STANDARDISATION OF HYDROCHLORIC ACID REPORT Aim: To standardize an unknown solution of hydrochloric acid Method: See INSTRUCTIONS for practical 6.2 & 6.3 Results: Attempt No. | Titre (mL) | | 1 | 20.9 | Rough Titration | 2 | 20.5 | | 3 | 20.7 | Concordant Titres | 4 | 20.7 | | 5 | 20.7 | | (1) Tabled Results (2) Concordant Titrations Results 20.7 mL | 20.7 mL | 20.7 mL | Average of Concordant: (20.7 + 20.7 +20.7) 3= 20.7 mL Calculations:
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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protein consists of two sites: a constant region (C) and a variable (V) region. In the constant region‚ the amino acid sequences remain similar to another antigen receptor from another B cell. What determines the main difference in targeting specific types pathogen for each B cell is the variable region. A variable region of an antigen receptor from one B cell has completely different amino acid sequencing than the variable region of another antigen receptor from another B cell. Thus‚ the variable region
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Figure 1: Formation of benzocaine from p-aminobenzoic acid Experimental P-aminobenzoic acid (1.211g) and absolute ethanol (15mls) were combined with three boiling chips in a 50ml round bottom flask. The round bottom flask was placed on a heating plate and was refluxed starting at 109 ̊C. The solution began boiling at 111 ̊C. It was allowed to reflux for approximately 30 minutes and the solid was dissolved. The round bottom flask was then placed in an ice bath and allowed to cool to
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butanols with hydrobromic acid. Before the lab began we discussed and proposed mechanisms. (see “Mechanisms”) To begin this experiment we calculated how much of each material we were going to be using‚ and the numbers we chose to use differed from our reference text slightly. We used 6.5 mL of our assigned butanol and only 4 mL of sulfuric acid. Going back to our reaction mechanisms‚ we were looking at SN1 and SN2 reactions‚ so we of course used the hydrobromic acid as our acid catalyst which would be
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Abscisic Acid and Stomatal Closure Abscisic acid is a single compound unlike the auxins‚ gibberellins‚ and cytokinins. It was called "abscisin II" originally because it was thought to play a major role in abscission of fruits. Though ABA generally is thought to play mostly inhibitory roles‚ it has many promoting functions as well. In 1963‚ abscisic acid was first identified and characterized by Frederick Addicott and his associates. They were studying compounds responsible for the abscission
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Experiment on Metals Aim-To find out which of these metals will be most reactive with hydrochloric acid‚and plan an investigation to test it out.The Metals given:Calcium‚Aluminium‚Iron‚Magnesium and Zinc. Prediction-I predict that the metal will be the most reactive with hydrocholoric acid is calcium because calcium is in Group 2 which is the alkaline earth metals in the periodic table and because calcium is at the extreme left side of the periodic table and as you go across a period‚the element
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Effects of Citric Acid on the Viscoelasticity of Cornstarch Pastes MADOKA HIRASHIMA‚ RHEO TAKAHASHI‚ AND KATSUYOSHI NISHINARI* Department of Food and Human Health Sciences‚ Graduate School of Human Life Science‚ Osaka City University‚ Sumiyoshi‚ Osaka 558-8585‚ Japan The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity‚ intrinsic viscosity measurements and microscopic observation. The pH of cornstarch
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Application of lactic acid bacteria There are four major categories for the current uses and applications of LAB: food‚ cosmetic‚ pharmaceutical‚ and chemical applications. In food industry Recent years the interest increased in using LAB by using bacteriocin-like inhibitory substances (BLIS) because of their potential use as a natural antimicrobial agent to enhance the food safety of food products and increase the nutritional values of the food. Foods that fermented by LAB such as cheese
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Carbohydrates‚ Proteins‚ lipids‚ and nucleic Acid Lab Exercise 6 Date: 9/17/12 Bio 102-11 Purpose the purpose of this experiment was to perform test to detect the presence of carbohydrates‚ proteins‚ lipids‚ and nucleic acids. Explain the importance of a positive and a negative control in biochemical test. Use biochemical test to identify an unknown compound. Background Most organic compounds in living organisms are carbohydrates‚ proteins‚ lipids‚ and nucleic acids they are called macromolecules. Each
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