PRÁCTICA 2. MEDICIONES FÍSICO-QUÍMICAS PARTE 2

En esta parte seguiré explicando lo visto en la práctica 2

También vimos como calcular las densidades de cada sólido o líquido a partir de las mediciones de masa y volumen.

PRÁCTICA 2. MEDICIONES FÍSICO-QUÍMICAS PARTE 1

Durante nuestro segundo día de laboratorio, fuimos toda la clase, ya que debido a las clases q habiamos perdido durante las semanas anteriores debido a fiestas, teníamos que recuperar lo no realizado de las prácticas . Vimos e identificamos cada material y sus mediciones.

Probeta precisión : 1ml

Capacidad: 50ml

                                             

Bureta precisión: 0,1ml
Capacidad: 50ml

Pipeta
                                         Precisión : 0,1ml
                                          Capacidad: 25ml
Vaso de precipitados

LAB DAY 3. TESTING HAM'S STARCH

During our third day of biology lab, we did an experiment which consisted on testing how much starch had  each of the pieces of ham given. We had 3 different types of ham: cocido, bienestar, and york. So to see if each one had starch, we dropped some iodine( which can be found in betadine) and tested it on each one, and if we mixed the iodine with starch, it turned black.  We know that starch is a complex carbohydrate, meaning it  can not be broken down into simpler, smaller molecules. But ham doesnt have starch, as it is a protein, right?! So lets see if it really seems what you think!  Here i put some pictures to check it out!

 here as we can see, when we dropped the iodine on the ham( cocido) the spot expanded a litte bit.

on the bienestar, there was a little spot, and it had no changes.

 But here is the big deal!! Wih the york, the spot went inside and got black! Sooo.... That means IT HAS STARCH!!!!👏

Here we have the Ham's food label, but if you look at it, and search for the ingredients, as we can see there is no potatoe in it, so it gives us a clue that it doesn't have starch! Always look carefully and with attention!!