Iodine

Chemical Equilibrium in Solution Ginger Rimestad 10 December 2005 Abstract The experiment, Chemical Equilibrium in Solution, makes use of a titration of a heterogeneous solution. This is done in order to find the distribution of molecular Iodine, I2, as the solute between two immiscible liquid phases, water and a hexane solution. The average values obtained for (I2) = 6.11E-06 M, (I-) = 0.1097, (I3-) = 2.82E-04. The results that were found in this experiment show an inaccuracy. This may have

present in each substance. Lipids were identified by the stains they created on a sheet of paper towel. Biuret reagent was added to the substance to identify proteins. Benedict’s Solution (and heat) identified glucose in the substance. Finally, iodine identified the presence of starch in the substance. The lab took place over the course of two days. The first day consisted of standard experimental tests in order to determine which macromolecules reacted with

is to make thyroid hormones, which are secreted into the blood and the carried to every tissue in the body. The major thyroid hormone secreted by the thyroid gland is thyroxine, also called T4 as it contains four iodine atoms. T4 is converted to T3 (triodothyronine) by removal of iodine atom. It occurs mainly in liver and in brain. The amount of T4 produced is controlled by another hormone which is made in the pituitary gland located at the base of brain, called thyroid stimulating hormone (TSH)

titration. Introduction Redox titrations using sodium thiosulphate as a reducing agent is known as iodometric titration since it is used specifically to titrate iodine. The reaction involved is: I2 + 2Na2S2O3 I2 + 2S2O322NaI + Na2S4O6 2I- + S4O62- In this equation I2 has been reduced to I- :2S2O32I2 + 2e S4O62- + 2e 2I- The iodine/thiosulphate titration is a general method for determining the concentration of an oxidising agent solution. A known volume of an oxidising

The purpose of the iodimetric back titration, a form of redox titration, experiment is to determine the weigh percentage of ascorbic acid in Vitamin C tablets. The experiment is performed by titrating iodine solution that contains the dissolved ascorbic acid with sodium thiosulfate. The results of the titration was inconclusive, and the weight percentage of the ascorbic acid could not be determined. Several sources of error could explain the variation of titrated volume of sodium thiosulfate.

Hyperthyroidism in the Geriatric Patient As we all know, the body goes through many changes as it ages. One of these changes is related to the thyroid gland and its functions. The thyroid gland in the elderly will atrophy causing changes in its hormone production. According to an article by Makin, V., 2015, “Thyroid disorders affect more than 10 percent of patients over the age of 80. About 1.3 percent of those over age 65 developed overt hyperthyroidism with suppressed pituitary thyrotropin (TSH)

exit the dialysis and into the water. So the dialysis is semi-permeable. Materials: 16 cm dialysis tubing beaker cylinder test tubes transfer pipettes Gatorade Starch solution     10 g/1000 ml water Benedict's Solution Iodine Solution string ring stand water bath boiling chips goggles Scientific Method: 1. Each group will make up a Gatorade solution as follows:

LAB 1 – THE SCIENTIFIC METHOD *Adapted from LabPaq CK-GCC Purpose: The purpose of this experiment is to learn about and use the Scientific Method. The discussion of physical properties such as density, color, texture, smell, and solubility will take place. Observations and Experimental Data: Table 1: Making Observations Procedure Observation A. Torn paper Vertical tear: easier to tear, more visible fibers, more jagged edges and uneven tear. Horizontal tear: harder to tear,

Abstract: This experiment for lab #4: Enzymes was having a fungal amylase and a bacterial amylase which are poured into separate sets of 24 wells, which then someone from the group pours three drops of iodine on each row representing four different temperatures (0 degrees, 40 degrees, 55 degrees, and 75-85degrees) and different times reaching from 0 to 10min. The aim for this research was to see which wells with the mixture of the amylases turned yellow, slightly yellow or black. If it turned yellow

Since the early history of man, salt has always been nearby. Salt: A World History, written by Mark Kurlansky, is describing the importance and the effects on history that salt has had over the thousands of years of human history. Salt: A World History begins with a simple introduction, which explains what content will be included in the book. Topics range from salt in the past,—Greece, Rome, Egypt, France, Germany, Poland, and Israel—to recipes and instructions on making certain foods, and to