Coacervates Experiment

What are two possible sources of error for this experiment? Discuss how these errors would have changed your results. Specifically, how would the ratio of moles of anhydride to moles of water have changed?

Conclusion – The main idea of this experiment is that if you have the reactants of a double replacement reaction that you should be able to find out several things. First, you can figure out the products from switching the positive ion with the other positive ion. Once you have found the products you can determine the phase of matter they are in from Table F and H. Finally, you can also determine whether the reaction went to completion or not. The observations and data above leads me to believe that our experiment is valid. We were very careful and observant of the directions that needed to be taken. Once source of error could have been that certain substances were placed in the wrong wells, causing your data to stray from the correct information. One way this experiment could be applied to a real life situation is he residue in the bottom of a glass in your bathroom. There is stuff dissolved in water, and any trace of water left in a glass will eventually evaporate and leave the residue.

Because the value in the theoretical mass of CO_2 lost in the first run was 0.566 g and the mass obtained from the experiment was 0.618 g. This shows that 0.618 g was close to the theoretical value and it had a 9.11% error. On the other hand, the values of sodium carbonate had a greater percent error (22.2% and 39%) which meant that there was a big difference between the theoretical expectation and the actual mass obtained. Some discrepancies that could of cause the values to differ are the grams of NaHCO_3 and Na_2 CO_3 added to the beakers because some values were close to one gram or a little more than a gram. Another discrepancy is that some of the HCl might have stayed in the volumetric pipette; therefore this would of affected the weighted mass of the beaker with the

The experiment at hand involved a lot of different steps and goals, yet the entirety of the experiment was aimed at determining the concentration of Ni2+ and Co2+ ions in an unknown solution. Such an experiment is greatly important and has several benefits. First of all, the experiment teaches and reinforces multiple different skills that every scientist should be familiar with, such as using a spectrophotometer, diluting solutions, and creating calibration curves. On a much broader scale, however, the experiment provides a simple and relatively quick way to determine the concentration of an unknown solution. Such a tool is very useful and important in modern society, for a wide variety of reasons; yet determining the toxicity or potential danger of a solution is probably one of the most important uses, whether it be in the lab, medicine, nutrition, or some other field of study.

The purpose of this study, the Role of Citric Acid in Intermediate Metabolism in Animal Tissues, is to examine the intermediate steps of the oxidative breakdown of citrate that occurs when carbohydrates are exposed to anaerobic fermentation in animal tissue. Anaerobic fermentation is a metabolic pathway in which sugar is consumed when lacking the presence of oxygen. Oxygen starved muscle cells use lactic acid fermentation which is the metabolic pathway in which pyruvate is turned into lactic acid for energy. An intermediate step is a stage that occurs in between the starting products and ending products of a metabolic pathway. Specifically in this experiment, the breakdown of the addition of oxygen or removal of hydrogen is the main focus.

Enzyme Lab Conclusion In this lab three hypotheses were tested. If the catalase Solution is added then, the H2O2 will be broken down into harmless byproducts/ there will be an increase in temp compared to the control, if the boiled catalase is added to the H2O2, then there will be no significant increase in temp compared to the control, and if the catalase with acid is added to the H2O2, then there will also be no significant temperature increase compared to the control. The first hypothesis of, if the catalase solution is added to the H2O2, then there will be an increase in temp compared to the control, was proven correct. The control(the H2O2 with no catalase added) stayed at a constant temp of 23.5 degrees celsius throughout the 5 minutes

Abstract: Enzymes are biological catalysts. They are also proteins and there properties are determined by their structure. The reactant is a substrate and the resulting factor is the product. . Enzyme activity is influenced by many different things including: substrates, products, presence of cofactors, and inhibitors. The effect of inhibitors is measured as a percentage called percent inhibition.

This discrepancy can be attributed to one of several possible areas of uncertainty or a combination of several of these uncertainties. These factors however only played a small part in the experiment as the results of the experiment where very accurate anyway and sound conclusions could be drawn from them. 1. One of the observations made during the experiment was that the substance never turned fully grey and always retained a slight bluish tint. This could have been a result of not being able to remove all the water present in the compound.

The copper sulfate crystals could have been different sizes, even though we tried to keep them relatively the same size during the experiment. Another thing that could have gone wrong with the experiment is that there was inconsistent stirring during the trials with different temperature water, which could have affected the duration of the luminols light. The biggest concern that happened with the experiment was that the lights duration is guessed by the scientists doing the experiment, there is no way to know that the solution is done glowing scientifically.

We performed the lab “Action of a Digestive Enzyme” which was amylase. Amylase splits starch molecules into sugar molecules. It will also react differently depending on temperature, light, other chemicals, etc. Our objective was to test a solution for the presence of starch or sugar and the effects of varying temperatures on the activity of amylase.

The accuracy of this experiment cannot be commented on as there is no ‘true value’ to compare the gathered results with however, if more results were to be collected the accuracy would increase. The precision of the experiment can be interpreted through the range of the values (min and max), as shown in the fig 4 the gap between the minimum and maximum is large which leads to believe that the data was low in precision. The validity of the experiment was moderate as the investigation carried out measured what it was supposed to measure however, not with the amount of accuracy that was

For example in experiment number 3 the air may have influenced test strip results. The air has a number of trace chemicals in it so it is reasonable to assume that the air quality may have slightly affected the test strip chemical reading. If the experiment is repeated, the air quality should be controlled using an air filtration system. In experiment 1 and experiment 2 some of the mixture used to filter in the funnel may have gotten past the cheesecloth through human error and affected results. To correct that more care should be

The purpose of this experiment was to observe and determine the rate of enzymatic activity in the presence of a substrate. Starch was used as a substrate and was placed in cuvettes in increasing increments of concentration. Potassium iodine (KI) was used as an indicator of starch concentration. A separate series of cuvettes was observed with the same concentrations but with an addition of amylase. A spectrophotometer measured the absorbance of each concentration and the enzymatic activity was determined. It was hypothesized that the rate of enzymatic activity would increase as the substrate concentration increased.

The reaction slows down when yeast is added because the yeast inhibits the magnesium and acetic acid from reacting. In the lab, the first two trials did not use yeast and had rates of 0.682 bubbles per second and 0.703 bubbles per second respectively. After adding 0.0141 grams of yeast to the reaction, the rate lowered significantly to 0.285. Adding even more yeast amounting to 0.0939 grams slowed the rate down even more to 0.26 bubbles per second. It is clear that the more yeast that is added, the more the reaction slows down because the yeast prevents the reactants from undergoing the reaction. The reaction was faster without the yeast because their was no foreign substance blocking the reaction. The yeast slowed down the reaction by attaching

What does this experiment have to do with chemistry anyway? Explain in a paragraph or two.