Tag: Laboratory safety

Magnesium powder is a highly flammable solid that reacts vigorously with water, releasing explosive hydrogen gas. Therefore, understanding how to store magnesium safely is critical for anyone handling this reactive metal in laboratories, manufacturing facilities, or even classrooms. Proper storage prevents accidental fires, hazardous reactions, and the degradation of the material itself.

DCPIP (2,6-dichlorophenolindophenol) is a redox dye that is blue in its oxidized state and colorless when reduced, making it a valuable tool in biochemistry. Accurately preparing this solution is critical for experiments like vitamin C titration or studying photosynthesis. Learn exactly how to prepare DCPIP in the laboratory with this detailed and reliable protocol.

Did you know that phenolphthalein is widely considered a tasteless and odorless substance, yet it poses significant health risks if ingested? The question of how does phenolphthalein taste is best answered with a strong warning: this chemical is not for consumption and has no discernable flavor.

Unsaturated or tissue-derived lipids are not stable at room temperature and quickly degrade through oxidation and hydrolysis, necessitating controlled storage. So, are lipids refrigerated? Yes, and often frozen, as temperature control is paramount to prevent degradation and preserve sample integrity for research, clinical, and industrial applications.

Food testing is a fundamental practice in science and nutrition, with companies using advanced techniques like near-infrared (NIR) spectroscopy to verify protein content. For a simple, reliable classroom or home experiment, the Biuret test is the standard qualitative method to test a sample of food to show it contains protein. This procedure is based on a chemical reaction that produces a visible color change, but it requires careful handling of reagents and strict safety protocols.

The pungent, fishy odors often associated with decomposing fish are caused by volatile amines, particularly trimethylamine. Fortunately, whether dealing with a kitchen spill or a chemical lab, there are several proven methods to get rid of amines by neutralizing or removing them from the environment.