Stoichiometry of a Precipitation Reaction March 20‚2013 Amber McCollum Introduction Stoichiometry is a branch of chemistry that deals with the quantitative relationships that exist among the reactants and products in chemical reactions To predict the amount of product produced in a precipitation reaction using stoichiometry‚ accurately measure the reactants and products of the reaction‚ determine the actual yield vs. the theoretical yield and to calculate the percent yield. The equation that
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.6Name: Danielle Hall|Date: 10.15.2012| Exp 9: Stoichiometry of a Precipitation Reaction|Lab Section: | Data Tables: Step 3: Show the calculation of the needed amount of Na2CO3 CaCl2.H2O(aq)= m/M =1/147 =0.0068 mol CaCO3(s)=0.0068*1/1 =0.0068 mol CaCO3(s)= CaCO3 (s)= CaCO3 mol *CaCO3 g =0.0068 mol*100.01 g =.68 g Step 4: Mass of weighing dish _0.6___g Mass of weighing dish and Na2CO3 __0.72__g Net mass of the Na2CO3 ___0.12_g Step 6: Mass of filter paper
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Bilirubin is a breakdown end product of heme containing proteins. About 80% of bilirubin is formed from the degradation of erythrocyte hemoglobin after 120 days of erythrocyte life in the blood. The remaining 20% of daily-produced bilirubin is formed from erythrocyte precursors in bone marrow and other heme proteins: myoglobin‚ cytochromes‚ and catalase. Hemoglobin degradation begins with opening of the heme porphyrin ring‚ forming the biliverdin – iron – globin compound known as verdoglobin.
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LAB REPORT 7 – STOICHIOMETRY OF A PRECIPITATION REACTION No credit will be given for this lab report if the Data section is not completely filled out. NOTE: This experiment may take several days to complete. OBJECTIVE 1. Predict the amount of product produced in a precipitation reaction using stoichiometry 2. Accurately measure the reactants and products of the reaction 3. Determine the actual and theoretical yield 4. Calculate percent yield PROCEDURE Please complete
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3: Stoichiometry of a Precipitation Reaction Abstract: In this experiment‚ the objective is to use Stoichiometry to predict the amount of product produced in a precipitation reaction. We received working knowledge of how to accurately measure reactants and products of the reaction. We then are able to use the data that we recorded to make assessments of the actual yield opposed to the theoretical yield. When we calculated the percent yield we are able to see how
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Stoichiometry of a Precipitation Reaction Purpose: The purpose of this lab is to calculate the theoretical‚ actual‚ and percent yield of the product from a precipitation reaction. Also‚ to learn concepts of solubility and the formation of a precipitate. Procedure: Weigh out your 1.0g of CaCl2-2H20 and put it into the 100mL beaker‚ Add your 25mL of distilled water and stir to form the calcium chloride solution. Next‚ use stoichiometry to determine how much Na2CO3 and put it into a small
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Thermochemistry: An Ice Calorimeter Determination of Reaction Enthalpy D. F. Nachman 6/23/2010 Abstract: An ice calorimeter was used to study the reaction of magnesium metal and 1.00M sulfuric acid solution: Mg(s) + H2SO4(aq) →MgSO4(aq) + H2(g). We found the experimental molar enthalpy of reaction to be ΔH = –355 ± 17 kJ/mol at 0°C‚ 24% lower than the textbook value of ΔH° = –466.9 kJ/mol‚ reported at 25°C. Introduction Whether a chemical reaction occurs spontaneously or is driven by an outside
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Reshmi Nair Title: Determination of Aspirin through back titration. Aim: To determine the concentration of Aspirin in a tablet using NaOH and Hcl. Research Question: What is the concentration of Aspirin in a normal tablet? Background: Aspirin is the general name for acetylsalicylic acid (ASA); it is also the trademark of the drug produced by Bayer in Germany. In eighty countries‚ aspirin is a registered trademark‚ but in other places the term aspirin refers to ASA by itself or as an ingredient
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Polytechnic University of the Philippines College of Science Department of Food Technology MOISTURE DETERMINATION (Experiment no. 1) Bea Dessa T. Co Maybelle Tolete Ian Francia Glyceryl Pangan BSFT 3-1D FOTE ///????? Food Analysis Prof. Kennedy Bongon Introduction Moisture content is one of the most commonly measured properties of food materials. It is important to food scientists for a number of different reasons: Legal and Labeling Requirements. There are legal limits to
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Since I was young‚ I have striven to achieve my goals; I call it a "determination to succeed." Without a "determination to succeed‚" giving up in life‚ when a situation seems impossible to overcome‚ becomes second nature. The methods one uses to overcome the challenges faced in life affects how one acquires success. For example‚ my ancestors did not overcome their struggle for equality without self-determination to better their lives. Thus‚ their lives have been an inspiration for me. The motivation
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