your name‚ UF ID number‚ and Form Code. Check your bubbling carefully – bubbling errors will not be negotiated. Turn in your scantron and retain your exam (with your answers circled). Potentially useful info : Kw = 1 x 10‒14 at 25°C pH = −log [H3O+] pH = pKa + log ([base] / [acid]) R = 0.0821 atm•lit/mol•K or 8.314 J/mol•K Kp = Kc(RT)∆n(gas) ΔG = ΔH – TΔS ΔG° = ΔH° – TΔS° ΔG° = −RTlnK ΔG = ΔG° + RTlnQ ΔG°rxn = ∑mΔG°f(prod) − ∑mΔG°f(react) (likewise for ΔH°rxn and ΔS°rxn) ln(K1/K2)
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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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An investigation into the total acid content of assorted brands of lemon and lime soft drink Abstract: The aim of this experiment was to determine the total levels of carbonic acid concentration in 3 differing brands of lemon and lime soft drinks. Research Question: Does the acid content in three different lemon and lime flavoured soft drink brand differ significantly? The purpose of this investigation is to calculate the total acid content within different brands of lemon
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UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS General Certificate of Education Ordinary Level CHEMISTRY Paper 1 Multiple Choice May/June 2005 1 hour Additional Materials: Multiple Choice Answer Sheet Soft clean eraser Soft pencil (type B or HB is recommended) 5070/01 w w w e tr .X m eP e ap .c rs om READ THESE INSTRUCTIONS FIRST Write in soft pencil. Do not use staples‚ paper clips‚ highlighters‚ glue or correction fluid. Write your name‚ Centre number and candidate number on the answer
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activity can be affected by three factors‚ pH‚ salt‚ and temperature. In this project‚ we will be seeing how acidic fluids will affect the enzymatic reactions. Furthermore‚ this experiment will answer the following questions: What level of pH there must be in order for the reaction to slow down‚ or speed up? Are there specific levels of ph levels that speed up enzymes? Seeing that enzymes tend to do great on themselves‚ my hypothesis is that acid fluids (low pH levels) will actually hinder the enzymatic
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plants faster than vinegar or both vinegar and ammonia together. Introduction BACKGROUND INFO: RADISH PLANT Radish plants usually grow in about three days if optimal conditions are kept. Optimal conditions for radish plants includes a soil whose pH is from 6 to 7. The soil has to be fine and not crumbly in order for the roots to grow. Also‚ they need at least 6 hours of sunlight and their soil should always be kept moist (GardenAdvice‚ 2007). In this experiment‚ 5% concentrated vinegar and 5%
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manual. A hydrogen phosphate buffer at pH 7 was used. 60.97g of KH2PO4 (acid) and 20.42g of K2HPO4 (base) were weighed out for use. Data 25mL of DIH2O in 100mL beaker had pH = 7.40. After one drop of 0.50M HCl was added to the beaker‚ pH dropped to 3.08‚ and the change in pH was -4.32. After one drop of 0.50M NaOH‚ the pH jumped to 10.3‚ and the change was 2.9. pH of 25mL of created buffer solution = 6.15 Volume of HCl Added to 25mL of Buffer Solution | pH | Concentration of Acid After Addition
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Murphy Nmezi August 9‚ 2011 Predictions 1. Sucrase will have the greatest activity at pH 6 2. Sucrase will have the greatest activity at 40 °C (104 °F) 3. Sucrase activity increases with increasing sucrose concentration until a plateau is reached. Materials and Methods Effect of pH on Enzyme Activity. 1. Dependent Variable. amount of product (glucose and fructose) produced 2. Independent Variable. pH 3. Controlled Variables. temperature; amount of substrate (sucrose) present; sucrase + sucrose
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Chapter 11 CHEMICAL REACTIONS 153 CHAPTER 11 11. Chemical Reactions All living beings born in this beautiful world have their own life styles. Have you observed and analyzed your daily life from the view point of a chemist? Chemical reactions happen around us all the time and even in our body. Any change can be classified as physical change and chemical change. Physical changes can be easily reversed but‚ it is not easy to reverse a chemical change. What is the reason? In chemical
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Sofia Dominguez 10-O 19/03/14 Effect of pH on germination of seeds: Design Practical Introduction: The term pH stands for Hydrogen Potential it is used to determine the acidity of a substance. The pH scale goes from 0 to 14. The values that are smaller than 7 indicate the range of acidity. Higher pH values are alkaline and a pH of 7 is neutral. Acidity is a function of the concentration of hydrogen ions (H+)‚ or protons. The strength of alkaline solutions is measured by the concentration of hydroxide
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