EXPERIMENT 3 DETERMINATION OF ORGANIC MATTER BY WALKEY- BLACK WET OXIDATION METHOD OBJECTIVE: This method determines the percentage of organic carbon and organic matter in the soil. INTRODUCTION The soil sample is suspended in standard potassium dichromate (K2Cr2O7) solution to which concentrated sulphuric acid is then added. The heat generated on adding the sulphuric acid and the presence of chromic acid creates strong oxidizing conditions. The excess chromic
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extractions‚ one can picture how coffee gets extracted. The flavors‚ molecules‚ caffeine‚ etc. are extracted from the coffee beans. In this experiment‚ a solution was extracted containing a known amount of benzoic acid in water with methylene chloride‚ an organic solvent. The amount of leftover acid was determined through the titration of the aqueous‚ not the organic‚ solution with basic NaOH. This allowed the student to calculate and determine the Kd value of both multiple and single extractions. The
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Charles Michael Te Herrera Date Performed: November 18‚ 2010 2009 – 14077 Ma’am Rea Abuan Experiment # 1 SOLUBILITY OF ORGANIC COMPOUNDS State what types of intermolecular forces are present in solutions formed due to intermolecular attractions between the solute and the solvent. Compound 1 Compound 2 Intermolecular Forces Class S (Water-soluble) Compounds Acetone Water Hydrogen Bonding & London Dispersion Forces Diethyl Ether Dipole – Induced
Free Hydrogen Oxygen Ethanol
Organic food is defined as produce (animal and plant) that is grown without the aid of any chemicals or pesticides‚ this means the animals are fed organic feed and the plants are grown in a very different way to most foods we see at the supermarket. Many people purchase organic food because they think that the nutritional benefits will make up for the extra money that you spend. Lots of people say that the manufacturers of organic food lie to us when selling these products‚ they say that there aren’t
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Farming better than Organic Farming? Name: Molly Sexton School: City of London Academy Centre Number: 10877 Candidate Number: 8145 Contents Page Page 1- Title Page Page 3- Introduction Page 4 – Is Organic better than Intensive? Page 5- Is Intensive better than Organic? Introduction In this case study I will be looking at weather “Intensive Farming” is better that “Organic Farming” i will look
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________ Name: Loren B. Matulac Date : November 09‚ 2013 Yr. & Section: IV- Perseverance Teacher: Mrs. Pacita J. Yapsangco “Magnetic Field of a Coil” Experiment 2.5 I. Objectives: To produce a strong magnetic field just by looping the wire into coils II. Materials: 6 V or 9 V batteries 50 cm of bare 12- gauge copper wire Stiff cardboard and scissors Wooden dowel (about 15 cm long x 4 cm
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Sustainability and Organic Foods People nowadays are getting into the “go green” lifestyle while others continue to live without thinking about the effects they have on the environment. Why do people go green? It can save you money‚ it is the right thing to do‚ it is healthier because there are less toxins and less illness‚ it is helping future generations‚ and it is a chance to connect with the local community and spread the word. To go along with this lifestyle and its benefits‚ catering companies
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”The share of organic and natural cosmetics in the $270 billion global cosmetic market is growing at a fast pace.” As people are becoming more and more conscious of the negative side effects of extended use and exposure to chemical cosmetics so too has the cosmetics industry. Cosmetics normally use aromatic hydrocarbons that are derived from petroleum which have been proven to show long term side effects on the skin. While the idea of organic cosmetics is not new a company as well known as M.A.C
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Phoenix Organics is a company that’s goal is to make a difference to the community‚ to the planet and to the health of its people. Their vision was to create something that would be good for the planet and good for the health of its people. And so in 1987 Chris Morrison‚ Roger Harris and Deborah Cairns created the first Phoenix product. The company started with a drink called "Ginger Fizz"‚ a naturally fermented product that was often determined to get out of the bottle before the top was cracked
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GROUP 2 EXPERIMENT 15 BSP2M ORGANIC CHEMISTRY LABORATORY MR. WILBERT MORALES Chemical Structure Physical Properties Hazards Acetonephenone Physical state and appearance: Liquid. (Liquid.) Odor: Not available. Taste: Not available. Molecular Weight: 120.16 g/mole Color: Colorless to light yellow. pH (1% soln/water): 7 [Neutral.] Boiling Point: 201.7°C (395.1°F) Melting Point: 19.7°C (67.5°F) Critical Temperature: Not available. Specific Gravity: 1.03 (Water
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