and the time that used for the experiment to last was enough to allow sufficient osmosis to occur. However if I was to repeat the experiment I might well increase the time of the result to allow more osmosis to happen and possibly find out the saturation point of the chips. The range of concentrations was adequate but I would possibly create more concentrations if I repeated the experiment so that I would have more varied results‚ i.e. 0.10m‚ 1.15m‚ 1.20m‚ and so on. This way would have allowed
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potassium permanganate increases. Warming fats in the Volasil using a beaker of hot water helps the fat dissolve and also speeds up the reaction. This experiment should be done in a fume-cupboard with ready filled burettes. Background theory Saturation and unsaturation. Classic chemistry experiments 21 Safety Wear eye protection. Answers 1. Depends on what is supplied. 2. Weighing the fats and oils and calculating the exact amount of bromine
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Abstract In this experiment‚ the Ksp for calcium sulfate dihydrate‚ CaSO4·2H2O‚ by titrating 4 times a calcium sulfate dihydrate solution with diprotic EDTA‚ H2(EDTA)2-. For each trial we found the Ksp by means of molarities and activities. The results for the Ksp using only molarities was very different than the Ksp using activities. The average Ksp using molarity only was 2.26 x 10-4 and the average Ksp using activity turned out to be 2.31 x 10-5. The actual Ksp however‚ is 3.14 x 10-5. A percent
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Name: Shahid Hussain Subject: Chemistry Teacher: Dr Ramani Topic: Comparing Solutions Saturated Solutions | A solution that can hold no more of the solute at a particular temperature is said to be a saturated solution at that temperature. | When someone adds sugar to iced tea‚ the sugar disappears. If you add one teaspoon of sugar to iced tea‚ you get an unsaturated solution. If you keep
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My Investigation on osmosis Osmosis is a special kind of diffusion. While diffusion can describe the movement of any kind of molecule‚ osmosis is only about the movement of water molecules. To show this diffusion I will be using potato discs‚ of the same size and mass‚ in different concentrations of sugar solution to find out whether the mass of the discs increases or decreases depending on the concentration. I predict that when the sugar solution is 0% the mass will increase as there is
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The effect of changing volumes of NaF added to 1mL of 35 °C yeast on the level of respiration in the solution‚ as measured by the degree of colour change after 10 minutes. | Degree of colour change in yeast solution at 35 °C after 10 minutes | Concentration of NaF drops in the yeast solution (+/-1 drops) | Group 1 | Group 2 | | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | Trial 1 | Trial 2 | Trial 3 | Trial 4 | Trial 5 | A=0 drops | 1 | 2 | 2 | 2 | 2 | 1 | 1 | 1 | 1 | 1 | B=5 drops
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Chemistry Unit 2 Area of Study: 1: Water Chapter 11: Measuring solubility Measuring Solubility Solubility: the maximum amount of that substance that can be dissolved in a that temperature Saturated solution: a solution which no more solute can be dissolved at that temperature Measuring solubility Determine the maximum mass of solute that can be dissolved in 100 grams of solvent at a particular temperature Worked Example A maximum of a 6g of solute can be dissolved in 20g of water at 20ºC
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=========== BIOCHEMISTRY ============ Biochemistry Laboratory - CH 601L (2011-2012) Experiment 6 Characterization of Saponifiable Lipids Kevin Arven A. Benin*‚ and Gabrielle Marie A. Bugna Department of Chemistry‚ College of Science University of Santo Tomas‚ Espana Street‚ Manila 1050 Date Submitted: August 25‚ 2011 ________________________________________________________________________ Abstract:
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specialty categories like toys‚ drugs‚ flowers and home appliances; if the SKU count exceeds all competitor limits; then it would mean that Walmart beat the competition‚ creating and becoming the “category: itself. The second solution to fight saturation was opening up to Mexico and Canada; for additional growth. The distribution network was suitable to expand to these countries; thanks to geography and proximity; as well as the similarity in market preferences. Today‚ we know that Walmart adopted
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Investigating the Effect of Lipase Concentration on the Breakdown of Fat in Milk INTRODUCTION: Enzymes are proteins which can catalyse chemical reactions without changing themselves. The enzyme lipase breaks down the fat in dairy products such as full-cream milk for people who are lactose intolerant. Lipase acts on its specific substrate‚ lipids produces fatty acids. If enzyme concentration increases‚ random collisions between the substrates and active sites of enzyme increase due to the increasing
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