Menbere Wendimu Che101 Laboratory Report Acid Base Laboratory Objective: Introduction: Experimental: 2.04 g of KHP‚ 100ml volumetric flask‚ distilled H2O‚ approximately 0.1 M of NaOH‚ Vinegar‚ Phenolphthalein‚ 250ml Erlenmeyer flask‚ weighing balance‚ Graduating Cylinder‚ burette and pH meter were used in our experiment. In our first part of our experiment to prepare a primary standard‚ 0.1 M solution of KHP‚ we carefully weighed out 2.04g of KHP in a weigh paper using the weighing balance
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chemical properties of four liquids: acetone‚ vinegar‚ hydrogen peroxide‚ and oil. By using our knowledge about the four liquids we needed to identify the components of an unknown mixture. Theoretical Background The liquids commonly found around the house such as acetone‚ vinegar‚ hydrogen peroxide‚ and oil was tested to identify the physical and chemical properties of these liquids. Acetone usually used as nail polish remover dissolves plastic. Vinegar used in cooking and as a condiment begins to
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solutions was calculated using the obtained values from the procedures. In the third part‚ the percent of acetic acid in vinegar was determined. The buret was rinsed with 0.2M NaOH and was later on filled with the same solution up to its mark of 0.0 ml. 5ml of commercial vinegar‚ 45ml distilled water and two drops of phenolphthalein was placed in the Erlenmeyer flask. The vinegar was titrated with 0.2 NaOH until its color turned to light pink and then the volume of
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ounces) or other similar containers Hot water (e.g.‚ from a faucet‚ heated in a microwave oven‚ etc.) Thermometer Vinegar Baking soda Safety goggles Tongs or fork Eyedropper or drinking straw Craft stick or toothpick Extra sticks or drinking straws for stirring Hypothesis In this lab‚ you will compare the pH ranges of vinegar and a solution of water and baking soda. Do you think vinegar is an acid or a base? What about the baking
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is the lowest concentration of a solution that still has perceptible taste for salt‚ sugar and vinegar. Risk Assessment Risk | Mitigation | 1. Injury from broken glass cylinder. | Wear safety glove‚ handle cylinder carefully. | Water spills on the floor -> slippery floor. | Handle container carefully‚ wear safety footwear. | EQuipment * salt * table sugar (sucrose) * vinegar * water ( distilled) * spoon * gram scale * 100 mL graduated cylinder * 10
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Chapter I Introduction A. Background of the Study Grape is a fruiting berry of the deciduous woody vines of the botanical genus Vitis. Grapes can be eaten raw or they can be used for making wine‚ jam‚ juice‚ jelly‚ grape seed extract‚ raisins‚ vinegar‚ and grape seed oil. Grapes are a non-climacteric type of fruit‚ generally occurring in clusters. The combination of unique texture and sweet‚ tart flavor has made grapes an ever popular between-meal snack as well as a refreshing addition to both
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corn syrup is a hypertonic solution‚ then the egg’s size will shrink. If the water is a hypotonic solution‚ then the egg will swell. Materials: Styrofoam cups (2 per group) Styrofoam cups to weigh down egg (2) Balance Paper towels Vinegar (enough to cover egg) Distilled water Corn syrup Fresh eggs (2 per group) Procedure: Day 1: 1. Take 1 clear cup and label it “Egg 1 : water”. Label the other clear cup “Egg 2 : syrup” (you may receive a cup that is already labeled).
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variable: Weight after being in vinegar for a couple days Control: None Constants: Amount of vinegar Materials: Beakers Vinegar Red Sand Stone Pea Stone Marble Plastic Rubber Bands Cups Scale Paper Towels Sketch up Lab: Procedure: 1. Get the beaker 2. Fill the beaker with 20 ml of vinegar 3. Get the 3 types of stone and weigh them 4. Put them into 3 different cups 5. Pour vinegar over the stones 6. After a few days go by drain the vinegar and dry the stones. 7.
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substantially. The most common acids used are vinegar‚ citrus juice‚ and buttermilk. Professional cheesemakers also use rennet‚ an enzyme found in the stomachs of mammals that naturally curdles milk (NE Cheesemaking Supply Co.). In this project‚ vinegar‚ lemon juice‚ and buttermilk will be used to compare the masses of curds with different pHs. Hypothesis If I use lemon juice‚ which has a pH of 2‚ then the curds will have a larger mass than if I added vinegar‚ which has a pH of 2.4 and buttermilk‚ which
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Sports Development Introduction As a newly joined member of the committee for the new multi-sports club which focuses on cycling‚ swimming and running I have come up with a 5 year development plan‚ which I am confident can give the club a vision and direction to go down in order to achieve an outcome of produce a number of good athletes and be successful in the future. The report will discuss possible funding sources‚ and identifying where and how much will be spent to progress the club
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