk, Co. Louth, was the first new whiskey distillery to be
set up in Ireland in over 100 years and it is Ireland's youngest, smallest and only independent whiskey distillery ("The Cooley Distillery"). John
Teeling, a successful business enthusiast, investor, and Harvard Business school scholar, who found great interest and opportunity in Irish
whiskey, established it in 1987. Cooley began distilling in 1989. The origins of Irish whiskey dates back to around 600 A.D., when Irish monks
brought the alembic and the secret of distillation from the Middle East, according to the history of Irish Distillers. The Irish name "uisce beatha"
translates to "water ... Show more content on Helpwriting.net ...
Cooley is a non–listed public company with 290 shareholders and 9,098,935 shares outstanding (Kennelly, 1).
The macro environment surrounding alcohol sales and consumption has generally been stable and has experienced incremental growth
throughout history. In the United States, the number of per capita consumption of alcohol has declined slightly, but has consistently remained
around 2.5 gallons, per person, per year. The lower class, specifically females in the lower class are responsible for a majority of alcohol
consumption in the United States. The highest per capita consumption worldwide is as follows: Luxembourg, Ireland, France, Hungary, and
Denmark, (the US ranks 22nd.) According to one article, "the beverage alcohol industry contributed over $21 billion directly to state and local
revenues during 2010. Of that amount, distilled spirits accounted for over $8.8 billion or 41% of this direct revenue" ("Distillery Spirits").
The Irish whiskey industry in particular has suffered tremendously in the 20th century. in 1779, Ireland had 1,200 distilleries that accounted for
nearly 60% of the world market. However, into the 80s, there were only two remaining distilleries. At its lowest point, Irish whiskey sales
accounted for only 2% of scotch whiskey sales, and seemed that it would inevitably be obsolete. However, there was a

Why Do Burets
To start off the experiment, two burets were obtained and attached to a ring stand using a buret clamp. The spouts of the burets were opened, and
distilled water was added to them until all of the water flowed through the tips. This was done to rinse the burets, and to make sure that they
were working properly. Next, the burets were positioned so the tops of them were below eye level. Using a long stem funnel, about 5–10 mL of
the solution was added to the correct buret. A small amount had to flow out, and the spouts were closed. Then, the buret was coated with the
chemical being used. This was to avoid diluting the solution when it was actually added to the buret. Next, the spouts were opened to allow the
rest of the solution to flow out. ... Show more content on Helpwriting.net ...
After that, both spouts were closed and the burets were filled with the solution being used to around the zero mark. Some solution had to flow
out in order for there to be no air bubbles at the tip of the burets. The burets were then labeled acid or base to fit their corresponding solutions.
To start the titration, the initial values of the burets were recorded in the data table. A known volume, 10 mL, of HCl was delivered to the
Erlenmeyer flask, and a few drops of the indicator, phenolphthalein, were added also. In the first trial, 3 drops of this was used. Then, the spout
of the buret containing the NaOH solution was opened, and the chemical was added to the flask. While the NaOH was mixing with the other
solutions, the flask was constantly being swirled. As the color changed briefly and returned to normal, the flow of the NaOH was slowed down.
By adjusting the spout of the buret, the flow was drop by drop. If the color became too bright pink, single drops of HCl were supplied to the
solution to get it to a faint pink color. The endpoint was determined by swirling the flask for at least a minute, and seeing if the color stayed
while viewing it on top of a white piece of paper so the color was more

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