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    carbon dioxide concentration on blood pH. Hypothesis: If the blood CO2 levels increase‚ the pH will decrease. Materials and Procedures: Materials: Willing subject (someone complete the activities of the experiment) Timer (with a second hand) Glass Urinary and Salivary pH (litmus) paper Drinking straw Procedures: 1. Measure 2 ounces of water in a glass. Obtain the pH of the water in the glass. Record the water pH prior to experiment.

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    Buffers

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    Buffers CALCULATIONS Table A. pH Measurement using pH meter Calculated pH Solution 1 – HoAc 0.10 M CH3COOH CH3COOH + H2O ⇌ CH3COO- + H3O+ i 0.10 ø ø c -x +x +x e 0.10 – x x x Ka = H3O+[CH3COO-]CH3COOH = x20.10 – x = 1.8 x 10-5 x = 1.33 x 10-3 M pH = -log [1.33 x 10-3] pH = 2.88 Solution 2 – HoAc – OAc na

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    Holiday on Zinga and Manzu

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    are pleased to have you here. We have some problems growing Rhododendron.” Christopher replied: “Thank you for your warm welcome. While working with tomato‚ I realized that they grow best at around pH 7. Perhaps‚ it might work well with Rhododendron too!” “Oh‚ you might be right‚ I’ve read that pH affects the intake of the nutrients of plants‚” Dr Ong exclaimed. “I think I have to agree with you‚” replied Christopher. “I forgot to mention that the plot of land is on one of the roof top garden

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    Salivary Amylase

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    An enzyme that breaks down starch into oligosaccharides through hydrolysis  Secreted by the human’s parotid glands and the pancreas  α-Amylase  β-Amylase  γ-Amylase Page  8 Factors that may affect catalysis rates  Temperature  pH  Enzyme concentration  Amount of substrate Page  9 Materials and Methods Solution Preparation Saliva was collected. 1 ml of saliva was diluted to 10 ml with distilled water.  10 % salivary amylase solution Page  11 Estimation

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    1M HCl Drops pH Paper Color 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Data Table 2: Add 0.1M NaOH Drops pH Paper Color 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Data Table 3: Add 6M HCl Drops pH Paper Color 0 1 2 3 4 Data Table 4: Add 6M NaOH Drops pH Paper Color 0 1 2 3 4 5 Data Table 5: Add 0.1 M NaOH Drops pH Paper Color 0 1 2 3 4 5 Data Table 6: 0.1M NaO Drops pH Paper Color

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    Amylase Enzyme vs. Starch vs. pH vs. Temperature Taylor Ellsworth Professor Michael Bunch Cell Biology 112 “Effects of Amylase reaction time when breaking down starch.” Experiment Goal: The goal of our experiment was to understand the similarities in digestion by finding out how long it takes for the amylase enzyme‚ found in saliva‚ to break down our substrate‚ starch. Hypothesis: While understanding that starch is broken down by our saliva (amylase enzyme) we predict that the higher

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    Acid Base Buffer Systems

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    concentrations so as to maintain a relatively constant pH when either acid or base is added. In this experiment a selection of buffer solutions (Bicarbonate/carbonic acid)‚ Lake water and distilled water were obtained to compare their buffering behaviours when mixed both with an acid and a base. The results showed buffering capacities for all the solutions except distilled water. Introduction Many lab experiments require constant pH while acids or bases are added to solutions either by reaction

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    Physioex Exercise 10

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    system c. protein buffers d. the digestive system THE DIGESTIVE SYSTEM 3. The maximum pH measured during hyperventilation was _______. 7.67 4. Describe the normal ranges for pH and PCO2 in the blood. The normal range for ph is 7.35-7.45 and the normal range for PCO2 is 35-45 5. Describe what happened to the pH and the carbon dioxide in the blood with hyperventilation. With hyperventilation the ph increases and carbon dioxide decreases 6. Explain how returning to normal breathing after

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    Red Cabbage Indicator

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    Red Cabbage Indicator Indicators are chemical compounds that can be added to a solution to determine whether it is acidicor alkaline.  The indicator will change colour depending on whether an acid or an alkali is added.  The colour in red cabbage (it is a pigment called an anthocyanin) makes a very good indicator. Acids and alkalis Acids have a sour taste‚ like vinegar (which contains ethanoic acid) and lemons (which contain citric acid). Alkalis are substances that react with acids and neutralise

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    Chemm

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    [H3O(l)][CH3COOH(aq)] [H2O(l)] Keq x [H2O (l)] = Ka Ka= [CH3COO(aq)] [H3O(l)] [CH3COOH(aq)] Example Question: Calculate the pH at equilibrium for a 1.0 mol/L Ka= 1.8x10-5 CH3COOH (aq) + H2O(l) ↔ CH3COO (aq) + H3O(l) | CH3COOH (aq) | CH3COO (aq) | H3O(l) | I | 1mol/L | 0 | 0 | C | -x | x | x | E | 1-x | x | x | pH= -log [H+] pH= -log [H3O] pH= -log [4.2x10-3] pH= 2.38 X^2 1-X =1.8x10-5 Use 100 rule 1.8x10-5= X2 1.8x10-5 X= 4.2x10-3 Kb‚ Base Dissociation Constant Kb

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