Baking Soda Vs Citric Acid Essay

If the 0.2 g, 0.4 g, 0.6 g, 0.8 g, or 1 g (±0.1) of baking soda used in this experiment increases, then the volume (mL) (±0.5) of the carbon dioxide released from the decomposition will also increase.

Their chemical analysis also consists of 46.66% Carbon, 4.48% Hydrogen, 31.1% Nitrogen, and 17.76% Oxygen, which leads to an empirical formula of C7H8N4O2. C8H8O3 is a chemical compound that weighs a total of 152.15g, and C7H8N4O2 is a chemical compound that weighs a total of 180.16g. The two chemical compounds are both congruent to the molar mass of the molecular formulas. Since Vanilla and Theobromine both have the same Empirical Formula and Molecular Formula of the Chemical Compound that is found in Victim #2’s body, it can be confirmed that Victim #2 uses both Vanilla and Theobromine. Now looking further into the passengers in the plane, it can be seen that Beyonce and Cake Boss are both related to Vanilla and Theobromine due to the fact that they are the only passengers who are associated with cake.

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.

In the experiment “White Before Your Eyes” four various white powders were experimented on using various liquids (baking soda, cornstarch, sugar and a mystery powder). The purpose of this experiment was to discover what powder/mixture of powders the substance was.

This ingredient was in a willow tree bark in the year 1763 Reverend Edmund Stone of Chipping-Norton. Salix Alba (The bark of a willow tree) carries high levels of silicon). The third and last active ingredient is citric acid. Citric Acid is in the food we eat. How is that possible?

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.

Vinegar is made by fermenting ethanol which produces acetic acid. The Ph Level of vinegar is 2.5 meaning that it is highly acidic. The acid in the vinegar will break down the minerals and cause the mineral to “fizz”. If not scratching the Mineral with a nail will expose another layer of the mineral and make it so it is more likely for the vinegar to “fizz” on the mineral.

In the first part of the experiment (identifying the chemical makeup of the unknown compound

A chemical change can be caused by combining two compounds, such as baking soda (NaHCO3) and vinegar (CH3COOH). The change that is taking place is because of the chemical property of reactivity. When these two compounds react CO2 is produced. In this experiment we wanted to see how much baking soda, added to 10mL of vinegar, would cause a film canister rocket to shoot the farthest. I predicted that 10mL of baking soda would shoot the farthest because it would be equal to the amount of vinegar in the canister. The independent variable in this experiment was the amount of baking soda and the dependent variable was how far the lid would shoot.

9.Repeat the procedure with a new mass of baking soda. Before beginning, rinse the reaction vessel with water. Refill the graduated cylinder with water. Check water level in collection box so it has room for the water from the graduated cylinder.

The goal of the experiment was to identify Unknown 33A and 33B. Unknown 33A was a white, crystalline solid that had a sweet cherry smell and Unknown 33B was a beige, yellowish color liquid that was translucent and had a viscosity similar to water. Also, the liquid was homogenous and smelled sour, similar to mildew.

For this lab, we brought a empty soda can to school to show how pressure and temperature can affect the structure of the can. To begin the experiment, we needed a empty soda can, water and ice in a small plastic tub, and a hot plate. First, we added about a tablespoon of water to the empty soda can. Second, we put the soda can on the hot plate and waited until the water was brought to a boil. Then we used beaker tongs to carry the hot soda can and flipped it over into the container of water and ice. Once the can touched the water, the can made a loud crushing sound and the can crippled inward.

After we had the balloons with filled with 10mL of vinegar each, we attached them to the baking soda test tubes. After all the components had been situated, we carefully lifted each balloon to pour the vinegar in. We made sure to closely compare which balloons had inflated more than others, and to see if any baking soda was left behind. A good technique to utilize would be to take pictures of the results; a technique that my group could have benefited from should we have used

The U.S and its people have been facing health problems for the longest time, from all kinds of diseases and health issues- obesity and type 2 diabetes specifically. Obesity and being overweight are problems that teens and adults are facing in the U.S. and is continuing to increase each and every day. The food stamp act created in 1964 was initially designed to help provide food for people in need of help at a time when hunger was one of the main problems hitting the U.S, many years later, while the hunger issue is still existing, the program adjusted at a slow pace to a better nutritional program. For the past couple of years, it has been argued on whether soda and other sugary drinks should be bought on the supplemental Nutrition Assistance

Soda goes back to ancient times when ancient Greeks and Romans would use mineral water because of its medicinal properties. Soon mineral water was turned into flavored soda water, and gained popularity not only for medicinal benefits but for the refreshing taste it has as well. In the late 1800’s a Chemist by the name of Constantin Fahlberg failed to wash his hands after working in the lab. While he was eating his dinner, he discovered that everything he touched tasted sweet. The next day he went around the lab and tasted various beakers and evaporating dish in search of the source of the sweet taste. In an overheated beaker, he discovered that “o-sulfobenzoic acid had reacted with phosphorus (V) chloride and ammonia,