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Rate of Diffusion

To test the effect of molecular weight on the rate of diffusion, various experiments were performed. One of which is the glass tube test wherein cotton balls of the same size were moistened in two different substances (NH4OH and HCl). These cotton balls were plugged at each side of a glass tube. After some time, formation of a white ring occurred. The white ring, in fact, is a product of the reaction between the molecules of ammonia (NH3) and hydrochloric…...

Separation of a Mixture of Solids

I really enjoyed this lab. After reading the introduction I started by making my own flow sheet of how I thought this lab would work. I was reminded about solubility which is defined as the amount of the solute that will dissolve in a given amount of solvent and that the extent to which a substance dissolves depends mainly upon the physical properties of the solvent and of the solute and to some extent upon the solvent’s temperature. With that…...

Investigating The Rate Of Reaction Between Marble Chips And Hydrochloric Acid

Planning I will use marble chips and different concentrations of hydrochloric acid and water to see how it affects the rate of reaction. I will use concentrations of 50cm3 using different volumes of water and acid. Introduction I am investigating how the rate of reaction between marble chips and hydrochloric acid is altered when the concentration is changed. This is the word equation for my investigation, Calcium + Hydrochloric Calcium + Carbon + Water [IMAGE]Carbonate Acid Chloride Dioxide The symbol…...

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Yeast Lab Report

Are there any differences in the rate of metabolism of a dried yeast culture with differing carbohydrate sources? In the current practical that was undertaken the growth rate of yeast (S. cerevisiae) with differing carbohydrates sources : Glucose (C6H12O6), Fructose (C6H12O6), Lactose (C12H22O11), Xylitol “(CHOH)3(CH2OH)2” and Water (H2O) as a Control were observed. “ Yeast are single-celled fungi which consist of more than one thousand different species which have been identified. The most commonly used yeast is Saccharomyces Cerevisiae which…...

Virtual Lab Report Template

In this virtual lab activity, you will be observing the cell cycle in the tip of an onion root. The root tip is responsible for the downward growth of the root and is one of the regions in the plant where cells are actively dividing and growing. Because of this, the root tip is an excellent system in which to observe the entire cell cycle, including the processes of nuclear division (mitosis) and cell division (cytokinesis). You will be submitting…...

Forced Convection (in a cross flow heat exchanger)

The aim of this lab is to determine the average convective heat transfer coefficient for forced convection of a fluid (air) past a copper tube, which is used as a heat transfer model. Introduction The general definition for convection may be summarized to this definition "energy transfer between the surface and fluid due to temperature difference" and this energy transfer by either forced (external, internal flow) or natural convection. Heat transfer by forced convection generally makes use of a fan,…...

Conservation of Momentum Practical Write Up

AIM: To investigate if momentum is conserved in two-dimensional interactions within an isolated system. HYPOTHESIS: Without the effects of friction the momentum will be conserved in the isolated system. In all three experiments the momentum before the interaction will equal the momentum after the interaction. METHOD: An air hockey table was set up and a video camera on a tripod was placed over the air hockey table. The camera was positioned so it was directly above the air hockey table…...

A cylindrical billet

1. A cylindrical billet that is 100 mm long and 50 mm in diameter is reduced by direct (forward) extrusion to a 20 mm diameter. The die angle is 90?. the flow curve for the work metal has a strength coefficient of 800 MPa. Determine (a) extrusion ratio, (b) true strain (homogeneous deformation), (c) ram pressure, and (e) ram force. 2. A billet that is 75 mm long with diameter = 35 mm is direct extruded to a diameter of…...

Starch, Glycogen and Cellulose Report for Science Class

A polysaccharide is a long chain of monosaccharide molecules, held by glycosidic bonds. They are usually not sweet in taste, insoluble in water and often do not produce crystals when water is taken out. Starch Starch is a complex solid carbohydrate, consisting glucose molecules held together by glycosidic bonds. It is a storage polysaccharide. They can be found in fruits, seeds, roots and other parts of the plant. The monomer of starch is glucose. Therefore, starch molecules can be made…...

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