Lab 5 Julia (hour 2) TITLE: INVESTIGATION – Hand Warmer Design Challenge: Where does the heat come from? PURPOSE: to determine which of the 3 ionic compounds (NaCl, LiCl, or NaCH3COO) is most
Lab Report Ionic and Covalent Bonds Lab: Ionic and Covalent Bonds Introduction: The purpose of this experiment was to explore the properties of chemical substances that can be used to identify the types of bonds in a chemical substance using a laboratory procedure. The two types of bonds being identified were ionic and covalent. Based on a substance’s properties, how can you determine whether its bonds are ionic or covalent? This is the question I posed before starting the experiment.
Background Ionic compounds and covalent compounds have many similarities and differences. Ionic compounds are only formed with metals and non-metals. Covalent compounds are formed with non-metals. Ionic compounds have an overall neutral charge, but covalent compounds don’t have charge. Ionic compounds are formed when non-metals take electrons from metals. This gives
Background Sucrose is a type of sugar found in many plants, and is often used as an energy source for a process known as cellular respiration. This process breaks down of sugars like sucrose in the presence of oxygen to release energy (Miller and Levine 222). It involves many different parts of which the main include breaking down food molecules, releasing chemical energy, and then converting this energy into usable energy for the body. Thus, making it an essential practice of all heterotrophs, as energy must be produced for survival A heterotroph is an organism that obtains energy from the foods it consumes (Miller and Levine 68). An example of a heterotroph is yeast, and it cannot survive without its food sources of sugars like fructose, glucose, and sucrose, as they are needed as products for cellular respiration. Yeast is seen and used in our everyday lives from baking bread to fermenting beer, but we rarely appreciate its intricacies and the processes that create and sustain it. Therefore to look deeper we must observe how it utilizes the environment around it and how the yeast is affected.
Effects of Sucrose Concentration On Cell Respiration In Yeast Abstract This lab investigates the effects of Sucrose concentration on cell respiration in yeast. Yeast produces ethyl alcohol and CO2 as a byproduct of anaerobic cellular respiration, so we measured the rate of cellular respiration by the amount of CO2
In this lab we performed four test. Using these test we discovered how the chemicals compounds Citric Acid, Calcium Chloride, Sucrose, Potassium Iodine, Phenyl Salicylate , and Sodium Chloride reacted to heat and many solutions. We also noticed that Phenyl salicylate was the least reactive out of all chemical compounds. Using the information discovered from the lab we were able to separate the chemical compounds into two groups. In group one were the chemical compounds Calcium chloride, Citric acid, Potassium iodide, Sodium chloride, and Sucrose these chemical compounds reacted to three of the four test. Group two was just Phenyl salicylate which reacted to only one of the four test. We also were able to state that group one was a covalent compound group and, group two was an ionic compound
Determination of Cations and Anions through Elimination and Confirmation Tests By: Symantha Resendiz Introduction A topic of great importance to all scientists is the identification of compounds, which is relevant in all aspects of their work in some way shape or form. Weather it may be determining what is causing sickness or what is polluting the air, it is very prevalent in the science world. In project 2, identification of cations and anions was preformed through a series of confirmation and elimination tests that ultimately led to identifying an unknown ionic compound made of cations and anions.
This was determined by observing significant reactions that occurred when the powders that Unknown Mixture #2 consisted of were individually tested with the liquid reagents. Alka-seltzer proved to be a highly reactive reagent as bubbling occurred whenever any of the liquid reagents were mixed with it. It appears that alka-seltzer created a neutralization reaction with each of the liquids. Since alka-seltzer and baking soda contain similar chemical properties, it can also be inferred that the bubbles that were apparent for each of these neutralization reactions was the gaseous carbon dioxide that was created during the reaction. While alka-seltzer seemed to be highly reactive, table salt wasn’t very reactive at all. Despite the fact that salt wasn’t very reactive, it can still be deduced that salt was in Unknown Mixture #2 without noticing any of its reactions. This is because it is already evident that baking soda and cornstarch are in Unknown Mixture #1. Since two of the four possible substances are already in Unknown Mixture #1 and none of their special properties were observed in Unknown Mixture #2, the presence of salt in Unknown Mixture #2 can be confirmed by using the process of elimination. By understanding how each of the powders reacts with each of the liquid regents, the substances of the unknown mixtures can be
Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts
off heat’(WIKIPEDIA 2015, Fermentation, https://en.m.wikipedia.org/wiki/Fermentation, accessed on the 12/8/2015).The chemical reaction for fermentation is C6H12O6 → 2 C2H5OH + 2 CO which is otherwise known as one glucose molecule converted into 2 ethanol molecules plus 2 carbon dioxide molecules. Fermentation usually occurs in the lack of oxygen and becomes the cells primary which can be know as the ATP production. The type of variables that can affect the rate of fermentation are: the type of yeast, some may attract bacteria better than others which is bad as it can change the flavour of the ginger beer also some yeasts can tolerate Ethanol better than others which can produce microorganisms which we don't want. It is stated that ‘when there’s
We discovered that the acetic acid reacted only with baking soda and sample #2. The acetic acid did not react with the sucrose or the table salt. During the conductivity test, the conductivity meter showed that the aqueous form of each substance, sample 2 included, conducted electricity. As the conductivity test produced no conclusive data, we based our determination of sample 2’s nature on the reaction with acetic acid. Sample 2’s reaction was only comparable to that of baking soda, leading us to believe sample 2 is indeed baking
High fructose corn syrup is manmade and bad for you. It is found in products like cereals, sodas, crackers, to cookies, and many other foods. It is an artificial sweetener made from corn. It has had some of its glucose partially changed to fructose. It is worse for you than table sugar or sucrose.
Physical properties* : Solubility – Very soluble (water), Freely soluble (methylene chloride, chloroform, alcohol), Slightly soluble (acetone) and Insoluble (ether).6 Melting point - 120°C or 248°F.5
INTRODUCTION An unknown material can be determined by using simple chemical tests and separations which is called as inorganic qualitative analysis. The separation of cations depends on the difference in their propensity to form precipitates. Separation scheme is used to classify cation into five groups on the basis of their physical and chemical behavior opposed to some reagents. Classification is based on whether there is formation of precipitates or not when metal cations react with the reagent. The five groups of cations and the characteristics of these groups are as follows:
Figure 3: A graph of absorbance vs. Concentration From the graph, R2 can be extrapolated from the y-axis and the corresponding value on the x-axis (the point of intersection on the curve) gives the concentration of the unknown solution.