How does one measure spiciness?
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http://ushotstuff.com/Heat.Scale.htm
91904
That depends on the type of pH stripe. They come with a color scale so you can compare the color with the standards.
273275
Well you can estimate COD by using K2Cr2O7. Add excess to the sample. Then titrate with FeSO4 to get the end point. Then run a blank titration. The difference in amount will give you the requred quantity of K2Cr2O7 required for the titration giving you the COD. The titation link is given below. \nThe method for COD is given in the second link. \nThanks\n\nHope to get voted the best!!
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If you crush your chips up, then weigh out an equal amount of each (say 10 grams), put the crushed chips in some acid solution (say 100mls of 10% hydrochloric acid) and shake them up good, the iron should come out into solution.\n\nThen you could measure it using whatever you have access to.\nAA, some kind of colorimeter...
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A quick test is to set it on a "level" surface. See where the bubble is and then turn the level 180 degrees. the bubble should show the same degree of level. \n\nWith a precision level there are usually multiple marks rather than just two so you should be able to see even a minor lack of levelness on a surface and that should be repeated when you turn the level 180 degrees.\n\nI do the same thing with my cheap carpenters level when I use it to be sure it isn't out of whack.
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Take solutions of each metal ion and pieces of each metal.  Put metal pieces in each solution that does not contain that metal ion and observe whether any reaction is taking place.  Tabulate all observations and you should be able to see quickly which are the most and least reactive metals.
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To know whether it is a metal you can check its electrical conductivity. To know whether it is specifically palladium you can use mass spectrometer or a x-ray diffraction measurement.
136243
measuring device of some sort (scale, ruler, thermometer)
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square-ish in shape\ncome in different sizes\nmany varieties
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There are many types of pH indicators which will change color withint a certain range of pH values.  Many of these indicators might be dificult for the "common person" to get a hold of though.\n\nUsing Litmus paper is an easy way to test the pH of a substance.\nBased on the color change of the Litmus paper, a general idea of the pH can be determined.\n\nOne can also use other, natural, indicators.\nFor example, red cabbage contains a natural pH indicator which can be extracted by boiling (this will STINK up your whole house, best to do it outside of possible).\nhttp://chemistry.about.com/library/weekly/aa012803a.htm\n\nYou can also get pH probles whcih work by placing an electrode into the solution to be measured and getting a reading off of the either digital display or, in the case of cheaper probles, the value the needle points to on the meter.  Some of the "good qualitity" probles can be a little expensive, but a cheap substitute is a soil pH meter.  Although soil pH metes are really not designed to be used to measure a solution's pH and only have a limited range, it can work well for many applications.\n\nIf you want to get a numeric value for the pH,\nMy advice is to go with the soil pH meter if you dont plan on measuring anything which will have pH values below roughly 3 or 4 and nothing higher than about 8 or 9.  If you do plan to, you might want to go with a "real" pH meter.\n\nIf you just want a general range of the pH (whether something is just acidic or alkiline), then go with Litmus paper or some other form of cheap indicator (cabbage juice).
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You could use a turbidometric method that could detect the diffraction of light through the liquid and correlate it with the amount of microbial growth in it.  \n\nYou could also use a calibrated loop to plate the liquid and then count colonies.  I know they do this with urine cultures in hospital labs at times.  The loop picks up a certain amount of liquid like 10 microliters or so and then you can correlate the growth with this 10 microliter figure.
200638
You can't.  You can guess if you have standards of similar compounds (assuming you know what similar involves).
1084118
Try Copper Test by points
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Sweetness is not an objective thing to measure.  If you mean sugar content, then there are imperical ways of determining how much sugar is contained in a given portion of apple.  \n\nBut things other than sugar taste sweet to humans.  The element Lead (Pb) can take on a sweet taste.  The Romans used lead acetate to sweeten their food before they found out it was toxic.  Also, that's why little children have been found eating paint chips, because paint used to contain lead and it was sweet to them.  \n\nPhenylalenine, an essential amino acid has a sweetness many times that of sugar.  It's what gives Nutrasweet it's sweetness.  Saccharin also has a sweetness 300 times that of sucrose.\n\nIf you're committed to the sweetness hypothesis, the best instrument to use is the human tongue.  Do a blind taste test with a panel of subjects and have them rank various apples in order of sweetness.  Then take those apples and expose them to oxygen and observe which ones brown the fastest.\n\nI would recommend focusing on acidity instead of sweetness however.  What makes apples turn brown when exposed to oxygen is an enzyme found in the cells called polyphenol oxidase or tyrosinase.  Normally, this enzyme is confined within the cell wall and has limited access to oxygen.  When an apple is cut, the enzyme is bombarded with oxygen and it rapidly oxidizes chemicals within the cell that contain iron. \n\nAcidity comes into play because the protein enzyme has a narrow pH threshold.  The acid denatures the enzyme thus inhibiting it's ability to oxidize iron.  I believe that's why you'll find out the tart tasting Granny Smith apples will turn brown the least.  The tart taste comes from malic acid which is found in higher amounts in Granny Smiths.
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Osmosis in potatoes. \nPut pieces of potato in different conc. of glucose solution and look at the changes.
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fat content\n\n\nthe fattier it is, the more it'll float
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Color, shape, hardness, melting point, boiling point, density