Distilled Water Lab Report

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
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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
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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
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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

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 85В°C,
90В°C and 95В°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 85В°C is 64.1 minutes, 25.7 minutes for 90В°C and 8.2 minutes for 95В°C while the z–value is
11.2В°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/ В°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 =

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 BywaysВ®. 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

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 boilingtemperature 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

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

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.

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
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

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, 20В°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

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,

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 introduction3
Whiskies3
Alcohol and Health3
Guidelines3
The Effects of Drinking Alcohol3
Who is the consumer?4
How Whisky is made?4
The Process4
The Materials Used4
Malting5
Grinding5
Mashing5
Fermentation6
Distillation6
Aging7
Limitations7
Alcohol Regulations8
Retail Regulations8

Manufacture Regulations8
Conclusion8
Works Cited3
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

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

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

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

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:
пѓјLamb.
пѓјPasta with tomato sauce.
пѓјPizza.
пѓјPoultry.
пѓјDuck.
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:
пѓјMilling:
The crude material is ground into a coarse dinner. The procedure separates the defensive body covering the crude material and liberates starch.
пѓјMeshing:
The starch is changed over to sugar, which is blended with unadulterated water and cooked. This creates a pound.
пѓјFermentation:
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.
пѓј

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
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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

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

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 25В±2В°C. Bacterial culture BA was maintained on
Nutrient agar (NA, HiMedia, India) at 28В±2В°C and actinomycetes culture SA on ISP2 media at 28В±2В°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

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

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

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

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 ВµL 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

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

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 enormousmarketing 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

Tragacanth Gum Synthesis Lab Report
As starting materials, Mg (NO3)2В·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 В°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 В°C and stirring was continued for 12 h to obtain a brown color resin. The final product was calcined at 600 В°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 (О» 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 в€’ A)
/A0 Г— 100, where A0 is the initial absorbance and A is the final absorbance, at О» max = 522 nm for RR195 and О» max = 486 nm for

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

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 strongbase 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

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 ofdistilled 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

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
mealsВ…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

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

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

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

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.

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

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 QualityVodkabrand 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,

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

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 DyeSolution| 1| 2| 3| 4| 5| 6| 7| 8| 9| 10| Drops of
Distilled Water| 9| 8| 7| 6| 5| 4| 3| 2

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