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      <title>CLIL scienze 4B 2022 by RUSSO KATIA</title>
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      <pubDate>2022-12-16 11:52:10 UTC</pubDate>
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         <title>LE ANTOCIANINE E LE SUE FUNZIONI ANTITUMORALI</title>
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         <description><![CDATA[<div>ROSCANI GIORGIA</div>]]></description>
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         <pubDate>2022-12-16 12:00:40 UTC</pubDate>
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         <title>Report</title>
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         <description><![CDATA[<div>ADRIAS JHUSTINE</div>]]></description>
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         <pubDate>2022-12-16 12:15:05 UTC</pubDate>
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         <pubDate>2022-12-20 14:28:48 UTC</pubDate>
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         <title>Science experiment report</title>
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         <description><![CDATA[<div>LINDA BERNARDINI</div>]]></description>
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         <pubDate>2022-12-20 18:51:33 UTC</pubDate>
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         <title></title>
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         <pubDate>2022-12-20 19:35:56 UTC</pubDate>
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         <title></title>
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         <pubDate>2022-12-21 11:48:41 UTC</pubDate>
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         <title></title>
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         <pubDate>2022-12-21 14:44:06 UTC</pubDate>
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      <item>
         <title></title>
         <author></author>
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         <pubDate>2022-12-22 07:23:41 UTC</pubDate>
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         <title>Yamson Christopher </title>
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         <pubDate>2022-12-22 17:58:08 UTC</pubDate>
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         <title></title>
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         <pubDate>2022-12-22 17:58:48 UTC</pubDate>
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         <title></title>
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         <pubDate>2022-12-22 18:07:38 UTC</pubDate>
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         <title>Science experiment report</title>
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         <pubDate>2022-12-22 21:56:24 UTC</pubDate>
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         <title>Experimento de la col roja</title>
         <author>sarafratini2</author>
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         <pubDate>2022-12-26 21:02:52 UTC</pubDate>
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         <title>SIMONE REGNOLI</title>
         <author>katiarusso1</author>
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         <pubDate>2022-12-28 14:23:27 UTC</pubDate>
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         <title>Bianchi Eleonora</title>
         <author>katiarusso1</author>
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         <pubDate>2022-12-28 14:25:33 UTC</pubDate>
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         <title>Fratini Sara</title>
         <author>katiarusso1</author>
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         <pubDate>2022-12-28 14:27:32 UTC</pubDate>
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         <title>Carola Occhipinti relazione </title>
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         <pubDate>2023-04-13 09:48:34 UTC</pubDate>
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      <item>
         <title></title>
         <author></author>
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         <pubDate>2023-04-13 12:55:41 UTC</pubDate>
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         <title></title>
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         <description><![CDATA[<div>Daniele D'Arrigo</div>]]></description>
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         <pubDate>2023-04-13 16:25:50 UTC</pubDate>
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         <title>EXPERIMENT REPORT EXTRACTION OF ANTHOCYANINS FROM RED CABBAGE INTRODUCTION</title>
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         <description><![CDATA[<div><br>An indicator is a substance that has the possibility to change colour in relation to the acidity or basicity of the substances with which it comes into contact.<br><br>TOOLS<br><br>Red cabbage<br><br>Distilled water sprayer<br><br>Becher from L50 HL<br><br>Wand to turn<br><br>500 HL beuta<br><br>Small funnels<br><br>Pipette<br><br>Filter paper<br><br>Test tube holder with 3 test tubes inside it 3 different elements<br><br>1. Beef broth.<br><br>2. Orange juices<br><br>3. Schweppes<br><br>Procedure<br><br>1. Cut a few slices of the red cabbage and place inside the beaker and put the distilled water inside.<br><br>2. Place in the stove to be boiled for about 20 min<br><br>3. Pour the solution obtained by filtering into a flax<br><br>4. Put 3 litmus papers in front of the test tubes<br><br>5. Take the liquid from the tubes with a pipette and put on top of the litmus paper RESULTS<br><br>After putting the liquid on top of the litmus paper we can see the following PH of the elements<br><br>The broth represents PH5 therefore a not so high acidity<br><br>Orange juice represents PH3 a higher acidity than broth<br><br>The schweppes represents a PH4 an acidity less acidic than orange juice but more acidic than broth<br><br>Finally we tried to put together the vinegar the colour and turned red so it represents a strong acidity<br><br><br>Zheng Elena</div>]]></description>
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         <pubDate>2023-04-13 16:28:38 UTC</pubDate>
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         <title></title>
         <author></author>
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         <description><![CDATA[<div>Gianfranco Giordano </div>]]></description>
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         <pubDate>2023-04-14 11:22:57 UTC</pubDate>
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         <title>Giulia Poggi</title>
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         <description><![CDATA[<div>Extraction of anthocyanins from red cabbage 20/10/22<br>In the last lesson we extracted anthocyanins from red cabbage in the laboratory.<br>We used the following tools:<br>-red cabbage<br>-Spray with distilled water<br>250ml beaker with turning wand -500ml flask<br>-funnel<br>-filter paper<br>-Tube holder with 3 tubes each containing oil, Schweppes and beef broth -pipette<br>1)We took the red cabbage, cut it then put it in the beaker, added some water and heated it for 20 minutes.<br>2)Let it cool and then pour it into the flask, and filter it through the filter paper and the funnel<br>3)Pour the liquid into the 100 ml Becker<br>4)We calculate the pH of the oil, vinegar, Schweppes and beef broth with the back sun maps: OIL-&gt; 5 6<br>VINEGAR-&gt; 2<br>SCHWEPPES-&gt; 3<br>BROTH M. -&gt; 8/9<br>5)Add the liquid obtained from the red cabbage in the OIL-&gt; test tube does not join, keeps same color<br>VINEGAR-&gt; red<br>SCHWEPPES-&gt; pink<br>BROTH M.-&gt; green<br>Conclusion,<br>with this experiment we have seen that the oil is NEUTRAL, the vinegar and the Schweppes are ACIDS and the broth is a BASIC substance.</div>]]></description>
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         <pubDate>2023-05-19 11:00:37 UTC</pubDate>
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