Abstract 1 An Exercise in Solution Preparation – The BR Oscillation Reaction By Issra Mehdi Date: January 28‚ 2010 This experiment was performed using familiarity with molarity‚ percent composition‚ and density to prepare solutions that will display chemical oscillation upon mixing. Solution A was prepared by transferring the calculated amount of malonic acid to a volumetric flask with a small amount of distilled water. Then the calculated amount of manganese sulphate solution was pipeted
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layer is then sputtered and patterned using lift-off process. Another 0.5 m SiO2 layer is deposited and patterned as the mask to release microheater hotplates (or bridges) suspended over a micro cavity. The SiO2 over microheaters can be etched for direct contact between Pt and SWNTs. The first microheater design (Fig. 1a) is an 87×87 m² micro-hotplate with a meander Pt resistor embedded‚ which has the potential as gas sensors. The second microheater (Fig. 1b) has a curved shape that is designed to
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glass * Electric hotplate Method: Standing up method 1. An unopened bottle of carbonated drink was weighted. 2. The cap was removed slowly with care‚ controlling the release of bubbles so that the soda water does not form out the top and lose soda water. 3. The opened bottle was left for 1 hour and reweighted. Warming method (uses the reduced water solubility of gas with temperature rise) 1. The open bottle stood carefully on an electric hotplate‚ and stirred using the
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and activation energy. Chemicals and Apparatus : 1. Methyl formate (m.w. = 60.05 g/mol‚ d= 0.97 g/mol) 2. Methanol (m.w. = 32.04 g/mol‚ d= 0.79 g/mol) 3. Ion exchanger I‚ strongly acid cation exchanger‚ H+ form (Merck) 4. Magnetic stirrer hotplate 5. 2 magnetic stirring bars 6. Crystallalizing dish (for water bath) 7. 2 beakers 250 mL 8. Contact thermometer 9. Conductivity measuring cell 10. Temperature probe 11. Graduated measuring pipette 15 mL 12. Volumetric pipette 25 mL 13. Volumetric
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The purpose of the experiment is to determine the effect of cross-linking has on the viscosity of the polymer solution. In the experiment‚ a hotplate was used to heat 50 mL of tap water in a 200 mL beaker to boiling. It took nearly two hours to fully dissolve 2 grams of PVA [poly(vinyl alcohol)] in the water by sprinkling minor amounts bit by bit. 10 drops of 0.1% methyl red indicator was added to PVA solution for the cross-linking part. 0.4 grams of borax was dissolved into 10 mL of hot water. 3
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TCA #3 TITLE: Egg Shell Lab OBJECTIVE: To determine and compare the amount of calcium carbonate content of brown and white eggshells. MATERIALS: white and brown eggshells‚ water‚ deionized water‚ beaker‚ pipet‚ flask‚ test tube brush‚ funnel‚ hotplate‚ mortar‚ pestle‚ ethanol‚ HCl‚ phenolphthalein indicator‚ sodium hydroxide PROCEDURE: (Complete for both white and brown eggshells) 1. Get one egg and beaker and bring it to your lab station. 2. Break the egg into a beaker. 3. Add water to
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11. Then add the benedict’s solution to the sucrose beaker. Put water in the 400ml beaker‚ and put it on the hotplate to start to boil the water. 12. Then stand the test tubes in boiling water for a few minutes. 13. A color change through green to yellow‚ brown and finally to red indicates the presence of reducing sugar. 14. Repeat 3 times‚ washing the materials each time you finish one cycle 15. Then you have our standard for have a standard for the rest of the experiment. 16. Then you have a standard
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flasks (5)‚ 100mL beaker (1)‚ hotplate‚ graduated cylinder‚ stir rod‚ borax‚ water‚ thermometer‚ pipet‚ bromcresol green‚ distilled water‚ 0.5M HCL solution‚ titrating kit (stand and buret) Procedures: 1) Five clean 125mL flasks were labeled from 30*C to 50*C in increments of 5*C. 2) 5mL water was added to each flask. 3) 30-32g of borax was weighed and placed in a 100mL flask and 50mL of water was added to it. 4) Mixture of borax was then heated on a hotplate stirred occasionally.
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Standard kitchen layouts During the last fifty years‚ most designers were building on three types of kitchen layouts: the L-shaped kitchen‚ the U-shaped kitchen and the gallery kitchen. The gallery layout was very suitable for small kitchens. All these three layouts had one thing in common: the work triangle concept. They all placed the three main kitchen components (the refrigerator‚ the stove and the sink) in a triangular position. Modern trends Another research study conducted more recently
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The sweating guarded hotplate is also named “Skin Model”. It consists of a porous aluminium plate that is able to maintain at 37C to replicate the human skin temperature. Besides‚ the passing of the water vapour at a controlled humidity through the porous plate mimic sweating
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