Color Change Lab Report

The weight of the fresh meat was 4.49 grams. After fully extracting all of the fat in the fresh meat, the weight of the defatted meat was 1.83 grams. Using these two weights, the weight of the extracted fat was determined to be 2.66 grams. After calculations, approximately 59.24% of the pre-packaged meat was made of fat. The remaining 40.76% of the pre-packaged meat was pure meat. These percentages also indicate how much consumers are paying for meat and fat. For every $5.49 spent on pre-packaged meat, consumers are paying $2.23 for meat they can eat. There is a possibility that these calculations are not completely accurate for a few reasons. The first reason is the fat was not complete extracted from the acetone wash before placed into the

When the tip of the rod touched the pH paper, the color of the pH paper became blue.

The diagram above shows the theory that the rate of reaction will continue to climb until all the active sites are being used and the rate will level off but does not stop.

5. Was there any evidence that some of the copper (II) chloride was left in the beaker? Explain.

Aim: The aim of the lab “Chemical Equilibrium” is to observe the effects of changes in concentrations of products and reactants on the position of the equilibrium of given chemical reactions.

In reality, not all of the KSCN- will be converted into products because, in an equilibrium reaction, Le Chatelier’s Principle states that the reaction will oppose an increase in either reactants or products. So, as KSCN- is converted

The objective of the experiment is to apply Le Chatelier's Principle, which is a system that responds to an external stress and then adjusts itself in order to alleviate the stress when it is at equilibrium. A reactant is added, and the equilibrium is reestablished, resulting in more products and fewer reactants, and thus, the position of equilibrium is shifted to the right. When a product is added, the equilibrium position is shifted to the left because there are more reactants and fewer products.

Regarding temperature, Le Chatelier’s principle states that seeing as the production of COCl2 from CO + Cl2 comes about through a process of exothermic reaction, that the reverse would come about through a process of endothermic reaction. Therefore increasing the temperature would cause a reduction in the equilibrium yield of COCL2 favouring the original reactants CO + Cl2. (163)

A reaction has an equilibrium constant, Keq, of 50. When performed in the presence of an appropriate enzyme, the forward rate of reaction is increased 20-fold. What will happen to the reverse rate of reaction?

This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions, diagrams if needed, and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information in an editable file which can be sent to an instructor.

There was an assortment of different changes indicating that chemical changes were taking place such as change in color or chemicals bubbling when combined with another chemical.

Molecules are still in motion, but there is no net change when dynamic equilibrium is reached.

This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions, diagrams if needed, and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing this information in an editable file which can be sent to an instructor.

5. The final result when all the dye emerges at the downstream side is shown in Figure 1.

The first experiment was Baseline and for that experiment we needed to get three tubes but one of the tubes were already done so the only thing was left is to do test tube two and three and put it together than put it in the spectrophotometer 20. The hypothesis for this experiment