1.0 Aim The purpose of this experiment is to use Volumetric Analysis to determine the concentration of acetic acid in white vinegar. 2.0 Theory The concentration is a measurement of relative amounts of solute and solvent. There are many diverse ways of expressing concentration but the most accepted and widely used is molar concentration and regularly referred to as molarity which is defined in mole‚ the amount of solute dissolved in one litre of solution. [pic] In this experiment there
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STANDARDISATION OF HYDROCHLORIC ACID REPORT Aim: To standardize an unknown solution of hydrochloric acid Method: See INSTRUCTIONS for practical 6.2 & 6.3 Results: Attempt No. | Titre (mL) | | 1 | 20.9 | Rough Titration | 2 | 20.5 | | 3 | 20.7 | Concordant Titres | 4 | 20.7 | | 5 | 20.7 | | (1) Tabled Results (2) Concordant Titrations Results 20.7 mL | 20.7 mL | 20.7 mL | Average of Concordant: (20.7 + 20.7 +20.7) 3= 20.7 mL Calculations:
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1ST SIX WEEKS PERIOD Unit A Chapter 1 Lesson 2 Classifying Plants Modeling Water Transport Material: * small sponge‚ * pie tin‚ * water‚ * glass‚ * red food coloring‚ * celery stalk. Procedure 1. Pour a cup of water into the pie tin and the glass. Add food coloring to the glass. 2. Have a student place the sponge in the pie tin and the celery stalk in the glass. 3. After 24 hours‚ ask students how the sponge and celery model water transport systems in
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protein consists of two sites: a constant region (C) and a variable (V) region. In the constant region‚ the amino acid sequences remain similar to another antigen receptor from another B cell. What determines the main difference in targeting specific types pathogen for each B cell is the variable region. A variable region of an antigen receptor from one B cell has completely different amino acid sequencing than the variable region of another antigen receptor from another B cell. Thus‚ the variable region
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butanols with hydrobromic acid. Before the lab began we discussed and proposed mechanisms. (see “Mechanisms”) To begin this experiment we calculated how much of each material we were going to be using‚ and the numbers we chose to use differed from our reference text slightly. We used 6.5 mL of our assigned butanol and only 4 mL of sulfuric acid. Going back to our reaction mechanisms‚ we were looking at SN1 and SN2 reactions‚ so we of course used the hydrobromic acid as our acid catalyst which would be
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Abscisic Acid and Stomatal Closure Abscisic acid is a single compound unlike the auxins‚ gibberellins‚ and cytokinins. It was called "abscisin II" originally because it was thought to play a major role in abscission of fruits. Though ABA generally is thought to play mostly inhibitory roles‚ it has many promoting functions as well. In 1963‚ abscisic acid was first identified and characterized by Frederick Addicott and his associates. They were studying compounds responsible for the abscission
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Experiment on Metals Aim-To find out which of these metals will be most reactive with hydrochloric acid‚and plan an investigation to test it out.The Metals given:Calcium‚Aluminium‚Iron‚Magnesium and Zinc. Prediction-I predict that the metal will be the most reactive with hydrocholoric acid is calcium because calcium is in Group 2 which is the alkaline earth metals in the periodic table and because calcium is at the extreme left side of the periodic table and as you go across a period‚the element
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____________________________________________________________ ____________________________________________________________ ____________________________________________________________ ______ This lab was basically about finding the percentage of acetylsalicylic acid in an aspirin tablet. First‚ the base was created‚ which was made out of 1.00 g of NaOH and D-water. Then the buret was attached to the clamp on the ring stand and the base was poured into the buret. After that‚ one by one‚ an aspirin tablet was dropped
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Application of lactic acid bacteria There are four major categories for the current uses and applications of LAB: food‚ cosmetic‚ pharmaceutical‚ and chemical applications. In food industry Recent years the interest increased in using LAB by using bacteriocin-like inhibitory substances (BLIS) because of their potential use as a natural antimicrobial agent to enhance the food safety of food products and increase the nutritional values of the food. Foods that fermented by LAB such as cheese
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Exercise 10: Acid/Base Balance Worksheet Respiratory Acidosis and Alkalosis Activity 1: Normal Breathing 1. At 20 seconds‚ pH = 7.38 2. At 40 seconds‚ pH = 7.38 3. At 60 seconds‚ pH = 7.38 4. Did the pH level of the blood change at all during normal breathing? If so‚ how? No. 5. Was the pH level always within the “normal” range for the human body? Yes. 6. Did the PCO2 level change during the course of normal breathing? If so‚ how? No. Activity 2a: Hyperventilation
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