hydrocarbons. The substituents are attached to different positions on the carbon chain. ex. CH3CH2CH2OH CH3CH(OH)CH3 1-propanol 2-propanol Functional isomers‚ on the other hand‚ have very different chemical properties because differences in the structures give rise to different functional groups. ex. CH3CH2OH CH3OCH3 ethanol dimethyl ether Stereoisomers are molecules which have the same basic arrangement of atoms in their molecules but differ in
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NORTHERN CARIBBEAN UNIVERSITY DEPARTMENT OF BIOLOGY‚ CHEMISTRY and ENVIRONMENTAL SCIENCE LABORATORY MANUAL Instructor: Dr. M. Wilson CHEM401: BIOCHEMISTRY for NURSES Prepared by: Oreane Collins CHEMISTRY LABORATORY REGULATIONS AND SAFETY PRECAUTIONS Reference: http://www.sciencebyjones.com/safety_rules.htm Thanks to the Flinn Scientific Safety Rules for much of the below. General Guidelines 1. Conduct yourself in a responsible manner at all times
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SULIT 1 4541/1 Peraturan Permarkahan CHEMISTRY 4541 Kertas 1 Ogos 2011 BAHAGIAN PENGURUSAN SEKOLAH BERASRAMA PENUH DAN SEKOLAH KECEMERLANGAN KEMENTERIAN PELAJARAN MALAYSIA PERATURAN PERMARKAHAN PEPERIKSAAN PERCUBAAN SIJIL PELAJARAN MALAYSIA 2011 CHEMISTRY TRIAL 2011 MARKING SCHEME PAPER 1 4541 /1 © Trial2011 Hak Cipta Sekolah Berasrama Penuh http://cikguadura.wordpress.com SULIT SULIT 2 SKEMA KERTAS 1 CHEMISTRY 4541/1 4541/1 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
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Mapua Institute of Technology School of Chemical Engineering and Chemistry Muralla St.‚ Intramuros‚ Manila Melting Point and Boiling Point of Organic Compounds Group No. 5 Manacup‚ Cris Vincent L. Oblena‚ Adrian D. Ong‚ Joshua Jyro B.* *Leader ABSTRACT In compounds‚ two of the physical properties affected by the varying structures are melting point and boiling point. Through the use of the Thomas-Hoover Melting Point Apparatus or the micro method‚ the melting and boiling point of
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Final Year Project Progress Report Title: Fat Content Analysis and Characterization of Food Class and Group No. : AS114103/2A1 Student Names : Chan Hoi Ching (120586347) : Chan Wai Yi (120464356) : Cheung Kit Cheung(120552694) : Lam Chi Ching (120224281) : Lam Pik Shan (120181829)
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for diffusion of a propanol series substance to diffuse through a mixture of ovine blood to the point when hemolysis occurred. It was hypothesized that size and polarity of the molecules of a substance do have an effect on the diffusion rate across the cell membrane and that substances containing the smaller and less polar molecules would have a faster diffusion rate than those molecules that are more polar. This experiment was tested by mixing the ovine blood with the propanol series test solutions
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Using Freezing-Point Depression to Find Molecular Weight Abstract: In this lab‚ the purpose was to use the freezing point depression method to determine the molecular weight of aspirin. This was done by determining the freezing of t-butanol and that of a t-butanol and aspirin solution; then finding the molality of the solution‚ and moles of aspirin. In the results of the experiment‚ the molar mass was found to be 192.2 g/mol‚ which differed from the established value of 180.2 g/mol by 6.7% error
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physical properties studied are odour‚ hardness‚ melting point‚ solubility in water and solubility in 2-propanol. It is observed that some of the physical properties of sodium chloride are no odours‚ hard‚ a high melting point‚ soluble in water and insoluble in 2-propanol; some of the physical properties of camphor are a strong odour‚ soft‚ a low melting point‚ insoluble in water and soluble in 2-propanol. A few conclusions can be drawn from these observations. The particles in ionic solids are held tightly
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Wine is of great importance in our society today‚ and has been so for thousands of years. Grapes have been cultivated for wine production in the Near East since 4000BC‚ and in Egypt since 2500BC. They were spread from the Black Sea to Spain by the Greek Empire‚into Germany by the Romans and to the New World by Columbus. Wine has had religious significance as both an offering and a sacrament since Biblical times‚ and this has helped its development. Today an enormous variety of wines are available
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Beer is produced commercially by the controlled fermentation of wort‚ a liquid rich in sugars‚ nitrogenous compounds‚ sulphur compounds and trace elements extracted from malted barley. Fermentation is the process by which glucose is converted to ethanol and carbon dioxide and is expressed chemically as: C6H12O6 + 2PO43- + 2ADP → 2C2H5OH + 2CO2 + 2ATP Behind this simplified chemical reaction is a series of complex biochemical reactions. These reactions (known as the ‘Glycolytic pathway’ or ‘Embden-Myerhof-Parnas
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