Form people who bought a Burette from Home Science Tools,
How do you adjust the clamp, because in the picture it looks like you'd take off the clamp and it drips or streams out and you put in on and it stops?
Product:
http://www.hometrainingtools.com/catalog/chemistry/glassware-plasticware/other-glass-plastic/p_ce-burset.html
Yo,
Can someone anwser this questions from me?
1. Witch electrode work better in a NaOH Solution Lead Oxide on Clay or just a plain lead strip?
2. How would you sterilize biologically a Petri dish with out expensive equipment?
3. How do you grow penicillin from orange mold?
4. When you are grow biological spesmen should you put in the light or dark and should you in a cold, warm, or hot place
5. What are the acids, alcohols, and steps to make esters?
6. How do you make Zinc Sulfide out of Zinc and Sulfur?
http://learn.genetics.utah.edu/units/activities/extraction/
http://biology.about.com/c/ht/00/07/How_Extract_DNA_Human0962932481.htm
Not sure if its pure it probably has some impurities like RNA or Enzymes or something.
I've isolated some DNA in ethanol(70% Solution) from Split Pees is there a way to separate ß-2-Deoxy-D-ribose, Thymine, Adenine, Guanine, Cytosine, TMP, AMP, GMP, or CMP.
I don't want to make another post.:
If you had an alloy of Uranium-235 and Beryllium and you shot Alpha Radiation at it will it start a Fission Reaction
Step 1- I make a thin(some light can go though) pizza dough (1 ft) no crust.
Step 2- I put 2-3 spoon in the middle and spin the pizza slowly pulling the spoon out ward spreading the sauce.
Step 3- I add roughly 100 mL of mixed cheese (25 colby cheese and 75 mozzella cheese).
Step 4- I add the topping (I like roughly 100 mL to 75mL of drained and chopped olives).
Step 5- I add I add roughly 50 mL of mixed cheese 25:75 Mix.
Step 6- I put it in a 450˚F oven until the edge turn golden brown.
"locks up like tire rubber" Means:
-The proteins in the cheese tangle up.(I think)
"three choose" Means:
-Three jaw movements
-The first step of digestion.
I make a pizza with mozzarella and after about three choose, it lock up like tire rubber. Is there anyway to prevent this (practically).
-and make still eatable
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