Determining the Molarity of Acetic Acid in Vinegar Abstract This experiment was done to determine the molarity of acetic acid in vinegar. The acetic acid in vinegar was titrated with a strong base sodium hydroxide to determine the equivalence point of this chemical reaction. The indicator phenolphthalein was used because the moment it changes color is on the basic side of the pH scale. To insure the experiment was done with the most accuracy‚ the two conductors of this experiment took three
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The purpose of the Weak Acid Dissociation experiment is to determine the dissociation constant of a weak acid experimentally by using acid-base titration with a strong base and stoichiometry. An acid-base titration is a method by which a basic (or acidic) solution of unknown concentration is reacted with an acidic (or basic) solution of known concentration. (1) The pH in acid-base titration is measured using a pH meter or color changing indicator‚ such as phenolphthalein‚ as the known solution is
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final compound which I am going to look at is 4-aminobenzenecarboxylic acid. The compound is also known as 4-Aminobenzoic acid. The molecular and structural formula of the compound is C7H7NO2 which means that the compound consists of seven carbon atoms attached to seven hydrogen atoms along with one nitrogen atom and two carbon atoms attached as a carbon-oxygen double bond. The displayed formula for the 4-aminobenzenecarboxylic acid compound is shown and it shows the formula in a ring form therefore
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Unit 4 Assessment 2-Benzoic Acid Synthesis Synthesis and Investigation of Benzoic Acid Our aims: Create benzoic acid using benzaldehyde and hydrogen peroxide. Then remove some impurities from the benzoic acid crystals. Apparatus: Titration Pipette (25 cm3) Burette (50 cm3) Retort stand Clamp Conical flask (250 cm3) Volumetric flask (250 cm3) and stopper White tile Beakers (250 cm3) Dropping pipette Filter funnel Deionised water Phenolphthalein indicator Volumetric flask
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Acids and Bases Shane Purpose- To study the relationship between pH and metabolism. 10/21/13 Materials- see attached Per. D Biology Procedure- see attached Data and Results- see attached Theory- PH stands for the power of hydrogen. People refer to the pH scale as a tool for finding out if a substance is acidic‚ basic‚ or neutral. This scale goes from zero to fourteen. The number seven is neutral. Any number higher than seven on this scale is basic. Any number lower is acidic
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Taki Simadiris p1 Brierly Post-lab a. If you did not wash all of the Calcium Carbonate out of the beaker and into the filter during step 5‚ would your percent yield be larger or smaller? If you do not wash all of the Calcium Carbonate out‚ then the percent yield would be smaller because there is enough calcium carbonate left in the beaker that would have attributed to the final yield. b. If you used tap water instead of DI water what do you think would happen? Why? If you used tap water‚ the coffee
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REPUBLIC OF THE PHILIPPINES LAGUNA STATE POLYTECHNIC UNIVERSITY SANTA CRUZ‚ MAIN CAMPUS A.Y. 2014-2015 Santol Vinegar (Sandoricum koetjape) SUBMITTED BY: Monica A. Esguerra BSIT-3A/FOODS SUBMITTED TO: PROF. NESTOR PASAHOL INSTRUCTOR Chapter 1 THE PROBLEM AND THE SETTINGS This chapter contains the Introduction‚ Background of the Study‚ the Theoretical Framework‚ Conceptual Framework‚ Statement of the Problem‚ Hypothesis‚ Significance of the Study‚ Scope and Limitation of
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Acids‚ Bases and Buffers Lab Acids‚ Bases and Buffers Lab Results: The experimental results for part one is as follows: Part One Data Table | Initial pH | Final pH | Test Tube A | 6 | 1 | Test Tube B | 4 | 4 | Test Tube C | 4 | ----- | Test Tube D | 4 | 4 | Test Tube E | 6 | 11 | The experimental results for part two is as follows: Part Two Data Table | Before CO2 was Added | After CO2 was Added | Colour | Blue/green | Light green/yellow | pH Level | 8.0pH | 5.0pH |
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effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards
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Cells rely on processes such as cellular respiration and fermentation in order to produce ATP through a series of steps. There are two different types of fermentation: lactic acid fermentation in humans and alcohol fermentation in yeast and bacteria. All of these processes synthesize ATP‚ however‚ unlike respiration‚ both types of fermentation occur when oxygen is not present. In addition‚ each process undergoes a critical first
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