The data shows that Sucrose, Substance A, and Substance F are molecular compounds and that Sodium Chloride, Substance D, and Substance E are ionic compounds. The type of each compound was determined by the physical properties of the substances and how well they matched up with the properties of ionic and molecular compounds. According to “What properties distinguish ionic compounds form covalent compounds?” by Fred Senese, ionic compounds “conduct electricity when dissolved in water” and the melting points are “usually very
PURPOSE: to determine which of the 3 ionic compounds (NaCl, LiCl, or NaCH3COO) is most
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.
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
The independent variable was the concentration of sucrose in the dialysis tubing we used as a simulated membrane.
Aim: To classify unknown substances according to their structure type and to observe how the structure of materials affects their uses.
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
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.
Determining the effect of varying sucrose concentration on the rate of anaerobic cell respiration in yeasts
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.
Osmosis is the "net movement of water molecules from an area of high water potential to an area of low water potential through a partially permeable membrane." The diagram below illustrates the process of osmosis. (See Figure 1)
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.
Osmosis is a form of diffusion; water moves through a selective permeable from an area of its higher concentration to an area of a lower concentration. Also, this osmosis is directed by a solute concentration. In hypotonic solution, the cell gain water to dilute the concentration because the concentration of a substance is larger with in the cell. Whereas, hypertonic solution, the cell lose a water to increase the concentration of the substance because the concentration is larger in the solution than within the cell.
Materials and Methods: The materials needed for our lab consisted of 400 mL’s of stock solution of 1 M sucrose, 16 50mL beakers, 8mL of 0.5 M AgNO3 (silver nitrate), potatoes, distilled water, a graduated cylinder, pipettes, a cork bore, a scalpel, Elodea leaves, a microscope, and 16 glass slides. Preparation of Sucrose Solution:
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
Intermolecular forces hold molecules together when they are in solid or liquid state. However, water has the ability to dissociate many salts and ionic compounds. This is called dissolving. When NaCl is added to water, it dissociates into the ions; Na+ and Cl- . The positive sodium ions are surrounded by the slightly negatively charged part of water molecules (i.e. oxygen) in the water molecules and the negative chlorine ions are surrounded by the slightly positively charged part of water molecules (i.e. the hydrogen). The kinetic energy of the sodium chloride molecules increase with temperature. This destabilizes the solid state that it is currently in. This increased motion means that the molecules are less able to hold together and as such they dissolve at faster rates and larger amounts.