This Quality Control at Kality Krunchers Dill Pickle Factory lesson plan also includes:
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In a hypothetical scenario, food chemists use titration to concoct a brine solution for producing the crunchiest pickles. They also analyze store-bought pickle juices. In addition to reinforcing titration techniques, the lesson requires the use of significant figures and calculation of percent error. Consider this detail-oriented lab as a fun spin on the typical titration exercise!
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