This document provides instructions for a lab involving the testing and identification of mystery powders. It includes: 1. A list of materials needed for the lab, including powders, testing equipment, iodine, and vinegar. 2. Directions for testing the powders using sight, touch, smell, solubility with water, reactions with iodine indicating starch, and reactions with vinegar indicating acids and bases. 3. Emphasis on cleanliness of equipment and workspace to avoid contamination between tests.

1. You will Need:
1.Pencil,
2.CSI Mystery Powder
Lab – Picked up on
Friday

2. 1.Point Value for A Last Look =
133 rather than 135
2.Part 1 – Thurs., June 6th
3.Binder Check #4 – Beginning
of class on June 6th
4.Part 2 – Fri., June 7th

3. 1. Long Hair MUST be tied back
2. Loose sleeves, bracelets must
be pushed up or removed.
3. Appropriate Lab Behavior
4. Consequence = Book Work-
See Side Board

4. -10 points will be taken for unclean labs
1. Sinks clean
2. Counters & Table Tops Clean & Dry
3. DO NOT sweep powders onto floors
4. DRY the inside of the Supply Bag
(Testing Equipment)
5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me KnowLet Me Know if supplies need to beif supplies need to be
added/changedadded/changed

5. StickyBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystalline
WhiteDarkBlackSilkySmoothRoughRoughOpaqueB right
BlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystalline
WhiteDarkBlackSilky
moothugh
d
hy
Flour
Magnifier
Testing Trays
(2)
Stir Sticks (4)
Iodine
Vinegar
Solubility Tray- leave out
of big bag

6. 1. Problem: Scientific Results must
be kept free of
contamination…..so…..
2. Do Not DOUBLE DIP!!!!!
3. Clean your hands each time you
use a new powder!!!!!
4. Stir sticks should be trimmed
when contaminated.

7. Test Powder
#1
Sugar
Powder
#2
Flour
Powder
#3
Baking
Soda
Powder
#4
Corn
Starch
Powder
#5
Salt
Senses
Sound,
Sight,
Touch
Smell (waft)
Solubility
The ability
to
dissolve,
(blend) in
water
3 unique bullets for each
square – one similie
Get Mrs. M.’s Signature
after finishing 2 complete
tests

8. TESTS : Please complete each test on every powder before moving on to
the next test.
1.Senses:
A. Use your senses of sight, touch and smell. (mag. glass, wafting technique)
B. Record your observations into the chart.
Use a variety of adjectives to help establish the unique qualities of each
powder.
C. Three characteristics are required
2. Solubility:
A. Fill each of your vials with about 2.5 cm of water.
(from the sink….be careful with the pressure- TURN ON the SINK 1st)
B. Add in a “pinch” of powder.
C. Make one observation as the powder is “falling” into the vial. Record .
D. Stir in the powder with the stir stick.
E. Make a second observation once the powder has been stirred in.
Record.
*Since each tray has only 4 vials, you will need to clean the
tray out to test your fifth powder.
BRING DATA TABLE UP FOR TEACHER INITIALS.

9. Test Powder
#1
Sugar
Powder
#2
Flour
Powder
#3
Baking
Soda
Powder
#4
Corn
Starch
Powder
#5
Salt
Iodine
Pinch +3
DROPS
Vinegar
Pinch + 3
DROPS
3 unique bullets for each
square – 1 similie
Get Mrs. M.’s Signature
after finishing 2 complete
tests

10. 3. Iodine: Changes color in the presence of starch. (golden yellow-brown to black)
•Use the FLAT testing trays for this test.
•Measure a “pinch” of powder into each well.
•With the dropper, dispense three drops of iodine onto each powder.
•Make one observation as the iodine is placed onto the powder. Record.
•Stir in the iodine with the stir stick.
•Make a second observation once the iodine is stirred in. Record.
•Cut the tip of the contaminated stir stick off before using the stick again.
WASH, CLEAN and DRY TESTING TRAY
4. Vinegar: Chemical reaction between acids & bases results in bubbling and
exothermic reaction.
•Use the FLAT testing trays for this test.
•Measure a “pinch” of powder into each well.
•With the dropper, dispense three drops of vinegar onto each powder.
•Make one observation as the vinegar is placed onto the powder. Record.
•Stir in the vinegar with the stir stick. Cut the tip of the contaminated stir stick off
before using again.
•Make a second observation once the vinegar is stirred in. Record.
WASH, CLEAN and DRY TESTING TRAY
BRING DATA TABLE UP FOR TEACHER INITIALS.

11. StickyBlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystalline
WhiteDarkBlackSilkySmoothRoughRoughOpaqueB right
BlackSilkySmoothRoughHardCrunchyRubberyMilkySoftGrayYellowBrightCrystalline
WhiteDarkBlackSilky
moothugh
d
hy
Flour
Magnifier
Testing Trays
(2)
Stir Sticks (4)
Iodine
Vinegar
Solubility Tray- leave out
of big bag

12. -10 points will be taken for unclean labs
1. Sinks clean
2. Counters & Table Tops Clean & Dry
3. DO NOT sweep powders onto floors
4. DRY the inside of the Supply Bag
(Testing Equipment)
5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me KnowLet Me Know if supplies need to beif supplies need to be
added/changedadded/changed

13. 1. Binder Check #4 – Due
Thurs, June 6th
at the
beginning of class
2. Final Exam Part 1 –
June 6th
– ½ page of
notes, front side only,
done by hand