UTAR FHSC1134 Inorganic Chemistry Trimester 3 Experiment 1 ________________________________________________________________________ Title: Investigating the Properties of Period 3 Oxides Aim: To examine the oxides of Period 3 elements and describe their structure and bonding. Introduction: Generally‚ there are oxides of metals and non-metals. Metals burn in oxygen to form basic oxides while non-metals form acidic oxides. Structurally‚ they are covalent or ionic compounds. You are to
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CURRENT TRENDS AND ISSUES IN FOOD TECHNOLOGY Nutritional Status of People For thousandths of years our lives have hinged on our ability to find sufficient food for survival. While the world can produce enough food for every human being‚ there are still individuals who are literally starving to death. Factors Influencing Food Choice 1. Food availability You can only choose what to eat from the foods that are available to you. There are a number of factors that influence the types of foods available
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lab focuses on the detection of ions using titration as an analysis tool. You will standardize NaOH and HCl solutions so that you know the exact concentration and then prepare samples of common household items in order to determine the amount of calcium in Tang®‚ Mg(OH)2 in Milk of Magnesia‚ etc. You will learn to prepare samples of a specified concentration‚ learn about acids and bases through the use of titrations and learn how to detect endpoints using different indicators. You will become adept
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IGCSE Complete Chemistry Notes Unit 1: States of matter Everything is made of particles. Particles in solid are not free to move around. Liquids and gases can. As particles move they collide with each other and bounce off in all directions. This is called random motion. In 2 substances‚ when mixed‚ particles bounce off in all directions when they collide. This mixing process is called diffusion. It’s also the movement of particles without a force. The smallest particle
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CHEMISTRY OF NATURAL PRODUCTS Terpenoids Sameena Bano Department of Chemistry Faculty of Science Jamia Hamdard New Delhi-110062 (24.09.2007) CONTENTS Introduction Classification of Terpenoids Isolation of mono and sesquiterpenoids General properties of Terpenoids General methods of structure elucidation Terpenoids Citral Menthol Camphor Eugenol Keywords Terpenes‚ isoprene‚ citral‚ menthol‚ camphor and eugenol 1 Introduction There are many different classes of naturally occurring
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Chapter I Problem and its Background A. Introduction Chelating agent is a compound that combines with metal ions to form stable ring structures. It is used to reduce the concentration of free metal ion in solution by complexing it. From the Greek term “chela” that means “the great claw” of the lobster or other crustaceans‚ chelate‚ root word for “chelating”‚ suggests the way in which an organic compound “clamps” onto the cationic element‚ which it chelates. In order for a compound to be
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Chemical Reactions and Equations Chemical Reaction: The transformation of chemical substance into another chemical substance is known as Chemical Reaction. For example: rusting of iron‚ setting of milk into curd‚ digestion of food‚ respiration‚ etc. In chemical reaction new substance is formed which is completely different in properties from the original substance‚ so in a chemical reaction chemical change takes place. Following are the signs of chemical reaction: (a) Change of state of substance
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is based mostly upon solubility tests. If the compound is water soluble‚ test the aqueous solution of your compound with pH paper (also check the pH of the original water). If the compound is water-insoluble and it dissolves in 5% (1.5M) sodium hydroxide and 5% NaHCO3 solutions as performed in your solubility tests‚ it can be classified as a carboxylic acid. Establish an equivalence value for the unknown to estimate its molecular weight. The equivalent weight or neutralization equivalent for the
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CARDIOVASCULAR DISEASE The main cause of most CVD’s is atherosclerosis which is the hardening of arteries from the build up of fat deposits on the blood vessel walls. Nutritional risk factors: * Saturated fat intake – contributes to build up of LDL cholesterol causing plaque in the arteries * Trans fat intake – contributes to build up of LDL cholesterol by reducing production of HDL cholesterol * Sodium intake - increases blood pressure and results in hypertension Nutritional
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Chemical Reactions I. Purpose – The purpose of this lab was to observe different type of chemical reactions to write and balance chemical equations. II. Hypothesis: If you mix two chemicals together‚ then they will change color and/or bubble/fix. III. Procedure - Workstation 1: 1. Light the Bunsen Burner 2. Add 5 – 8 mL of HCL to a test tube that’s in the test tube rack 3. Drop a 2 – cm piece of Mg ribbon into the test tube 4. Record Observations 5. Clean Workstation
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