CHEM 2123 and 2125 – Organic Chemistry Lab I and II GUIDELINES FOR WRITING LAB REPORTS INTRODUCTION Writing reports in organic chemistry lab may differ from the way it’s done in general chemistry. One goal of this course is to introduce you to the record keeping methods used in research labs. Such methods are designed to organize experimental data in a format similar to that required for publication in major scientific journals. Here are some important considerations that apply in research settings
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Introduction The purpose of this lab was to identify unknown bacteria cultures using various differential tests‚ and my unknown bacteria is #17. The identification of these unknown cultures was accomplished by separating and differentiating possible bacteria based on specific biochemical characteristics. Whether the tests performed identified specific enzymatic reactions or metabolic pathways‚ each was used in a way to help recognize those specifics and identify the unknown cultures. The differential
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Ketchup Lab Report Problem: People visiting fast food restaurants complained that ketchup was dripping onto their fingers and clothes. What could we do to insure that the ketchup will not drop all over the customers? Hypothesis: If I put one ketchup packet in a hotter bath then it will move faster down the styrofoam plate. Independent Variable: The temperature Dependent Variable: The viscosity of the ketchup’s “runniness” Constants: The type of ketchup
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different types of food substance presence in food sample Assumption: Controlled: using the same amount of food sample in different test Procedure: Solid: Grind the food with distilled water. Squeeze the ground materials through layers of muslin. Liquid: Put 1 cm3 of the liquid food sample into test tubes. -grease spot test: A drop of liquid food sample was added to a filter paper and was let to dry for 5 minutes. The filter paper was held up to the light and any translucent spot was
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The main purpose of this lab is to explain what emulsifiers and emulsions are and how emulsifiers affect emulsion stability. An emulsion is a mix of to or more liquids that usually do not mix together. One liquid is evenly dispersed in small droplets throughout the other liquid. Many emulsions contain water as one of the phases. There are two different types of emulsions. One type of emulsion contains oil droplets that are dispersed within water. It is considered oil in water emulsion. The other
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Title: Esterification Objective: To synthesis acetylsalicylic acid by esterification. Introduction: A pleasant‚ often fruity‚ odor is characteristic of some of the simpler esters. Ethyl butyrate smells similar to pineapples‚ the odor of n-propyl acetate is reminiscent of pears and isopentyl acetate has a strong banana fragrance. Esters are derivatives of the carboxylic acids and contain the following functional group: The synthesis of an ester can be accomplished in one of several ways. An esterification
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While experimenting with the speed of light‚ I noticed that the light being refracted was slower when it shined through a denser medium. For example when the higher medium was water and we were comparing it to air‚ the speed of the light being refracted was 0.75 c. If we were to switch the medium to glass‚ which is more dense than water‚ the speed of the light decreased to 0.67 c. For two of the mediums they were both placed at the same angle when we started shining the light and as the outcome
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students that appeared to be healthy and active. Four methods were used to obtain the flexibility measurement of the test subjects. A goniometer was used to find the flexibility measurements of the subjects for the shoulder flexion‚ shoulder extension‚ hip flexion‚ and hip extension tests. Using the joint as the fulcrum‚ the goniometer was aligned with the axis of rotation of the desired flexibility measurement. The immovable arm of the goniometer was aligned next to the non-moving portion of the body
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This lab activity will go over environmental factors that affect the folded structure of proteins. We used a raw egg and noted the changes that happen when there were changes in temperature‚ pH levels‚ and salinity. Five eggs were cracked open and placed into different bowls with different solutions placed into each bowl. What we looked at was the process of denaturing of proteins seeing how it affected the composition of the raw egg between the yoke and white portion. My hypothesis for this experiment
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Stoichiometry lab 1 Purpose: The purpose of this lab is to find the limiting reactant‚ also to find the percentage yield and percentage purity of the reaction that happens between Calcium Chloride and Sodium Carbonate. The other purpose was to know how the reaction can be balanced and created. Hypothesis: In this lab we are going to see a precipitation reaction. This is a reaction where two soluble salts Sodium Carbonate and Calcium Chloride are added together and the result is the precipitation
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