Thermochemistry: An Ice Calorimeter Determination of Reaction Enthalpy Curtis M. Franklin Thursday‚ February 14‚ 2013 ABSTRACT An ice calorimetric measurement was used to determine that a reaction involving solid magnesium metal and 1.00M sulfuric acid produces an experimental a value of ∆H = -226 ± 28 kJ/mol at 0°C. This is about 48.4% lower than the expected value reported at 25°C. Introduction Many chemical reactions exhibit themselves by exchanging heat energy‚ either be absorbing
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Determination of the Waters of Crystallisation/ Water of Hydration‚ In Hydrated copper (II) Sulphate Introduction In nature there are some salts that will have water in their crystalline structure. These salts are commonly known as hydrated salts. Hydrated Copper (II) sulphate is one of these‚ as suggested by the use of the word hydrated in its name. Its molecular structure is shown below. The water that is chemically combined into their structure is called the water of crystallisation.
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Spectrophotometric determination of Ascorbic acid Concentration in an Unknown Solution Introduction: The naturally occurring organic compound with antioxidant properties is Ascorbic acid shortly referred as (AA). Normally the color of Ascorbic acid is white‚ but in some cases of impure samples it appears yellow in color. Ascorbic acid is solid in state. In water it dissolves well to give mildly acidic solutions. Ascorbic acid is one form ("vitamer") of vitamin C [1]. So‚ Ascorbic Acid (AA)
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APPLICATION OF STATISTICAL CONCEPTS IN THE DETERMINATION OF WEIGHT VARIATION IN SAMPLES D. E. BIACORA DEPARTMENT OF MINING‚ METALLURGICAL AND MATERIALS ENGINEERING COLLEGE OF ENGINEERING‚ UNIVERSITY OF THE PHILIPPINES‚ DILIMAN‚ QUEZON CITY‚ PHILIPPINES DATE PERFORMED: 19 November 2013 INTRODUCTION Analytical chemistry involves the separation‚ identification and determination of amounts of components in a particular sample. Accuracy and precision are important in data acquisition
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The Determination to Succeed As a kid family and I were always struggling to make ends meet. My mother was always working to help keep a roof over our heads. My father left when I was only three years old. But despite all that my mother still had a positive attitude in everything that she did. I remember waking up in the middle of the night to get something to drink from the kitchen and seeing her in the next room on the computer typing away. She was working on her class assignments for college
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POST-HARVEST PHYSIOLOGY (GTN 3700) PRACTICAL 2: DETERMINATION OF SOLUBLE SOLIDS CONCENTRATION USING HANDLED REFRACTOMETER Name: Noor Fareeza Juliana Bt. Abd. WahabMatric No.: UK32565 Program: Bac. Sc. Agrotechnology (Postharvest Technology) Group: 8 INTRODUCTION The major soluble solid in fruit juices is sugars‚ so the soluble solids can be used as an estimate of sweetness. Soluble solids concentration measurement in the flesh of each fruit by removing the peel and seed
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Winny Stephanie Experiment 1: Quantitative Determination of Protein Concentration Using the Biuret Test Table 1: Experimental protocol for construction of the protein standard curve Tube 1 2 3 4 5 6 Buffer (ml) 1.0 0.8 0.6 0.4 0.2 0.0 BSA Protein solution (10 mg ml-1) (ml) 0.0 0.2 0.4 0.6 0.8 1.0 Biuret reagent (ml) 4.0 4.0 4.0 4.0 4.0 4.0 Total Volume (ml) 5.0 5.0 5.0 5.0 5.0 5.0 Final protein concentration (mg ml-1) 0 2 4 6 8 10 Absorbance 0.000 0.092 0.163 0.272 0.363 0.474 Table
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The graph for run 1‚ which plotted ln(Abs at 595nm) versus time‚ a first order reaction‚ with an R^2 value of 0.99621 was the most linear. Therefore‚ crystal violet is a first order reaction. The observed rate constant from run 2‚ as shown in figure 4‚ was significantly lower then the observed rate constant from run 1‚ shown in figure 1. Therefore‚ the R^2 for the first order reaction for run 2‚ 0.946418‚ represented in figure 4‚ which is also extremely low‚ was not taken into consideration for calculations
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In this experiment‚ a coffee cup calorimeter was used to measure the temperature readings of a neutralization reaction and magnesium oxide‚ MgO. Calorimetry is used to measure amounts of heat transferred to or from a substance.2 The difference of temperatures was used to calculate the heat energy given off by each sub-reaction. These values were solved by using Hess’s Law which determined the overall enthalpy changes of the neutralization reaction and MgO formation. Hess’s Law states that the heat
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According to the evidence derived from our lab‚ we have determined that Unknown A‚ B‚ C‚ and D are to be identified as the Sprite‚ burger‚ fries‚ and bun‚ respectively. Each Unknown provided evidence that we eventually used to match to each element of the meal. Along with the lab data‚ our prior knowledge also led us to our results. We were able to determine that Unknown A is the Sprite due to the fact that every test was negative except for simple sugars‚ a macromolecule that the majority
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