Lab # 25 2/15/12 Le Chatelier’s Principle Lab Purpose: To discover the effects of Le Chaterlier’s principle. Description: Chemical reactions can take place both forwards and backwards. When a reaction reacts to form products‚ some of the products react to form the reactants. In a chemical reaction‚ when the rate of a forward reaction equals the rate of a backward reaction‚ it is at equilibrium‚ where the products and reactants stay constant. If there is a change in condition on either reactants
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Everything has matter. Matter makes up everything in the universe. Matter is anything that has volume or mass. I will be discussing the details of matter and other topics of science. All matter has all four general properties. They are mass‚ weight‚ volume‚ and density. The most important property of matter is mass. Mass is how much stuff‚ or matter‚ there is in any given object. Mass is the reason an object has‚ the second property‚ weight. When gravity pulls on an object it forms the weight. Weight
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Name ________________________________________ Date ______________ Period _______ HONORS CHEMISTRY – THERMOCHEMISTRY INTRODUCTION WORKSHEET DEFINE THE FOLLOWING TERMS: BOILING BOILING POINT CALORIE (OR KILOCALORIE) CONDENSATION DEPOSITION ENDOTHERMIC REACTION ENTHALPY OF FUSION ENTHALPY OF VAPORIZATION EVAPORATION EXOTHERMIC REACTION FREEZING HEAT JOULE MELTING MELTING POINT SPECIFIC HEAT SUBLIMATION TEMPERATURE VAPOR VAPOR PRESSURE VAPORIZATION VOLATILE Name ________________________________________
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atoms have volume‚ and essentially "touch" each other‚ yet at the same time exhibit strange bulk properties‚ consistent with a Bose–Einstein condensation[->3]. The latter reveals that they also have a wave-like nature and do not exhibit standard fluid properties‚ such as friction. For nuclei made of hadrons[->4] which are fermions[->5]‚ the same type of condensation does not occur‚ yet nevertheless‚ many nuclear properties can only be explained similarly by a combination of properties of particles with
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over it to spread its contents onto the petri dish. The yellow tip was then discarded into its appropriate container. The metal spreader was then sterilized via the method mentioned earlier. The petri dish was left upside down‚ again to prevent condensation and reducing its potential disruption to its growth pattern. These steps were repeated for test tube D and E. The metal spreader was then sterilized again for any future uses. These plates for C‚ D‚ E‚ and the streaking plate were left upside down
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Protein Hydrolysis and Characterization Group 7 Niez‚ Robert Francis‚ *Orbin‚ Alfonso Ricardo* Parro‚ Athena Emmanuelle Peralta‚ Christian Department of Biological Sciences‚ University of Santo Tomas‚ Manila‚ Philippines • Abstract Hydrolyzed Protein is protein that has been hydrolyzed or broken down into its component amino acids. While there are many means of achieving this‚ two of the most common are prolonged boiling in a strong acid (acid-HVP) or strong base or using an enzyme such
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Title : Tornado General Goal : To inform the audience about tornado Specific Goal : To inform the audience about some facts about tornadoes. Thesis Statement : To inform the audience about the types of tornadoes‚ the causes of tornadoes‚ and odd occurrences that may be associated with tornadoes. Introduction: I. Attention grabber: What can hurdle automobiles through the air‚ rip ordinary homes to shreds‚ de-feather chickens‚ and travel at speeds over 60 mph? II.
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zeolite‚ typically ZSM-5. Traces of rare earth and alkali metals are beneficial to the process. Byproducts of the dehydrogenation include diethyl ether‚ which is thought to arise primarily due to aluminum sites in the catalyst‚ acetaldehyde and its aldol products‚ higher esters‚ and ketones. Separations of the byproducts are complicated by the fact that ethanol forms an azeotrope with water‚ as
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Chemical reaction that breaks down covalent bonds between monomers by the addition of water HYSROLYSIS 8. Polymerization reactions during which monomers are covalently linked‚ producing a net removal of a water molecule for each covalent linkage CONDENSATION REACTIONS 9. The sugar important in brewing beer is MALTOSE 10. the most prevalently used disaccharide is SUCROSE 11. Macromolecules that are polymers of a few hundred to a few thousand monosaccharides POLYSACCHARIDES 12. Lipids are LARGE
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which is “the process of a substance in a liquid state changing to a gaseous state due to an increase in temperature and/or pressure.” After it goes through evaporation begins to condensate. Condensation is “water that collects as droplets on a cold surface when humid air is in contact with it.” Condensation happens on the outside of your drink after it has been sitting for some time. When the water gets too heavy to sit in the clouds any longer it begins to rain‚sleet‚hail‚or even snow. This is
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