Formal Report- Kinetics of Reaction: the Iodine Clock Reaction

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factors affecting the kinetics of reaction between peroxodisulfate (vi) and iodide

d. del prado1 and j. belano2
1 department of food science and nutrition, college of home economics
2 department of food science and nutrition, college of home economics university of the philppines, diliman, quezon city 1101, philippines date submitted: january 7, 2013

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ABSTRACT
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In everyday life, several reactions are encountered, but still knowledge on how fast these occur and the factors affecting it were still insufficient. This study
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On the first part, 2 beakers with different contents were prepared. 5 runs were prepared, and each run had different volumes of the substances. The different runs for the effect of Peroxodisulfate (VI) and iodide ion concentrations on reaction rate were presented on Appendix A. Each run had different concentrations of substances to test the effect of the change in amount of concentration to the rate of the reaction. Contents of beaker A and B were mixed; the timer was started immediately, and was stopped once a blue color appeared in the mixture. [7] Once Peroxodisulfate (VI) ions and iodide ions combine they produce I2 molecules which in turn reacted with the starch added to form a blue color. I2 reacted with the starch as fast as it was produced. Hence, it was very difficult to measure the rate of its reaction. So as to address the problem, S2O3 2- ion was added. This ion destroyed the I2 by reducing it back to I- as fast as it was produced. The amount of S2O32- ion added was just small so that it would not consume so much time. If the initial concentration of S2O32- ion was kept very small, Δ[S2O32-] would be small and Δ[S2O82-] would be even smaller. Consequently, there would be little change in the concentration of the reactants during the elapsed time Δt. This was a necessary condition for the initial rates method. The rate of the reaction was

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