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Calorimetry Lab

Satisfactory Essays
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Objectives: Obtaining accurate records of buffer and solution with NaOH and HCl Understanding properties of buffer
Results:
Table 1: a summary table of the result, before and after addition of HCl and NaOH for both water and the buffer solution. pH of water pH of acetate buffer pH before addition of any acid 6.2 5.0 pH after addition of 1.00ml 6M HCl 2.4 4.6 pH before addition of any base 7.1 5.0 pH after addition of 1.00ml 6M NaOH 11.8 5.2

Discussion: pH of water before addition of acid still seems to be very acidic, even though we changed to fresh DI water after washing the beaker. Calculation below shows the percent error of this value from the theoretical pH of water, 7.
(experimental-theoretical)/theoretical ×100= (6.2-7.0)/7.0 …show more content…

In addition to this, my group found calibration error of our pH meter in the experiment 1.2. It is possible that our pH meter was not very accurate from the beginning of our experiment.
Answers to post-lab questions: The theoretical pH of the acetate buffer before adding acid or base was about 4.5, and actual value of pH was 5.0. This gives the percent error of
(experimental-theoretical)/theoretical ×100= (4.5-5.0)/5.0 ×100 = -10 …show more content…

Also, the pH of buffer increased by 0.2 after addition of 1.00ml, and decreased by 0.4 after addition of 1.00ml HCl. When HCl or NaOH is added to the water, pH changed significantly. According to Campbell biology textbook, pH of 2.5 is the acidity of vinegar, and around pH of 11.5 indicates household ammonia. When HCl or NaOH is added to the buffer, the buffer was more constant in comparison of the result of water. Our solution seemed to be working as a buffer.

Objectives: Understanding pK, pI and titration graphs
Results:
Table 1: pH values corresponding to the amount of HCl added to glycine solution. amount of HCl added (ml) pH amount of HCl added (ml) pH
0.0 5.9 20.0 2.4
0.5 4.4 20.5 2.4
1.0 4.0 21.0 2.4
1.5 3.9 21.5 2.5
2.0 3.7 22.5 2.4
2.5 3.7 23.5 2.3
3.0 3.6 24.5 2.4
3.5 3.5 26.5

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