to corrode or rust faster? I have decided to base my experiment on four different types of metals and four different liquids. I will be using a penny‚ nail‚ paper clip and a needle as my four metals. My four liquids will be vinegar‚ beach‚ lemon water and salt water. To get started‚ the metal contents should be established. Today’s pennies are mostly made of zinc with a thin layer of copper overcoating. A nail is a form of carbon steel or black
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Abstract The purpose of this experiment is to determine the concentration of acetic acid in vinegar by using 0.1 M HCl and NaOH solution. By performing three titrations to determine the concentration of the base‚ the concentration of the acid was determined to be 0.600 M. It was possible to determine its concentration by standardizing the sodium hydroxide solution used for the first three titrations and by using phenolphthalein to indicate its equivalence point. In conclusion‚ although there were
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respectively): 1. Add roughly 200ml of distilled vinegar in plastic bottle of narrow neck with capacity of at least 500 ml. 2. Add ~ 1 table spoon of baking soda (Sodium bicarbonate) into a balloon (it works the best if the balloon is already stretched out). 3. Tie the balloon onto the top of bottleneck. Be careful not to add baking soda into the bottle yet and make sure that the balloon is flattened. 4. Quickly add baking soda into the bottle (vinegar) and observe carbon dioxide production. 5. Please
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Objective: The main objective is to demonstrate the law of Conservation of Mass. Use Vinegar and baking soda to demonstrate the law of Conservation of Mass. Introduction: The law of Conservation of Mass states that mass is neither created nor destroyed during ordinary chemical reactions or physical changes‚ which means that no matter how dramatic of a change that a substance goes through‚ it will not lose mass. It may seem like it lost mass‚ and usually‚ if you weighed the result‚ it will have
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Results for Titration of 3 Trials of HCl and 1 Trial of Acetic Acid (Vinegar) Trial # | Va | Vb | 1 | 10.00 mL | Start:0.000 mLFinish:3.700 mLVb:3.700 mL | 2 | 10.00 mL | Start:0.000 mLFinish:3.750 mLVb:3.750 mL | 3 | 10.00 mL | Start:0.000 mLFinish:3.750 mLVb:3.750 mL | Vinegar | 5.00 mL | Start:0.000 mLFinish:12.100 mLVb:12.100 mL | Figure 1 Calculations Involved With Experiment Mb Value using 0.1 M HCL and measured
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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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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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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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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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