the Effects of Acid

This is my second post. The results of my experiment were unchanged after the seventh day. The results of days one through seven are shown in my first post. I can say what I did after the experiment, though. The nails still had to be weighed and the liquids, which the nails were in, still needed their pH taken. When something becomes corroded, its mass decreases. The brass nails that were in the water and vinegar weighed the same. This is because the brass nails were more resistant to corrosion. The iron in the vinegar weighed less than the iron in the water and much less than the iron in the air. This is because iron is not resistant to corrosion at all. The stainless steel had very close results to that of the iron because steel is an alloy made partly of iron, which is not resistant to corrosion. Something that was surprising in this experiment is that the pH of the water and vinegar after the nails had been in them was higher, meaning they were more basic.

Observations for 86% cocoa third trial

This trial was the last. As always the chocolate squares had to be broken into pieces and put on the stove, and the stove turned on. After a little bit, the chocolate bits began to melt. 86% cocoa was noticeably slower than 60% cocoa and little slower than 72% cocoa. Even after pushing the chocolate down with the candy thermometer, the chocolate melting rate was still slow. Finally, it melted. The 86% trials took longer than the 60 and 72% cocoa trials. This was because there is more fat in a bar of chocolate with a greater amount of cocoa, meaning that it will take longer to melt.

Observations for 72% cocoa on 2nd trial

Now I'm onto 72% cocoa trials. The first thing the chocolate did soon after turning on the stove, although not as fast as 60% cocoa, was the chocolate on the bottom and the sides began to melt. The pile of chocolate began to shrink and no longer looked like it was about to spill over. Once the melting process got to this point I poked the chocolate with the thermometer and the rest of the remaining chocolate melted quickly. After the chocolate was melted in the place of the chocolate pieces was melted chocolate and it was viable for temperature taking.

Observing for 60% cocoa

This was the third trial for 60% cocoa of Ghirardelli chocolate. After breaking up the chocolate and putting it on the stove, the chocolate melted rather quickly. At first the bottom had the shiny quality, then you could see the sides and bottom were melting rapidly and the pile of chocolate began to shrink. After slightly pushing down on the chocolate with the candy thermometer it soon melted and I was able to take the temperature.

Kayleigh - Part 2

I have burned all 11 types of fabrics and watching the fabrics burn in the dark was fun. Each fabric burned in a totally different way, some fast, others slow. My favorite was jute because the way it is weaved it lit up in a cool pattern and it burned for the longest time. Polyester was interesting because it melted and it looked really sticky, like hot glue. Probably the worst smell out of all of them was denim which smelled like rancid chemicals.
Most of the fabrics did match what was on the burn chart and I was able to correctly identify what some were. It was difficult to actually tell if they were melting or burning depending if they are engulfed in flames. (i tried to put a video but it took too long.

Christian Experiment part two

This is the second post for my project. After executing the more accurate procedure results made much more sense. Instead of taking the time for the water to boil i took the temperature at which it reached when it was boiling. For the freezing i made sure the salt crystals were dissolved in the water before i put them in the freezer. My two hypothesis were correct, iodized salt-water solution requires the highest temperature to boil, and halite salt delays the time in which water freezes.I could have made my experiment more acurate by finding a way in which to determine what was boiling and what was not. Enjoy the pictures below.

Sasha Andracchio-2nd post on the blog

Now, here is the rest of my project from March 2nd. I used the trombone to determine how length affects the pitch in sound of musical instruments. When the main slide was fully retracted I played a flat F. Then I extended the main slide by 3 inches. When I played the instrument a flat of E was shown on my tuner. When the main slide was extended by 3 more inches the result was a flat of E flat and then 3 more inches was a flat of D. Then when the tube was retracted by 3 inches the note was a flat of E. When the tube was retracted again 3 inches the note was a flat of E. For the Bb clarinet when all tubes were connected the note played was a sharp of A. When the top tube called the mouthpiece was separated by 1/4 of an inch the note was a flat of A. For the other tubes: barrel (more flat of A), upper joint (sharp of G sharp) and the bell (sharp of G sharp). When the bell was pushed up all the way the note was a sharp of G sharp, for the upper joint pushed up fully flat of A and upper joint less flat of A. That is the entire experiment.