The outcome of the experiment was that the bag exploded when the chemicals mixed together and released off air pressure till the bag exploded. When doing this the experiment and watching the outcome had been surprising. The glycerine didn’t explode like the vinegar did in the first one because those chemicals never mixed. The tissue made the lab last alot longer. It didn’t matter if either the tissue was used to hold the baking soda in place, or the napkin. The results somewhat had matched up with the hypothesis of the bag exploding. On the other hand it was surprising that the lab to so
phs Raw Data Pop Test Properties: “Pop-test” Properties of Hydrogen Gas faint pop followed by extinguishing of flame “Pop- test” Properties of Oxygen Gas no pop , flame not extinguished Relative Loudness and Distance Oxygen: Hydrogen Mole Ratio Relative Loudness Trial 1 Relative Loudness Trial 2 Relative Loudness Trial 3 Average Loudness Average Deviation Distance travelled (meters) 1:5 8.0 9.0 9.0 8.6 0.46 5.5 2:4 10.0 10.0 10.0 10 0 7.0 3:3 7.0 6.0 6.0 6.3 0.43 7.5 4:2 3.0 3.0 2.0 2.6 0.46 6.6 5:1 1.0 0.0 1.0 0.6 0.46 5.7 Average Deviation- 0.30 Maximum deviation- 0.46 Mole Ratio vs. Excess Parts O2 0 1 2 3 4 5 6 Parts H2 6 5 4 3 2 1 0 Reactant in Excess H2 H2 Neither O2 O2 O2 O2 Moles in excess 6 3 None 1.5 3 4.5 6 Calculations
In the last test, we had to test out a mystery powder (powder A, B, C), in its own separate test tube, in order to solve the Sherlock Holmes Mystery. Our group had powder C. When we mixed water in the mystery powder, it did not dissolve. When the litmus paper was put into the test tube it turned blue. When the vinegar was mixed it bubbled/foamed up. When we mixed the iodine solution, there was no reaction and the solution turned to a dark brown/black color. When we mixed in the baking soda there was no reaction and it turned to an even darker color.
Procedure- The procedure for this lab includes many simple steps and a few different things we are testing. Our first Procedure was to combine water and salt to see what kind of reaction it would make. First we fill the graduated cylinder with 100 ml of water. We then measured 1.0 grams of table salt on a balance to get an accurate amount. After, we took the measured amount of salt and poured it into the water filled beaker. Lastly, we watched and recorded the reaction.
Bacteria are ubiquitous; they can be found on the skin, in the soil, and inside the body. Because of the very nature of this ubiquity, it is important to be able to determine between different strains of bacteria. An example of this is determining the causative agent for a disease so that the patient will be treated with the appropriate antibiotics. It may be important to determine the bacteria in a certain region, because like with enteric bacteria, it is normal to find them in the digestive tract as they are in a symbiotic relationship with our bodies in this area; however, they also cause opportunistic infections in places outside of the digestive tract to our detriment, such as with a urinary tract infection. Some strains of bacteria are common to nosocomial infections, and identifying these bacteria as such helps create the guidelines for healthcare workers in antiseptic technique. All of the morphology and characteristics of each strain of bacteria help us to better understand the role of bacteria in the body as well as helps us understand how they can cause illness, and what treatment regimen to set in place. In lab this semester, a sample of unknown
They ruled this combination out by comparing its physical and chemical properties to those of the mystery mixture. One of the differences between the mystery mixture and the mixture of MgSO4, C6H8O7, and NaHCO3 is during the chemical reaction. During the reaction of the mystery mixture the bubbles and only about one centimeter high. During the reaction of MgSO4, C6H8O7, and NaHCO3, the bubbles were approximately one inch tall. Another difference during the chemical reaction was the time that the two mixtures fizzed. The mystery mixture fizzed for about 3 minutes and 14 seconds. The combination of MgSO4, C6H8O7, and NaHCO3 fizzed for approximately 5 minutes and 47 seconds. Thirdly, the eighth-grade scientists decided to eliminate MgSO4, C6H8O7, and NaHCO3 as a possibility to be the mystery mixture because during the reaction the mystery mixture's temperature was 16.5oC at the end of the reaction. While the combination of MgSO4, C6H8O7, and NaHCO3 ended up at 17.6oC. Finally, the scientist knew that they could rule out the mixture of MgSO4, C6H8O7, and NaHCO3 is because they noticed that the chunks in the mystery mixture were not shiny, but very dull, and the lumps in the mix of MgSO4, C6H8O7, and NaHCO3
After the experiment was performed one could determine if the ingredient contained that substance. The first ingredient tested was the beef patty. After the four tests it was found that
I did some research about the explosion, and found the answer to why it happened. This demonstration is called the “whoosh bottle.” It is where you place a low-boiling alcohol such as methanol, ethanol, or isopropanol into a bottle, coat the entire bottle with the alcohol, and then use fire to create an combustion reaction
This was determined by observing significant reactions that occurred when the powders that Unknown Mixture #2 consisted of were individually tested with the liquid reagents. Alka-seltzer proved to be a highly reactive reagent as bubbling occurred whenever any of the liquid reagents were mixed with it. It appears that alka-seltzer created a neutralization reaction with each of the liquids. Since alka-seltzer and baking soda contain similar chemical properties, it can also be inferred that the bubbles that were apparent for each of these neutralization reactions was the gaseous carbon dioxide that was created during the reaction. While alka-seltzer seemed to be highly reactive, table salt wasn’t very reactive at all. Despite the fact that salt wasn’t very reactive, it can still be deduced that salt was in Unknown Mixture #2 without noticing any of its reactions. This is because it is already evident that baking soda and cornstarch are in Unknown Mixture #1. Since two of the four possible substances are already in Unknown Mixture #1 and none of their special properties were observed in Unknown Mixture #2, the presence of salt in Unknown Mixture #2 can be confirmed by using the process of elimination. By understanding how each of the powders reacts with each of the liquid regents, the substances of the unknown mixtures can be
The Chemical Baggies Lab demonstrated to students how certain chemicals cause diverse chemical or physical changes depending on what substances were mixed together in a designed controlled experiment. During the process of this experiment, almost identical observations were made about different combinations of chemicals that had at least one substance in common. For example, the frequent observation that was made throughout the experiment was that heat was felt. Even though there were distinct chemical combinations, there was one substance that generated a certain observation or characteristic, such as a mixture has to comprise of the phenol red for there to be a color change, which was learned from this lab. Also, calcium chloride
This is done through a change in temperature. Over time, two objects that are in direct contact will
The investigation is showing how enzymes work inside a mammal's stomach. Rennin is the enzyme found in young mammals and has more effect
Mass Conservation Within a Ziplock Bag Question Does a controlled (closed system) Ziplock bag experiment demonstrate the Law of Conservation of Mass? Claim According to the Law of Conservation of Mass inside a controlled system, mass cannot be created nor destroyed, only transformed. This statement is accurate, however, a human error occurred when I performed this experiment.
The soda ash form experiment 3 was obtained. A 250 ml beaker was obtained and rinsed.
To calculate the expected number of pipette tips needed per month take the number of pipette tip per sample to multiply it with the average sample analysed per month, 5 x 100 = 500.
Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing