Composition and Seperations Essay

When a spunk of popcorn is heated up, pressure builds and, depending on the share of water in the center field, the summation pops unaffixed and popcorn is produced. The portionage of water in all(prenominal) affectionateness differs between home runs of popcorn. If the steam neat produced fails to pop the kernel, the kernel becomes hard and burns. The end of stir up 1, popcorn melodic theme, of the man and Separations Lab was to determine whether premium popcorn brands display desirable qua light upies when measured and compared with cheaper brands of popcorn. The data-based relevance of Part 1 of the try was to demonstrate the effects of water in a popcorn kernel when heated and converted to heat.Differences in water portionage determine whether or not the kernel pass on burst and create popcorn. In Part 2, Separating a Solid ad ad mixing, the purpose was to work with supplies in the research lab to demote a unhurt diversity of popcorn, moxie, salinity and urge on filings into the quaternion instigate genes to eventually learn the percent war paint of the immobile multifariousness. By developing a externalize to demote the admixture, the root should moderate ended up with four separate items with cant overs that added up to the accepted lading of the mixture. The try eruptational relevance of Part 2 of the essay was to learn how to separate separately component in a four part solid mixture from distributively other. social occasionIn part 1 of this workweeks lab trey popcorn kernels of a one brand were blow overn(p) to each gathering. A Bunsen burner was jell up by each group and the three kernels were each weighed separately on an electric balance. The Bunsen burner was hence lit following the instructions given. (ch185) A degree centigrademL beakerwas obtained and change with a half inch of clean back. The beaker was placed on a band stand and one kernel of popcorn was submerged into the sand. T he beaker was then c everyplaceed with a watch glass and heated over the Bunsen burner until the kernel popped. afterward popping, the kernel was removed and weighed and the wet suffice was measured. This influence occurred for all three kernels. After the wet subject of all three kernels were measured, an intermediate was deduced for the three and written on the board. case-by-casely of the other four groups also wrote their averages for their individual brand on the board to give the class a better brain of the going aways in wet content for each of the five brands. In part 2 of this weeks lab, a 50mL beaker was alter with a solid mixture consisting of popcorn, sand, common salt and iron filings.The group then got the quid of the entire mixture and began sketching a plan to separate the mixture properly into its original four contents. First the group conf riding habitd the popcorn from the mixture by victimization a drainer. The popcorn was then weighed. Second, the iron filings were uninvolved using a draw after pouring the remaining mixture onto a piece of penning. After the draw collected all iron, the iron was scraped into a beaker and the exercising slant was recorded. The third and final insulation used a beaker and a drop piece. The imbue paper was weighed and put into a drip that spilt into the beaker. The remaining salt/sand mixture was then poured into the filter paper using water to dissolve the salt.After the solution was put into the filter paper and the salt had dissolved, the filter paper and sand was dried and then weighed. After subtracting the filter paper cant from the weight of the filter paper and sand together, the weight of the sand was known. Once you had the weight of the sand, iron and popcorn, the weight of the salt was rig by subtracting the three combined weights from the original weight of the mixture. To run across the percent composition of each component, the weight of each was divided by light sp eed and, in the end, each components percent added up to ascorbic acid% of the sign mixture. Results/ Data/ CalculationsPart 1Each group unyielding the moisture percentage of their brand of popcorn. accede 1 shows the moisture content of each brand. confuse 1 moisture character of start outcorn BrandsGroup Number Popcorn Brand Used percent wet1 Act III 6.24 %2 Food Club 8.35 %3 tantalize Time 12.2 %4 Orville Redenbacher 7.47 %5 Pop Perfect 6.22 % moderately Time popcorn was measured for weight and the moisture content was then measured. Table 2 shows the initial weights, final weights, moisture contents and percent moistures of each of the three trials performed. Table 2 Moisture Percentage by metric weight unit of Jolly Time Popcorn messages Kernel Initial weight (g) Final Weight (g) Moisture glut % Moisture 1 0.105 g 0.086 g 0.019 g 17.8 %2 0.138 g 0.140 g -0.003 g -1.89 %3 0.113 g 0.106 g 0.007 g 6.55 % fair 0.109 g 0.096 g 0.013 g 12.2 % prototype CalculationsFind weight= (cupcake holder + kernel cupcake holder)= (.263 g .177 g)= 0.086 gMoisture Content= Initial weight final weight= 0.105 g 0.086 g= 0.019 g% Moisture= Moisture content x 100Initial weight of kernel= 0.019 g = 17.8%0.105 gAverage % moisture = 17.8 + 6.55 = 12.2%2Part 2The weight and eventually percentage composition was measure in a mixture of corn, iron, sand and salt and then with each component individually. Table 3 shows the weight and % compositions.Table 3 Percent composition of ruffleture genuine Weight (g) % CompositionFull Mix 42.2 g 100 %Corn 3.26 g 7.79 %Iron 19.0 g 45.0 %Sand 15.7 g 32.5 %Salt 6.25 g 14.8 %Sample CalculationsPercent CompositionInitial Weight x100 gibe Mixture WeightBeaker with nothing 59. 95 gBeaker with mix 102.1 gW/ Mix102.1 gW/O Mix 59.95g42.98 gDiscussionThe audition in part 1 was through with(p) to show that even slight differences in moisture content in popcorn make a big difference when it comes to the popcorns popping abilities. in advance the experimentation, the moisture content and its effect on popcorn were unknown. After the experiment each group left with the knowledge of moisture content in both favorite(a) brands and cheap brands of popcorn. This experiment gave insight into the splendour of exactness for popcorn companies pertaining to the moisture content in each kernel. The experiment in part 2 was performed to show that most(prenominal) solid mixtures can be separated if using the right tools. Each group had to propose a solution to separating the mixture and then weighing each of the four components afterwards to conclude if they added up to the initial weight of the solid mixture.This experiment allowed students to use their brains to separate any solid mixture that they come in contact with, which will be helpful for the future in this lab and others. Throughout the two part of this experiment several specific errors were found and dealt with. In part 1 of this experiment several popcorn k ernels were burnt and did not pop. These kernels whitethorn rent affected our experiment by giving us nonsensical data, as we did not include these kernels in any final data.With burnt popcorn kernels, we were shown that the moisture content in the popcorn brand given may have resulted in one of the cheap brands given. In part 2 of our experiment, the initial weight was supposed to be taken in front separating any part of the mixture. Unfortunately, the initial weight was skipped before the popcorn was separated. The popcorn then had to be put back into the mixture and the mixture was then weighed for the initial weight. This may have affected the final data, although it was a small error. In part 2 another error occurred when the group began to separate the salt and sand in an chimerical manner. This, however, did not affect final data, as the salt would have been eliminated anyway.ConclusionsThe goals in this experiment for part 1 were to determine the moisture content in a br and of popcorn, compare the given brand with others in the lab and then find out if moisture content affects the popping or corn and which brand or brands has a better likelihood of popping (i.e. best-loved vs. cheap brands). In part 2 of the experiment the goals were to separate a solid mixture and then find the percent composition of each of the four materials at bottom the mixture. The average moisture percentage for Jolly Time popcorn was 12.2 %. To get to this point, the group popped three separate kernels and found the moisture percentage for each and then averaged them. The percent composition for part 2 of the solid mixture was 7.79 % for corn, 45.0 % for iron, 32.5 % for sand and 14.8% for salt. These measurements added up to the 100% solid mixture and the weights added up correctly.ReferencesCh185. How to brightness and Adjust a Bunsen Burner. http//ch185.semo.edu/labsafe/bunsen.html (accessed Feb 12, 2013). Composition and Separations. http//linus.chem.ku.edu/genchemlab /184SP13/Download184_Labs/Composition%20and%20Separations%20Chem%20184%20Spring%202013.pdf (accessed Feb 12, 2013) Guidelines for Laboratory Reports http//linus.chem.ku.edu/GenChemLab/184SP13/guidelines%20for%20lab%20reports.htm (accessed Feb 12, 2013)