Day 2: Molecular Structures, Fails and Triumphs

So today in biology class Tanya and I paired up and worked on a worksheet together on the Molecular compounds. We would build the compounds out of the kits that we have in the lab to see how the 3-D shapes work. We learnt especially how to build C₆H₁₂O₆ We had to try three times to make this compound accurately. We attached all the carbon together first in a line of 6 and then we added one oxygen molecule to each and then we attached one hydrogen to each carbon and oxygen. This is what the completed structure looked like:

We then had an oral quiz and I didn't explain the first question clearly but now I know what it means. The question was about quantitative vs. qualitative data. The difference is quantitative has do with how much of something you have and qualitative has to do with the quality of something tested.

The second question I got about Carbon isotopes. It was: If there is a Carbon-14 isotope and Carbon's atomic number is usually 6, then how many neutrons does this isotope have? The answer is 14 minus 6 which is 8. I got the answer because the 14 isotope is the mass and the mass of the elements are made up of the number of protons and the number of neutrons. The number of protons is the atomic number, so therefore we can figure out the number of neutrons.

Then we had a practice quiz and the only questions I got wrong was 4 and 5 

4) A covalent bond is one in which: the answer is C- outer shell electrons of two atoms are shared so as to satisfactorily fill the outer electron shells of both atoms. 

5) Nitrogen is much more electronegative than hydrogen. Which of the following statements is correct about the atoms in ammonia? the answer is A- each hydrogen has a partial positive charge. 

Day 1: The Milk and The Dancing Food Coloring

Why does adding soap to a dish with milk and food coloring drops make the color spread?

Here was our experiment:
 Elizabeth Park and I decided to use

• Palmolive Orange (Dish soap)
• Creamer
• Skim Milk 
• Soy Milk
• 2% Milk
• Whole Milk
• Orange Juice
• Pure Corn Oil
• Coffee
• Red Food Coloring

Our Hypothesis: That the reason the food coloring spread out and swirl was because of the attachment of the soap (non-polar) particles to the (polar) fat molecules.

Here is our line up of liquids that we used (most fat content to the least)

Our Results: We got the most reaction from the dish with the highest fat content (the full milk) we thought that the skim milk won't give us that much of a reaction because the cream is removed in skim milk so the fat content should be less but it still reacted. We also found out that creamer although it has no fat it has artificial fat which causes a reaction. The Coffee and the Oil had the least movement. The Pure Corn oil's food coloring didn't budge at all when we added the soap.