made. This solution served as the source of ionic Iron for the remainder of the lab and was labeled “stock ionic Iron solution.” Next‚ a 50-mL aqueous ionic Iron and FerroZine® complex solution was prepared by adding 5.00mL stock ionic Iron‚ 3-mL of acetic acid buffer‚ 2-mL of 5% hydroxylamine hydrochloride‚ allowing five minutes for hydroxylamine to reduce Fe3+ to Fe2+‚ adding 2.5-mL of 0.01 M FerroZine® solution‚ and mixing well. A single beam Agilent technologies CARY60-UV-Vis Spectrophotometer was
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other things that come into contact with this penny. A cleaning solution can be described in chemical formula of Acetic acid‚ a colorless organic compound‚ which has a pH number of 2.4 and reacts with most metals‚ like iron. When making a dull penny clean‚ there are two chemical reactions involved in doing it. One chemical is white vinegar‚ which involves liquid being formed of about acetic acid‚ water‚ and other trace
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weak acid‚ HA. If I only dissociate to the extent of 1.50%‚ what is the value of my Ka? 3. I am a 0.20 M solution of hydrocyanic acid‚ HCN‚ with a Ka of 4.93 x 10¯ 10 . What is my pH? 4. I am a buffer made from 0.10 M acetic acid and 0.15 M sodium acetate. If the Ka for acetic acid is 1.77 x 10¯ 5 ‚ what is my pH? 5. I am a substance who turns blue litmus red‚ neutralizes bases‚ and tastes sour. What am I? 6. I am a species who turns red litmus blue‚ neutralizes acids‚ and tastes bitter. What
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tablets‚ J.Chem. Educ.‚ 79‚ (July 2002)‚ 848-850. Results/Calculations The limiting reagent is acetic acid from 0-20 Ml while baking soda is the excess. When the volume of vinegar was increase‚ more sodium bicarbonate reacted and more CO2 was produced. The percent by mass of the reached sodium bicarbonate rose with increasing amounts of vinegar. The limiting reagent is baking soda from 25-35 ml while acetic acid is the excess. The percent by mass reacted sodium bicarbonate in the tablet increased with
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The objective of this experiment was the synthesis of Isopentyl Acetate using an esterification reaction between acetic acid and Isopentyl Alcohol‚ using a strong acid as a catalyst. The product was washed‚ and distilled. This approach is called Fisher esterification‚ whereby esters are produced by the esterification of a Carboxylic acid where it is heated with an alcohol in the presence of a strong acid which acts as a catalyst. The ester produced had a banana flavor. The extraction of the
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Aspirin Background Aspirin Aspirin‚ or acetylsalicylic acid (ASA) is a salicylate drug‚ and is generally used as an analgesic (something that relieves pain without producing anaesthesia or loss of consciousness) for minor aches and pains‚ to reduce fever (an antipyretic)‚ and also as an anti-inflammatory drug. Aspirin works by prohibiting biological substances such as prostaglandins. Many different prostaglandins exist in the human body each serving a plethora of physical functions.
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Casa Del Nino Science High School Fe. Medalla Street‚ Pacita Complex II‚ San Pedro‚ Laguna Making Black Grape (Vitis vinifera) as an Ink Chapter I Introduction A. Background of the Study Grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine‚ jam‚ juice‚ jelly‚ grape seed extract‚ raisins‚ vinegar‚ and grape seed oil. Grapes are a non-climacteric type of fruit‚ generally occurring in clusters. The
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The process uses cobalt-manganese-bromide catalyst. The bromide source can be NaBr‚ HBr or tetrabromoethane where bromine functions as a regenerative source of free radicals. In this process‚ acetic acid is the solvent and oxygen from compressed air is the oxidant. The combination of bromine and acetic acid is found to be highly corrosive and hence the equipment is lined with titanium. (http://en.wikipedia.org/wiki/Terephthalic_acid)
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Fischer Esterification is when an carboxylic acid and an alcohol reacts to produce an ester‚ catalyzed by a strong acid to protonate the -OH of the carboxylic acid‚ so it leave as water (Ketcha‚ 58). For Fischer Esterification to occur‚ the reaction must be heated up‚ without boiling away‚ for a prolong amount of time by refluxing the mixture (Ketcha‚ 57). Refluxing is the process in which the boiled solution’s vapors are condense back to a liquid and return to the boiled solution (Ketcha‚ 60). The
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constituents for the sauce samples and can be produced as a result of either lipolysis or from amino acid metabolism in terms of valine deamination [13]. Volatile compounds in the most of samples were identified trimethylamine (TMA)‚ acetone‚ 1-propanol‚ acetic acid‚ 2-butanone‚ benzene‚ propanoic acid‚ 3-methyl-1-butanol‚ 2-methyl-1-butanol‚ butanoic acid‚ 2-methyl butanoic acid‚ 3-methyl butanoic acid‚ 4-methyl pentanoic acid‚ phenol and benzaldehyde. It has been reported that TMA‚ benzaldehyde and 4 to
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