Acids and Bases Shane Purpose- To study the relationship between pH and metabolism. 10/21/13 Materials- see attached Per. D Biology Procedure- see attached Data and Results- see attached Theory- PH stands for the power of hydrogen. People refer to the pH scale as a tool for finding out if a substance is acidic‚ basic‚ or neutral. This scale goes from zero to fourteen. The number seven is neutral. Any number higher than seven on this scale is basic. Any number lower is acidic
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Introduction: Proteins are necklaces of amino acids – long chains molecules. Proteins are the basis of how biology get this done. As enzymes‚ they are the driving force behind all the biochemical reactions which make biology work. As structural elements‚ they are main constituents of our bones‚ muscles‚ hair‚ skin‚ and blood vessels. As antibodies‚ they recognize invading elements and allow the immune system to get rid of the unwanted invaders. For these reasons‚ scientists have sequenced the
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Lab 7—Determination of Total Carbohydrates Using the Phenol-Sulfuric Acid Method This lab introduced the students to analyzing carbohydrate content using a spectrophotometer and phenol-sulfuric acid methods. Virginia Smith 983976633 Lab Partner: Jeff Martz Due Date: 3-22-11 Introduction The objective of this lab was to have students use a spectrophotometer to analyze the carbohydrate content in the sample. Phenol-sulfuric acid methods
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Oxalic Acid Lab Aim: Use acid base titration to determine the number of water molecules in hydrated hydrochloric acid. Apparatus required: Oxalic acid solution 250 cm3 Weighing bottle Digital balance Beaker (250 cm3) Distilled Water Volumetric Flask 250cm3 Filter funnel Pipette Burette 50cm3 Retort Stand Beakers 100cm3 Standardized sodium hydroxide solution 0.1M Pipette filter Conical flasks 250cm3 Phenolphthalein Indicator Procedure 1) Rinse the burette with distilled
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Determining the Properties of Different Acids and Bases Yamin Liu November 16th‚ 2017 Chemistry 1021 Section: 427 Benton Smith Discussion of Results The goals of this experiment were to find the identities of four unknown compounds and to first determine the pH. We then were required to run a series of anion and cation tests to determine the composition of the unknown solutions. To get more knowledge about these solutions we ran a series of dilutions to see if
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Daniel Bergey Lab 2: Proteins and Starches Purpose The purpose of lab 2 and both tests with proteins and starches is to determine which substance contains either protein or starch. Hypothesis Proteins: I predict that any substance I test that derives from a living organism is will test positive proteins. Any substance that isn’t from a living organism more than likely will test negative for proteins. Starches: I predict that any substance that contains any level of glucose will test positive
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CHM 3120L ANALYTICAL CHEMISTRY I LABORATORY REPORT EXPERIMENT: DETERMINATION OF ASCORBIC ACID BY REDOX TITRATION Name: Section: Date Experiment Completed: 2.0008 g KIO3 x (1 mol/214 g KIO3) = 0.0093495327 mol KIO3 0.0093495327 mol KIO3 / 0.500 L = 0.0186990654 M KIO3 6 Na2S2O3 + KIO3 + 6 H+ → I-+ 3 H2O + 3 S4O62- + K+ + 12 Na+ 0.0187 M KIO3 × 0.025 L = 4.675 x 10-4 mol KIO3 4.675 x 10-4 mol KIO3 x (6 mol Na2S2O3 / 1 mol KIO3) = 0.002805 mol Na2S2O3 0.002805 mol Na2S2O3
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ACID BASE TITRATION OBJECTIVES 1. To demonstrate the basic laboratory technique of titration 2. To learn to calculate molarity based on titrations INTRODUCTION Molarity (M) or molar concentration is a common unit for expressing the concentration of solutions. It is defined as the number of moles of solute per liter of solution (or millimoles of solute per milliliter of solution). The concentration of a basic solution can be determined by titrating it with a volume of a standard acid solution (of
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Abstract There are many methods employed to precipitate proteins out of solution. In this experiment we manipulated many physical and chemical variables in order to achieve purification of a protein via precipitation. In the first part of the experiment we purified the protein casein by modifying it’s pH. In the second part of the experiment we manipulated the ionic strength of albumin in egg whites‚ in a process called salting out. By manipulating these chemical properties we were able to
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Determination of presence of protein in a variety of food substances by the use of Biuret Reagent Biol. 1040 Section 1005 Introduction The human body consumes carbohydrates‚ lipids‚ and proteins each day by eating a variety of foods. These foods are required for energy and human growth. Proteins are a diverse group of macromolecules with many different functions (Mbuthia‚ 2012). Many are structural components of bone‚ muscle‚ hair‚ tissue‚ etc. Others are enzymes that speed up cellular
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