Isopentyl Acetate Synthesis Results: Crude % Yield Calculation Reaction: H2SO4 C2H4O2(aq) + C5H12O(aq) ----> C7H14O2(aq) + H2O(l) (1 mole of acetic acid reacts with 1 mole of isopentyl alcohol to make 1 mole of isopentyl acetate and 1 mold of water) Volume of isopentyl alcohol (d=0.809g/mL; MW=88.15g/mol): 2.5mL Moles of isopentyl alcohol: (2.5mL)(0.809g/1mL)(1mol/88.15g) = 0.02294mol Volume of glacial acetic acid (d=1.06g/mL; MW=60g/mol): 3.5mL Moles of glacial
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Abstract: Experiment 55 consists of devising a separation and purification scheme for a three component mixture. The overall objective is to isolate in pure form two of the three compounds. This was done using extraction‚ solubility‚ crystallization and vacuum filtration. The experiment was carried out two times‚ both of which were successful. Background Information: This experiment combined all the knowledge of the previous labs performed throughout the semester. An unknown mixture containing
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Crescent Valley Eco Lodge Waiheke Island and It’s Contribution to the Environment Overview I will be discussing about how Climate Change affects our daily living and the things that we should know in order for us to be able to understand it better. Also‚ how this resort takes action on environmental preservation caused by today’s travel‚ tourism and technologies that causes Global Warming or Climate Change that affect greatly our ozone layer. I will also include what kind of facilities do they
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use water solvent because a solvent that has a strong interaction with a chemical will easily over come attraction from the chemical for the absorbent layer and move that chemical in a given period of time. Materials Food Coloring (solute) Ethanol‚ Acetone‚ Tap Water‚ Distilled Water(solvents) Pencil Ruler Scissors Filter Paper Petri Dish Variables Independent: Type of chromatography solvent Dependent: Retention in paper chromatography Controlled: Type of Chromatography paper
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LAB. MANUAL 16 MANUAL OF METHODS AF T OF ANALYSIS OF FOODS D R ALCOHOLIC BEVERAGES FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA MINISTRY OF HEALTH AND FAMILY WELFARE GOVERNMENT OF INDIA NEW DELHI 2012 ALCOHOLIC BEVERAGES MANUAL FOR ANALYSIS OF ALCOHOLIC BEVERAGES TABLE OF CONTENTS PAGE NO. 1 2 5 6 8 9 10 15 17 19 22 27 30 AF T METHOD Types of Alcoholic Beverages Determination of Ethyl alcohol content Determination of Residue on evaporation
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urea‚ around each tree one month after planting is essential. Vinegar It is consisting mainly of acetic acid ( CH3COOH ) and water. It is produced in the commercials by either fast or slow fermentation. It is made from the oxidation of ethanol in an alcohol-containing liquid‚ such as wine‚ fermented fruit juice‚ or beer. In slow fermentation or in traditional‚ fermentation proceeds slowly over the course of months or a year. While the longer fermentation period allows for increase of a
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Essay on Alcohol and its effects. Alcohol is a central nervous system depressant- it slows down the body’s functions and its effects are similar to those of a general anaesthetic. Ethyl alcohol (ethanol) is the active ingredient in all alcoholic drinks. If you take any alcoholic beverage and remove the ingredients that give it taste and colour‚ you get ethyl alcohol. Remove the water from ethyl alcohol and you get ether. Ether is an anaesthetic that works on the brain and puts it to sleep.
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Flower power Introduction Perfumes and scented products are composed of toxic chemicals like acetone‚ toluene‚ ethyl acetate‚ formaldehyde and ethanol that are found on any list of toxic and hazardous chemicals. All these and other chemicals used in the manufacture of personal care products have been shown in animal studies to cause serious health problems and even death. That’s why we decided to create a natural perfume that is safe for the environment. So we thought that we must encourage
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Extraction of DNA Science Fair Project 2013-2014 Produced by Nadia Walker Due Date: Monday January 20th 2014 Presented to Mr. Freimann Date Submitted: Monday January 20th 2014 Table of Contents Introduction page 1 Hypothesis and materials
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fermentation period‚ though more often it is matured in the vats for up to two or thr C6H12O6 Sucrose Glucose Fructose Zymase C6H12O6 + C6H12O6 2C2H5OH + 2CO2 Glucose Fructose Ethanol Diastase 2(C6H1005)n + nH20 nC12H22O11 Starch Maltose Maltose C12H22O11 + H2O 2C6H12O6 Maltose
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