Determining the equilibrium constant from pH values of changing concentrations of ethanoic acid Design Research question: How will altering the concentrations of ethanoic acid affect the pH value‚ and‚ in-turn‚ the equilibrium constant? Background information: When weak acids react‚ the reaction typically does not go to completion. Rather‚ the system goes to an intermediate state in which the rates of the forward and reverse reactions are equal. Such a system is said to be in chemical equilibrium
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Lab on pH Levels Purpose: Throughout this experiment we are trying to learn how to take proper pH measurements using a pH meter. We also want to see the pH of different common liquids and record the change in pH when we add acids and alkaline liquids. The last reason we are conducting this experiment is to explain and show how fresh milk spoils by the change in pH. Materials: In this experiment we used graduated cylinders and glass beakers and added variety of ingredients including 50 mL of; soda
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Objective The objective of this lab is to determine the pH level of common household products. Introduction Liquids are either acidic‚ basic‚ or neutral. We are able to figure out which one it is based on properties‚ along with the pH. Acids taste sour‚ and bases taste bitter. Using the pH scale‚ you are able to know how strong of an acid or base a liquid is. High concentration of [H+] ions means that the liquid has a low pH. Therefore a liquid with a low concentration of [H+] would have a high
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1. Identify the natural sources of sulphur dioxide and oxides of nitrogen. SO2‚ natural: - Geothermal hot springs and volcanic activity are natural sources of SO2. - In the process of decaying of organic matter some bacteria will produces hydrogen sulphide as a waste product which will oxidise‚ forming so2. - Phytoplankton release dimethyl sulphide (DMS) into the atmosphere‚ when this is oxidised it forms sulphuric acid. NOx‚ natural: - Lightning activity generates high temperatures to allow
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Name: Espera‚ Leza Andrea A. Date Performed: June 25‚ 2013 Lab partner: Catalan‚ Christian A. Date Due: July 5‚ 2013 Date Submitted: July 5‚ 2013 EXPERIMENT 1 PREPARING BUFFERS AND BUFFER CAPACITY INTRODUCTION A buffer solution is one in which the pH of the solution is "resistant" to small additions of either a strong acid or strong base. Buffers usually consist of a weak acid and its conjugate base‚ in relatively equal and "large" quantities
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The acid-base titration curves help to find the pKa‚ Ka‚ and pH at equivalent point. At the beginning pH for HCl is 1.90 which is lower than the 3.28 for acetic acid; thus‚ strong acid (HCl) means lower pH and weak acid (acetic acid) means higher pH. Then at the equivalent point for the titration HCl-NaOH the pH is 7‚ which mans that is neutral‚ in other words there are enough NaOH mmol to neutralize the HCl mmol present; also‚ the solution contains only water and NaCl the salt derived from the titration
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Determination of pKa James McDuffie ABSTRACT: In this lab‚ the pKa of unknown solution #4 was measured Introduction: This lab focused on the equilibrium constant‚ Ka. Ka is associated with chemical properties of acids. The equivalence point will be reached once the moles of OH- equal the moles of HA and once this point is reached‚ the PH changes very quickly. With the results‚ a titration curve should be produced. Experimental Section Materials and Methods: A buret with NaOH solution
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Acid-Base Titration Curves INSTRUCTOR RESOURCES The CCLI Initiative Learning Objectives to understand the titration curves for the following solutions • a weak acid: acetic acid‚ CH3COOH. • • • • • a strong acid: hydrochloric acid‚ HCl. an acidic commercial cleanser. a basic commercial cleanser. to use the titration curves to calculate the percent of the active ingredients in the commercial cleansers. to determine the Ka of a weak acid. Procedure Overview • • • • after calibration of the pH
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Lab 1: Effect of pH on sodium benzoate‚ a food preservative Sheikh M Zakaria Person no. 36295651 TA: Synthia Gratia Date of Submission: 05/29/13 Abstract Sodium Benzoate is a common food preservative used in food products such as jams and jellies‚ soft drinks‚ pickles‚ condiments etc and in tinned products in the market. This experiment aimed to determine whether benzoic acid is formed from it’s superior soluble form sodium benzoate in stomach acid‚ which is simulated by HCl (pH=2). It has
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Chemistry Stage 3 Standards Guide Exemplification of Standards through the 2010 WACE Examination Chemistry: Stage 3 Standards Guide 1 2010/33606 Copyright © Curriculum Council‚ 2011 This document—apart from any third party copyright material contained in it—may be freely copied‚ or communicated on an intranet‚ for noncommercial purposes by educational institutions‚ provided that it is not changed in any way and that the Curriculum Council is acknowledged as the copyright owner. Copying
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