1. You will Need:
1. Pencil,
2. Table completely cleared
off
3. CSI Mystery Powder Lab
– to be passed out

2. Friday, June 1st
1. On-line Component
2. ½ page of notes – What to Know for
the Chemistry Final
3. Binder Check #4
1. Due at the beginning of class
Monday, June 4th
1. Test Part 2 Written
Tuesday, June 5th
1. Test Part 2-3rd Period ONLY

3. 1. Long Hair MUST be tied back
2. Loose sleeves, bracelets must
be pushed up or removed.
3. Appropriate Lab Behavior
4. Consequence = Book Work-
See Side Board

4. -10 points will be taken for unclean labs
1. Sinks clean
2. Counters & Table Tops Clean & Dry
3. DO NOT sweep powders onto floors
4. DRY the inside of the Supply Bag
(Testing Equipment)
5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me Know if supplies need to be
added/changed

5. 1. You may choose your partner for this
lab – CHOOSE WISELY
2. Please move to sit NEXT TO your
partner
3.Decide who is Partner A and Partner B
4. Partner B – Pick up One Set of 2
sheets from front bookshelf
5. Put Both names on ALL papers

6. How does
the CSI
team
SOLVE
CASES?

7. Physical Characteristics/Attributes – NO OPINIONS!
TOM JERRY
Characteristic Partner #1 Partner #2
1. Eye Color
2.
3.
4.
5.

8. Problem: Can we identify a mixture of 2
different powders based on their
Physical & Chemical properties?
Hypothesis: IF we test five different
powders using our senses, solubility,
iodine, vinegar and heat test THEN we
should be able to identify a mixture of
any 2 powders.

9. Bla
Sil ck
k
Sm y
Ro ooth St ic
Ha ugh Bla k y Iodine
rd
Cru Silk ck Vinegar
Ru nchy Sm y
bb
Mi
lky ery Ro ooth Check
So u
ft Ha gh out
Gr r
ay Cru d
Ye
llow Ru nchy
Bri b
gh Mil bery
Cry t k
Wh sta So y
f
Da ite lline Gra t Magnifier
Bla rk Ye y
l
Sil ck Bri low
ky Flour
g
Cry ht
mo Wh stallin
Stir Sticks (4)
oth
ug
h Da ite e
rk
d Bla
hy Silk c k
Sm y
Ro ooth
u
Ro gh
u
Op gh
a
B r que
igh
t
Solubility Tray- leave out Testing Trays
of big bag (2)

10. 1. Problem: Scientific Results must
be kept free of
contamination…..so…..
2. Do Not DOUBLE DIP!!!!!
3. Clean your hands each time you
use a new powder!!!!!
4. Stir sticks should be trimmed
when contaminated.

11. Test Powder Powder Powder Powder Powder
#1 #2 #3 #4 #5
Sugar Flour Baking Corn Salt
Soda Starch
Senses
Sound,
Sight,
Touch 3 unique bullets for each
Smell (waft) square – one similie
Solubility
The ability Get Mrs. M.’s Signature
to
dissolve, after finishing 2 complete
(blend) in
water
tests

12. TESTS : Please complete each test on every powder before moving on to
the next test.
•Senses:
A. Use your senses of sight, touch and smell. (mag. glass, wafting technique)
B. Record your observations into the chart.
Use a variety of adjectives to help establish the unique qualities of each
powder.
C. Three characteristics are required
2. Solubility:
A. Fill each of your vials with about 2.5 cm of water.
(from the sink….be careful with the pressure- TURN ON the SINK 1st)
B. Add in a “pinch” of powder.
C. Make one observation as the powder is “falling” into the vial. Record .
D. Stir in the powder with the stir stick.
E. Make a second observation once the powder has been stirred in.
Record.
*Since each tray has only 4 vials, you will need to clean the
tray out to test your fifth powder.
BRING DATA TABLE UP FOR TEACHER INITIALS.

13. Test Powder Powder Powder Powder Powder
#1 #2 #3 #4 #5
Sugar Flour Baking Corn Salt
Soda Starch
Iodine
Pinch +3
DROPS
3 unique bullets for each
square – 1 similie
Vinegar
Get Mrs. M.’s Signature
Pinch + 3
DROPS after finishing 2 complete
tests

14. 3. Iodine: Changes color in the presence of starch. (golden yellow-brown to black)
•Use the FLAT testing trays for this test.
•Measure a “pinch” of powder into each well.
•With the dropper, dispense three drops of iodine onto each powder.
•Make one observation as the iodine is placed onto the powder. Record.
•Stir in the iodine with the stir stick.
•Make a second observation once the iodine is stirred in. Record.
•Cut the tip of the contaminated stir stick off before using the stick again.
WASH, CLEAN and DRY TESTING TRAY
4. Vinegar: Chemical reaction between acids & bases results in bubbling and
exothermic reaction.
•Use the FLAT testing trays for this test.
•Measure a “pinch” of powder into each well.
•With the dropper, dispense three drops of vinegar onto each powder.
•Make one observation as the vinegar is placed onto the powder. Record.
•Stir in the vinegar with the stir stick. Cut the tip of the contaminated stir stick off
before using again.
•Make a second observation once the vinegar is stirred in. Record.
WASH, CLEAN and DRY TESTING TRAY
BRING DATA TABLE UP FOR TEACHER INITIALS.

15. Bla
Sil ck
k
Sm y
Ro ooth St ic
Ha ugh Bla k y Iodine
rd
Cru Silk ck Vinegar
Ru nchy Sm y
bb
Mi
lky ery Ro ooth Check
So u
ft Ha gh out
Gr r
ay Cru d
Ye
llow Ru nchy
Bri b
gh Mil bery
Cry t k
Wh sta So y
f
Da ite lline Gra t Magnifier
Bla rk Ye y
l
Sil ck Bri low
ky Flour
g
Cry ht
mo Wh stallin
Stir Sticks (4)
oth
ug
h Da ite e
rk
d Bla
hy Silk c k
Sm y
Ro ooth
u
Ro gh
u
Op gh
a
B r que
igh
t
Solubility Tray- leave out Testing Trays
of big bag (2)

16. -10 points will be taken for unclean labs
1. Sinks clean
2. Counters & Table Tops Clean & Dry
3. DO NOT sweep powders onto floors
4. DRY the inside of the Supply Bag
(Testing Equipment)
5.Powder Bags stacked straight up
inside Large Zip Lock Bag
Let Me Know if supplies need to be
added/changed

17. 1. A LAST LOOK – Due
Tomorrow
2. Binder Check #4 –Due
Friday, June 1st
3. ½ page of notes for Final
Exam – Due Friday, June
1st