Effect of Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans. Without it‚ the disease scurvy develops as sailors‚ explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges‚ limes‚ lemons‚ blackcurrants‚ parsley and capsicums. Vitamin C is water
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ETHERS Classification of Ethers: Symmetrical ethers – two groups attached to O are identical Ex. CH3CH2OCH2CH3 – diethyl ether Unsymmetrical ethers – two groups attached to O are not identical Ex. CH3CH2OCH3 – ethyl methyl ether Physical Properties of Ethers: Ethers have much lower boiling points compared to alcohols of comparable MWs. BPs of ethers increases with increasing MW. BPs of isomeric ethers increase with increasing alkyl chain length. BPs of ethers are about the
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REPORT EXPERIMENT 9 CARBOXYLIC ACID AND DERIVATIVES Date: January 19‚ 2004 Objectives: 1. To understand the reactions of carboxylic compounds and derivatives. 2. To know the methods for preparing carboxylic acid derivatives. 3. To know the methods for testing the carboxylic acid derivatives. Experimental Procedures: 9.1 Solubility 1. Prepare 3 test tubes with 3 ml of water in each. 2. Place 3 drops of acetic acid‚ benzoic acid‚ and oxalic acid in separate test tubes. 3. Shake and observe
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one of two very similar pentose rings. Ribonucleic acids contain the sugar ribose. Deoxyribonucleic acids contain the sugar deoxyribose. The only difference between these two sugars is that deoxyribose contains one oxygen atom less than ribose. Pentose sugars are essential because they are involved in linking different nucleotides together by condensation reactions. The Nitrogen-Containing Bases There are two types of bases found in nucleic acids. The purine bases have two nitrogen containing rings
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Chapter 13 Acids and Bases (Dr Chong Fai Kait) 1) A 7.0 103 M aqueous solution of Ca(OH) 2 at 25.0 °C has a pH of __________. A) 12.15 B) 1.85 C) 1.4 102 D) 7.1 1013 E) 11.85 Answer: A 2) The acid-dissociation constant at 25.0 °C for hypochlorous acid (HClO) is 3.0 108 . At equilibrium‚ the molarity of H 3 O in a 0.010 M solution of HClO is __________. A) 1.7 105 B) 0.010 C) 5.8 1010 D) 4.76 E) 2.00 3) Using the data in the table‚ which of the conjugate acids below is the weakest
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Goldfish and Water Temperature Goldfish and Water Temperature The subject of my observation is a goldfish that is kept in a 2 gallon fishbowl positioned on a window side table. I have noticed that the goldfish is more active in the earlier morning and later evening than during the afternoon hours. Because the table is near a window that faces northeast‚ the fishbowl receives direct sunlight during the time between eleven o’clock a.m. and four o’clock p.m. The goldfish activity decreases around
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LAB REPORT 5 – ACID/BASE CHEMISTRY No credit will be given for this lab report if the Data section is not completely filled out and if the required photographs are not received. At least one photograph must show the student’s face. NOTE: This experiment is rather lengthy. Plan accordingly. OBJECTIVES 1. Define strong electrolyte‚ weak electrolyte‚ nonelectrolyte‚ acid‚ base‚ salt‚ strong acid‚ weak acid‚ strong base‚ weak base‚ and neutralization reaction. 2. Compare and contrast the chemical
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Title: Acids‚ Bases & Buffers Objectives: 1. To understand the acid-base chemistry. 2. To prepare and evaluate a buffer system 3. To measure the buffering capacity of two types of isotonic drinks. Introduction: There are acid-forming‚ basic forming and neutral food‚ however the acid or alkaline properties of a food is unable to judge by the actual acidity of the food itself. For example‚ citrus fruits such as lemon are acidic‚ but they are alkaline-forming when we consume and digest it. Therefore
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Lab 1: Acid/Base Properties of an Antimicrobial Agent 09/03/13 Purpose The purpose was to determine the acid and base properties of the antimicrobial agent sodium benzoate. Theory Sodium has mainly been used in food processing to avoid growth of bacteria and harmful microorganisms. It is commonly used to preserve foods and beverages that have an acidic pH. Rather than benzoic acid‚ sodium benzoate is used because it is generally soluble in most aqueous solutions but benzoic acid is not
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Solution Name Color Description Known 1 Barium Green Known 2 Calcium Red Known 3 Sodium Yellow Known 4 Rubidium Purple Known 5 Potassium Blue Known 6 Lithium Pink Unknown Sodium Yellow Unknown Potassium Blue The first unknown is sodium because it has a yellow flame. The second unknown is potassium because it has a blue flame. Part 2: Hydrogen Helium Sodium Neon Mercury Star 1 Purple‚ 410 Blue‚ 449 Yellow‚ 579 Purple‚ 420 Blue‚ 430 Aqua
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