Experiment 5 The Quantitative Determination of an Acid in Carbonated Beverages Thomas Canfield Kelly Caddell Chemistry 144B T.A. Brock Marvin 15 October 2012 Methods: Two sodas containing citric acid were investigated in this experiment. Each soda was titrated using one of the two experimental methods. These methods are the traditional titration and the modern titration. Carbonic acid was already removed from the soda by boiling it. Both of the two different titration methods
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CHEM 3281 Experiment Seven Determination Of The Composition Of A Multi-Component Mixture By Spectrophotometric Analysis Objectives: 1.Solid sample handling 2.The composition of a three-component mixture will be assayed by dissolution of the soluble components in water and measurement of their individual concentrations by visible spectrophotometry. Text Reference: Handbook of Instrumental Techniques for Analytical Chemistry‚ Frank Settle‚ editor. Prentice Hall‚ ‚ Upper Saddle River‚ NJ 1997‚ Ch 25
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Experiment 19 - Determination of the equilibrium constant for the reaction Fe3+ (aq) + SCN( (aq) = FeSCN2+ (aq) Object: To determine the equilibrium constant by a colorimetric method Theory: Colorimetric methods of analysis are usually applied to the determination of small concentrations of either inorganic or organic materials in a solution. The constituent sought must be coloured or must be capable of reacting with a reagent to produce a substance having a suitable colour. Beers Law‚ which
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Determination of the Concentration of Acetic Acid in Vinegar Lab Exercise 4 CHEM 1106 9/19/12 Purpose: Standardize a sodium hydroxide solution using a primary standard acid. Determine the molarity and the percent by mass of acetic acid in vinegar by titration with the standardized sodium hydroxide solution. Introduction: Vinegar is a dilute solution containing acetic acid. Since vinegar has a low pH‚ it can be titrated with a base. Titration is a method used in order to ascertain
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Reviewer’s Name: Sanjeev Mishra UMN ID Number: 4585009 The Photoelectric Effect: A Determination of Planck’s constant Ian E. Jaeger School of Physics and Astronomy‚ University of Minnesota – Twin Cities 116 Church St. S.E.‚ Minneapolis‚ MN 55455 Abstract The photoelectric effect was explored to determine an experimental value of Planck’s constant‚ h. Included is a brief introduction to the history leading up to Einstein’s discovery of the photoelectric effect as well as the theory behind
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Determination of the Solubility Product Constant of Calcium Hydroxide Introduction The equilibrium constant for the solubility equilibrium between an ionic solid and its ions is called solubility constant [1] ‚ Ksp of the solute. For example‚ the solubility product is defined by MxAy(s) ⇋xM(aq)y++ yA(aq)x- (1) Where M is the metal cation‚ A is the anion‚ x and y are the corresponding charges of the ions. The equilibrium expression is Ksp=[MY+]x[AX-]Y (2)
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Experiment 3: Evaluation of Gas Constant Purpose: The purpose of this lab is to demonstrate the ideal gas law under ordinary conditions. In this lab‚ the variables in the ideal gas law are known or can be found aside from the constant R. Thus‚ the R values can be found and relatively determine the relevancy of the ideal gas law to the lab conditions. The ideal gas law was tested using the reaction: Mg (s) + 2HCl2 (aq) H2 (g) Procedure: 1. Ribbons of magnesium (5) were cut to the approximate
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Title : Expt.1 Determination of the enthalpy (heat) of reaction of a monobasic acid with sodium hydroxide Experiment no : 1 Experiment title : Determination of the enthalpy (heat) of reaction of a monobasic acid with sodium hydroxide Objectives: 1) To understand the enthalpy chemistry. 2) To determine the calorimeter constant. 3) To determine the enthalpy reaction of acid-base reactions. 4) To study the exothermic reaction. Apparatus and Materials : * Dewar flask
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demonstration called the “Red Bead Experiment” was an amazingly simple‚ but effective way to highlight some problems in quality management. The example‚ which he used in many of his seminars‚ involved a batch consisting of approximately 80% white beads and 20% red beads. A group of willing workers were trained to use paddles that collected samples of beads for quality testing. The workers showed their paddles to managers who would then count the number of red beads- the defects. Red beads were present in
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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