of 0.1M Sodium phosphate Monobasic‚ which equal 2.9995g‚ we added it to the 250ml beaker and added 50.0ml of water to dissolve it. On the same time‚ we prepared 250ml of 0.1 Sodium phosphate Dibasic‚ which equal to 3.549g; we added 50.0ml of water to be dissolved. We made these two solutions in order to get their PH. We started with PH 6.0 buffer from Sodium phosphate monobasic solution‚ we added 50ml of Sodium phosphate Dibasic to 250ml beaker‚ placed PH probe‚ then added solution Sodium phosphate
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E XPE RIME NT 4 . 5 Reactions of acids Aim To investigate and compare some reactions of a strong acid‚ hydrochloric acid‚ and a weak acid‚ ethanoic acid (common name‚ acetic acid) Equipment Dropper bottles containing: • 0.1 M hydrochloric acid‚ HCl • 0.1 M ethanoic acid (acetic acid)‚ CH3COOH • 0.1 M sodium hydroxide‚ NaOH • 1 M hydrochloric acid‚ HCl • 1 M ethanoic acid (acetic acid)‚ CH3COOH • universal indicator solution • limewater (calcium hydroxide‚ Ca(OH)2) Marble chips (calcium carbonate
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concept of separating organic compounds by utilizing the concept of acid/base chemistry in so that separation can be done. INTRODUCTION Using acid base chemistry in the separation of substances can be a quite useful technique in organic chemistry. A basic extraction can be carried out by applying a hot solvent such as water to a dry substance like coffee. This will allow for the extraction of caffeine and flavor from the coffee beans. Acid base chemistry can be useful in separating neutral‚ basic‚ and
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Title: Preparation and Standardization of a Sodium Hydroxide Solution Objective/Purpose: The objective of this experiment will be the standardization of sodium hydroxide using potassium hydrogen phthalate by the titration method. Introduction: The concentration of solutions can be reported in terms of molarity and normality. Molarity is equal to: HCL‚ HBR‚ H2SO4‚ HNO3 M = mol Solute (mol) (Monoprotic) (Diprotic) _______________ V(L)g solutions (L)
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Name Lab Partner Name(s) Thermodynamics‚ Enthalpy of Reaction Lab March 27‚ 2014 I. Purpose The purpose of this lab is to learn how to determine the heat of reaction. II. Safety 1. Wear appropriate safety attire (goggles‚ aprons‚ hair tie‚ etc.). 2. Do not directly inhale or ingest chemicals. 3. Understand safety information regarding the chemicals being handled during the lab (hydrochloric acid‚ sodium hydroxide). 4. Be aware of how to operate all lab equipment. 5. Clean hands
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Determination of the Solubility of Calcium Hydroxide Apparatus * Solid calcium hydroxide * 0.4 mol/dm hydrochloric acid * Distilled water * Pipette * Triple valve rubber pipette filler * Conical flask * Beaker * White tile * Clamp and stand * Methyl orange indicator Producing the calcium hydroxide solution 1. Roughly fill a beaker with 200cm³ of distilled water. This does not need to be accurate because samples will be taken from this. 2. Add solid calcium
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Scientific Background: Vinegar is an acid and there fore can be neutralised by an alkali. Acid + Alkali à salt + water Hydrochloric acid + Sodium Hydroxide à Sodium chloride + water Vinegar is a weak acid and therefore it only partially ionises in solution. CH3COOH ßà CH3COO- + H+ An alkali such as Sodium Hydroxide has a formula NaOH. If the alkali is strong then it ionises fully in solution. NaOH ßà Na+ + OH- When the acid H+ reacts with the alkali OH- the solution
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Thermochemistry: An Ice Calorimeter Determination of Reaction Enthalpy Heidi Moen Chemistry 151 Lab Section No. 47905 09/02/2010 Instructor: John Weide Abstract: In this experiment‚ an ice calorimeter was used to measure the energy transferred from a system to the surroundings in an isothermal heat transfer. By measuring the change
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Determination of Concentration of Potassium Hydroxide Weigh boat 0.87g Weigh boat + Sulphamic acid 3.29g Weigh boat after transfer 0.87g Sulphamic acid 2.42g | Trial | 1st | 2nd | 3rd | 4th | 5th | Start | 3.00 | 3.20 | 5.20 | 18.55 | 1.90 | 14.65 | Finish | 17.35 | 18.10 | 18.10 | 31.50 | 14.65 | 27.65 | Titre | 14.35 | 14.90 | 14.90 | 12.95 | 12.75 | 13.00 | Average titre = 12.90cm3 NH2SO3H + KOH – NH2SO3K + H20 Sulphamic Acid Standard Solution Moles from mass
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DETERMINATION OF FRUIT ACIDS BY TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO It is the sugar/acid ratio which contributes towards giving many fruits their characteristic flavour and so is an indicator of commercial and organoleptic ripeness. At the beginning of the ripening process the sugar/acid ratio is low‚ because of low sugar content and high fruit acid content‚ this makes the fruit taste sour. During the ripening process the fruit acids are degraded‚ the sugar content increases and
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