this experiment we tested the absorbency of copper sulphate in different concentrations to prove the Beer Lambert Law. Introduction: This Law: Provides an experimental link between the absorbance properties of a solution of a given compound and its concentration. This is normally expressed as . A = Absorbance measured = Absorptivity C = Molar concentration L = Length of cuvette Equipment: • Gilson pipette • Eppendorf tubes • Copper sulphate • Spectrophotometer • Cuvettes • Distilled water
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standard acid and alkalimetry refers to the titration of an acid with a standard alkali. 123 Permanganimetry Titration: The titration involving KMnO4 is called permanganimetry titration. In presence of dilute H2SO4 KMnO4 oxidizes ferrous sulphate to ferric sulphate and oxidizes oxalic acid to CO2 and H2O. Normality: The strength of a solution is expressed in terms of normality. Normality is the number gram equivalent
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following experiment six solutions were mixed with each other (groups of twos) in test tubes to test which reaction will result in an insoluble solid. See method for more detail. It is expected that the following compounds will form precipitates Silver Sulphate‚ Copper Hydroxide‚ Copper Iodide‚ Silver Hydroxide‚ Silver Iodide‚ Cobalt Hydroxide and two Silver Chlorides. This was worked out by completing the double displacement reactions and using a table of solubilities. (See appendix one & two) In
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Therefore‚ a suitable medicament is essential which can effectively eliminate bacterial contamination. Aim and objectives: To investigate and compare the antibacterial property of 2% povidone iodine‚ 10% Curcumin longa‚ 50% Syzygium cumini‚ GAM (Gentamycin‚ amoxicillin and metronidazole) antibiotic‚ chitosan and GAM-chitosan combination against Enterococcus fecalis‚ and to analyse the sustained release
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heat on ferrous sulphate crystals) (iii) Displacement reaction (iron nails kept in copper sulphate solution) (vi)Double decomposition reaction (reaction between sodium sulphate and barium chloride) APPARATUS REQUIRED: 1. A rack of at least six clean test tubes and a boiling tube (hard glass test tube) 2. Two 100 cc beakers 3. A test tube holder CHEMICALS REQUIRED: 1. Small pieces of quicklime (CaO) in crystal form and not in powder form 2. Ferrous sulphate crystals 3.
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amount of sulphate in barium sulphate quantitatively. We can do so by slowly adding dilute barium sulphate to an unknown sulphate solution that has been heated and acidified with concentrated hydrochloric acid slightly. A white precipitate will be yield from filtering the solution. It will then be washed with distilled water to rid any impurities and be put into an oven to dry. Once the precipitate has been dried‚ it will be taken out to be weighed as barium sulphate. The percentage of sulphate can then
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dissolving an equi molar mixture of aluminum sulphate and potassium sulphate in minimum amount of water containing a little amount of sulphuric acid and then subjecting the solution to crystallisation; octahedral crystals of potash alum separate out. Apparatus required: Beaker (100 ml) Trough Funnel Wire gauze Conical flask (100mL) Glass rod Tripod stand Chemicals required: Aluminium sulphate: 10 g Ethanol : 20 mL Potassium sulphate : 2.5 g Dilute sulphuric acid : 1 mL
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WORKSHEET TOPIC: METALS AND NON-METALS GRADE:8 Note: Revise the symbols and valency of metals and non-metals. Q1.What would you observe when you put a) Some zinc pieces into blue copper sulphate solution? b) Some copper pieces into green ferrous sulphate solution? c) An iron nail into blue copper sulphate solution? Q2.Complete and balance the following equations: a) Zn + O2 b) Pb + O2 c) Cu + O2 d) Mg + H2O e) Al + HCl f) MgO + H2O g) K2O + H2O h) Cu + HCl __________________ _____________________________
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IDENTIFICATION OF FOOD CONSTITUENTS IN MILK. INTRODUCTION: In this experiment two milk samples are given and its compositions are tested using different methods such as using benedict solution to test the presence of reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are the milk tested for its composition‚ the amount of the particular substance such as reducing sugar‚ protein and fat is also tested by
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reducing sugar‚ using copper II sulphate to test the presence of protein‚ using K3( to test the presence of fat. However in this experiment‚ not only are the milk tested for its composition‚ the amount of the particular substance such as reducing sugar‚ protein and fat is also tested by observing the intensity of the colour change. Apparatus Test tube‚ magnifying glass‚ test tube rack‚ dropper‚ cork‚ water bath. Materials Benedict solution‚ copper sulphate solution‚ K1‚ K2‚ potassium hydroxide
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