Page 4 - E-MODUL PRAKTIKUM BERBASIS ETNOSAINS PADA MATERI HIDROLISIS GARAM

DAFTAR GAMBAR

Gambar 1.1 Telur Asin......................................................................................................... 2
Gambar 1.2 Ikan Pindang.................................................................................................... 4
Gambar 1.3 Garam.............................................................................................................. 5
Gambar 2.1 Kain Songket....................................................................................................19
Gambar 2.2 Kain Songket....................................................................................................21
Gambar 2.3 Pengujian pH Larutan Garam dari Asam Kuat dan Basa Kuat..........................31
Gambar 2.4 Standar Warna pH Indikator Universal............................................................ 31
Gambar 2.5 Pengujian pH Larutan Garam dari Asam Kuat dan Basa Lemah.......................31
Gambar 2.6 Pengujian pH Larutan Garam dari Asam Lemah dan Basa Kuat.......................32
Gambar 3.1 Tambak Garam................................................................................................43
Gambar 3.2 Pemutih Pakaian..............................................................................................44
Gambar 3.3 Pupuk...............................................................................................................44
Gambar 3.4 Tawas...............................................................................................................45
Gambar 3.5 Penyedap Makanan..........................................................................................45
Gambar 3.6 Kompres Dingin Instan.....................................................................................45
Gambar 3.7 Air Gambut ..................................................................................................... 46

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Hidrolisis Garam