CHM 3120L ANALYTICAL CHEMISTRY I LABORATORY REPORT EXPERIMENT: SPECTROPHOTOMETRIC DETERMINATION OF IRON IN DRINKING WATER Name: Steven Adrien Section: 3 Date Experiment Completed: Wednesday‚ July 17‚ 2013 1. Complete the following table Fe(II) stock solution | mass‚ g | 0.1756 | volume‚ mL | 500.0 | MW(Fe(NH4)2(SO4)2 x 6H2O)‚ g/mol | 392.14 | AW(Fe)‚ g/mol | 55.85 | conc. Fe(II)‚ ppm | 50.0 | Use Equation Editor to show how you calculated the concentration of Fe(II)
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Microbiology Lab Report II Title: Determination of a Bacteriophage Titer Purpose: To determine the number of phage particles or plaque-forming units in a suspension of T4 bacteriophage. Materials: 18 24 hour broth culture of Escherichia coli B. 2 ml suspension of T4 bacteriophages with a titer of at least 10‚000 phages/ml 5 trypticase soy agar (TSA) plates. These should be warmed to 37c before use 5 tubes of soft agar (0.7% agar). Prior
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| | 1 | 0.2123 | 0.00 | 42.34 | 42.34 | 2 | 0.2195 | 0.00 | 47.24 | 47.24 | 3 | 0.2049 | 0.00 | 26.65 | 46.65 | After Boiling | 1 | | 31.52 | 32.22 | 0.70 | 2 | | 29.34 | 30.61 | 1.27 | 3 | | 30.61 | 31.52 | 0.91 | Week 2: Determination of Sodium Carbonate in the unknown via titrating using bromocresol indicator Sample number: SC 8 Table 2: Titration of the unknown using hydrochloric acid Trial | Mass of unknown (g) | Burette reading (before boiling) | Final Volume
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Experiment 5 Gravimetric Determination of Sulfate Eisman E. Morales TA: Jackeline Pennywiit Chemistry 121 02/14/2011 Purpose: To determine the percent sulfate in a sample using a semimicro scale gravimetric procedure. Procedure: Refer to pages 41-42 of General Chemistry volume 1 Laboratory Experiments by Judith Casey and Robert Tatz‚ Hayden McNeil Publishing‚ 2010 Report Sheet See attached report sheet. Report Questions 1. Explain how your calculated value for percent
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PRACTICAL 15: DETERMINATION OF HEAT OF NEUTRALIZATION Data collection: |Reaction |Initial Temperature/°C (±0.25) |Final Temperature of Mixture/°C (±0.25) | | |Acid |Base | | |HNO3 + NaOH |28.00 |28.25 |34.50 | |HNO3 + KOH |28.25 |28.25 |34.00
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of a dollar in euros? 4. What is the function of the Eurocurrency market? 5. Why do interest rates vary among countries? Why are interest rates similar for those European countries that use the euro as their currency? Small Business Dilemma Use of the Foreign Exchange Markets by the Sports Exports Company (see textbook‚ 8th edition) Chapter 4 Questions 1. Assume that the U.S. inflation rate becomes high relative to Canadian inflation. Other things being equal‚ how should this affect
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The Rate of a Reaction Chemical Kinetics is the area of Chemistry that is concerned with the speed‚ rate or mechanism at which a chemical reaction occurs. Reaction Rate is the change in the concentration of a reactant or product with time (i.e. M/s). It measures how fast a reactant is consumed and how fast a product is formed. 1.2 WRITING RATE EXPRESSIONS Consider the following hypothetical reaction. A + 2B ( 3C + D Rate = - rate of consumption of A = -[pic]rate of
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Checkpoint Patient Self-Determination Act In 1990‚ The Patient Self-Determination Act began. This Act would require that healthcare facilities inform patients about their right in case of an emergency situation. Also the patient would be informed about their rights to get advanced healthcare accommodations‚ and any related information that pertains to the legal impact and state laws regarding all healthcare decisions. Many of the healthcare facilities that exist today in America would
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Lab 7: Determination of Water Hardness Using a Titrator Name: Kyndal Petrie Lab Partners: None Date of Experiment: July 19‚ 2013 Location: My house Course Number: Che112 Abstract: This experiment was to determine the hardness of the local water supply. I determined that from the 1mg of EDTA used to turn the mixture blue‚ that the water from my tap is moderately soft. Experiment and Observation: In this experiment I developed a familiarity with the concept
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products involve effective moisture diffusivity‚ effective thermal conductivity‚ drying kinetics‚ specific heat‚ and equilibrium moisture content. In addition there are properties related to product quality. These properties are necessary for the determination and the characterization of the quality of dried products can be grouped into: - Thermal properties :state of product; glassy‚ crystalline‚ rubbery‚ - Structural properties :density‚ porosity‚ pore size‚ specific volume‚ - Textural properties :compression
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