Analysis of Commercial Bleach Lab I. Purpose In this experiment‚ the amount of sodium hypochlorite in a commercial bleach will be determined by reacting it with sodium thiosulfate in the presence of iodide ions and starch. A solution of sodium thiosulfate of known concentration will be added to the bleach using a buret in a titration procedure. The disappearance of the dark blue color of the starch-iodine complex will signal the end point. II. Procedures Pre-Lab Questions 1. What is
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present in commercial bleach. Introduction Many commercial products‚ such as bleaches and hair coloring agents‚ contain oxidizing agents. The most common oxidizing agent in bleaches is sodium hypochlorite‚ NaClO (sometimes written NaOCl). Commercial bleaches are made by bubbling chlorine gas into a sodium hydroxide solution. Some of the chlorine is oxidized to the hypochlorite ion‚ ClO-‚ and some is reduced to the chloride ion‚ Cl-. The solution remains strongly basic. The chemical equation
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Ionic Bonding is the type of bonding which takes place between the sodium and chlorine ions. Sodium has 11 electrons and chlorine has 13. Sodium loses one of its electrons‚ leaving it with 10 and therefore stable. Chlorine gains an electron and so ends up with 14‚ meaning it is also stable as it has an even number of electron sin its higest energy level. There are many ionic bonds in an ionic compound such as sodium chloride‚ arranged in giant lattice structures. Ionic compounds have very
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Test: Procedure Instead of the Biuret Reagent‚ the following may be used: * Fehling’s Solutions A and B * Sodium hydroxide and copper (II) sulphate solutions 1. Add 2 cm3 of the liquid food sample* to a clean‚ dry test tube 2. Add 2 cm3 of Biuret Reagent. Alternatively: * Use sodium hydroxide solution and copper sulphate solution instead. Add 1 cm3 of sodium hydroxide solution (40% or bench solution) and 1% copper (II) sulphate solution dropwise – drop by drop - to the food
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chloride. However‚ in reducing dietary chloride they were also restricting sodium‚ which is probably more important in hypertension control. Their observations preceded the use of diets extremely low in salt‚ which became popular in the 1940s. The success of these diets stimulated the development of the thiazide diuretics. Several investigators‚ such as Watkin and Murphy found that the rice diet of Kempner depended on severe sodium restriction to levels as low as 20 to 30 mEq/day. Moderate salt restriction
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of a voltage gated sodium channel‚ Nav1.7 is believed to be the cause of this condition. This essay will detail the genetic description of SCN9A/ Nav1.7‚ normal function of the voltage
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References: Asch‚ F.‚ Dingkuhn‚ M.‚ Wittstock‚ C.‚ Doerffling‚ K.‚ 1999. Sodium and potassium uptake of rice panicles as affected by salinity and season in relation to yield components. Plant Soil 207‚ 133–145. Ashraf‚ M.‚ McNeilly‚ T.‚ 2004. Salinity tolerance in Brassica oilseeds. Crit. Rev. Plant Sci. 23‚ 157–174. Baalbaki
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Khoa Kirk Hoang OCHEM 262 Lab: Exp 35- Oxidation + Reduction Tablular Data Pre-Weighted Flask | Product + Flask | Product | % Yield | 5.36g | 5.401g | 0.041g | 41% | (60-70% = Acceptable) Actual Melting Point | Experimental Melting Point | 212C | 199.8 | ------------------------------------------------- (10C-15C variations acceptable) Reasons %yield: A reason that our percent yield is lower then what is acceptable can be due to various reasons. First‚ the amount of product we
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Lab #2 (Part A‚B) Due date: Oct 5‚ 2010 1 - Theory and mechanism Epoxidation is a reaction of an alkene with a peroxycarboxylic acid (also called peracid) to produce an epoxide product‚ generally performed in inert solvents‚ such as dichloromethane. The epoxide product is a cyclic ether in which the ring contains three atoms. The alkene gains an oxygen from the peracid in a syn fashion. In this experiment‚ R-(－)-carvone is reacting with MCPBA‚ a peracid‚ to produce the epoxide product.
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health; the specific elements of a vegetarian diet play a key role in lowering blood pressure. The increase consumption of nitrates‚ potassium‚ and fiber along with the elimination of meat indicate that a vegetarian diet is greatly helpful in the reduction of blood pressure. According to the American Heart Association‚ blood pressure measures the amount of force that is put outward on the arterial walls‚ and high blood pressure means that excessive force is used to produce blood flow throughout the
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