Investigation of Action of Saliva and 3M Hydrochloric Acid in Two Carbohydrate Solution

The experiment was started preparing 300 mL of a 2 M HCl solution. A graduated cylinder was used to collect 200 ml of deionized H2O, then it was added to an empty 600 mL beaker which was designated to be the 2 M HCl solution. 100 mL of 6M HCl was then added to a sanitized graduated cylinder and poured into the 600 mL beaker with H2O. The solution was then stirred with the glass rod. 150 mL of a 2 M NaOH solution was then prepared. 50 mL of deionized H2O was added to a 400 mL beaker. Then, a graduated cylinder of 100 mL 3 M NaOH was added to the beaker. Repeat stirring. LabQuest was then configured and setup for data collection of Part A; the interval box should be set to 15 seconds.

During the immersion of the magnesium metal in the hydrochloric acid solution, white bubbles could be seen escaping the surface of the metal as gas was produced during the reaction. Depending on the temperature of the hydrochloric acid and the overall molar concentration, the rate of reaction differed but the same signs were shown. During the reaction between the magnesium metal and higher concentrations of hydrochloric acid, it was observed that the test tube grew quite warm to the touch. As the immersed magnesium strip sank down, it appeared coated in a layer of white bubbles that fizzed like a carbonated drink. In the lower concentrations of hydrochloric acid, the strip spent some time floating at the surface of the solution in the test tube, later sinking down to the bottom as the

Add 5mL of gastric juices (contains both pepsin solution and HCl) to test tube 3

My purpose of the experiment is to test what mouthwash will kill the most oral bacteria or prevent the most oral bacteria. What I want to know from this experiment is what kind of mouthwash will prevent the most bacteria and if its wort the money. I choose this topic to see what product will help me maintain the good oral health.

A pre-weighed (0.315g) mixture of Carboxylic acid, a phenol, and neutral substance was placed into a reaction tube (tube 1). tert-Butyl methyl ether (2ml) was added to the tube and the solid mixture was dissolved. Next, 1 ml of saturated NaHCO3 solution was added to the tube and the contents were mixed separating the contents into three layers. Once this was completed

The experiment began by mixing the initial 1.775g isopentyl alcohol with 2.3 mL acetic acid and about 5 drops sulfuric acid. This reaction mixture was then heated under reflux for an hour after boiling of the reaction mixture began.

Lactose is a sugar that can be put into smaller molecules, glucose and galactose. Lactose is when you are not able to digest milk and dairy meaning that the enzyme lactase that breaks down lactose is not functioning properly. ONPG was used as a substitute for lactase because even though it is colorless it helps show enzyme activity by turning yellow. This experiment measured the absorbance ONPG when exposed to lactase within an environment of different salinity’s. The enzyme, lactase, was obtained by crushing a lactaid pill and then was added into four cuvettes. ONPG and salt solution of different concentrations were added and their levels of absorption was measured by a spectrophotometer. The results showed that higher salt concentrations have a lower level of absorption. There were 4 cuvettes and within those cuvettes that solutions within them were being tested and the results showed the more salt solution added with the lactase the lower the absorbance. The less salt solution there was a higher rate of absorbance. The data supported the hypothesis that with increasing NaCl concentration there would be a decrease in enzyme activity.

Five 250mL Erlenmeyer flasks were obtained. Then, 200mL of hydrochloric acid (HCl) was poured into a 600mL beaker. The gelusil

The objective of the lab was to measure the % of NaCO3 in an Alka-Seltzer tablet in different measures of an acidic solution (Vinegar). Through understanding of stoichiometric relationships and limiting reactants, quantities of substances yielded or consumed in a reaction

In this experiment, 0.31 g (2.87 mmol) of 2-methylphenol was suspended in a 10 mL Erlenmeyer flask along with 1 mL of water and a stir bar. The flask was clamped onto a hotplate/stirrer and turned on so that the stir bar would turn freely. Based on the amount of 2-methylphenol, 0.957 mL (0.00287 mmol) NaOH was calculated and collected in a syringe. The NaOH was then added to the 2-methylphenol solution and allowed to mix completely. In another 10 mL Erlenmeyer flask, 0.34 g (2.92 mmol) of sodium chloroacetate was calculated based on the amount of 2-methylphenol and placed into the flask along with 1 mL of water. The sodium chloroacetate solution was mixed until dissolved. The sodium chloroacetate solution was poured into the 2-methylphenol and NaOH solution after it was fully dissolved using a microscale funnel.

On Thursday August 27, 2015 my group comprised of Elizabeth Cruz, Samantha St. Martin and I initiated experiment. This was constructed of three Alka-Seltzer tablets and three beakers containing different liquids: water, salt water, and vinegar. The drive behind our experiment was to see what factors would make the Alka-Seltzer tablets dissolve faster. My group’s hypothesis was that the strong chemical compounds in vinegar will cause the Alka-Seltzer to dissolve faster and therefore take the shortest amount of time compared to the other mixtures.

The purpose of this lab was to investigate the amount of sugar in carbonated beverages by using the density of solutions, and also to create a standard curve with the percent sugar in sugar solutions.

In this lab our group observed the role of pancreatic amylase in the digestion of starch and the optimum temperature and pH that affects this enzyme. Enzymes are located inside of cells that increase the rate of a chemical reaction (Cooper, 2000). Most enzymes function in a narrow range of pH between 5 through 9 (Won-Park, Zipp, 2000). The temperature for which enzymes can function is limited as well ranging from 0 degrees Celsius (melting point) to 100 degrees Celsius (boiling point)(Won-Park, Zipp, 2000). When the temperature varies in range it can affect the enzyme either by affecting the constant of the reaction rate or by thermal denturization of the particular enzyme (Won-Park, Zipp, 2000). In this lab in particular the enzyme, which was of concern, was pancreatic amylase. This type of amylase comes from and is secreted from the pancreas to digest starch to break it down into a more simple form called maltose. Maltose is a disaccharide composed of two monosaccharides of glucose. The presence of glucose in our experiment can be identified by Benedicts solution, which shows that the reducing of sugars has taken place. If positive the solution will turn into a murky reddish color, where if it is negative it will stay clear in our reaction. We can also test if no reduction of sugars takes place by an iodine test. If starch is present the test will show a dark black color (Ophardt, 2003).

There are many types of enzymes and each has a specific job. Enzymes are particular types of proteins that help to speed up some reactions, such as reactants going to products. One of them is the amylase enzyme. Amylases are found in saliva, and pancreatic secretions of the small intestine. The function of amylase is to break down big molecules of starch into small molecules like glucose; this process is called hydrolysis. Enzymes are very specific; for example, amylase is the only enzyme that will break down starch. It is similar to the theory of the lock