Determining the equilibrium constant from pH values of changing concentrations of ethanoic acid Design Research question: How will altering the concentrations of ethanoic acid affect the pH value‚ and‚ in-turn‚ the equilibrium constant? Background information: When weak acids react‚ the reaction typically does not go to completion. Rather‚ the system goes to an intermediate state in which the rates of the forward and reverse reactions are equal. Such a system is said to be in chemical equilibrium
Free PH Acid dissociation constant Chemical equilibrium
Ka from the initial pH 6 c. Ka from the pH at halfway point 6 d. Ka from the pH at the end point 7 3.2 H3PO4 Calculations a. Exact molarity of the H3PO4 solution 7 b. Ka1 from the initial pH 7 c. Ka1 from the pH at the first halfway point 8 d. Ka2 from the pH at the first end point 8 e. Ka2 from the pH at the second halfway point 9 3.3 H2A Calculations a. Molecular weight of the acid 9
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activity are temperature and pH‚ and each enzyme works best at a particular temperature and pH. The purpose of this enzyme kinetic experiment was to observe the effect of temperature and pH on the reaction of barley alpha-amylase enzyme with starch substrate and establish the optimum temperature and pH for this reaction. The optimum temperature and pH for the reaction of alpha-amylase and starch was predicted to be a temperature of 50°C and a pH of 5. The optimum temperature and pH for the reaction was determined
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Vicente Viloria CHM 130 LL Section 22258 Lab 12: Introduction to pH‚ Household Products and Buffers 12/9/14 Introduction In this experiment the students will be determining the pH of household products along with other solutions using several different indicators as well as a pH meter. The experiment also has the student determining what the buffer solution is in an aqueous solution. The student will also be testing the pH of milk of magnesia and will see how it affects the stomach acid. Lastly
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My lab group studied the effect of PH on reaction rate/ enzyme activity measured by foam height. PH is the measure of the concentration of hydrogen ions in a solution. The higher the hydrogen ion concentration‚ the lower the pH. Every enzyme has an optimal PH‚ meaning they have a very small window in which they are most active. Our enzyme (potato smoothie) had an optimal PH of 7.0-7.5. We know this because we measured the enzyme’s reaction rate by measuring foam height. The largest foam height we
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weighed out lactose portions of 0.5g‚ 1.0g‚ 2.0g‚ 4.0g‚ and 8.0g of lactose and added them to the individual tubes of pH 3. From there I calculated and gathered the number of substrate molecules produced from the reactions. I repeated this same procedure with the pH 5‚ 7‚ 9‚ and 11 tubes of solution. The results showed that with each increased amount of lactose added to the different pH solutions showed an increase in production of substrate molecules. 0.5g of lactose showed a production number of
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values: pH – 7.35 – 7.45 PaO2 – 80 to 100 mm Hg O2 Saturation – 95% - 100% PaCO2 – 35 – 45 mm Hg HCO3 – 22 – 26 mEq / L 1 ABG Analysis pH – body must maintain a delicate balance of acids and bases to maintain homeostasis pH indicates the concentration of hydrogen ions in the blood Respiratory and metabolic processes work to keep hydrogen ion (H+) levels stable Normal pH of arterial blood is 7.35 – 7.45 (slightly alkaline or basic) pH of less than 7.35 indicates acidosis (high H+) pH of more
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The Effect of pH Level of a Liquid on the Rate of Corrosion of Copper wire In this experiment‚ I will be testing the corrosion rate of copper wire after leaving them in different liquids with different pH levels. By doing so I will be able to determine which pH level corrodes copper the fastest. I will conduct this experiment by pouring 250mL of different liquids with different pH levels in cups‚ followed by an iron strip placed into the cup. A stopwatch will be timing how long it takes the iron
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shown that water with a rather neutral pH level of 7 is best for plant germination and growth and that pH levels more acidic or basic did not show much plant germination. The hypothesis was that if the acidity or alkalinity is varied in water to change the pH level‚ then the then the Cacurbita moschata‚ Beta vulgaris‚ and Capsicum annuum root length and plant growth will be less than the root length and plant growth of the seeds watered with the neutral pH of 7 because the intake of either OH- ions
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Jackfruit Jackfruit‚ Artocarpus Heterophyllus‚ is said to originate from the Western Ghats although no one is definite on this. It grows in rain forests and along low-elevations through out India‚ Burma‚ Ceylon‚ Southern China‚ Malaya‚ some small parts of Australia and the East Indies. It was introduced into Florida in approximately 1887 but few trees now remain. The jackfruit comes from a very large and bushy tree‚ which is also used for shade‚ and can range from 30-70 tall with glossy‚ green
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