EXPERIMENT 7: PERCENTAGE OF OXYGEN IN KClO3 Introduction: In this experiment you will determine the percentage of oxygen in potassium chlorate. You will calculate the theoretical value from the chemical formula and compare your experimental value to the theoretical value. Background: When potassium chlorate (KClO3) is heated‚ it undergoes chemical decomposition. Oxygen gas (O2) is given off and potassium chloride (KCl) remains as the residue. The equation for the decomposition of potassium
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The Effect of Concentration‚ pH and Temperature on Enzyme Activity Biology For Majors October 4‚ 2012 Abstract We examined the reaction an enzyme has when its concentration‚ pH and temperature are altered. In order to do this‚ we added different levels of pH into different test tubes with the enzyme (sucrose)‚ and substrate (sucrose)‚ and we then inverted the tube. The higher pH produced more enzyme activity. Temperature effects enzyme activity by decreasing its stability when the temperature
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Titration Lab Title Abstract During this experiment the change in pH of Citric acids is measured from start to equilibrium in mL. This experiment was tested by titration it had two separate trials. Through observations it was shown that the more concentrated acids needed more drops of NaOH to reach its equilibrium then the less concentrated acids. Introduction Sodium Hydroxide (NaOH) is a strong base and when it is titrated with a strong acid the equivalence point will be expected to be a pH of 7
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000 and pays interest semiannually. Bond Coupon Rate (%) Number of Years to Maturity Price W 7 5 $884.20 X 8 7 $948.90 Y 9 4 $967.70 Z 0 10 $456.39 Show the cash flows and calculate the YTM for each bond. Period Cash Flow for Bond W Cash Flow for Bond X Cash Flow for Bond Y Cash Flow for Bond Z 1 $35 $40 $45 $0 2 $35 $40 $45 $0 3 $35 $40 $45 $0 4 $35 $40 $45 $0 5 $35 $40 $45 $0 6 $35 $40 $45 $0 7 $35 $40 $45 $0 8 $35 $40 $1‚045 $0 9 $35 $40 $0 10 $1‚035 $40 $0 11 $40 $0 12 $40 $0 13 $40
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C H A P T E R 3 Effective Interdepartmental Communications O P E N I N G D I L E M M A CHAPTER FOCUS POINTS ■ Role of the front office in The leader of a workshop in one of the conference rooms is uneasy establishing and maintaining effective commu- about his program today. After noticing the connection for the nications with other departments teleconference is not working‚ he stops by the front desk and asks if the convention representative could come to the conference room. The
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Objectives: Review Guide for PH 150E Red= Source of Info Blue= Objective Black= answer Side note from review... Diff between social networks and social support: social networks--> social interactions social support--> derived resources from social networks. (ex of resources: be able to borrow money in case of emergency‚ emergency child care... basically someone to rely on in case of need) Politics of placemaking: zoning‚ redlining‚ why does development occur in some places vs others
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The Effect of Starch on the Activity of Amylase with pH Variable Lab Report‚ Fall 2011 East Tennessee State University Department of Biological Sciences By: Shelby Brackett Date Performed: October 10‚ 2011 Lab Instructor: Joseph Kusi Biology 1111‚ Section 018 Abstract Enzymes are very important in chemical reactions. They are used to speed up the reaction taking place. They act by binding to a specific substrate and form an enzyme-substrate complex that may put stress on chemical bonds
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cheese. Lactic acid bacteria(LAB)‚ a bacteria that can be found in the production of cheese‚ its stress gene was investigated in the experiment by using various biochemical and genetic techniques to identify and extract. The characterisation of the strain illustrates how identification of strains differ using different methods‚ such as gram stain and 16s rRNA screening. After the characterisation‚ the stress gene isolation assist the further understanding of the gene on LAB be giving different stress
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LABORATORY REPORT TITLE : MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS NAME: MATRIC NO: GROUP: 2 DATE OF EXPERIMENTAL WORK: 13 MARCH 2013 DATE OF SUBMISSION: 20 MARCH 2013 TITLE: MEASURING pH LEVELS AND WATER ACTIVITY OF FOODS ACTIVITY 1 Introduction : This experiment was performed to investigate the pH levels of different types of food products. The pH of a solution can be determined experimentally in several ways. The pH scale is the range of pH values from 0 to 14. The paper that
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AbstractDifferent pH level may affect the growth and development of the plants. Certain key words include: pH level‚ germination‚ acidity‚ osmosis and diffusion. This experiment examines the effects of different pH level of vinegar on the growth of bean plants. Materials used in this experiment consist of: water (pH 6)‚ vinegar with the pH level of 3‚ 4 and 5 (each one were made before experiment)‚ beans‚ soil‚ and pots. Eight bean plants were planted‚ two were watered with pH 6 and the other ones
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