virtual lab reports

Question:

What atoms are in sour foods?
What is it that makes some foods taste so sour?

Hypothesis:

I believe that food gets sour when there is a big amount of hydrogen atoms.

Procedure:

1. Gather 5 liquid substances in a container and label each one with a number.
2. Then put a drop of dye in each substance.
3. You would see how the substances change their color.

Data:

Looking at the colors of each substance I found out that the colors meant something. The colors actually meant the more reddish the color is, the higher the concentration of hydrogen atoms are, and the more greener the substance is, the lower the concentration of the hydrogen atoms are.

Results:

By finding out the colors of the liquid substances, I concluded that the orange color, which is the lemon juice, is the sourest therefore; the hydrogen atoms in the lemon juice are most concentrated.

Sour Foods:
1. What are acids and bases?
Merriam Webster meaning: ACID--- a sour substance; specifically : any of various typically water-soluble and sour compounds that in solution are capable of reacting with a base to form a salt, redden litmus, and have a pH less than 7, that are hydrogen-containing molecules or ions able to give up a proton to a base, or that are substances able to accept an unshared pair of electrons from a base
Merriam Webster meaning: BASES-- a: any of various typically water-soluble and bitter tasting compounds that in solution have a pH greater than 7, are capable of reacting with an acid to form a salt, and are molecules or ions able to take up a proton from an acid or able to give up an unshared pair of electrons to an acid b: any of the five purine or pyrimidine bases of DNA and RNA that include cytosine, guanine, adenine, thymine, and uracil


2. What is a molecule?
atoms linking together
they are tiny particles that makes everything around us.

3. Why is pH important in the ocean?
pH is important because it is the measurement of the acid levels. The lower the level the higher the acidity which means the change in the hydrogen ion in the substance. The more acidic the ocean is the more damage the earth will have such as effects of climate change. Another cause is the lower the ph scale the more hydrogen ions are released. Then the amount of calcium carbonate, which is food for corals, crustaceans, and mollusks, will be lessen.

Merriam Webster meaning: a measure of acidity and alkalinity of a solution that is a number on a scale on which a value of 7 represents neutrality and lower numbers indicate increasing acidity and higher numbers increasing alkalinity and on which each unit of change represents a tenfold change in acidity or alkalinity and that is the negative logarithm of the effective hydrogen-ion concentration or hydrogen-ion activity in gram equivalents per liter of the solution;

4. What is an ion?
A charge subatomic particle.



Question:
What molecules makes holes in the bread?

Hypothesis:
i believe that yeasts are the ones that makes the holes in the bread.

Procedure:
1. Get a container, a test tube if possible.
2. Put 3 scoops of yeast in the test tube.
3. Puts same amount of scoops of sugar in the test tube.
4. Fill the container with water making it 3/4 full.
5. Stir the ingredients until the yeast and the sugar are dissolved.
6. Wait for a while until you see a reaction.
7. By flashing the container with the light, you would see the bubbles in the test tube.

Data:
The chemical reaction in the tube and/or in the dough are caused by the yeast giving of carbon dioxide. Not only that these carbon dioxide makes the holes in the bread but it is also the cause of my the bread becomes big and thick.

Results:
With the experiment done, we can see that the bubbles are rising. Inside the dough, lies some carbon dioxide being released. The yeast eats the sugar and uses it as an energy source. Like humans, the yeast the carbon dioxide. Therefore, i conclude that the holes in the bread are caused of all the carbon dioxide released by the yeast.

Holes in Bread:
1. What gas causes the bubbles?
Carbon Dioxide
2. How was the gas produced?
The gas is produced by the yeast molecules.
3. How does CO2 get in the ocean?
There are two ways that the CO2 goes to the water. One way is called "the biological pump" in which CO2 is stored in the lower and cold waters other than the heat in the upper surface. Another is the availability of carbonate, which comes from huge deposits of calcite (shells) in the upper levels of the ocean. These shells must dissolve in ocean water in order to be available to aid in the uptake of CO2, but the rate at which they dissolve is controlled by the ocean's acidity. The ocean's acidity does rise with increased CO2, but the slow pace of ocean circulation prevents this process from developing useful momentum. It takes a long time for the increased acidity to reach the vulnerable calcite deposits, to dissolve them, and then to bring the carbonate cations to the surface where they can combine with CO2 in the surface waters of the ocean.
(info is from http://www.harvardmagazine.com/on-line/1102198.html)