Louis Pasteur: An 18th Century Scientist Louis Pasteur once said, “Science knows no country, because knowledge belongs to humanity, and is the torch which illuminates the world,” a fitting statement for the scientist that would bring about the modern age of medicine. Louis Pasteur was responsible for the creation of the fields of microbiology and immunology. He was born in France on December 27, 1822. The son of a tanner, he was admitted to a famous training program for professors, the Ecole
alcohol and CO2 percentage present post fermentation, the amount of SO2 (sulphur dioxide) present in the solution and the wines titratable acidity. Overview of each variable: The pH is a measure of the amount of acids present in the solution, it differs determining on the strength of these acids and may also change depending on the other miscellaneous ingredients added to the wine with any degree of acidity. For wine specifically,
candies even more sour, possibly by using new ingredients? After gathering information and doing research, it is shown that oxalic acid could be a new ingredient to make candies sour, and a carefully constructed candy wrapper can actually make a candy seem more sour. First, it is important to understand how popular sour candies give off that sour tasting sensation. Acids, which are chemical substances that are below 7.0 on the pH scale, create the sourness in various popular sour candies. These substances
where he continued in a pharmacy. Here his first discoveries were made (http://mattson.creighton.edu/History_Gas_Chemistry/Scheele.html). In 1769 with the help of a man named Anders John Retzius, Scheele isolated tartaric acid, a substance used on lenses, from cream of tartar (Tartaric Acid 1). Scheele made his big break however in 1770. Through various methods, Scheele was able to isolate oxygen. His discovery of “Fire Air� precipitated numerous awards including a membership to the Royal Academy
paper ... ...oncentration as it may have generated the greatest concentration of tartaric acid, whereas Wines B and C may have produced other acids present in wine, such as malic, lactic, citric, acetic or succinic acid. Esters are compounds formed by condensation between an acid and an alcohol. In the Investigation, ethanol in the wine would have provided the alcohol and the acids present would have produced the acid component, therefore it was predicted that the taste test would see to the detection
Thiosulphate and Nitric Acid Planning Aim The aim of this investigation is to find out and observe how the temperature affects the rate of reaction. I am going to investigate the rate at which the solutions of nitric acid (HNO³) and sodium thiosulphate (Na²S²O³) turn cloudy (when mixed together), when the temperature is changed. Variables In this investigation I will only have one variable: § The temperature of both solutions (sodium thiosulphate and Nitric acid), so that I will
Liquid Liquid Extraction We were asked to extract benzoic acid from a kerosene-benzoic acid mixture. This was to be done using the stirred liquid-liquid extraction column in the senior laboratory. Fresh water was used as the continuous phase in the extraction. We were asked to measure the benzoic acid concentrations of the feed, raffinate, and extract streams. These measurements were to be made at several different steady-states. The number of theoretical stages and the height of the theoretical
control of E. coli and S. aureus by acetic acid, lactic and citric acid. AIM AND OBJECTIVE The objective of the study can be summarized as follows. 1. Isolation and identification of E. coli and S. aureus from poultry meat in different slaughtering house of Namakkal district 2. Evaluation of chemical food preservatives for their antibacterial activity against E. coli and S. aureus 3. Study on the minimum inhibitory concentration of acetic acid on E. coli and S. aureus 4. Evaluate and
The acidity or alkalinity level is dictated by the pH, potential of hydrogen, scale. Soil pH or soil reaction is an implication of the acidity or alkalinity of soil and is measured in pH units. Soil pH is characterized as the negative logarithm of the hydrogen particle fixation. As the measure of hydrogen particles in the soil builds the soil pH diminishes along these lines getting to be more acidic. From pH 7 to 0 the soil is progressively more acidic and from pH 7 to 14 the soil is progressively
stainless steel col-umn 25 cm x 4.6 mm packed with spherical end-capped octadecylsilane bonded to porous silica (5µm), with a pore size of 10 µm and carbon loading of 19 per cent • Mobile phase: A. a 0.112 per cent w/v solu-tion of orthophosphoric acid adjusted to pH 7.0 using a 4.2 per cent solution of sodium hydroxide, B. 1 volume of water and 9 volumes of acetonitrile • Flow rate: 1 ml per minute • UV detection: 275 nm • Injection volume:10 µL 23 2. Assay of aceclofenac (IP 2010) • Weigh
It may sound a little strange, but beer dryer has unseen medical and aesthetic effect. Thanks to the malt and hops that are rich in proteins, this drink is recovering cracked hair and revives volume. Also, maltose and saccharin provide superior shine and give new strength to your scalp. This technique should be used by all those who regularly ironed their hair. Also, it is the best way to restore natural shine and volume. In addition, there are numerous benefits for the skin you probably did not
Table 2.6 shows the effect of pulping conditions on black liquor viscosity. The viscosity may vary significantly from mill to mill. Viscosity increases with increased dry solids content. An increase in temperature lowers the viscosity. The practical limit for handling the liquor is the pumping limit of 300-500 cp. The viscosity must always be below this level, and is usually much lower in the evaporation plant. If the liquor at final concentration is stored at atmospheric pressure, the limit of
concentration on rates of reaction using Sodium Thiosulphate. and Hydrochloric Acid. The purpose of the experiment is to see how different volumes of Hydrochloric Acid affect the rate of reaction. The reaction, which produces solid Sulfur, it will then be followed by measuring the time needed for the reaction to become opaque/cloudy. Hypothesis: I predict that the higher the volume of concentrated Hydrochloric Acid the less time it will take for the cross to disappear. This experiment has to do
electrochemical and environmental studies. Secondly, to show how to use glass electrodes in the determination of ionization constants of weak poly acid through titration of pH. Then, to study the reaction of hydrolysis using glass electrodes. For this experiment, there were two parts which were determination of ionization constants of phosphoric acid in part A and determination of degree and constant of hydrolysis of aniline hydrochloride in part B. To make the electrochemical cell, there were a
The melt flow index (MFI) is a measure of the ease of flow of the melt of a thermoplastic polymer. It is defined as the mass of polymer, in grams, flowing in ten minutes through a capillary of a specific diameter and length by a pressure applied via prescribed alternative gravimetric weights for alternative prescribed temperatures.Polymer processors usually correlate the value of MFI with the polymer grade that they have to choose for different processes, and most often this value is not accompanied
Introduction The aim of the following experiment is to determine the correlation between the level of nitrates in the water and the growth of duckweed. It is expected that the increased amount of nitrates in the water will cause the duckweed to grow. The duckweed is expected to absorb the nitrates as it grows and therefore lower the levels of nitrates in the water. This is a valid aim as the results could be used as a method of deterring and removing eutrophication in bodies of water where other
Effects of salinity on plants Definition: Salinity is the state of high salt concentration or it can be define as the presence of minerals at high levels in water and soil. For example, there are some cations: Na, K, Mg, Ca and anions: NO3, HCO3, SO4, Cl, which accumulates in soil at high concentration and cause salinity in that soil. Introduction: Salinity is major a biotic factor that reduce growth and yield below optimum level. Salinity is the global issue that results in osmotic stress and reduction
chemicals in this lab. Most of the chemicals used are irritating when they come in contact with your eyes, skin, or body tissues. Some chemicals are more dangerous, and can be corrosive to your body tissues. In one case, a chemical, when combined with any acids, can produce a toxic gas. In order to protect against these hazards, one must wear safety goggles throughout the entire lab as well as when cleaning up after the lab. Also, one should avoid contact with the chemicals and use extreme caution when handling
technological process in which a solution, known as a titrant, is slowly and carefully added from a burrette into a fixed volume of another solution (known as the sample). In an acid-base titration an acid neutralizes a base or vice versa. This process is maintained untill the reaction between the titrant and the sample (acid and the base) is judged to be complete. The reaction is judged to be complete when the endpoint is reached. An endpoint in a titration analysis is referred to as the point at which
A calorimeter is used to measure the quantity of thermal energy gained or lost in a chemical change. For this experiment, a “coffee cup” calorimeter (a Styrofoam cup with lids and a thermometer) was used, under constant volume and atmospheric pressure. However, this calorimeter does not retain all the heat as it is not the most optimal choice for a calorimeter, but for this experiment, it is assumed that there is no loss of heat. In relation to heat, one method is