Investigating Chemical Equilibrium Date: 30th April 2013 Due Date: 15th May 2013 Prepared For: M. Seraji Prepared by: Andrea Odunze Abstract Many reactions proceed to a state of equilibrium. A chemical reaction at equilibrium‚ where the rates of the forward reaction and reverse reaction are equal‚ looks like this: A + B AB There are three factors‚ according to Le Chatelier’s principle‚ that affect the equilibrium position and equilibrium constant. These are the concentrations of products
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ACKNOWLEDGEMENT First of all‚ we would like to say thanks to God‚ for giving me the strength and health to do this project work until it done. Not forgotten to our family for providing everything‚ such as money‚ to buy anything that are related to this project work and their advise‚ which is the most needed for this project‚ Internet‚ books‚ computers and all that as our source to complete this project. They also supported us and encouraged us to complete this task so that we will not procrastinate
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and NA2CO3 with HCl. A chemical reaction is a process that involves rearrangement of the molecular or ionic structure of a substance‚ as opposed to a change in physical form in a nuclear reaction. Titration is when a measured amount of solution of unknown volume is added to a known volume of a second solution until the reaction between them is complete. The objective of this experiment is reacting sodium bicarbonate (NaHCO3) and sodium carbonate (NaCO3) with hydrochloric acid (HCl) to produce sodium
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its (conjugate acid) Carbonic acid was used. The purpose of the experiment was to test the capacity of an undiluted and diluted buffer solution as well as examining the buffering capacity of distilled water using measured concentrations of NaOH and HCL. These replacements of strong acids and bases for weaker ones give buffers their ability to moderate pH. (Stoker 2013). Part 2 of the experiment‚ the buffering capacity of lake water was tested. The ions naturally present in rivers are buffering
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CONTENTS * SIGNATURE PAGE 1 * CERTIFICATE 2 * ACKNOWLEDGMENT 3 * DECLARATION 4 * INTRODUCTION 6 * THEORY 1. What is food adulteration? 7 2. Ugly face of adulteration 8 3. Why food adulteration? 8 4. How prevalent is food adulteration? 9 5. Food standards 11 6. How to prevent food adulteration? 12 * LAB REPORT 1. Experiment 14 2
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Materials: 0.20M HCl (±0.02moldm-3) 1.1g solid NaOH (±0.1g) A solution of vinegar of unknown concentration (density= 1.05gcm-3) Phenolphthalein Method: * A solution of NaOH was prepared by dissolving 1.1g in 250cm3 of water * 1.1g of solid NaOH was weighed and then dissolved in the stirred until dissolved in 250cm3 of water * 25cm3 of this solution was placed into a conical flask and 3 drops of phenolphthalein indicator were added * A burette was filled with 0.2±0.02moldm-3 HCl * The
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[pic] Drops |Water(HcL) |Water(NaOH) |Liver(HcL) |Liver(NaOH) |Egg White(HcL) |Egg White(NaOH0) |Potato(HCl) |Potato(NaOH) |Buffer(HCl) |Buffer(NaOH) | |0 |7 |4 |7.4 |5 |8.2 |7 |6.9 |4 |10.7 |10 | |5 |4.5 |7 |6.9 |6 |7.5 |8 |6.2 |5 |10.5 |10 | |10 |2.7 |9 |6.3 |6 |7 |9 |5.7 |5 |10.4 |11 | |15 |2.6 |12 |5.8 |6 |6.4 |9 |5.3 |6 |10.3 |12 | |20 |2.5 |12 |5.4 |6 |4.5 |10 |4.9 |7 |10.2 |12 | |25 |2.4 |13 |5.1 |6 |3.5 |10 |4.6 |8 |10.1 |13 | |30 |2.3 |13 |4.8 |6 |3.3 |11 |4.2 |8 |10 |13 | | 1.
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Approximately 40 mL of the ionized water was added to the 100 mL beaker‚ then in a 10-mL graduated cylinder‚ 5-mL of HCl was measured then added to the 100-mL beaker of water. The 100 mL beaker was then placed on the assembled ring stand. Approximately 40 mL of the 0.1M NaOH was added to the 250 mL beaker. The 40-mL of NaOH was then added to the buret which was then attached to the ring stand. The LabQuest and the Vernier pH sensor was then hooked up and turned on to measure and graph the pH of the
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Stoichiometry February 28th‚ 2013 Abstract: The reactions of the Sodium Hydroxide and two acids‚ Hydrochloric Acid and Sulfuric Acid were performed. The heat given off by these two reactions was used to determine the stoichiometric ratio and the limiting reactants in each experiment. Introduction: Coefficients in a balanced equations show how many moles of each reactant is needed to react with each other and how many moles of each product that will be formed. Stoichiometry allows us to
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Iodine is a test for starch while Benedict’s solution is a test for reducing sugars. When solution A is tested by benidicts test‚ the clear blue solution changed to a little reddish and brick red precipitate is formed.this result show that solution A is a reducing sugar. When carried out iodine test with solution A‚ the colourless solution remain unchanged . this tell us that starch is absent is solution A. When solution B is tested with Benedicts test‚ the clear blue solution remain unchanged‚ we
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