Edexcel Level 3 BTEC Nationals in Applied Science (Forensic Science) Unit 01 – Fundamentals of Science Assignment 01-01‚ Volumetric Analysis Date set: Sept 2010 Date due: Oct 2010 This assignment addresses the following Criteria… Unit 1 – Fundamentals of Science Assessment and grading criteria To achieve a pass grade the evidence must show that the learner is able to: To achieve a merit grade the evidence must show that‚ in addition to the pass criteria‚ the learner is able to: To
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buffers in the plasma and the secondary buffers in the erythrocytes. The plasma contains carbonic acid/bicarbonate and acid/alkali sodium salts of phosphoric acid as buffers Plasma proteins‚ which behaves as acids in blood can combine with bases and so act as buffers. In the erythrocytes‚ the two buffer systems consist of hemoglobin/oxyhemoglobin and acid/alkali potassium salts of phosphoric acid. Pharmaceutical Applications (1) Preparation of such dosage forms as injections and
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SOTA Review Carbon Capture and Storage(CCS) This research paper will briefly go over some of the designs that are being used and have been used throughout the history of carbon capture. To start‚ it is important to put in perspective what kind of money is spent on the capturing of carbon in a general sense. Another thing that is important to understand is a few of the main ways to capture carbon. Since the project definition is very specific‚ it is easy to find which types of capture will be
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Acid Base And Salt Acid Acids:- The word ‘Acid’ came from Latin word ‘Acidus or Acere’ which means sour. Sour taste is the most common characteristic of acid. Acid turns blue litmus paper red. There are many substances which contain acid and hence taste sour‚ such as curd‚ tamarind‚ lemon‚ etc. Types of Acids:- Acids are divided into two types on the basis of their occurrence – Natural acids and Mineral acids. Natural Acid:- Acids which are obtained from natural sources are called natural
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1.0 Title Determination of Protein Content Using Kjedahl and Titration 2.0 Introduction Proteins are polymers. They are the source of dietary amino acids and are used for growth and maintenance of living systems. They are costlier sources of energy compared to carbohydrates and fats and hence the human body utilizes proteins mainly for biosynthesis rather than as an energy source‚ though the energy yield is 5 kcal/g of protein. Twenty different types of amino acids occur naturally in proteins
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Migraine headaches accept become all too accepted in our fast paced top accent world. With the animated clip of our lives and the abhorrence that is too generally associated with the avant-garde affairs including wars‚ terrorism‚ the economy‚ ancestors and work‚ and poor superior candy foods and more‚ it’s little admiration that added and added humans are adversity from balmy and astringent migraines at an accretion rate. Migraines are actual aching headaches that generally action on one ancillary
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IB Chemistry Summary- By Paul Li & Silvia Riggioni TABLE OF CONTENTS Table of Contents............................................................................................................................................................ 1 Atomic Theory................................................................................................................................................................ 3 The Electromagnetic Spectrum.............................................
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Chemicals in Food Chemicals are added to food for (i) their preservation‚ (ii) enhancing their appeal‚ and (iii) adding nutritive value in them. Main categories of food additives are as follows: (i) Food colours (ii) Flavours and sweeteners (iii) Fat emulsifiers and stabilising agents (iv) Flour improvers – antistaling agents and bleaches (v) Antioxidants (vi) Preservatives (vii) Nutritional supplements such as minerals‚ vitamins and amino acids. Except for chemicals of category (vii)‚ none
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Non-Metal Sodium -Lustrous -Forms oxides on surface rapidly -A soft metal -silvery-white colour Metal Magnesium -Lustrous -Forms oxides on surface -Silvery-white colour -Malleable but less than alkali metals Metal Aluminium -Silvery-white metal -Malleable but less than alkali earth metals -Forms oxide on surface Metal by observation‚ metalloid by properties Sulphur -Soft pale-yellow powder -It is odourless Non-metal Reactions with water: Element Observations Sodium The
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Aim: To Find and test the Iron content in different food sources INTRODUCTION: A Redox titration was used in order to perform this experiment. Reduction/oxidation (redox) process occurs when electrons are transferred from a donor species (the reducing agent) to another acceptor species (the oxidizing agent). It happens between an analyte and a titrant. A redox titration is done just as a normal titration is done‚ however instead of titrating an acid against a base‚ an oxidizing agent is titrated
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