before plateauing at 25 degrees. But the 3% took almost the whole 7 minutes to finish rising in temperature. So essentially‚ the higher the concentration of hydrogen peroxide‚ the faster the reaction will take place. Furthermore‚ the foam (water and oxygen produced by the potatoes catalase reacting with hydrogen peroxide) was a kind of indicator of how the reaction was going. It almost indirectly related to the temperature increase‚ because every time the temperature was rising there also seemed to
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temperature 32oC. Once the temperature was beyond the optimal level‚ the rate began to decline and this was represented by the concave curve on figure 5 and 7. This was because as the temperature increases‚ the frequency of collisions between the enzyme and the substrate also increased hence faster reaction rate. Whereas‚ the enzymes operated slowly at low temperature as there wasn’t sufficient energy for the substrates to move at a fast rate‚ hence decreased the number of collisions with the enzymes. However
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Finding the Activation Energy of the reaction between Hydrochloric Acid and Sodium Thiosulfate The equation for the reaction is: S2O32- (aq) + 2H+(aq) ⋄ SO2 (g) + S(s) + H2O (l) Equipment - 2 boiling tubes - 400 cm3 beakers - Marker pen - Stand and clamp - Timer - Bunsen burner‚ tripod and gauze - 0 – 100 oC thermometer - 2 x 10 cm3 measuring cylinders - Access to a fume cupboard. Method 1. Label two boiling tubes A and B. Mark a dark spot on the side of a 400cm3 beaker‚ then ½ fill
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necessary to dilute the Sodium Hydroxide so that it is an easier concentration to titrate. Using a 25cm3 pipette‚ washed out with some of the NaOH solution‚ transfer 25cm3 of the solution to a 250 cm3 volumetric flask‚ and fill to the line with distilled water. The alkali will now have a concentration of 0.1 mol dm-3. • In the titration‚ the NaOH will be in the burette‚ and will be titrated into HCl in a conical flask: NaOH (aq) + HCl (aq) NaCl (aq) + H2O (l) • The reaction is 1:1 between NaOH and
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Introduction: I decided to try to cook meringue. While researching how to cook meringue‚ I learned that meringue is created from the denaturation of ovalbumin‚ the main protein in egg whites. Denaturation is when a protein’s structure is disrupted. Ovalbumin is denatured by heat. In my science class‚ I had learned that heat and pH affect the denaturation of protein. I became curious about how changing the pH would affect the denaturation of ovalbumin when cooking meringue. So I decided to add lemon
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temperature we observed that the enzymes were functioning at a significantly reduced rate at the 24ᵒC temperature and was completely inactive at the 0ᵒC temperature. Whereas when we compare to the higher temperatures (60ᵒC) the enzymes should have functioned with reduced efficiency and should have even denatured which would
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ivestigating the reaction of sodium thiosulphate and hydroclohric acid. sodium thiosulphate(aq) + Hydroclohric Acid (aq) --> Sodium cloride (aq) + Sulphur Dioxide (g) + Water (l) + Suplhur (s) Na(2)S(2)O(3) + 2 HCl --> 2NaCl + SO(2) + H(2)O + S The finished reaction of the 2 clear liquids is cloudy.I will use this change from clear to cloudy as an indicator as to when the reaction is finished. By using this change ‚ i can see the effect of changing other factors has upon the rate of reaction
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Written summary The reaction time test that had taken place involved the students to sit at a laptop and press the go button on the screen with their touch pad and wait for the stimulus to appear on the screen. When this stimulus would appear the student would then have to press on their touchpad with their writing hand and the amount of time that it took for the student to react to the stimulus and press the touchpad was the reaction time that was timed. The test was taken 3 times and the average
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Sodium chloride‚ also known as salt‚ common salt‚ table salt‚ or halite‚ is an ionic compound with the formula NaCl. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. As the major ingredient in edible salt‚ it is commonly used as a condiment and food preservative. [edit] Properties Thermal conductivity of pure NaCl as a function of temperature has a maximum of 2.03 W/(cm K) at 8 K and decreases to 0.069 at 314
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however‚ the 5% salt concentration did not result in the least weight gain (g). Table 1 clearly highlights that the 3% salt concentration resulted in the least weight gain (g). The distilled water resulted in the most weight gain (g) because the solution is hypotonic – a hypotonic solution results in the water diffusing into the cell because the molecules of the substance are moving from an area of higher concentration (outside of the cell) to an area of lower concentration (inside the cell) (Hammel
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