mini project 3!how does the egg get sucked in?

Photo credits: Matthew Nicolay

Materials:

• glass bottle
• hard boiled egg
• a piece of paper
• matches or lighter

how to:

1.Peel the hard boiled egg

2.Put the small piece of paper into the bottle

3.Light a match and drop into the bottle along with the paper

4.Immediately place the egg on top of the bottle, so that the opening is completely closed.

5.Watch the egg drop into the bottle!

HOW DID THE EGG GET SUCKED IN?!?!?

The air in the atmosphere exerts "atmospheric pressure". When the paper was lit, the air inside the bottle got hotter and expanded. When the flame went out, the air inside the bottle cooled down and contracted so the air pressure decreased. The egg prevents outside air which gave a high pressure from getting into the bottle while the flame causes the air inside the bottle low pressure to cause a small vacuum feeling. As the outer air pushes its way into the bottle and the vacuum is created in the bottle, the egg falls in and shows that it gets sucked into the bottle!

mini-project2: craving some italian food?

photo credit:Matthew Ho

Science!

Pasta added to water before it starts to boil gets a heat start on softness of the noodles. Pasta quickly begins to break down in tepid water as the starch dissolves. You need the intense heat of boiling water to "set" the outside of the pasta, which prevents the pasta from sticking together. That's why the fast boil is so important; the water temperature drops when you add the pasta, but if you have a fast boil, the water will still be hot enough for the pasta to cook properly and your pasta will not turn out as perfect as it should.

Materials:

• Water
• a pot
• an utensil to stir the pasta
• salt
• pasta noodles
• drainer

How to cook pasta noodles:

1. Fill a large stockpot with water. The more the better - pasta only sticks when cooked in too little water.
2. Add salt. Salt makes pasta taste better, and won't appreciably increase the sodium level of your recipes. Use 1 teaspoon per gallon of water. At that level, 2 ounces of uncooked pasta (1 cup cooked), the FDA serving size, absorbs about 20 mg of sodium which is about 1% of the recommended daily sodium intake.
3. Bring the water to a rolling boil. This means a boil you can't stop by stirring.
4. Measure the pasta you need. Pasta generally doubles in size when cooked, so 1 cup uncooked = 2 cups cooked. Refer to the recipe if necessary.
5. Slowly add the pasta to the boiling water. Ideally, the water shouldn't stop boiling, but if that happens, it's ok.
6. Stir and stir some more! Pasta will stick together if it isn't stirred during the crucial first moments of cooking.
7. Start timing when the water returns to a boil. Most pastas cook in 8-12 minutes. Check the package directions!
8. You can regulate the heat so the pasta/water mixture doesn't foam up and over the pot sides. Lower it the tiniest bit, and everything should be under control.
9. Really the only way to tell if the pasta is correctly cooked is to taste it. It should be 'al dente' - firm, yet tender, with a tiny core in the middle.
10. You can also cut into a piece you've fished out of the pot. There shouldn't be any solid white in the center of the pasta - just a shading to more opaque cream.
11. Now drain the pasta into a colander placed into your kitchen sink. Lift the colander and shake off excess water.
12. Don't rinse if you're serving a hot dish. That removes the starch that helps hold the sauce. If you are making a cold salad, rinse so the salad isn't sticky.

HOW TO WITH A VIDEO DEMONSTRATION!

how to use the periodic table to identify metals, semimetals, nonmetals, and halogens

ChemStd1B: Using the periodic table to identify metals, semimetals, and non metals.

Some quick historical facts about the periodic table:

Dmitri Ivancritch Mendeléeff came up with the first version of the periodic table in 1864. Since then, there has been more than 700 versions other versions of the table proposed. The periodic table is organized by listing elements in order of increasing atomic mass. It is divided into vertical columns called groups or families and horizontal rows called periods. There are eighteen groups and seven periods.

• Metals are usually located from the left to the middle region of the periodic table groups and occupy most of the space between groups 1-16.
• Semimetals, also known as metalloids are found as a staircase the separates the metals and non-metals between groups 13-17.
• Non metals are foung between groups 14-18 and one named Hydrogen in group one.

Mills canyon field trip

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I had fun discovering the beauty of the world and what we dont see everyday. i also had a good bonding time with friends and got to know other people in other classes. this field trip did not inform me many things.

STATIC ELECTRICITY

STATIC ELECTRICITY!
(photo credits: by Ryan Esguerra)
Procedure:
1. Stretch out the balloon so it expand easily
2. blow up the balloon and tie the end.(make sure the balloon is big enough)
3. rub the balloon on a person's head and slowly lift the balloon. you will see the static electricity between the hair and the balloon.




SCIENCE!
So what does all this have to do with static shocks? Or static electricity in hair? When you rub the balloon one ones head, it rubs against your hair. Electrons move from your hair to the balloon. A static charge builds up and now each of the hairs has the same positive charge. Remember, things with the same charge repel each other. So the hairs try to get as far from each other as possible. The farthest they can get is by standing up and away from the others. And that is how static electricity causes a bad hair day!

I propose we make ice cream in a bag!

IProposeWe MAKE ICE CREAM IN A BAG!

Links:
How to make ice cream in a bag
How does the ice cream freeze without a freezer?

A"how to" with a video!

Materials:

• 1/2 cup milk
• 1/2 cup whipping cream (heavy cream)
• 1/4 cup sugar
• 1/4 teaspoon vanilla or vanilla flavoring
• 1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock salt
• 2 cups ice
• 1-quart Ziploc^TM bag
• 1-gallon Ziploc^TM bag
• themometer

Procedures:

1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup whipping cream, and 1/4 teaspoon vanilla to the quart ziploc^TM bag. Seal the bag securely.
2. Put 2 cups of ice into the gallon ziploc^TM bag.
3. Use a thermometer to measure and record the temperature of the ice in the gallon bag.
4. Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
5. Place the sealed quart bag inside the gallon bag of ice and salt. Seal the gallon bag securely.
6. Gently rock the gallon bag from side to side. It's best to hold it by the top seal or to have gloves or a cloth between the bag and your hands because the bag will be cold enough to damage your skin.
7. Continue to rock the bag for 10-15 minutes or until the contents of the quart bag have solidified into ice cream.
8. Open the gallon bag and use the thermometer to measure and record the temperature of the ice/salt mixture.
9. Remove the quart bag, open it, serve the contents into cups with spoons and ENJOY!

Safety Precautions:

• Make sure that there aren't any sharp objects near the bag of ice and milk. If there is, the bag can easily be tampered with and a hole could be made.
• Make sure to put the milk and whipping cream in the refrigerator so the milk and whipping cream will not spoil.

Scientific Principles:

• Salt mixed with ice in this case also causes the ice to melt. When salt comes into contact with ice, the freezing point of the ice is lowered. Water will normally freeze at 32 degrees Farenheit. By lowering the temperature at which ice is frozen, we are able to create an environment in which the milk mixture can freeze at a temperature below 32 degrees Farenheit into ice cream.

Objectives:

• Investigate the effects of temperature change on phase changes;
• Investigate the effects of changes in freezing point;
• Utilize these concepts in making ice cream.

David Web

i loved all the labs he did in class on tuesday. they were all interesting and caught my eye. his beautiful lessons about pressure taught me a lot and showed me all the different types of pressures. my favorite lab was the marshmallow growing in size. the marshmallow turned humongous and made brandon ip's eyes glow.