Reacting Acids and Bases Lab Report Introduction Every liquid‚ except for distilled water‚ has either acidic or basic traits. An acid is sour tasting‚ and gives a sharp stinging pain in a cut or wound‚ and bases taste bitter‚ and feel slippery. A pH scale is used to determine what traits a liquid has; acidic or basic. The scale focuses on OH- (hydroxide ions) and H+ (hydrogen ions). The scale goes from 0 to 14. 7 is distilled water‚ as it is directly in the middle; neither acidic or basic. Acids are
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| | |Acid-Base Indicators: Spectroscopic Method of Determination of Ka | |Sahib Kaur | |
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Introduction 1.1 Background Information Acids are separated into different categories. These categories are strong acids and weak acids. Hydrochloric and Sulphuric acid are strong acids‚ and Phosphoric acid is a weak acid. When an acid is placed into water‚ it ionises (Tinnesand‚ n.d.). Ionisation occurs when the acid splits up into its two base components. So when Hydrochloric acid is placed into water‚ it splits into a hydrogen ion and a chlorine ion. The amount that an acid ionises depends on its strength
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To detect an acid‚ the scientists use indicators. Litmus is one indicator. An acid turns blue‚ litmus red. Acids are a group of chemicals with very similar properties. An acid is a sour-tasting substance. Lemons taste sour because they contain citric acid. The sour milk contains lactic acid while the sour taste of vinegar is due to acetic acid. Acetic acid‚ which is an ingredient of vinegar‚ releases only a limited number of ions and is not a strong acid. All these are weak acids. This is the reason
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of values that were obtained throughout the whole experiment (Table 10). 5.2. Proximate composition and amino acid analyses
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Essential Fatty Acids (EFAs) are fats that are required by the human body‚ but cannot be made by the body; therefore they must be obtained from external forces such as food. EFAs are the building blocks of all fats and oils and are required for both metabolic processes and for fuel. EFAs form the main component in the fats carried in our blood stream (triglycerides)‚ fats stored in our bodies and of cell membranes (phospholipids). (Erasmus‚ 1993)‚ (Wikipedia‚ Essential Fatty Acids‚ 2012) Two fundamental
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bad cholesterol by up to 10 percent. Some of the fats in chocolate do not impact the cholesterol. The fats in chocolate are 1/3 oleic acid‚ 1/3 stearic acid and 1/3 Palmitic acid. Oleic Acid is a healthy monounsaturated fat that is also found in olive oil. Stearic Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol. Palmitic Acid is also a saturated fat‚ one which raises cholesterol and heart disease risk. That means only 1/3 of the fat in dark chocolate is
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Factors affecting the rate of reaction between a metal and an acid The rate of a reaction can be measured by the rate at which a reactant is used up‚ or the rate at which a product is formed. The temperature‚ concentration‚ pressure of reacting gases‚ surface area of reacting solids‚ and the use of catalysts‚ are all factors which affect the rate of a reaction. Individual properties of substances also affect reaction rates. The scope of these properties is broad and there are few generalizations
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Film: Lorenzo’s Oil – Part One Directions: Answer the following questions based on the information provided in the film‚ Lorenzo’s Oil. Characters: Lorenzo Odone – child Michaela Odone– mother Augusto Odone- father 1. Lorenzo begins to experience problems at school and at home. What symptoms of the disease first appeared? ___________________________________________________________________________ ____ ___________________________________________________________________________ ____ 2
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Introduction to Acids Base chemistry Purpose How to determine the constant equilibrium of an acid‚ Ka? How to evaluate the concentration (M) of an acid? In “part A” experiment‚ we would test the PH of different concentration of acetic acid (a weak acid which partially dissociated in water) with a PH probe. After we got the PH‚ we could find out the concentration of H+ by applying the relationship pH = -log [H+]. Having the determined value of [H+] of a weak acid with a known molar concentration
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