Game Maker Blood Splatter Particles Of Solid WaxTop VIdeos. Warning Invalid argument supplied for foreach in srvusersserverpilotappsjujaitalypublicindex. Despite its reputation for getting constantly hacked, cryptocurrency like Bitcoin remains a hot commodity. If youve got a Satoshi or two in your wallet, you. Game Maker Blood Splatter Particles Of Solids' title='Game Maker Blood Splatter Particles Of Solids' />Senior Chemistry Extended Experimental Investigations Please note  the suggestions below are just ideas for EEIs they have been trialled but do not guarantee success. It is up to the teacher and student to see if they are practical for their school situation. Any task documents from schools are not exemplars they are merely tasks that have been successfully used in assessment in Queensland schools but may have since been modified. Want some hints for doing a great Chem EEI Go to the How to do a Deadly EEI in Chemistry webpage. Want some experiments for a Biology EEIGo to the Biology EEI suggestions webpage. Want some experiments for a Physics EEIGo to the Physics EEI suggestions webpage. Want some hints on Extended Response Tasks Go to How to do a Deadly ERT in Chem webpage Scroll down for the EEIs. RISK ASSESSMENT Teachers in non government schools may find the Queensland Department of Education and Trainings Curriculum Activity Risk Management Guidelines CARA useful. Fermentation and the alcoholic content of wine analysis by titration The quality of Queensland wines is now recognised as amongst the best in Australia. Overseas exports are increasing, particularly to international markets seeking premium quality boutique wines. Game Maker Blood Splatter Particles Of Solid Do Not MoveThe Queensland wine industry has grown significantly over the years to cover a total of 1. The majority of this growth has occurred during the past 2. State. However, winemaking is still somewhat of an art but is strongly informed by science. Thus an interesting EEI can be undertaken in this context. THE MOST IMPORTANT INDEPENDENT VARIABLES IN FERMENTATIONThere are two key independent variables worth considering a Sugar concentration. After crushing the grapes the next step in the making of wine is the fermentation of the grape juice and pulp with various yeasts and bacteria. Most books say that the amount of ethanol produced is dependent on the sugar concentration of the starting juice but then give four different equations depending on assumptions made such as the ratio and purity of glucose and fructose or whether the fermentation gets stuck at the primary stage. The most common relationship is a linear one y 0. EEI could investigate that. A good EEI would be to use fresh grape juice or simulate grape juice with 1. L glucose or an equal mix of glucose and fructose, adding a controlled amount of yeast and wine acids and fermenting to stillness at constant temperature. Temperature. Fermentation is an exothermic reaction so heat is generated during the process. To control the heat, the winemaker must choose a suitable vessel size or else use a cooling device. In the case of an EEI, you might control the temperature by use of a water bath or a refrigerator. Typically, white wine is fermented between 1. C though a wine maker may choose to use a higher temperature to bring out some of the complexity of the wine. Red wine is typically fermented at higher temperatures up to 2. C. Fermentation at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even boiling off some of the flavors of the wines. How temperature and the final concentration of alcohol are related would make an ideal EEI. OTHER INDEPENDENT VARIABLES WORTH CONSIDERINGc Acidity. This is not such an important one and the effects may be small but nevertheless important. You could repeat it with acidity as the independent variable and controlling the amount of sugar, yeast, temperature and so on. Type of yeast. As the alcohol concentration rises the yeast cell membranes become susceptible to rupture by the ethanol. Some yeasts are more susceptible than others. Bakers yeast is very susceptible and will die at just a few alcohol brewers yeasts for beer are okay up to 5 but some can survive in up to 9 alcohol and wine yeast usually go from about 1. Sav Blanc, Riesling 1. Or you could look at the susceptibility of yeasts to SO2 winemakers use SO2 in the form of sodium metabisulfite to kill off wild yeasts as these are less tolerant than wine yeast to the SO2. The interesting thing is that you could breed a yeast to survive higher alcohol concentrations like they do at wineries for their malo lactic fermentation of sparkling wines by slowly increasing the amount of alcohol in the brew from say a few to 1. This sounds more like a Biology EEI so Id better stop here. Sulfur dioxide. Sulfur dioxide is widely used in winemaking because of its antioxidant and antibacterial properties. You could hypothesise and test how SO2 affects the performance of yeast. Two common methods for determining SO2 in wine are included in the sulfite section later. SCHOOL WINEMAKING IN GENERALAny fruit or juice works just fine although some require more sugar to be added. James Palframan HOD Science at Mac. Gregor High School Brisbane adds a salutary note  My year 1. The dragon fruit wine ended up being very expensive at approximately 1. Two successful used Wine EEI task sheets are from Otto Craig Wine EEI 1 and Melissa Dixon Wine EEI 2 but remember, these are not exemplars, they are just from submissions that have been to QSA District or State Panels for the purpose of review. Also, my winemaking unit for chemistry teachers is available online. It is worth stressing here that you should not taste the wine being produced this is not because of the alcohol but rather because of the unsanitary conditions under which your wine is being made in a lab, not the Home Economics kitchen. If you intend tasting your wine then your risk assessment should state and evaluate that. If I was your teacher Id say no as it would not be worth the headache. THE DEPENDENT VARIABLEMEASURING THE ALCOHOL CONCENTRATION IN WINE The most common method is by redox titration. In this analysis, you add an excess of standardized acidified potassium dichromate solution to the wine which converts the ethanol to ethanoic acetic acid. The amount of unreacted dichromate is then determined by adding an excess of potassium iodide solution which is also oxidised by the potassium dichromate to form iodine. The iodine is then back titrated with a standard solution of sodium thiosulfate and a starch indicator. Adobe Flash Cs4 Quiz Template Word'>Adobe Flash Cs4 Quiz Template Word. The titration results are used to calculate the ethanol content of the original solution. It is complex but works well and is very impressive. You have a problem if you are dealing with red wine as the red pigments mask the colour changes. In that case you have to extract the ethanol from the wine in effect, by various forms of distillation and carry on, as above, from there. Netmeeting Windows Vista Desktop Sharing'>Netmeeting Windows Vista Desktop Sharing. Canterbury University NZ has quite a simple method for red wine see Canterbury alcohol titration. Chemistry teacher Emma Hodginkson from Mountain Creek State High has performed the Canterbury ethanol titration with her Year 1. When analysing commercial wine, her students get very close to the alcohol on the label. As it is a redox titration she says it works better in Year 1. Year 1. 1s find the calculations a bit heavy going. To overcome the practical difficulty in locating a small container to suspend above the dichromate they use a plastic water bottle lid suspended with cotton thread. Cool At All Hallows School, Brisbane, chemistry teacher Matthew Stuart uses a more compact method a boiling tube is used to hold the 2. Hokkien Karaoke Songs. L wine sample, and 8m. L dichromate solution is placed in a small fusion tube a small diameter test tube carefully slipped into the wine sample. Some parafilm is used to seal the boiling tube, or a suitably sized stopper if possible. With care, the small inner test tube will float on top of the wine sample, and these are left in a drying oven 5. C overnight to drive evaporate the ethanol to the dichromate solution. A pair of forceps is used to remove the dichromate tube without spilling into the wine sample, the outside rinsed with water, and then titrated.