Name: Citric acid Chemical Name: 2-hydroxypropane-1‚2‚3-tricarboxylic acid Chemical Formula: C6H8O7 Chemical Structure: pH: 4.18‚ 3.90‚ 3.57 Classification: Weak acid Uses: It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. It is also used mainly as an acidifier‚ as a flavoring‚ and as a chelating agent. Name: Vinegar acid Chemical Name: Acetic acid or ethanoic acid Chemical Formula: C2H4O2 Chemical Structure:
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of an object is determined using a process called titration. According to Petrucci et al.‚ titration is a reaction carried out by the carefully controlled addition of one solution to another. It has several types like acid-base titrations and redox titrations. This experiment focuses on the latter type‚ the redox titration. A redox titration is based on an oxidation-reduction reaction between analyte and titrant (Harris‚2009). It involves the transfer of electrons between the two solutions. This
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are several purposes to the amino acid lab experiment. One reason is to help us understand the concept of acids and bases and how they interact with one another. Another purpose is to understand what occurs when placed with the existence of buffers. Lastly‚ the experiment is to help us understand the applications of titrations and how it can be used in a real world setting‚ in this case‚ the identification of an amino acid. One must understand that amino acids all have special characteristics
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Writing Practical Reports Aim: To observe what happens during and after a chemical reaction. Equipment: Concentrated nitric acid in a glass dropping bottle Small pieces of Copper 250ml Beaker 2 M Lead nitrate in a dropping bottle 2 M Potassium iodide in a dropping bottle 2 M Copper sulfate in a dropping bottle 2 M Sodium hydroxide in a dropping bottle 2 M Hydrochloric acid in a dropping bottle 4 Pyrex test tubes Test tube rack Spatula Bunsen burner‚ gauze
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Preparing Esters by esterification method using carboxylic acid to an alcohol‚ which is 1.0 ml of ethanoic acid to the ethanol‚ and ethanoic acid to the propan-1-ol‚ also adding H2SO4 as a catalyst for the reaction Abstract: Esters are a group of organic compound‚ famous for their interesting odours and smells. In this investigation student used ethanoic acid and ethanol with sulfuric acid as catalyst to produce ester‚ which was known of its smell. However it was expected to have a pleasant smell
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What is acid rain? Rainfall made sufficiently acidic by atmospheric pollution that it causes environmental harm‚ typically to forests and lakes. What chemicals make rain acidic‚ and how does it happen? Besides water‚ and carbonic acid (from carbon dioxide dissolved in the rain droplets)‚ the primary components of acid rain are sulfuric acid‚ which comes from sulfur dioxide derived from the burning of coal‚ and nitric acid‚ which from nitrogen emissions. Where do these chemical come from?
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DETERMINATION OF FRUIT ACIDS BY TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO It is the sugar/acid ratio which contributes towards giving many fruits their characteristic flavour and so is an indicator of commercial and organoleptic ripeness. At the beginning of the ripening process the sugar/acid ratio is low‚ because of low sugar content and high fruit acid content‚ this makes the fruit taste sour. During the ripening process the fruit acids are degraded‚ the sugar content increases and
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The acid-base titration curves help to find the pKa‚ Ka‚ and pH at equivalent point. At the beginning pH for HCl is 1.90 which is lower than the 3.28 for acetic acid; thus‚ strong acid (HCl) means lower pH and weak acid (acetic acid) means higher pH. Then at the equivalent point for the titration HCl-NaOH the pH is 7‚ which mans that is neutral‚ in other words there are enough NaOH mmol to neutralize the HCl mmol present; also‚ the solution contains only water and NaCl the salt derived from the titration
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A. Title – Acid-Base Extraction with Separatory Funnel B. Introduction – The main objective of the experiment was the extract an acid‚ a base‚ and a neutral compound from a 2:1:1 compound of benzoic acid‚ p-nitroaniline‚ and azobenzene. In theory‚ an extraction technique based on phase distribution should allow two immiscible solvents to separate with a portion of the solute distributed into each. Using a separatory funnel‚ acids were extracted with bases (NaOH)‚ and bases were extracted
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Lactic Acid Bacteria Amanda Perry Many persons are oblivious to the fact that when they consume certain delicious food products like yogurt‚ buttermilk or cheese‚ they are actually eating live bacterial biomass which has acidified the milk content and contains a mixture of bacterial slime layers. Perhaps it is a blessing that most people are unaware because when most hear the word ‘bacteria‚’ their first thought is of a microscopic unicellular organism that causes various types of diseases especially
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