Transferred 5 drops from one of the 3 antacids and dropped them in the beaker with an eye dropper. • 2. Before mixing‚ used universal pH paper to test initial pH value of the antacid and recorded results. • 3. Dropped a single drop of phenolphthalein in beaker and mixed with stirring rod. • 4. Started adding HCL acid to mixture‚ mixing with stirring rod every 5 drops. • 5. Stopped when the mixture
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the amount of hydronium ion formed in water. Most often‚ it is expressed by pH‚ which equals the –log[H3O+]. The equilibrium constant for an acid is represented by Ka = [H3O+] [A-] / [HA]‚ where HA is the acid and A- is the dissociated acid. When comparing Ka’s‚ most commonly pKa is used‚ which is equal to –log Ka. In this experiment‚ the pKa of an unknown acid is determined by titrating it with NaOH and graphing its pH levels versus volume of NaOH titrated. The inflection point found by graphing
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Water Quality Monitoring at Pulau Bidong Muhammad Amirul Siddiq B Abd Rashid UK 28208 Dr Hasrizal Shaari Table of Content 1.0 Introduction 2.0 Literature Review 2.1 Nitrite-Nitrogen (NO2—N) 2.2 Chlorophyll-a 2.3 pH 2.4 Salinity 2.5 Dissolved oxygen 2.6 Total Dissolve Phosphorous 2.7 Temperature 3.0 Methodology 3.1 Sampling Area 3.2 Sampling Method 3.3 Hydrolab Data 3.4 Laboratory Analysis 3.4.1 Cholorphyll a 3.4.2 Phosphorous
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EXPERIMENT NO. 12 DIGESTION IN THE STOMACH ABSTRACT____________________________________________________________________________ Digestion refers to the mechanical and chemical breakdown of food into smaller components that can undergo absorption. The objective of this experiment is to investigate mainly the process of digestion in the stomach. The conditions at which the enzymes responsible for the digestion process were determined. Also‚ the total and free acidity of gastric juice of the sample
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such as Pepsi Max has a higher acid content than those in which contain sugars such as regular Pepsi. Experimental Details: Materials/Equipment needed: * Dr. Pepper‚ Diet Dr. Pepper‚ Diet Pepsi‚ Pepsi‚ Pepsi Wild Cherry‚ Pepsi Max * Vernier pH tester * Burette * 6-250 mL beakers * 1-600 mL Beaker (waste) * 50 mL graduated cylinder * 10 mL graduated cylinder * Rind Stand * Utility clamp * Stirring bar * Hot Plate * 1 L Volumetric Flask Chemicals needed:
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2014 Zamir Deen Virtual Chem Lab 6-2 & 6-3 Ranking Salt Solutions by pH 6-2: Ranking Salt Solutions by pH In this assignment you will be asked to rank aqueous solutions of acids‚ bases‚ and salts in order of increasing pH. This is most easily done by first identifying the strong acids that have the lowest pH‚ the strong bases that have the highest pH‚ and the neutral solutions that have a pH near 7. The weak acids will have a pH between 1 and 6 and the weak bases between 8 and 14. The exact order
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Experiment 1: separating components of a counterfeit pharmaceutical Aim Counterfeit pharmaceuticals are a big concern regarding the issue of medicines due to fake versions containing either the wrong ingredients or inaccuracy of the active ingredient which can cause toxicity issues in patients using these products. The aim of this experiment
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experiment‚ I have been given a sample acid rain of concentration between 0.05 mol dm-3 and 0.15 mol dm-3 and my aim is to find out exactly what its concentration is. To do this I have been given solid anhydrous sodium carbonate and a range of pH indicators. With this solid anhydrous sodium carbonate I can make a solution of known concentration by mixing it with distilled water to make sodium carbonate solution (which is an alkali solution). Once I have mixed this solution I can use it to perform
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5. Explain in detail‚ the range of natural variation of and factors contributing to the following major parameters in freshwater: a. Dissolved Oxygen b. Biochemical Oxygen Demand c. Conductivity d. Nutrients e. pH f. Alkalinity g. Hardness 6. Explain how each of the above major parameters affects organisms and the structure and function of freshwater ecosystems. Summary Chemical composition of freshwaters • Define where freshwaters
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Effects of Temperature‚ PH‚ boiling and concentration on Horseradish Peroxidase ABSTRACT The purpose of this report is to find out the effect of change in the Temperature‚ PH‚ boiling‚ concentration in peroxidase activity. Peroxidase is an enzyme that converts toxic hydrogen peroxide (H2O2) into water and another harmless compound. In this experiment we use‚ turnips and horseradish roots which are rich in the peroxidase to study the activity of this enzyme. The activity of peroxidase with change
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