12/26/2023 0 Comments Beaker and bunsenThis is therefore a good opportunity to develop their ability to use the Bunsen burner and emphasis safety points, such as standing up when doing experiments that involve heating. This experiment is appropriate for classes at an early stage in their science education, so students are likely to be fairly inexperienced in the safe and skillful use of the Bunsen burner. Watch what happens to the egg white and the chocolate in the tubes as they cool.Turn off the Bunsen burner and use the test tube holder to transfer the tubes to the rack to cool.Watch what happens to the egg white and the chocolate in the tubes while they are being heated.Allow the water to boil gently for about 5 minutes. Heat the beaker of water with the test tubes carefully until the water in the beaker boils.Place a test tube with egg white and a test tube with chocolate in the beaker.Add cold water to the beaker until it is about one-third full, and place it on the tripod and gauze.How to set up the water bath for heating chocolate and egg white over a Bunsen burner The chocolate is best removed by re-melting and pouring out of the tubes. At the end of the lesson, the students can be asked to hand back their test tubes with the contents still inside, as recovery and cleaning may cause less mess than leaving it to the students.The egg white should then be pre-loaded into a test tube for each working group. The egg white needs to be separated from the yolks of sufficient eggs to provide enough for about 4 cm 3 of egg white for each working group. Egg albumen – use eggs with the ‘lion brand’ stamp’ as these should be salmonella free. ![]() The chocolate should be grated and pre-loaded into a test tube for each working group, sufficient to give about a 2 cm depth of molten chocolate when heated – this may require trials to establish the correct amount of grated chocolate.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |