Running head: ACID RAIN AND ITS EFFECTS Acid Rain: The Killer Rain Twanda Banks Grantham University April 5‚ 2011 Abstract Every time you turn on the television or take a ride in a car‚ you could be contributing to a problem called acid rain. Acid Rain is a serious problem with devastating effects. Every day this problem increases. Many believe that this issue is too small to deal with‚ but if the acid rain problem is not met with head on‚ the effects on people‚ plants‚ animals‚ and the
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What is acid rain? Rainfall made sufficiently acidic by atmospheric pollution that it causes environmental harm‚ typically to forests and lakes. What chemicals make rain acidic‚ and how does it happen? Besides water‚ and carbonic acid (from carbon dioxide dissolved in the rain droplets)‚ the primary components of acid rain are sulfuric acid‚ which comes from sulfur dioxide derived from the burning of coal‚ and nitric acid‚ which from nitrogen emissions. Where do these chemical come from?
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ICSE Class X Chapter 5 Hydrogen Chloride and Hydrochloric Acid Hydrogen chloride (HCl) : Formula : HCl Nature : Covalent. Molecular Mass : 36·5u [i.e. HCl = 1 + 35·5 = 36·5] Occurrence : (i) Present in gastric juices. (ii) Present in volcanic gases. Laboratory preparation of HCl gas : Hydrogen chloride gas is prepared in laboratory by heating conc. H2SO4 with NaCl. NaCl + H2SO4 Heat → NaCl + NaHSO4 Heat → NaHSO4 + HCl Sodium hydrogen sulphate Na2SO4 + HCl
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Vinegar It is consisting mainly of acetic acid ( CH3COOH ) and water. It is produced in the commercials by either fast or slow fermentation. It is made from the oxidation of ethanol in an alcohol-containing liquid‚ such as wine‚ fermented fruit juice‚ or beer. In slow fermentation or in traditional‚ fermentation proceeds slowly over the course of months or a year. While the longer fermentation period allows for increase of a nontoxic slime composed of acetic acid bacteria.In fast production processes
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Ginger (Zingiber officinalis) and Vinegar As an Organic Insecticide An investigatory project that is presented to Mr. Fritz O. Marata of Marigondon National High School In partial fulfillment of the subject Science III Researchers School Year: 2013-2014 Acknowledgement This study aimed to introduce the combination of ginger and vinegar in order to make a nature-friendly insecticide. For the successful completion of our study
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Electrophoresis of Amino Acids Introduction: Electrophoresis is a separation technique based on the movement of charged ions under the influence of an electrical field. This technique is primarily used for the separation of amino acids and peptides on the basis of their charge. All amino acids contain ionizable groups that cause the amino acids‚ in solution‚ to act as charged polyelectrolytes that can migrate in an electric field. The amino acids with a net positive charge will migrate toward
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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changes‚ whereas other changes may only be qualitatively measured. Equipment / materials 4 eggs Sugar Distilled water Acetic acid Scales Tissue Gloves 4 beakers Procedure • Eggs have been previously prepared by soaking them in 4% acetic acid for about 3 days. The acid will dissolve the shell‚ and leave the membrane and contents intact. • Remove four eggs from the acid and blot them to remove excess fluid from the surface. • Measure the mass of each egg • Place two eggs in distilled water
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D-Arabino-Hexulose Phenylosazone In a 50 mL quick-fit round bottom flask with a reflux condenser‚ dissolve 10 g cane sugar in a mixture of 20 mL glacial acetic acid. Boil mixture for 30 minutes. Add the phenylhydrazine solution through the condenser. Remove from the hot plate. Rinse with 5 mL of 1:1 mixture of water and glacial acetic acid to complete the transfer of phenylhydrazine. When a yellow solid emerges‚ swirl the mixture. Wrap a dry cloth around the flask. Cool to room temperature (preferably
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Lewis Acids and BasesLewis acids and bases play an important role in chemical reactions because‚ except oxidation-reduction reactions‚ almost every reaction could be categorized as an acid-base reaction. Bases in water solutions show certain specific characteristics: bitter taste‚ feel slippery‚ and turn litmus paper blue. Acids in water solutions show these most common characteristics: sour taste‚ react with metals‚ and turn litmus paper red. The understanding of chemical reactions‚ such as acid
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