Engels nakijken please!

[chilllerr]

We want to know the concentration of salt in water after cooking the green beans. We cook the green beans at a temperature of 100 degrees for 1 minute. We put the green beans in a solution with different concentrations NaCl, because after the experiment we can measure the increase of salt in different concentrations NaCl.
So first we need a burner, five beakers, 15 green beans and a weighing machine. We put in each beaker three green beans with almost the same size. We take five beakers and put our different concentrations NaCl in it. We put in each beaker three green beans. We let all the five beakers cook for 1 minute. Than we weigh the five beakers and full it up with demineralised water, because during the cooking the water evaporate. We need to fill it up, otherwise the concentrations NaCl changes. We take the green beans from the beakers.
The second step is titration. We can measure with titration the concentrations NaCl in the beakers. We need a burette, a pipette, an indicator and some AgNO₃. We put the AgNO₃ in the burette. We measure with the pipette 10 mL NaCl concentration from each beaker and put it in five conical flasks. We put three drops of the potassium chromate solution (It’s the indicator) in each conical flask. We set the conical flask under the burette. We measure the AgNO₃ that we put in the burette. We let dripping the AgNO₃ in the conical flask until the colour changes. Now we measure the AgNO₃ again, now we know how much AgNO₃ we used.
We do this with the five NaCl concentrations, and with the results can we calculate if there is coming salt from a green bean during cooking.

[mathfreak]

*ik geef hieronder de tekst met de nodige correcties weer*
We want to know the concentration of salt in water after boiling the green beans.
*koken wordt alleen met to cook vertaald als het over het klaarmaken van eten gaat*
We boil the green beans at a temperature of 100 degrees during 1 minute. We put the green beans in a solution with different concentrations of NaCl, because after the experiment we can measure the increase of salt for each concentration of NaCl.
So first we need a burner, five beakers, 15 green beans and a weighing machine. We put three green beans with almost the same size in each beaker. We take five beakers and fill each one with a different concentration of NaCl. We let the contents in each beaker boil for 1 minute. Then we weigh the five beakers and fill them up with demineralised water, because during the boiling the water evaporates.
*than wordt alleen gebruikt als je bepaalde dingen met elkaar wilt vergelijken*
We need to fill each beaker up, otherwise the concentration of NaCl changes. We take the green beans from the beakers.
The second step is titration. With titration we can measure the concentration of NaCl in the beakers. We need a buret, a pipet, an indicator and some AgNO₃. We put the AgNO₃ in the buret. With the pipet we measure 10 mL of the solution of NaCl from each beaker and put each sample in a separate conical flask. We put three drops of a potassium chromate solution (it is the indicator) in each conical flask. We put the conical flask under the buret. We measure the AgNO₃ that we put int the buret. We let the AgNO₃ drip into the conical flask until the colour changes. Now we measure the AgNO₃ again, now we know how much AgNO₃ we used.
We do this with each concentration of NaCl, and with the results we can calculate if there comes salt from a green bean during boiling.