Cocoa solids

Did you know, if you add salt or ice to anything cold the temperature drops? In my experiment, I wanted to find out if different materials impact the rate of ice melting. Before starting this experiment, I know sugar and salt dissolve in water and sand turns into mud. I predict that the results of this experiment will be that the sugar and salt will make the ice melt at a faster rate than the sand because sugar and salt dissolve in water and sand does not. To complete this experiment I will…

The difference between Oceans with salt, and freshwater lakes with no salt, is that salt water takes longer to boil because of the molecular properties. The salt increases the boiling temperature, which makes the tendency for the water to evaporate is greater than the tendency for the water to remain on a molecular level. When the salt is added, the phenomenon known as “boiling point elevation” occurs. Which, involves the old school chemistry the solute, the solvent, and the solution. Chefs…

the ice had melted. Then in step fifteen, vacuum filtration was used to separate the solid from the ice-col mother liquor. The solution was stirred to suspend the solid and the crystals were poured onto the Hirsch funnel. The reaction tube was washed with a small amount of ice water to wash any impurities off the surface of the crystals. In step twenty-one, the solid was transferred to a reaction tube and the solid was recrystallized with a small amount of 95% ethanol. It was observed that it…

bath to melt them. This separated out the components within them- making it easy to measure their percentage value. I found the regular margarine to be made up of 14.5% solids, 64.2% oils, and 21.3% water. Next, I used the same method as before, and found the percentage of each component of the light margarine to consist of .8% solids, 42.9% oils, and 56.3% water. After that, I found the percent error of my calculated amount of each part of both margarine types. I determined my percent deviation…

Dry Ice Properties Dry ice is a translucent white solid that is also odourless, non-toxic, non-flammable and slightly acidic substance (Department of Biology, 2013). Dry ice is the solid phase of carbon dioxide gas with the chemical formula of CO₂. It consists of two oxygen atoms bonding with one carbon atom. Dry ice has a low melting point of -79°C and it is also denser than air therefore when it sublimates to CO₂, it will replace O₂ in the environment and sink to low areas. Dry ice is a…

The Origin of Wine by Brendan Borrell posted on the Scientific American Website and Food of the Gods: A History of Chocolate are the two website articles that talk passionately about the origin of the two vitals drinks in the world today, chocolate and wine. Food of the Gods starts with a fascinating approach as various perspectives of chocolate come into play, the use of the word cacao and the transformation of the same into what we call chocolate in the modern world and society today. The…

This compound is probable to reduce stress and make people happy when they are eating chocolate because it releases neurotransmitter in their brain that make people feel good and relaxed, it called endorphins (Pubchem National Center for Biotechnology Information[online article],n.d.). Anandamide is a compound chemical that also found in chocolate. Anandamide is a neurotransmitter that targets at the central nervous system and it can make a substantial impact on the brain’s own natural…

Portugal: A Wonderful Place By John Salata “Venha para o fascinante país de Portugal!”. That is how you say “Come to the fascinating country of Portugal!” in Portuguese (GTranslate). Portugal is a fascinating place in southwestern Europe (Gullain Pg 4). Portugal is a wonderful place to go to travel and see some natural wonders such as the Peneda Geres (Coelho). If chocolate is your liking, then you will love the Obidos International Chocolate Festival (Christopher). The weather in north…

two different compounds switch places” (Lew 40). This means that one of the reactant’s molecule “trades” places with another from another compound to form products, like a precipitate, hence the term double-replacement. A precipitate is usually a solid insoluble product of a reaction, compared to the other soluble aqueous molecules in the formula. Its creation is what characterizes precipitation reactions since it is what the reaction is named after. The precipitates can look like a powdery or…

During the experiment, observations were made about their physical appearance. In part I, reaction one produced a blinding, bright white light when the metal burned and the metal turned into a white powdery substance. For reaction two, there was no reaction at first and it took a long time for it to react, but then bubbles started to form around the magnesium ribbon and the substance turned into a pink-yellowish color around the magnesium strip when it was placed in the 150 milliliters beaker.…