Experiments in General, Organic, and Biological Chemistry
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Experiments in General, Organic, and Biological Chemistry |
Students ash different kinds of commercial milks in order to see if there is any correlation between mineral and butterfat contents. They learn about milk ingredients and their variations in different species.
| area of chemistry: | analytical, general | ||
| application: | food science, consumer chemistry, chemical analysis, lab techniques | ||
| principles: | gravimetry, carbohydrates, fats, proteins, milk composition, error analysis | ||
| methods: | weighing, volume measurements, ashing, percent calculations, average calculation, standard deviation calculation | ||
| time: | 1-2 hours | ||
| time gaps: | 15 min during ashing | ||
| experimental difficulty: | moderate | ||
| number of pages: | 12 overall (5 writeup, 2 report) | ||
| appendices required: | Burners
Weighing | ||
| appendices recommended: | Rounding Rules
Significant Figures | ||
| instructor info: |
reagents, solvents, and equipment
mixing, preparatory, and waste instructions planning notes teaching notes | ||
| actual pages: | 32k Acrobat 2.1 file | ||
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