Fruit Ph Experiment

The experiment procedure is first, get your materials, shells, water, vinegar, measuring spoon, a cup, and a beaker. Next,

Besides my experiment there have been other experiments that have tested temperature’s effect on ph. They also wanted to know whether temperature affects the ph. I found an experiment online called “Effect of Temperature on the pH of orange juice” done by students from Nease High School. Unlike my project, they only tested Orange Juice. They used 5 different temperatures, and the result was that the temperature had no effect. Another experiment I found online called “ Does storage temperature affect the ph of Orange Juice” by Anna Elizondo also only used Orange Juice. Her results were that the juice was more acidic at a hot temperature. The last experiment i found was on the lines of my experiment, but was more about my hypothesis. It was called “Does Storage Temperature Affect Orange Juice 's Acidity?”. Like the other experiments, this one only used Orange Juice. They used ph paper to measure the acidity at 40 degrees-50 degrees over the span of 2 days. Their conclusion was that the ph was still the same.

Introduction The experimental setup will be a pH meter placed inside each water bottle of water to check the acidity in each one, and it will be tested with a pH meter. The purpose of the investigation is to see which company of water bottles has the highest pH level. The

Abstract PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose solution. This is an enzyme-based reaction that is susceptible to pH. The aim of this experiment was to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH of glucose solution which included pH 3, 5, 7, 9, 11. The hypothesis was ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ The experiment conducted was to measure the amount of C02 produced by the yeast going into fermentation, however varying the pH of glucose solution by using different pHs . To test this every 5 minutes the volume of gas in the test tube was observed and recorded until a period of 30 minutes had been. The end results

By first measuring the pH levels of solution A through E with a pH meter, it gives a numeric reading to ph balance to a solution. Next, add in a natural indicator called anthocyanin made from the pigment from a red cabbage into each solution and mixed it until there is a distinct color and recorded on the chart. Finally, by looking at the result of the pH reading level that

1) Which of the household solutions are tested acid? How can you tell? Vinegar, Lemon Juice, and Soda are the acidic household solutions. I can tell this because they turned pink when cabbage juice was added. Also, their pH’s are less than 7.

To start off the experiment 25mL of water was placed into a labeled beaker and tested for the pH using pH test strips. Next the antacid tablet was placed in the solution and timed for how long it took to dissolve the tablet. Finally the temperature was measured. This same process was repeated for the acidic solution, and finally for the basic solution. After each experiment the pH, the reaction time, and the temperature of the beaker were recorded into a table. For this experiment the independent variable was the substance used (acid, neutral or base), and the dependent variable was the reaction time of each substance. The constant conditions of this experiment included the amount of substance being used, and the placing of one antacid tablet into each beaker. The experimental group was the acidic and basic solution, and the control group was the neutral

In order for the media to show the change in acidity the solutions are modified and include an indicator chemical. This indicator will change color depending on the ph level of the media it is in. For all the media used in this experiment, the indicator changes to a yellow color when in the presence of an acid and turns magenta/pink when in the presence of a base or alkali.

Assessment Type 3: Practical Investigation Part B: Investigation Report Abstract PH can affect the way fermentation occurs due to the irregularity of the acidity or alkalinity within the glucose concentration. The aim of this experiment is to determine how pH affects the yeast fermentation rate by performing the experiment numerous times with a different pH in the glucose solution. My hypothesis states that ‘If the pH is lower than the neutral point then the fermentation reaction will occur faster?’ To set this experiment I had to make adjustments to the original practical method in order to fit the new practical, which depended on the question that was chosen.

Three trials were made and the average percentage alkalinity was reported. Analysis of Carbonate-Bicarbonate Mixture For this experiment, a pH meter was used so this part of the experiment began with the calibration of the pH meter with specified buffers. The buret was then filled with the standard HCl solution and a set-up for titration was prepared. 200g of the carbonate-bicarbonate solid sample was weighed and dissolved in 100 mL of distilled water. The sample solution was then transferred into a 250-ml volumetric flask and was diluted to the 250-mL mark. The flask was inverted several times for uniform mixing. A 50-mL aliquot of the sample solution was measured and placed unto a beaker. 3 drops of the phenolphthalein indicator was added to the solution in the beaker. The electrode of the pH meter was then immersed in the beaker and the solution containing the carbonate-bicarbonate mixture was titrated with the standard HCl solution to the phenolphthalein endpoint. Readings of the pH were taken at an interval of 0.5 mL addition of the titrant. After the first endpoint is obtained, 3 drops of the methyl orange was added to the same solution and was titrated with the standard acid until the formation of an orange-colored solution. Readings of the pH were also taken at 0.5 mL addition of the titrant.

By: Danielle Pasteur October 12, 2015 BY 123L: 11:15-2:05 Introduction An enzyme Hypothesis The null hypothesis will be that the test tubes with an increase in temperature, pH values, enzyme concentrations, and substrate concentration will have a very small color change or no color change at all. The alternate hypothesis is that the test tubes containing an increase in temperature, pH values, enzyme concentrations, and substrate concentration will all have an intense color change; the more the change, the more intense the color change will be.

DESIGN (D) DEFINING THE PROBLEM AND SELECTING VARIABLES The intention of this experiment is to determine the effects of pH on the rate of photosynthesis in living leaves. Photosynthesis is a process by which plants convert light energy captured from the sun into chemical energy which they use to perform various plant functions. During the photosynthesis process, light, carbon dioxide, and water react to produce products: sugar and oxygen. The equation for photosynthesis is:

Immediately after removing the tubes, hydrogen peroxide was added to each tube up to the second (5 cm) mark. They were then swirled to mix, and after fifteen seconds, the bubble columns in each vile were measured in millimeters, and then recorded in a data table. The procedure for analyzing pH levels was rather different. The three test tubes, marked at three different levels, were each filled to the first mark (1cm) with catalase, and to the second mark (3 cm) with water. However, the pH of the water had been adjusted differently for each vile. The first tube received water adjusted to pH three, the second received water adjusted to pH seven, and third received pH eleven. Consequently, each tube was then filled to the last mark (7 cm) with hydrogen peroxide, swirled to mix and then observed after twenty seconds. After twenty seconds passed, the bubble columns of each of he tubes were measured in millimeters. Results were recorded on a chart.

Determining the pH of Household Items March 22, 2016: Sara, Sam Introduction: Everyday household items can be seen as just “household items”. However, it is often not realized that we could actually determine the pH very easily. It could also be important to know the pH in everyday life. For example, it

Then, each group of students received the necessary materials to complete the experiment. When the students received the cups, they labeled cups to distinguish between the salt solution, distilled water, and control group. After weighing the cups and finding the mass of the cucumbers, the students poured 50 ml of water in one cup, 50 ml of salt solution in the other, and left the control cup empty. Then, the students placed the cucumbers into the cups and waited 30 minutes for the results. After the 30 minutes, the students removed the cucumbers from each solution and dried the cucumbers with paper towels. The students then weighed the cucumbers again and recorded their results. Lastly, the students found the difference from the original mass of the cucumbers and recorded their results.