39. The Viscosity of Liquids After studying the present lecture‚ you will be able to Define viscosity and viscosity coefficient Outline the method to measure viscosity using Ostwald viscometer Determine the average molecular weight of a polymer Determine the surface concentration of 1-butanol in aqueous solution Measure the distribution coefficient of a solute betweenn two solvents 39.1 Introduction Viscosity‚ one of the transport properties‚ arises because of intermolecular attractive and
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CHM 096 TUTORIAL 6 Mar 2013 (ELECTROCHEMISTRY) 1. Determine the oxidation number of the first name element in the following ions. a) Cr2O72 d) AsO33 b) SbF6 e) BaH2 c) MoO42 f) ClO4− 2. Determine whether each of the reactants shown in the following half-reactions is being oxidized or reduced. a) As4+ As3+ b) Cl2O7 HClO4 c) C2H4O C2H6O d) SO2 SO42− e) Cr2O72− Cr3+ 3. Indicate whether each of the following is or
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activation energy. The Chemistry ’THE IODINE CLOCK ’ - This is the experiment that will be used to investigate reaction rates‚ and it is a reaction between acidified hydrogen peroxide and potassium iodide: 2H+(aq) + 2I¯ (aq) + H[-1] 2O2 (l) ÕI2 (aq) + 2H2O2 (aq) Iodide ions are firstly oxidised by the hydrogen peroxide‚ as shown in the above equation. The iodine that is then produced reacts immediately reacts with thiosulphate ions as follows: I2 (aq) + 2Na2S2O3 (aq) Õ
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Dorothy Crowfoot (later called Dorothy Crowfoot Hodgkin) was born on May 12‚ 1910 in Cairo‚ Egypt to John Winter Crowfoot and Grace Mary Hood Crowfoot. John was a school inspector that worked for the Egyptian Education Service and later became the Director of Education and Director of Antiquities in Sudan. He retired in 1926 and focused on archaeology and later became the Director of Jerusalem’s British School of Archaeology. Grace Mary was botanist and illustrated the different flora found in Sudan
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Mechanical digestions starts from the intake of food into the mouth and when the food is chewed and while the food is broken down until it becomes small to be swallowed. Then the food goes down as a food bolus into the esophagus after the food is broken down. The food bolus passes through the alimentary canal through peristaltic movements. Peristaltic movements is a systematic series of muscle contractions and relaxation which involves the passage of food bolus through the esophagus‚ stomach‚ small
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Investigation – Storage conditions of Bleach & it’s relation with temperature. Title/Research Question: ‘How does temperature effect the concentration of chlorate ions in bleach?’ Aim: The aim of this experiment was to investigate the optimum temperature storage conditions of bleach’s stored at different temperatures. Introduction: Chlorine bleaches are made by dissolving chlorine in sodium hydroxide solution. They have a number of uses as they are used to remove colors‚ whiten or disinfectant
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Determination of a Rate Law and Temperature Dependence of a Rate Constant By Marvin Coleman March 7‚ 2011 Abstract: From the shown calculations & graphical analysis‚ the experimentally determined rate law is rate = K[I-].969 [H2O2].991 and the experimentally determined activation energy is 59.50 kJ/mole. Introduction: The rate of a reaction varies at different temperatures and reactant concentrations. In this experiment‚ the orders and dependence of the rate constant of the products
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OXIDATION-REDUCTION TITRATIONS REDOX TITRATION • involves oxidizing agents and reducing agents titrants and analytes • oxidizing agents used as standard solutions: potassium permanganate‚ KMnO4 potassium dichromate‚ K2Cr2O7 iodine‚ I2 ceric sulfate‚ Ce(SO4) 2 potassium iodate‚ KIO3 REDOX TITRATION • reducing agents used as standard solutions: ferrous sulfate‚ FeSO4 oxalic acid‚ H2C2O4 sodium oxalate‚ Na2C2O4 sodium thiosulfate‚ Na2S2O3 titanous chloride
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Nestum 3 in 1 cereal milk drink Product Description Nestum 3 in 1 cereal drink is higher in whole grains‚ lower in sugar‚ low fat and is enriched with 13 vitamins and minerals. The main ingredient of the nestum cereal drink is wheat flour‚ skimmed milk powder (cow’s milk)‚ rice flour‚ malt extract (contains barley) and vitamins ( C‚ E‚ B3‚ A‚ B5‚ D‚ B6‚ B1‚ biotin‚ folic acid‚ f12) Product Ingredients: Whole Wheat Flour (32%)‚ Skimmed Milk Powder (Cow’s Milk)‚ Sugar‚ Glucose Syrup‚ Rice Flour
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to determine the structure of the major product. Sodium saccharin is made from the base catalyzed de protonation of saccharin. This nucleophilic reaction is special because the nucleophilic atom can be oxygen or nitrogen and the leaving group is iodide ion. The solvent used in this reaction is very important for determining the rate of nucleophilic substitution reaction. Polar protic solvents such as water and ethanol result in bulky solvation shells around the charged nucleophile; this is what
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