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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Acid-Base Calculations The Ion-Product Constant for Water‚ Kw Water undergoes ionization to a small extent: H20(l) H+(aq) + OH–(aq) The equilibrium constant for the reaction is the ion-product constant for water Kw: (1) This is a key equation in acid-base chemistry. Note that the product of [H+] and [OH–] is a constant at a given temperature (Eq(1) value is for 25oC). Thus as the hydrogen ion concentration of a solution increases‚ the hydroxide ion concentration decreases
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analyze data and draw a conclusion. In this experiment I will find out that in a type of water the Alka-Seltzer will dissolve faster and slower. Alka-Seltzer is one of the world’s best known antacids. Its main function is to absorb excess stomach acid. II. MATERIALS: * Tap Water - Warm Water * Cold Water - Salt Water * Acidic Water -5 cups (250 mL of water in each cup) * A whole Alka-Seltzer tablet III. HYPOTHESIS: My hypothesis is that the Alka-Seltzer tablet
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investigate how heat is given out in neutralizing sodium hydroxide (NaOH) using different concentrations of Hydrochloric Acid. Background Information:- Substances that neutralize acids are called alkalis. An acid is a substance that forms hydrogen ions (H+ ) when placed in water. It can also be described as a proton donor as it provides H+ ions. An example of an acid is hydrochloric acid (HCl)‚ Sulphuric acid (H2SO4) etc. An alkali is a soluble base and forms hydroxyl ions (OH-) when
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Common Aspects of Acid Prehydrolysis and Steam Explosion for Pretreating Wood Hans E. Grethlein Michigan Biotechnology Institute‚ PO Box 27609‚ Lansing‚ Michigan 48909‚ USA & Alvin O. Converse Thayer School of Engineering‚ Dartmouth College‚ Hanover‚ New Hampshire 03755‚ USA Abstract The initial rate of hydrolysis using cellulase from Trichoderma reesei for various wood samples is directly proportional to the surface area available to the enzyme. Both dilute acid hydrolysis in a continuous
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EFFECT OF pH LEVEL ON THE ENZYME ACTIVITY OF INVERTASE John Dale Cruz‚ Michael Ray Dela Cruz‚ Karen Angelica Domalaon‚ Abegail Dulay‚ Shirley Ann Felipe Group 5 2C Medical Technology Biochemistry Laboratory ABSTRACT Invertase is a type of enzyme‚ a natural catalytic agent for biochemical reactions‚ can be obtained in Baker’s Yeast. Determination of the effect of pH on invertase activity is the primary objective of the experiment. Dinitrosalicyclic acid (DNS) Assay method is utilized to monitor
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EXPERIMENT 2 ACID DISSOCIATION CONSTANT OF AN INDICATOR DYE OBJECTIVES Using spectrophotometric method: determine the wavelengths at which the acid and base forms of the dye in aqueous medium exhibit maximum absorption; determine the molar absorptivities of the acid and base forms of the dye and estimate an unknown concentration of the dye in solution using the Beer-Lambert’s Law; and determine the acid dissociation constant of the indicator dye. THEORY The absorption or reflection of
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Experiment18 Aim To determination the partition coefficient of ethanoic acid between water and butan-2-ol. Procedure 1. The room temperature was recorded. 2. 15cm3 of the given aqueous ethanoic acid and 15cm3 of butan-2-ol were poured into a 100cm3 separating funnel‚ using suitable apparatus. The funnel was stoppered and was shook vigorously for 1 to 2 minutes. (The pressure in the funnel was released by occasionally opening the tap.) 3. 10cm3 of each layer was separated
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Citric Acid Names of chemical substance- Chemical formula: C6H8O7. Elements present in citric acid are; carbon‚ hydrogen and oxygen. Bonding- All the elements in citric acid are non-metals. Citric acid has a covalent bond type. History- in the 8th century jabir ibn hayyar a Persian alchemist was credited with the discovery of citric acid. in 1784 the separation of citric acid from citrus fruits occurred when Swedish chemist Carl Wilhelm Scheele separated citric acid from lemon juice. The next
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The Effects of Heat on the pH of the Vegetable and Their Pigment PURPOSE The purpose of this experiment is to see how pH levels of certain vegetables change while being cooked in four different mediums (frying‚ boiling‚ steaming‚ roasting)‚ and how the varying pH levels change the coloring of the vegetables. We will analyze how the different method of cooking/heating changes the levels of pH. BACKGROUND INFORMATION This experiment is based around the different pigments in vegetables‚ of which
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