The Effect of Varying Molecular Weights on the Rate of Diffusion of Substances August 22‚2012 ABSTRACT The effect of molecular weight on the rate of diffusion was verified by the 2 tests: the glass tube setup and the water agar-gel setup. In the glass tube setup‚ two cotton balls were soaked in the solutions of hydrochloric acid (HCl) and ammonium hydroxide (NH4OH) and were simultaneously placed on both ends of the tubing.NH4OH had a lighter molecular weight of 35 g/mole which diffused
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EFFECTS OF MOLECULAR WEIGHT ON THE RATE OF DIFFUSION OF SUBSTANCES PRINCESS AYNAH D. SANGGACALA Biology 101.1 Professor Christina A. Barazona September 15‚ 2014 THE EFFECTS OF MOLECULAR WEIGHT ON THE RATE OF DIFFUSION OF SUBSTANCES In partial fulfillment of the requirement For Biology 101.1 By Princess Aynah D. Sanggacala Professor Christina A. Barazona September 15‚ 2014 ABSTRACT The effect of molecular weight on the rate
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The Effect of Molecular Weight on the Diffusion Rate of Substances Jesselyn P. Rodriguez Group 4 Section X-2L August 13‚ 2013 ------------------------------------------------- ------------------------------------------------- ------------------------------------------------- ABSTRACT The effect of molecular weight on the rate of diffusion of substances is tested using two tests: the glass tube test and the agar-water gel test. In the glass tube test‚ two cotton balls were soaked
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NAME : ZULHAIRI BIN MAMAT DATE : 24 AUGUST 2011 TITLE OF EXPERIMENT : DETERMINATION OF THE RELATIVE MOLECULAR MASS OF AMIDOSULPHURIC ACID DATA COLLECTION AND PROCESSING. QUANTITATIVE DATA Type equation here. Experiment | Burette reading / cm3 | Volume of solution used(±0.1 cm3) | | Initial reading(± 0.05 cm3) | Final reading(± 0.05 cm3) | | 1 | 0.00 | 24.70 | 24.7 |
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In part one of my project you learned about how salt affects the freezing point of water. In my science project I wanted to see if salt affected the freezing point of water. I started by doing some experiments. My first experiment was whether tap water or salt water would freeze first. I first started by mixing up the salt water warming it for one minute and warming the tap for one minute also. My second experiment was what ice cube would melt fastest. I started by getting two bowls. Two ice cubes
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OBJECTIVE: * To determine the molecular weight of a volatile liquid by using Dumas method. METHOD: MATERIAL | CHEMICALS | 125 mL Erlenmeyer flask | Known liquid (2-propanol) | Rubber band | Unknown liquid | Boiling chips | | Watch glass | | 100 mL graduated cylinder | | Pin | | 600 mL beaker | | Hot plate | | Thermometer | | Room temperature water | | 6 × 6 and 8 × 8 aluminium foil | | PROCEDURE: SAFETY * Lab Coat and Safety Goggles. * Keep the bottles
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Purpose: The purpose of this lab was to determine the freezing point of pure water‚ the experimental van’t Hoff factor for a substance and the molar mass of an unknown solution. Reagents: 25mL deionized Water ¼ to ½ inches of rock salt 25mL Sodium Nitrate (NaNO3 ) 25mL unknown solution – handle unknown solution carefully Procedure: For part 1‚ the freezing point of deionized water was determined. An ice bath was prepared by filling a 600mL beaker ¾ full of ice and covered with ¼ to
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Lab 2 Report for MATSE 473 Determining Molecular Weight using Solution Viscosity Name: Mengfang Li Group D Lab Partners: Michael Lorenzo‚ Peter Mcclure 01/24/2012 Introduction: This lab was designed to demonstrate the method to measure the intrinsic viscosity of the prepared polystyrene. Intrinsic viscosity‚ which is measured from the flow time of a solution through a simple glass capillary‚ has considerable historical importance for establishing the very existence of polymer molecules
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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PREPARATION OF ASPIRIN AND DETERMINATION OF THE MELTING POINT Ferrer‚ Lara Melissa V. Faculty of Engineering University of Santo Tomas Manila‚ Philippines ABSTRACT This experiment involved three steps: synthesis of aspirin‚ isolation and purification‚ and the estimation of purity of the final product. The synthesis involved the reaction of salicylic acid and acetic anhydride in the presence of a catalyst‚ phosphoric acid‚ H3PO4. When the aspirin was prepared‚ it was isolated and filtered. The percentage
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