The Effects of Acid Rain on Plant Growth PURPOSE The purpose of this experiment was to determine to what degree acid rain affects the growth of certain plants. I became interested in this idea because I’m worried about our environmental conditions and it sounded very interesting to me. The information gained from this experiment may be used to as a warning to stop air pollution. HYPOTHESIS My hypothesis is that the plant watered with the acid solution will grow more slowly than plant’s
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The Foods to Avoid that Causes Acid Reflux Problems in the digestive system should not be neglected. There are different possible digestive system disorders or diseases that are most often neglected by many people. The most common digestive problem is the acid reflux or gastro-esophageal reflux disease‚ mostly known as heartburn. Acid reflux affects different ages from infants to young children and adults as well. This disorder should be given special attention because it can lead to a more serious
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water petri dish grew so well it started to lift the lid off the dish. The results from the Acid Rain (50% vinegar solution) did not allow any radish seeds to germinate. There were never signs of seed germination while observing the seeds over a three week period. In the petri dish labeled Acid Rain‚ 0 out of 10 seeds sprouted into plant growth as seen in Figure 5.2. The results from the effects of acid rain are compared on Figures 5.1 and 5.2.
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expected melting point. After its temperature reached the plateau‚ the temperature increment was set at 1°C per minute‚ and the melting point range of 152°C-154°C was recorded. After standardizing the melting device‚ a small sample of unknown carboxylic acid was placed in a capillary tube‚ and an arbitrary plateau of 200°C was set. When the sample started to melt at 150°C‚ another capillary tube containing a small amount of unknown sample was placed in the melting device‚ and the plateau was set to 135°C
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DETERMINATION OF FRUIT ACIDS BY TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO It is the sugar/acid ratio which contributes towards giving many fruits their characteristic flavour and so is an indicator of commercial and organoleptic ripeness. At the beginning of the ripening process the sugar/acid ratio is low‚ because of low sugar content and high fruit acid content‚ this makes the fruit taste sour. During the ripening process the fruit acids are degraded‚ the sugar content increases and
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Oxalic Acid Lab Aim: Use acid base titration to determine the number of water molecules in hydrated hydrochloric acid. Apparatus required: Oxalic acid solution 250 cm3 Weighing bottle Digital balance Beaker (250 cm3) Distilled Water Volumetric Flask 250cm3 Filter funnel Pipette Burette 50cm3 Retort Stand Beakers 100cm3 Standardized sodium hydroxide solution 0.1M Pipette filter Conical flasks 250cm3 Phenolphthalein Indicator Procedure 1) Rinse the burette with distilled
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Electrophoresis of Amino Acids Introduction: Electrophoresis is a separation technique based on the movement of charged ions under the influence of an electrical field. This technique is primarily used for the separation of amino acids and peptides on the basis of their charge. All amino acids contain ionizable groups that cause the amino acids‚ in solution‚ to act as charged polyelectrolytes that can migrate in an electric field. The amino acids with a net positive charge will migrate toward
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How much can we know by simply reading the nutrition facts on the back of any packaged foods? Certain nutrition facts are given and in most cases the most important or common‚ such as the amount of sodium‚ amount of protein‚ the total fat‚ and the amount of calories among others. But what guarantees that these nutrition facts given are correct or accurate? It is known that not everything on the nutrition labels may be true. Little do people know that not everything on the nutrition facts is accurate
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Conservation of Mass 9/27/10 Block A5 Materials * Baking Soda (NaHCO3) * Vinegar (acetic acid‚ CH3COOH‚ solution) * Ziploc bags * Weight boats * 100mL graduated cylinder * 150mL beaker * 400mL beaker * Balance The purpose of this lab was to find the mass of the products and reactants and to show a chemical reaction between them. I will use our results to apply what we’re learning in class which consists of: intensive and extensive properties‚ physical and
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Abstract: Introduction: Materials: * Chemicals: Buffer solution‚ pH 7.0‚ 50 mL Phenolphthalein indicator solution‚ 1.0 %‚ 1 mL Potassium hydrogen phthalate‚ KHC8H4O4‚ 2 g sodium hydroxide solution‚ NaOH‚ 0.1 M‚ 150 mL Unknown weak acid‚ 1.5g Water‚ distilled or deionized * Equipment: Balance Stir bar Beaker‚ 250mL Oven Buret‚ 50 mL pH sensor Desiccator Rising stand and buret clamp Erlenmeyer flask‚ 125mL Wash bottle with distilled water Funnel Weighing dishes‚ 2
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