funkcicle wrote:My brother in law used to work in a Jewish food co-op in Montreal.. one of his regular tasks was removing Health-Canada's "NOT FIT FOR HUMAN CONSUMPTION" labels from various products before shipping them to be sold in Kosher food stores in the U.S.
Observation While looking at this lab, I see many different test tubes as well as liquids. Looks like the stereotypical science lab.
Problem What are the different rates of reaction throughout the chalk and levels/acidity of vinegar?
Hypothesis Take into account the chemical make up for the chalk, vinegar and diluted vinegar.
Materials A beaker, a graduated cylinder an eyedropper, water, vinegar, test tubes, chalk, as well as paper towels.
Procedure Fill each test tube with whole chalk or ground up chalk as directedFill with vinegar or diluted vinegarAs directedChart results according to data table.
Data SEE OBSERVATIONS CHART
Analysis I was able to chart results after following the results dictated by the lab sheet provided by the lab technician.
Conclusion/ Summary From this lab, I learned how temperature affects the rate of reaction with acids and bases. I also was able to realize the significant and drastic change that dilution of an acid can have on dissolving any base-like substances. The problems of this lab were minimal, but apparent. The problems of this lab mainly attributed to applying the hot and cold water the beakers that were containing the test tubes. The only other thing that could be considered a hindrance would be the miss-labeling of the test tubes.
You're lucky. My high school was so poor, that the coolest experiment we did was watch meat tenderizer dissolve jello. I still have no idea why that's important.
Oh, and there was that one time my chem teacher stuck two wires in heavily concentrated hydrochloric acid to light up a bulb. That was interesting.
pulseczar wrote:You're lucky. My high school was so poor, that the coolest experiment we did was watch meat tenderizer dissolve jello. I still have no idea why that's important.
Well, my high school was so poor that they had to cancel math when someone lost the book...
windshieldbug wrote:Chuck, it's all in the timing. You could have said "My high school was so poor... " and waited for us to respond, "HOW POOR WAS IT!?"
A few postings back, some things were said about kosher food. I lived in Indonesia for a few years and on Sundays we would go to Jakarta to go to church and go to the expatriate supermarket, KemChicks. KemChicks sold a lot of things you couldn't get anywhere else from almost any country. Including Vienna Beef Hot Dogs from Chicago. Anyway, those dogs came Kosher. Some of the local customers of KemChicks said they wanted to know if they could try them, but they would have to be halal, the Islamic version of clean food. It involves a purification ceremony by an Imam; very similar to what it takes to make food Kosher. Anyway, the hot dogs still came to Kem Chick's marked Kosher, but there was a letter posted in the deli section of the store: "These hot dogs are Halal..." with the seal of a Mosque in Chicago. The company said they could not put different labels on the hot dog packages--too expensive. I think they finally did break down and do that. I wasn't in Indonesia much longer after that.
That Vienna Beef website makes me wonder if I grew up in some parallel universe. Chicago-style hot dog kit without raw onions and sauerkraut? What Chicago are they talking about?
Chuck(G) wrote:That Vienna Beef website makes me wonder if I grew up in some parallel universe. Chicago-style hot dog kit without raw onions and sauerkraut? What Chicago are they talking about?
This is what Harry Caray used to eat and it's why the Press Box is now in a place with little contact from the outside world at most stadiums.
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You only have one chance to make a first impression. Don't blow it.
LoyalTubist wrote:This is what Harry Caray used to eat and it's why the Press Box is now in a place with little contact from the outside world at most stadiums.
...and how could you get more Chicago?
(though he was somewhat after my time--I remember Jack Brickhouse with the Cubs, but I don't know how he liked his Vienna red-hots).
Oy veh, Maria! 
