Alka-Seltzer Reaction Rates Lab What are the different factors the effect the reaction rate of Alka-Seltzer? Matthew Arkfeld Leah Gilligan Jessie Abbott Period 4 June 2nd‚ 2008 Background Research: o The objective of the experiment was to determine if different factors affect the reaction rate of Alka-Seltzer. Alka-Seltzer provides fast relief to acid indigestion‚ upset stomach‚ heartburn‚ headaches‚ body aches and pains. It is an antacid and pain relief medicine used by millions
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Reaction Order and Rate Law Name Data‚ Calculations‚ and Questions A. Calculate the initial and final concentrations as needed to complete Tables 1 and 2. Data Table 1: Varying the Concentration of 1.0 M HCl | | | | |Concentrations | | |# Drops |# Drops |# Drops |Initial
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OBJECTIVE: The experiment was carried out to investigate the effects of the increase in the enzyme concentration on the rate of reaction. By using self investigative and experimental skills‚ the experiment was done in order to determine how the rate of reaction will be altered‚ whether it will increase‚ decrease or remain constant when the different concentration of enzymes added. INTRODUCTION: Enzymes are produced naturally in plant‚ animal‚ and microbial cell. There are thousands of different
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The purpose of this lab is to determine the rate of reaction under different circumstances. Different variables will be manipulated to discover their effects on a particular reaction. Changes in temperature‚ pH‚ and enzyme concentration are examples of factors that have the potential to affect the initial rate of an enzyme catalyzed reaction in a controlled experiment‚ whether it be speeding the reaction up or slowing it down. Part I of the experiment establishes a baseline that can be used to compare
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2.5 10-5 M 4.9 10-5 M 7.0 10-3 M 3.7 10-2 M 5. What is the pH of the buffer that results when 12.5 g of NaH2PO4 and 22.0 g Na2HPO4 are mixed and diluted with water to 0.500 L? (The acid dissociation constants for phosphoric acid are Ka1 = 7.5 10-3‚ Ka2 = 6.2 10-8‚ and Ka3 = 3.6 10-13) (Points : 10) 2.30 7.04 7.38 12.27 12.62 6. Which of the following combinations would be the best to buffer an aqueous
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To investigate the results of the different amounts of sodium bicarbonate (2g‚4‚8g)‚when put in the baking process to produce cupcakes‚obtained by the change of height of a cupcake measured by a ruler‚when baked at 180 degrees celsius for 20 minutes when measured with a ruler. Research question: What will be the result of adding different amounts sodium bicarbonate (2g‚4g‚8g) in a standard (vanilla) cupcake ‚when they are baked at 180 degrees celsius over a period of 20 minutes using an oven thermometer
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Sodium: Sodium is essential to all living beings Basic functions: Sodium has 3 main functions: it helps in the absorption of glucose and some amino acids in the small intestine‚ it is required for normal muscle and nerve function‚ and it aids in water balance. Glucose generated by digestion of starch or lactose is absorbed in the small intestine only by cotransport with sodium‚ a fact that has exceptionally important implications in medicine. Glucose and galactose are taken into the enterocyte by
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Investigation of action of saliva and hydrochloric acid in two carbohydrate solutions. Objective: To determine the action of amylase and hydrochloric acid in two carbohydrates solutions Apparatus and equipments: 1. Boiling tube 2. Metal test tube racks 3. Beaker 4. Graduated plastic dropper 5. Water bath‚ ~37ᵒC 6. Water bath‚ ~95ᵒC Materials: 1. Carbohydrate solution A 2. Carbohydrate solution B 3. Benedict’s solution 4. 3M Hydrochloric acid 5. 3M Sodium hydroxide Procedures: 1. Two boiling
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Rates of Chemical Reaction II Pre-Lab Summary: First we will set up the experiment as shown in Figure 2‚ and then we will fill the trough with room temperature water and record the temperature and we will also add the room temperature water to the buret until it is about 10ml from the top. If there are no leaks in the apparatus‚ we will add 10ml of KI to 15ml of distilled water in a 125ml flask. We will swirl the flask so that it achieves room temperature‚ then we will add 5ml of H2O2 and quickly
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Determination of Rate and Order of a Reaction Results This experiment used a spectrometer to find the wavelength with maximum absorbance in a green food coloring solution. For this particular solution the wavelength was 629.7 nm. The system was then calibrated to that and was set to measure the food coloring and bleach solution. The measured visible light absorbance of the mixed solution was collected over a time of 200 seconds and eight points were then selected and placed into the Absorbance
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