Experiment 1: Observations of Chemical Changes Abstract: In the lab 1 experiment‚ the objective was to observed properties of various chemical reactions between twelve different basic compounds. Each reaction revealed chemical properties consisting of color change‚ CO2 gas formation‚ and/or precipitate formation. Certain reactions made it possible to distinguish between an acid and a base. Through the results of this experiment‚ chemical properties observed in the reactions could be used to associate
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raised elevation and dry texture. For triple sugar ion is used to differentiate enterics based on the ability to reduce sulfur and ferment carbohydrates. It contains lactose‚ sucrose‚ a small amount of glucose (dextrose)‚ ferrorus sulfate and the pH indicator phenol red. As with the phenol red fermentation broths‚ if an organism can ferment any of the three sugars present in the medium‚ the medium will turn yellow. If an organism can only ferment dextrose‚ the small amount of dextrose in the medium
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primary standard acid. Determine the molarity and the percent by mass of acetic acid in vinegar by titration with the standardized sodium hydroxide solution. Introduction: Vinegar is a dilute solution containing acetic acid. Since vinegar has a low pH‚ it can be titrated with a base. Titration is a method used in order to ascertain the amount of a constituent in a solution by measuring the volume of a known concentration of a reagent required to complete a reaction with it‚ typically using a burette
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experiment at a glance but as we read through we found it helpful. We decided to add this on our list of proposals. We were also curious and wanted to know the acidity and alkalinity of certain liquids since this is like an acidity or alkalinity indicator. This study can help many people‚ the ones that need or want to verify acidity levels. With this experiment‚ students can make some chemistry projects easier that involve pointing out the acidity or alkalinity of many substances and it is a bit easy
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tampered samples against. Introduction Vinegar is a solution made from the fermentation of ethanol (CH3CH2OH)‚ which in turn was previously fermented from sugar. The fermentation of ethanol results in the production of acetic acid (CH3COOH). The typical pH of vinegar ranges anywhere from 2 to 3.5‚ although shop-bought vinegar usually measures 2.4 www.wisegeek.com/what-is-vinegar.htm fig 1 In this study we will determine the amount of acid in a vinegar sample by using titration‚ a common technique
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mass of CaCO3 = Requirements eggshell burette‚ 50 cm3‚ and stand pipette‚ 25 cm3 pipette filler methyl orange indicator 1 M NaOH solution‚ standardized 1 M hydrochloric acid‚ standardized ethanol wash-bottle with de-ionized water mortar and pestle forceps safety spectacles 2 beakers‚ 100 cm3 volumetric flask‚ 250 cm3 filter funnel‚ small magnetic stirrer pH meter electronic balance Procedures 1. The attached membrane of the eggshell was removed carefully by forceps
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depends on addition of a known volume of solution and is a type of volumetric analysis. Many titrations involve either acid-base reactions or oxidation-reduction reactions. In this experiment we do one of each. We monitor the pH of the reaction with the use of a color indicator. We also learn about the standardization of bases (NaOH) and acids (HCl) which is basically making a dilution to change the molarity. The first reaction consists of titrating sodium hydroxide (NaOH) into potassium acid phthalate
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Content Page Items Page Introduction 4 Title 5 Problem Statement 6 Purpose of Project 7 Methodology 8 Literature Review 9 - 13 Journal Site-Visits 14 - 33 Laboratory Exercises 34 - 49 The Final Report Presentation of Data Bar Graphs 52 - 54 Line Graphs 55 - 56 Tables 57 – 58 Calculations 59 - 60 Discussion 61 - 63 Conclusion 64 - 65 Recommendations 66 - 67 Bibliography 68 – 70 Introduction This report is based on the study of ‘Species Diversity and Ecosystem Stability’
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1. Observations from week 2 for the detection of ammonia using the Nessler’s reagent and from week 1 for the pH using bromothymol blue indicator with the inoculation of P. vulgaris‚ P. fluorescens‚ and B. Cereus in peptone broth. Tubes were incubated at room temperature for 7 days and 14 days. Soil Microorganism Nessler’s Reagent (color reaction pH (bromothymol blue) Our results pH (bromothymol blue) Class results P. vulgaris Deep yellow ++ 8.0 8.0‚ 7.5‚ 6-7‚ 11.5 P. fluorescens Brown
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Take care the mixture does not boil dry. 7 Neutralize the mixture by adding dilute sodium hydroxide‚ drop by drop‚ using a pipette. Test the pH of the mixture after each addition by dipping a glass rod into the liquid and touching it to a sheet of universal indicator paper. Continue adding drops of sodium hydroxide until the mixture is neutral (pH 7). 8 Pour the mixture into a petri dish and use a glass rod to ensure it is evenly spread over the surface. Allow to dry overnight on a sunny
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