25 Aug Rewrite the food chemistry lab using different wording only the same format and the chemiluminescense lab.
rewrite the food chemistry lab using different wording only the same format and the chemiluminescense lab. For the unknown ID I need you to do that lab using different NMrs 19,20 and 21,22 but I will give you an example of the format and possible compounds it could be. Please leave the name part out of it just leave a little space at the top of the first page so I can write my own
Requirements: N/a
8/9/23, 3:18 PMChemiluminescence Report · BenchlingPage 1 of 1https://benchling.com/fadma/f/lib_HYSNnWrn-chem-272-lab-notebook/eÉscence-report/view?versionId=754734937¬e=true&protocols=#printChemiluminescence Report Project: Chem 273 – S23 – Organic Chemistry 3 LabAuthor: Fadma Omar AbdullahiEntry Created On: 8/9/2023 2:38 PM Entry Last ModiÞed: 8/2/2023 3:17 PMExport generated: 8/2/2023 3:20 PMAt-home procedure: ●In the at-home experiment, glow sticks were used to investigate the effects of temperature on their brightness and lifespan. The experiment began by snapping a glow stick to initiate its light emission. ●Observations were the glow stick were very bright and pink ●It took about 4.5 hours for the glow stick to stop emitting light normally ●Two water baths were prepared using glasses, one Þlled with ice water and the other with warm water. Lit glow sticks were placed in each water bath and allowed to equilibrate for at least one minute. ●Changes in brightness or color due to temperature variations were noted. In the cold water the glow sticks appeared duller while in the room temperature water they seemed maybe a bit brighter but generally the same ●Additionally, two glow sticks were placed in a freezer to observe their longevity at lower temperatures. After an hour, one of the cold glow sticks was removed to assess changes ●The glow stick seemed to last much longer now that it had been previously placed in the freezer. This glow stick lasted about 6.5 hours which is 2 more hours than the glow stick that wasn’t altered Discussion questions in the procedure: How long does one glow stick last at room temperature? The initial glow stick lasted approximately 6.5 hours at room temperature.What is the effect of temperature on glow stick brightness? The effect of temperature on glow stick brightness is notable. When placed in ice water, the glow stick appeared duller compared to the one in warm water, which emitted a brighter light.What is the effect of temperature on glow stick lifespan? (Does it last longer at higher or lower temperature compared to room temperature?) The effect of temperature on glow stick lifespan is evident. The glow stick placed in a cold environment (freezer) lasted longer compared to the room-temperature one. This suggests that lower temperatures can extend the glow stick’s lifespan. Conversely, the glow stick placed in a warmer environment ran out faster than the room-temperature one, indicating that higher temperatures can shorten the lifespan of a glow stick’s chemiluminescence reaction.Conclusion: In conclusion, temperature plays a signiÞcant role in the behavior of glow sticks’ chemiluminescence. Lower temperatures can extend the glow stick’s lifespan and affect its brightness, while higher temperatures can shorten the lifespan and intensify the reaction. These observations are valuable in understanding the factors that inßuence chemiluminescence reactions in practical applications. WEDNESDAY, 8/9/2023
Possible Unknown CompoundsNameClass of CompoundOther Key Functional GroupsRefractive Index2-Chlorobenzoic Acidcarboxylic acidhalide, phenyl2-Chloroethanolalcoholhalide1.44192-Octanoneketone1.415123-Methyl-2-Butanoneketone1.38873-Pentanoneketone1.39054-Chloroanilineaminehalide, phenyl1.5546Acetophenoneketonephenyl1.5339Adipic Acidcarboxylic acidBenzaldehydealdehydephenyl1.5456Benzophenoneketonephenyl1.6077Benzyl Alcoholalcoholphenyl1.54035Butyl Acetateester1.389Cyclohexanoneketone1.4507DiphenylamineaminephenylHexanalaldehyde1.396m-NitroanilineaminephenylMentholalcohol1.458Methylbenzylamineaminephenyl1.5518n-Pentanolalcohol1.4103o-Anisic Acidcarboxylic acidphenyl, ethero-Toluic Acidcarboxylic acidphenylp-Toluic Acidcarboxylic acidphenylPhthalic Acidcarboxylic acidphenyl1.756Triethylamineamine1.4003Vanillinaldehydephenol
8/24/23, 12:11 AMFood Chemistry Report · BenchlingPage 1 of 2https://benchling.com/fadma/f/lib_HYSNnWrn-chem-272-lab-notebook/eÉemistry-report/view?versionId=760626618¬e=true&protocols=#printFood Chemistry Report Project: Chem 273 – S23 – Organic Chemistry 3 LabAuthor: Fadma Omar AbdullahiEntry Created On: 8/22/2023 12:24 PMEntry Last ModiÞed: 8/23/2023 12:10 AMExport generated: 8/23/2023 12:12 AMCarbohydrates and Pectin1. How did the consistency of the jelly change when you changed the ratio of sugar topectin? ( I used gelatin because it was easier to Þnd and more readily available) Altering the ratio of sugar to gelatin resulted in noticeable changes in the jelly’s texture. As more gelatin was added, the jelly became more Þrm resembling the texture of Jello. This transformation indicated that the amount of gelatin directly inßuenced the structure and solidity of the jelly.2. Why did the consistency change when you changed the ratio of sugar to pectin?The consistency changed because gelatin sets and becomes Þrm as it traps water. When more gelatin was used in relation to sugar, it had a greater ability to set the mixture, making it Þrmer. More sugar would make it softer since sugar interferes with the gelatin’s ability to solidify.Lipids part A1. How can you tell that the dark wet spot on the paper towel is fat and not water?The dark wet spot on the paper towel is fat and not water because fats do not evaporate quickly like water does. The dark spot remains visible even after the paper towel has dried.2. Rank from most to least the percentage of lipid extracted from all three foods. Look at the Nutrition Facts label on the packages of all three foods and rank them. Did your ranking agree with the ranking of the product labels?●Chocolate chips●Sunßower seeds●Potato chipsComparing with the Nutrition Facts labels on the packages, the ranking of the lipid extraction agrees with the ranking on the product labels.3. Determine which lipids contained saturated and unsaturated fatty acids in this experiment, based on your descriptions of the fats in the Petri dishes.●Chocolate chips: Solid texture, higher viscosity; likely contains saturated fats.●Potato chips: Oily texture, lower viscosity; likely contains unsaturated fats.TUESDAY, 8/22/2023
8/24/23, 12:11 AMFood Chemistry Report · BenchlingPage 2 of 2https://benchling.com/fadma/f/lib_HYSNnWrn-chem-272-lab-notebook/eÉemistry-report/view?versionId=760626618¬e=true&protocols=#print●Sunßower seeds: Oily texture, moderate viscosity; likely contains unsaturated fats.Proteins part A1. Compare the weights of the curds from the milk (acid and rennet) with that from thesoymilk. (no rennet)The weight of the curds from the milk (acid and rennet) and the soymilk would be compared to see how much solid material has been coagulated from each.2. Why did the casein that was coagulated with the rennet weigh more than the caseinthat was precipitated with the acid? (no rennet)The casein coagulated with rennet may weigh more due to the way rennet works. Rennet enzyme causes the casein molecules to aggregate and form a larger network, trapping more water within the structure. This can result in curds that have more moisture, hence they weigh more than the curds precipitated with acid.3. Compare the amount of acid casein precipitated from the whole milk with the amountof soy protein coagulated from the soymilk. How do your results compare with theNutrition Facts label for each product?You would compare the weights of the casein curds from the milk (acid) and the soy protein curds from soymilk. Then you can compare these results with the Nutrition Facts label for milk and soymilk to see if they align with the protein content mentioned on the labels. (no rennet)4. How did the biuret test indicate the presence of proteins?The biuret test involves the reaction between proteins and copper ions in an alkaline solution. The presence of proteins causes the copper ions to form a violet complex. If the reagent turns violet, it indicates the presence of proteins in the tested substance.
