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**Leaving Cert AGRICULTURAL SCIENCE 2014-predictions,discussion,queries etc**

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Comments

  • #62
    leavingcertgal
    Registered Users, Registered Users 2 Posts: 5 ✭leavingcertgal


    I really hated that higher level paper. Was just wondering do you need to pass the written paper for the project to count? Really need to know. Thanks!


  • #63
    Nocofee
    Registered Users, Registered Users 2 Posts: 35 ✭Nocofee


    What did ye say for part a in the short questions?
    leavingcertgal wrote: »
    I really hated that higher level paper. Was just wondering do you need to pass the written paper for the project to count? Really need to know. Thanks!

    What do you think you got for your project? A pass in the Hl written paper is 120 out of 300


  • #64
    accountname
    Registered Users, Registered Users 2 Posts: 95 ✭✭accountname


    What did you all say for the adulteration of milk by water? I'd never heard of it so I just guessed it completely. Described how to find the %water in milk etc and then just said that it its more than 88% it's been adulterated, am I on the right track at all?


  • #65
    Nocofee
    Registered Users, Registered Users 2 Posts: 35 ✭Nocofee


    accountname wrote: »
    What did you all say for the adulteration of milk by water? I'd never heard of it so I just guessed it completely. Described how to find the %water in milk etc and then just said that it its more than 88% it's been adulterated, am I on the right track at all?

    My teacher had never heard of it either!


  • #66
    T0001
    Registered Users, Registered Users 2 Posts: 695 ✭✭✭T0001


    accountname wrote: »
    What did you all say for the adulteration of milk by water? I'd never heard of it so I just guessed it completely. Described how to find the %water in milk etc and then just said that it its more than 88% it's been adulterated, am I on the right track at all?


    There are 2 common methods of testing for adulteration by water.

    1. pH Test. 'Pure Milk' has a pH of 6.5 -6.7. When water is added the pH neutralises to about 6.8 - 6.9.

    2. 'Running' Test. Pour a milk sample onto a clear varnished surface. It should move slowly and leave a white trail. If it has been adulterated, it will run quickly and leave a clear trail.

    Complements to our teacher!


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  • #67
    Badwulf
    Registered Users, Registered Users 2 Posts: 411 ✭✭Badwulf


    Nocofee wrote: »
    My teacher had never heard of it either!

    same with ours


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