Acidic Relations In Chemistry And Gunpowder Green Tea

Procedure: Measure the volume, mass, length and temperature of a variety of items. Create dilution of sugar water.

Our testable question was, what is the effect of different liquids on the dissolving rate of the alka seltzer. To answer this question we dissolved alka seltzer in three different liquids, and recorded the data we found. After testing water three times

Purpose: The purpose of this experiment is to observe chemical changes in common consumer products to determine if the chemicals are basic, acidic, or remain neutral when mixed with other chemicals.

Our objective for the Sherlock Holmes Experiment was to illustrate that some chemicals can be identified or differentiated by simple chemical tests, such as solubility, pH, or color tests. In our group we had to test come common powders such as Alka-Seltzer, baking soda, flour, Vitamin C (ascorbic acid), and salt. Other chemicals that were used to do this experiment were vinegar, and Iodine 2 Solution. The equipment used to do this experiment was red litmus paper, and 5 test tubes per group.

10 microliters of the sample is then added and the assay absorption is measured at 340nm. If absorbance was above 1.5, samples were diluted.

The materials used during the experiment included three plastic cups, three gummy bears, masking tape, marker, balance, calculator, tray, one plastic spoon, a measurement tray, and a ruler. The three plastic cups were used to hold the tap water, salt water, and sugar water. The masking tape and marker were used to label each cup with the

The primary goal of this laboratory is to correctly identify an unknown substance. To achieve this task, one may use various tests that reveal both chemical and physical properties of a substance. By comparing the results of a known substance and the unknown substance, one may eliminate alternative possibilities and more accurately predict the undisclosed compound. Furthermore, by performing these tests, data can be collected and verified regarding chemical and physical properties of the unknown. Understanding the chemical properties of a known substance aids one’s understanding of the unknown based on comparative analysis of the results of the tests.

In Part C of the experiment, the process completed in Part B was performed again on the six Kool-Aid drink samples: black cherry, cherry limeade, grape, mixed berry, strawberry, and tropical punch. The cherry limeade, grape, mixed berry, and tropical punch samples were undiluted stock solutions that were used in the SpectroVis. The black cherry solution was diluted with a 2-fold dilution. The 3 mL of black cherry solution was diluted with 3 mL of deionized water. This was done because the Red 40 dye was too concentrated. The strawberry solution was first diluted by a 2-fold but the absorbances values were too high and fell outside the acceptable range of 0-1. Therefore, 8 mL of strawberry solution was diluted with 12 mL of deionized water. These values for all of the solutions were recorded in Table 5. The solutions were emptied down the sink. All the glassware and cuvettes were rinsed with deionized water and dried. The volumetric flasks and caps were returned to the appropriate containers.

Scientists use an instrument called a spectrometer to quantitatively determine the amount of light absorbed by a solution. The primary inner parts of a typical spectrometer are described below. The spectrometer has a light source that emits white light containing a vast mixture of different wavelengths of electromagnetic radiation. The wavelength of interest is then selected using a monochromator (“mono” meaning one and “chromate” meaning color) and an additional exit slit. The separation of white light into different colors (wavelengths) is known as diffraction. The selected light then reaches the sample and depending on how the light interacts with the chemical compound of interest, some of the light is absorbed and some passes straight through. By comparing the amount of light entering the sample (P0) with the amount of light reaching the detector (P), the spectrometer is able to tell how much light is absorbed by the sample.

Since Alka Seltzer is swallowed and reacts with stomach acid, the vinegar is in this experiment is substituting as the stomach acid. The principle of limiting reagents relates to this lab because

Filtering coarsely ground coffee beans after mixing it in cold water after several hours, results in cold coffee brew.

100 mL of whole milk was measured in 250 mL flask and put on a hot plate in the hood. A thermostat was used to make sure that the milk did not go over 40 ͦC. When the Milk reached 39.2 ͦC, 11.0 mL of 10% acetate acid solution was added and stirred form 1 minute. Three coffee filters were nested into one another and used with a funnel to filter the solution into a clean 250 mL flask. A vacuum filter was set up while the solution was

The objective of the lab was to measure the % of NaCO3 in an Alka-Seltzer tablet in different measures of an acidic solution (Vinegar). Through understanding of stoichiometric relationships and limiting reactants, quantities of substances yielded or consumed in a reaction

Abstract: In this experiment, our team analyzed an unknown acid and a sample of vinegar solution by the process of titration using a 0.1 M sodium hydroxide solution as the titrant, as this solution is a strong base. In addition, our team members used phenolphthalein as indicator in the reaction.

There are many likely sources of error that could have occured while doing this experiment. One error was that some of the substances were spilled on the table. The substances were left on the table throughout the experiment and it was never cleaned up.