AngelLoui

seB.Vi
ll
ondo Gr
ade8-Ir
on

Labor atorytechniquesaret hes etofpr oceduresusedonnat uralsciencessuchas

chemi stry,bi
ology,physi
cst oconductanexper iment,al
loft hemfol lowthes ci
enti
fic
met hod;whi l
es omeoft hemi nvolvetheus eofcomplexlaboratoryequipmentfr om
laboratoryglasswaret oelectri
caldev i
ces ,andothersrequir
emor e

FILTRATION

Filtrati
on,thepr oces sinwhichsol
idparticlesinaliquidorgas eousfluidar er emov edby
theus eofafi lt
ermedi umt hatpermitsthefluidtopas st hroughbutr etainst hes oli
d
particl
es.Eitherthecl arifi
edfluidorthes oli
dpar ti
clesremov edfr omt hefl ui
dmaybe
thedes ir
edpr oduct.Ins omeprocessesusedi nthepr oductionofchemi cals,bot ht hefluid
fil
trateandt hes ol
idfi l
tercakear erecovered.Ot hermedi a,suchasel ectricity,l
ight ,and
sound,alsocanbefi ltered.

Exampl
e:

Brewingcoffeeinv
olvespas s
inghotwaterthroughthegr ound
coffeeandafi l
ter.Thel i
qui
dcoffeeisthefil
trate.Steepingteai
s
mucht hesame,whet heryouuseat eabag(paperfil
ter
)ort eabal
l
(usual
ly,ametalfi
lter).

DECOCTION

Decocti
oni
samethodofext r
act
ionbyboi
li
ngherbalorplantmat
erialt
odiss
olv
ethe
chemi
calsoft
hemat
er i
al,whi
chmayincl
udestems
,roots,barkandrhi
zomes.

Exampl
e:

Teamaki ngiscommonexampl eoft hisprocess.Adecoct i

oni sbasical
lyasimmeredt eaand
isthepr efer redformofpr eparationforbar k,roots,medicinal
mus hrooms ,andhar dnon- ar
omat i
cs eeds.Decoct i
onsaret ypical
ly
madei nas tainl
esssteelors tovetop-safeglasspot .Theher bis
placedinwat erandbr oughtt oaboi l
,thens i
mmer edwithal idonfor
20mi nut est oahalfhour .Takeofft heheat,s tr
ainandenj oy.Itis
possiblet osimmeryourdecoct edher bsagainforafewmor er ounds;asl
ongast heyare
stil
lyieldingas trongtastingtea,theyar es ti
llgood.Storeyourr ootsintherefrigerat
or
betweendecocti
onst or educemi
crobi
algr
owth.Ifyouaremakingateamixt
urecontai
ning
herbstobeinfusedanddecoct ed,si
mplymakeyourdecoct
ion,t
urnofft
heheat,andadd
yourherbstobei nfused.

PULVERIZATION

Itisaprocessofcrushingaoli
dmat er
ial
sintoafi
nepar
ticl
esofl
esst
han5mm.Thi
s
methodincl
udes
:crushing,impact
ingandgrindi
ng.

Exampl
e:

Apul
veri
zerpuritchisus
edt opulv
erizecoalforcombus
tioni
n
t
hesteam-gener
at i
ngfurnacesoffos
s i
lfuelpowerpl
ants.

BLANCHING

Bl
anchingi
sanoperat
ioni
nwhicharawfoodmat er
iali
simmer
sedi
nwat
erat88–
99°C
(
190–210°F)orexpos
edt ol
ives
teamforaspeci
fiedperi
od.

Exampl
e:

Anexampleoft
obl
anchi
stur
ningal
mondswhi
tebys
cal
dingt
hei
r
ski
noff.

MACERATION

Macerationistheprocessbywhichor
gani
zedt i
ssueistransfor
medintoas us
pensi
onof
int
actcel
ls,result
ingi
npulpyproduct
susedasbasemat er
ialforpulpyjui
cesandnect
ars,
asbabyfoods ,andasi
ngredient
sfordai
ryproductssuchaspuddingsandyoghurts

Exampl
e:

Teabagsar
et hebestexampl
eoft his
.Sixmi s
tlet
oeteabagswere
extract
edeachwith200gcoldtapwat erandfor1 2hatr.
t.whi
le
movingtheteabagsupanddownatt hebeginni
ngandattheendof t
he
peri
odforadur at
ionof5minineachcase