Lab 8: Isopentyl Acetate CHM 2211L October 22‚ 2014 Abstract Many esters are naturally occurring compounds that are responsible for the fragrance of fruits and flowers. Isopentyl Acetate is the compound responsible for the smell of bananas. However‚ when Isopentyl acetate is treated with H3O+ it will hydrolyze back into the carboxylic acid‚ which will change the fragrance. In this experiment 3.11g of Isopentyl Acetate were produced with a 51.92 percent yield. Introduction Esters are carboxylic
Free Carboxylic acid Ester Acetic acid
Peter Jeschofnig‚ Ph.D. Version 42-0194-00-01 Lab Report Assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information in an editable
Premium Sodium chloride Chemistry Chlorine
2 agar plates divided into 4 equal sections were used for this experiment. Each section was labeled with a number from 1-8. 8 Sterile swabs were used‚ 1 for each surface swab. 8 surfaces in my home were then identified that could serve as a fomite and swabbed with a sterile swab that was dipped in distilled water to moisten it. Surface #1 was the garbage disposal in the kitchen sink. It was swabbed
Premium Agar plate Growth medium Petri dish
Properties of Gases General Chemistry 1 Lab 5 Abstract: The purpose of this experiment is to examine the properties of several gasses‚ which were the products of a reaction‚ and examine the way the gasses react under certain conditions. These conditions‚ such as introducing a flame to the gas as well as oxygen and CO2‚ caused other reactions to occur. Hypothesis: If the gasses are correctly synthesized then there will be a clear reaction with the introduction of the flame‚ O2‚ CO2‚ Air
Premium Oxygen Gas Carbon dioxide
Lab Report: Animal Behavioral Diversity Biology 112 Lucas LLona 5-7-13 1) a. Based on background knowledge regarding beta fish‚ I believe that the male beta fish will be the first out of the two specimens to display any aggressive behavior. b. - Pectorals flap at rapid speeds when the beta fish is uncomfortable and appears agitated. - The gill cover expands in size when the beta fish is uncomfortable. - Caudal fin moves quickly when agitated and also determines how quickly the specimen
Premium Null hypothesis Hypothesis Statistical hypothesis testing
3. Measure the temperature of the water. 4. Weigh the burner before burning. 5. Heat the water for 2 minutes. 6. Record the temperature of the water after 2 minutes. 7. Weigh the burner again and record the change in weight. 8. Repeat the procedures above for the other fuels. Safety Goggles will be used during the
Premium Heat Energy Mass
Lab Two; Chromatography of Food Dyes Jan Konig 28.04.2013 11:00am Chemistry 121‚ section DE Abstract: The second lab deals with the chromatography of food dyes which means you figure out what kind of compounds are used in a product like food color etc. by comparing the result to FD&C Food Dyes. You use six different food dyes‚ four food colors out of the store‚ two different Kool Aid powder and four different colors of candy like M&Ms you use for the chromatograph. At the end you try
Premium Food coloring E number Dye
Labset Five Worksheet 1. List five environments where you are likely to find microbial growth: Lakes‚ soil‚ oceans‚ tundras‚ deserts 2. How do microbes contribute to soil fertility? The decomposition that microbes take part in help release mineral nutrients‚ such as potassium and nitrogen‚ from dead organic matter and allowing primary producers the nutritional access. They also produce CO2 and CH4 to release into the soil and atmosphere. 3. Describe the growth you observed in each of your
Premium Fungus Bacteria Organism
Fermented foods are made by the partial oxidation of sugars‚ or sometimes other organic molecules‚ in a food product. The difference between this and the normal cellular respiration is that the electron donor from the electron transport chain is an organic compound rather than oxygen. One challenge for producing fermented foods is the pH levels of the food. Bacteria have different optimal pH levels. Therefore‚ as pH changes due to fermentation different bacteria will begin to ferment the food. For example
Premium Nutrition Sugar Glucose
Food Test 1: Test for Glucose – with Benedicts solution Benedicts solution is used to test for simple sugars‚ such as glucose. It is a clear blue solution of sodium and copper salts. In presence of simple sugars‚ the blue solution changes color to either green‚ yellow or brick-red‚ depending on the amount of sugar. Method 1) Mix smalls amount of each food sample (i.e.‚ Egg lumen‚ cylindrical piece of potato tuber‚ bread crump and crisps) in different test tubes with distilled water to make a
Premium Glucose Carbohydrate Sugar