Compiled SCH4U Course Review Unit 1: Atomic Structure and Bonding Section 3.3 Electron Configurations and Periodic Trends (pg. 139-157) Feb. 11 For single electron system all orbitals with the same value of have the same energy Atoms with more than 1 electron with the same value of n have different energies (sublevels) Because of interactions between additional electrons All orbitals within a sublevel have the same energy The Fourth Quantum Number: A property of the electron (spin quantum
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Experiment TITRATION OF A COLA PRODUCT The CCLI Initiative Computers in Chemistry Laboratory Instruction LEARNING OBJECTIVES The objective of this laboratory experiment is to determine the molar concentration of phosphoric acid in a cola product. BACKGROUND Titration is an analytical technique used to find the concentration of a known volume of unknown substance by adding a known concentration of a known substance. As the unknown and known substance react‚ we look for a "telltale" indication
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within the substance. This stored chemical potential energy is the heat content or enthalpy of the substance. The collection of substances that is involved in a chemical reaction is referred to as a system and anything else around it is called the surroundings. If the enthalpy decreases during a chemical reaction‚ a corresponding amount of energy must be released to the surroundings. Conversely‚ if the enthalpy increases during a reaction‚ a corresponding amount of energy must be absorbed from
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TABLE OF CONTENTS 6.1 The Nature of Energy 6.2 Enthalpy and Calorimetry 6.3 Hess’s Law 6.4 Standard Enthalpies of FormaCon 6.5 Present Sources of Energy 6.6 New Energy Sources 30 STANDARD ENTHALPIES OF FORMATION Cgraphite(s) Cdiamond(s) ΔH for this process cannot be obtained by
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Experiment 4: ACIDS AND BASES: PH Measurements and Macroscale Titration CHM023L – A12 Group no. 6 Members: | Contributions: | | Conclusion | | Recommendation | | Tables and figures with analysis | | Principles‚ Equation | | Abstract‚ tables | Date Performed: February 28‚ 2012 - Tuesday Date Submitted: March 6‚ 2012 - Tuesday Submitted to: ------------------------------------------------- ABSTRACT: This experiment introduces us the pH measurement and application of macroscale titration
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To begin the analysis‚ the properties of the air at the base of the tower were examined. The wet and dry bulb temperatures of the air at the inlet were used to find the humidity‚ humid volume‚ and enthalpy of dry air. For example‚ in the first trial the dry bulb temperature was 22.5⁰C and the wet bulb was 16.5⁰C‚ and the properties found from the psychrometric chart are listed below. H_bottom=0.0095 kg/(kg dry air) V_bottom=0.85 m^3/(kg dry air) h_bottom=47 kg/(kg dry air) Then‚ the cross-sectional
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how long it takes for the colour change to occur in different temperatures determined by the use of an electric water bath. With these results‚ the effect of temperature on the rate of reaction will be investigated. 2. Determine the activation enthalpy with and without the catalyst ammonium molybdate(VI) and with different protic acids and use this to compare the effectiveness. To find out which catalyst is most effective‚ this aim will be carried out as an iodine clock reaction. The goal
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difficult to derive the exact enthalpy in a reaction when multiple processes occur simultaneously. A method to circumvent this problem is outlined in Hess’s Law which was established in 1840. Hess’s Law states that the steps taken to determine the enthalpy of a reaction do not matter because the end results will be the same. This is the principle used for both parts of this experiment. In Part I of the experiment‚ two different reactions are performed to determine the enthalpy of formation for magnesium
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CHAPTER ONE 1.0 INTRODUCTION Starch is one of the most abundant substances in nature‚ a renewable and almost unlimited resource. Starch is produced from grain or root crops. It is mainly used as food‚ but is also readily converted chemically‚ physically and biologically into many useful products to date; starch is used to produce such diverse products as food‚ paper‚ textiles‚ adhesives‚ beverages; confectioning‚ pharmaceuticals‚ and building materials. Cassava starch has many remarkable characteristics
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Entropy And Enthalpy Juliet Q Dalagan‚ PhD Department of Chemistry Xavier University-Ateneo de Cagayan Corrales Avenue‚ Cagayan de Oro‚ Philippines Djamal Nour M. Marohombsar Roxcil S. Malaque LeanaDanica S. Orcullo BSFT - 3 Chem 68 AGA I. Abstract The experimenters in this experimented using a simple set-up with a testube‚ heater and a suspended thermometer‚ monitored the temperature and time during the phase change of a heated sample of naphthalene pellets until melted to freezing
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