OXIDATION-REDUCTION TITRATIONS REDOX TITRATION • involves oxidizing agents and reducing agents titrants and analytes • oxidizing agents used as standard solutions: potassium permanganate‚ KMnO4 potassium dichromate‚ K2Cr2O7 iodine‚ I2 ceric sulfate‚ Ce(SO4) 2 potassium iodate‚ KIO3 REDOX TITRATION • reducing agents used as standard solutions: ferrous sulfate‚ FeSO4 oxalic acid‚ H2C2O4 sodium oxalate‚ Na2C2O4 sodium thiosulfate‚ Na2S2O3 titanous chloride
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Experiment #10 Volumetric Analysis The Titration of Acids and Bases Purpose This experiment will allow you to gain practical experience in the preparing standard solutions‚ using a pipette and a buret‚ and performing standard titrations. You will use this experience to experimentally determine the concentration of acetic acid in an unknown solution. There are three parts to this experiment‚ they are 1. Preparation a standard solution of oxalic acid (~0.07 M) 2. Preparation a sodium
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INTRODUCTION Differences between acids and bases An acid-base reaction is based on the reaction involving the ionization of water H2O -> H+ + OH- This means that water can break apart into a hydrogen ion and a hydroxide ion. These two ions can also join together to form a water molecule. When a strong acid is placed in water‚ it will ionize completely‚ and break down into its constituent ions in which one of it a hydrogen ion. When a strong base is placed in water‚ it will ionize
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acid‚ which translates into a 0.87 mol/L concentration of acetic acid. The concentration of acetic acid in the vinegar sample should be the same. Purpose: If we add acid solution to basic solution to produce water and salt this activity is called titration. It involves carefully adding one solution to another until chemically equivalent amounts react. Vinegar is a solution of a weak acid in water. This acid will react with the base sodium hydroxide in a 1:1 molar ratio. If a solution of NaOH of known
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Redox Titration Analysis of a Commercial Bleach A. Purpose ! ! ! To review oxidation-reduction reactions and their stoichiometry. To learn the concept and technique of redox titration. To determine the percent (m/v) of an active ingredient‚ sodium hypochlorite (NaOCl)‚ in a commercial bleaching agent. B. Theoretical Background Whereas acid-base reactions involve the transfer of a proton‚ oxidation-reduction or redox reactions involve the transfer of electrons from one substance to
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Name: Susan Sooklal Partner’s Name: Adana Taylor & malia Taylor Date: 26.02.2013 Title: titration method AIM 1. To titrate sodium hydroxide with hydrochloric acid Apparatus: * Burette (50cm3) * Pipette (10cm3) * Three (3) Conical Flasks (250cm3) * Two (2) Beakers (250cm3) * Funnel * Wash Bottle * Retort Stand * Boss and Clamp * Pipette filler Material: * 0.08 mol dm-3 hydrochloric acid * 0.1 mol dm-3 sodium
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iron (II) solution To determine the concentration of potassium permanganate solution Instructions Preparation of Standard Iron (II) Solution 8g of hydrated iron (II) ammonium sulfate is weighed accurately using a 50mL beaker. The salt is transferred to a 250mL volumetric flask using a filter funnel‚ washed down with distilled water. The container is rinsed carefully and the rinsing is added to the volumetric flask. 100mL of water is added slowly to the volumetric flask‚ followed by 5mL of
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Rinse skin with lots of cool water if splashed with chemical and report any spills to the teacher immediately. Source: Nelson Chemistry 11 (2010) ACID BASE TITRATION Purpose: To determine the concentration of solution of sodium hydroxide by acid-base titration and analyse the shape of a titration curve. . Pre-Lab: / 11 I /8 K/U / 5 C 1) What colour is the indicator phenolphthalein in an acidic solution and in a basic solution? (2 K/U)
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| A little book of tips for titrations. • Recording results • Calculating the average titre • Evaluation of results • Evaluation of procedures Recording results and calculating the average/mean titre: |Titration |Rough |1 |2 |3 |4 |5 | |Initial burette
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1.0 Title Determination of Protein Content Using Kjedahl and Titration 2.0 Introduction Proteins are polymers. They are the source of dietary amino acids and are used for growth and maintenance of living systems. They are costlier sources of energy compared to carbohydrates and fats and hence the human body utilizes proteins mainly for biosynthesis rather than as an energy source‚ though the energy yield is 5 kcal/g of protein. Twenty different types of amino acids occur naturally in proteins
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