The Storage Of Beverages At Different Temperatures Affect Their Total Acid Concentration

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.

In Part C of the experiment, the process completed in Part B was performed again on the six Kool-Aid drink samples: black cherry, cherry limeade, grape, mixed berry, strawberry, and tropical punch. The cherry limeade, grape, mixed berry, and tropical punch samples were undiluted stock solutions that were used in the SpectroVis. The black cherry solution was diluted with a 2-fold dilution. The 3 mL of black cherry solution was diluted with 3 mL of deionized water. This was done because the Red 40 dye was too concentrated. The strawberry solution was first diluted by a 2-fold but the absorbances values were too high and fell outside the acceptable range of 0-1. Therefore, 8 mL of strawberry solution was diluted with 12 mL of deionized water. These values for all of the solutions were recorded in Table 5. The solutions were emptied down the sink. All the glassware and cuvettes were rinsed with deionized water and dried. The volumetric flasks and caps were returned to the appropriate containers.

pH was recorded every time 1.00 mL of NaOH was added to beaker. When the amount of NaOH added to the beaker was about 5.00 mL away from the expected end point, NaOH was added very slowly. Approximately 0.20 mL of NaOH was added until the pH made a jump. The pH was recorded until it reached ~12. This was repeated two more times. The pKa of each trial are determined using the graphs made on excel.

The purpose of this experiment was to mix Alka-Seltzer with Hydrochloric acid in order to analyze Sodium Bicarbonate as an active ingredient in the Alka-Seltzer. The mixture will contain hydrochloric acid to only see the composition of Sodium Bicarbonate in the tablet once it reacts. The amount that reacted allowed us to determine how much of it is present in the tablet. The amount of sodium bicarbonate will be measure by using the ideal gas law PV=nRT. The experiment will be conducted in the lab, therefore we are going to use room temperature which ranges from 15 to 26 degrees celsius. At room temperature pressure ranges from 12.8 to 25.0 millimeters mercury according to its corresponding room temperature.In the ideal gas equation R is 0.08206latm/mol k which is a constant. Once we have those values we can calculates the number of moles that reacted in the mixture by solving for the missing value. With the number of moles we are able to find the mass in grams which is what will potentially tell us the composition of Sodium Bicarbonate in a tablet of Alka-Seltzer.

To improve the results from the experiment buffer solutions that were not whole pHs could have been used e.g. pH 4.5, 5.5 etc. This would have provided more reliable results as a wider range of results would have been produced. Using pHs with decimals would also help to more accurately determine the optimum pH as the optimum may have been above or below the pH stated in the hypothesis; 8. In this experiment however the optimum is taken at 8 because the graph does not rise again.

Acidic Relations in Chemistry is the topic of this experiment. In this experiment, the scientists will be testing the strength of pH and the amount of TDS (total dissolved liquids) in both gunpowder green tea and caffeinated black coffee. The independent variables are the caffeinated beverages and the dependent variables are the pH and TDS levels of the gunpowder green tea and black coffee. The constants are the way we measure the pH and TDS of the caffeinated beverages

· I set up the apparatus as shown in the diagram. I then placed a

The purpose of this experiment is to determine how the change of pH, enzyme concentration, and temperature affect the rate of enzyme reactions. In this experiment, three tests were performed. The first related the effects of different concentrations of the enzyme sucrase on a constant amount of a substrate. The second experiment was used to investigate the changes in enzyme productivity based on the temperature at which the reaction was allowed to occur. The third experiment tests the effect of how the pH of a substance affects the rate at which the enzyme catalyses sucrose.

These results that were obtained support the hypothesis that as the temperature of both the solution and liver increases, the froth produced in the measuring cylinder will increase in volume. As the temperature is increased, the rate at which the catalase breaks down the hydrogen peroxide will increase. Once the optimum temperature of approximately 38°C is reached, the reaction rate will then decrease due to the high temperatures denaturing the catalase enzyme. The averages of both the collated froth volume produced and reaction rate, show that as the temperature increased from 10°C to about 30°C the reaction rate increased. Once 30°C the reaction rate generally started to decrease.

My science fair topic will be measuring the acidic levels in different companies of water bottles such as Aquafina, Dasani, Evian, Fiji, Miami Dade Tap Water, Penta, Publix Spring Water, Smart Water, Smart Water, Volvic, Voss, and Zephyrhills. Bottled water has been tested for its ppm (parts per million) to measure the amount of particles inside the water. The pH scale is a measurement of how acidic or basic an aqueous solution is. The pH scale has a range of 0-14; numbers less than 7 are considered acidic and numbers greater than 7 are considered basic. An acidic pH level means that the solution has more free hydrogen ions, and a basic pH level means that the solution has more free hydroxyl ions. pH is reported in logarithmic units and an increase or decrease of one on the pH scale has a 10-fold change. The negative logarithmic of the hydrogen ion concentration calculates the pH level of a solution. This is why pH stands for the potential of hydrogen and it calculate din

What effect do acids and bases of varying PH levels have on the efficiency of catalase?

What would happen if a stronger base ratio compared to a stronger acid ratio was used?

There are three kinds of ingredients include fruit sugar, cane sugar and honey. About 5 minutes after consumption of cane sugar, the pH levels in the mouth lower to approximately 3.5. Although it slowly rises up, it’s still below 5.5 until at least 30 minutes. Next one is fruit sugar. After consumption for 5 minutes, the pH levels drop to roughly 4.3. Then it starts to go up above pH 5.5 within 15 minutes. The last one is honey, which is the safest substance of all three. After

My hypothesis is strong acids or strong bases to water the pH will cause a dramatic increase of change of pH. If a mixture of weak acids with a conjugate base, both acids and bases mechanisms will remain present in the solution, therefore the same level of pH remains. If a weak acid and weak base remains in a solution containing a higher concentration, it will react with a given strong base or strong acid. If a strong base is added to a buffer, the pH will change marginally. (Weak acid will give its hydrogen away) If a strong acid is added to a buffer, the pH changes only marginally. (Weak base will react with hydrogen from the strong acid)( Yaron,

The topography of an area also has an effect on the water flow in areas, and it is this water flow that is more closely associated with the production of beer and whisky. In the mashing process during beer production, the cereals are steeped in hot water so that the organic compounds can be extracted. The article details the importance of brewing water with a pH of 5-5.5 in order to create optimum conditions for the yeast and hops to react in the mashing phase, without the enzymes denaturing. Brewing water is often naturally slightly alkaline with a pH around 7, so needs altering to become the optimum pH. This alteration is done using roasted malts which can work against the high bicarbonate levels in the water thanks to the natural phosphate contained within them, higher intensities of roast are able to alter acidity the most. In whisky making an optimum pH of water is still desired, however, the roasted malts are not added like in beer, so this optimum must be reached a different way. Different cereals can help to lower acidity, and thus reach optimum pH, the article uses the example of