An acid is a substance with particular chemical properties including turning litmus paper red‚ neutralizing alkalis‚ and dissolving some metals. It can be corrosive or it can be sour liquid of this kind. Acids are also all around us in everyday life‚ for example‚ carbon dioxide gas dissolves in rain to form carbonic acid (a weak acid). We find acids in many foods‚ such as ethanoic acid in vinegar. These acids are not hazardous. Some acids‚ which are found in the laboratory a car battery are too dangerous
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Figure 1 shows the average amount of absorbance for each tube‚ containing different levels of pH. Tube 2 had an acidic pH level‚ Tube 3 had a neutral pH level‚ and Tube 4 had a basic pH level. It is indicated that the absorbance rates were the highest for the neutral pH level‚ with a final absorbance rate of 0.166. This was followed by a basic pH (0.106). The acidic pH level had the least amount of absorbance with a final absorbance rate of 0.069. This reinforces the idea that the ALP enzyme worked
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During the preparation of the 0.100M Tris buffer‚ the calculated amount of ingredients brought the solution to a pH of 7.0‚ but the desired pH was 7.50. Discrepancies between the theoretically calculated amounts and the actual measured amounts of ingredients are likely to be the biggest source of error. Dilution affected our 0.0100M Tris buffer by decreasing its pH. The buffer was originally set to a pH of 7.48‚ but the pH gradually moved down by a pH unit of about 0.1 after each dilution. This is
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THE EFFECTS OF AMMONIA AND VINEGAR ON RADISH PLANTS 1 The Effects of Ammonia and Vinegar on Radish Plants THE EFFECTS OF AMMONIA AND VINEGAR ON RADISH PLANTS 2 Abstract INTRODUCTION OF GROUP Plants are one of the most complex organisms; how they grow is very complex and it is important to see how they grow to even how they die. We first had to propose a question and test it to see if it was profound enough to test. Our group decided to see how different chemical
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General Biology I Spring Semester 2013 Lab Report Name: Date: 03/20/2013 Lab: # Purpose of this lab: To test for the effects of temperature on catalase activity. Introduction: Enzymes are proteins that act as catalysts and help complex reactions to occur everywhere in life. Enzymes affect a chemical reaction by acting as a catalyst‚ which is to say‚ it speeds up the reaction. However‚ extreme ph and temperature hinders enzyme function. Optimal activity of an enzyme
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Acid Rain and the Effects of our Monuments and Churches The two controlled experiments that I chose to do‚ do not involve trees or plants‚ which I think a lot of people will be doing. I wanted to explore the devastation that acid rain does to our historic monuments and beautiful churches. My first controlled experiment is based on the Statue of Liberty. It is made of copper so I am using pennies in my experiment. (nps.gov. n.d.) My observation is that acid rain corrodes metals
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The relatively close pH levels of Tap Water‚ Spring Water‚ Flavored Water‚ and Seltzer Water. Introduction This experiment was performed to investigate the following hypothesis: The following four different types of drinking water (spring water‚ seltzer water‚ tap water‚ and flavored water) we test will relatively have the same pH level. Our group decided to test different types of drinking water to see if a pH level of tap water is comparable to other types of water. Many people believe
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Determination of Concentration of Potassium Hydroxide Weigh boat 0.87g Weigh boat + Sulphamic acid 3.29g Weigh boat after transfer 0.87g Sulphamic acid 2.42g | Trial | 1st | 2nd | 3rd | 4th | 5th | Start | 3.00 | 3.20 | 5.20 | 18.55 | 1.90 | 14.65 | Finish | 17.35 | 18.10 | 18.10 | 31.50 | 14.65 | 27.65 | Titre | 14.35 | 14.90 | 14.90 | 12.95 | 12.75 | 13.00 | Average titre = 12.90cm3 NH2SO3H + KOH – NH2SO3K + H20 Sulphamic Acid Standard Solution Moles from mass
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Preliminary Leaflet ® TUBINGAL RGH Character Chemical character Appearance Ionic character pH-value of a 10 % solution Specific weight at 20 °C Stabilities Textile softener for padding and exhaust procedures Micro-emulsion of an organo-modified polysiloxane Colourless to faintly yellow‚ clear to opal Cationic 4.0 – 6.0 Approx. 1.0 TUBINGAL RGH is stable to hard water and acids in the usual industrial concentrations. TUBINGAL RGH is stable to alkali (tested up to pH 11). When mixing
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________________________________________________________________________________ ANALYSIS OF FOOD AND NATURAL PRODUCTS LABORATORY EXERCISE Determination of total nitrogen in food and crude protein calculation (Kjeldahl method) ___________________________________________________________ Responsible person: Assoc.Prof. Ing.Kateřina Riddellová‚ Ph.D. CONTENT ______________________________________________________________________________________________________________________ Required
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