solubility of potassium hydrogen tartrate (KHT‚ 188.18g/mol) is 1.0g/162mL at 25C and 1g/16mL at 100C. KHT (s) K+(aq) + HT-(aq) Objective : Determine the solubility and solubility product constant by titration. Prelab Questions : (PL1) Calculate the solubility‚ in M‚ of potassium hydrogen tartrate at 25C and at 100C. (PL2) Write an expression for Ksp of potassium hydrogen tartrate. (PL3) Calculate the theoretical solubility product‚ Ksp‚ of potassium hydrogen tartrate at 25C and at
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atmospheric pressure is suspended from the ceiling of a large room. The steam temperature entering the pipe is 120 oC‚ and the air temperature is 20 oC. The overall heat transfer coefficient on the outer surface of the covered pipe is 10 W/m2.K. if the velocity of the steam is 10 m/s‚ at what point along the pipe will the steam begin condensing and what distance will be required for the steam to reach a mean temperature of 100 oC? Question 2: Consider a horizontal‚ thin walled circular tube
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In chemistry‚ substances require a certain amount of energy in the form of average kinetic energy (temperature) to freeze. To reach the temperature a substance requires to freeze‚ it must lose a certain amount of heat energy (a form of energy transferred from one object to another‚ because of a temperature difference). When a substance reaches its freezing point and begins to freeze‚ its temperature remains constant until it is completely frozen. However‚ in order to melt a substance must go through
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Experiment 9 Aim A. To investigate the existence of hydrogen bonds between ethanol molecules. B. To measure the strength of hydrogen bond formed between ethanol molecules C. To investigate the formation of hydrogen bonds between molecules of ethyl ethanoate and trichloromethane. D. To measure the strength of hydrogen bond formed between molecules of ethyl ethanoate and trichloromethane. Procedure A. 1. 10 cm3 of ethanol was added into an insulated 50 cm3 beaker by
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Effect of different temperatures on the rate of an enzyme controlled reaction I will place starch and amylase into five water baths which are at different temperatures‚ and record the time it takes to break down the starch in the solution. Independent variables The independent variable is what I am going to change in my experiment. In this case it is the temperature of the water in the five water baths- 10‚ 25‚ 40‚ 55‚ 70 degrees Celsius Dependant variable This is what will stay the
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Experiment to Investigate Osmosis in Potatoes The aim of this experiment is to investigate the movement of water in and out of plant cells. The cells chosen for study will be taken from potato tubers. Firstly I will explain what osmosis is. Osmosis is the passage of water from a region of high water concentration through a semi permeable membrane to a region of low water concentration. This definition contains three important statements: a) It is the passage of water through a semi permeable membrane
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Flyne Anderson Experiment done - 30 September 2012 Report submitted - 02 October 2012 Chemistry 111 - Experiment 4 : Properties of Gasses Purpose: The purpose of the experiment is to learn about the properties of gasses‚ and identify them by their physical and chemical properties by combining different elements and observing how they react with each other‚ and outside influences. Materials/Procedure: I gathered my materials from the material list and set up my data table. I combined the zinc
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gerati Laboratory report Vapour-Compression Refrigeration Experiment Thermodynamics Date of experiment: 26 June 2012 Group D2: Introduction The laboratory session for refrigeration system was performed in order to investigate the main concepts of the vapour-compression refrigeration cycle. Simple refrigeration system studied in the laboratory is a prototype for a variety of engineering applications utilized in industrial‚ domestic and scientific purposes. The detailed goals include the study
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Procedure: The first part of this lab involved the standardization of the base NaOH with potassium hydrogen phthalate‚ or KHP. First‚ about 400 mL of NaOH (10 M) were poured into the 600-mL beaker. This was used to fill the burette. The 50-mL burette was rinsed through twice with 5 mL of NaOH. Then‚ the burette was mounted on the ring stand using a burette clamp and filled to 0 mL. Some of the NaOH was drained to fill the tip of the burette. The initial volume of NaOH‚ rounded to two decimal places
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EXPERIMENT NO. 4 Chemical Equilibrium Claver‚ L. Z. X. Y.1‚ Palad‚ C. C.2‚ Rocha‚ R. D. P3 1Anthropology Department‚ College of Social Sciences and Philosophy‚ 2National Institute of Geological Sciences‚ College of Science‚ 3Department of Food Science and Nutrition‚ College of Home Economics‚ University of the Philippines‚ Diliman‚ Quezon City 1101 Philippines ------------------------------------------------- Keywords: forward and reverse reactions‚ equilibrium constant‚ Le Chatelier’s Principle
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