hydrated salt in order to determine the percentage of water inside of this hydrated salt. We heated up the salt in order to boil off the water‚ which allowed us to find the weight of the CuSO4 by itself. By comparing this final weight with the original weight and subtracting the difference‚ we were able to compile data about how much the weight of the hydrated salt decreased as the water gradually boiled away. In doing so‚ we were able to find the total weight of the water in the hydrated salt by subtracting
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also known as salt‚ common salt‚ table salt or halite‚ is an ionic compound with the formula NaCl‚ representing equal proportions of sodium and chlorine. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. As the major ingredient in edible salt‚ it is commonly used as a condiment and food preservative. /Salt is currently mass-produced by evaporation of seawater or brine from brine wells and salt lakes. Mining of
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CHM 3120L ANALYTICAL CHEMISTRY I LABORATORY REPORT EXPERIMENT: SPECTROPHOTOMETRIC DETERMINATION OF IRON IN DRINKING WATER Name: Steven Adrien Section: 3 Date Experiment Completed: Wednesday‚ July 17‚ 2013 1. Complete the following table Fe(II) stock solution | mass‚ g | 0.1756 | volume‚ mL | 500.0 | MW(Fe(NH4)2(SO4)2 x 6H2O)‚ g/mol | 392.14 | AW(Fe)‚ g/mol | 55.85 | conc. Fe(II)‚ ppm | 50.0 | Use Equation Editor to show how you calculated the concentration of Fe(II)
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Microbiology Lab Report II Title: Determination of a Bacteriophage Titer Purpose: To determine the number of phage particles or plaque-forming units in a suspension of T4 bacteriophage. Materials: 18 24 hour broth culture of Escherichia coli B. 2 ml suspension of T4 bacteriophages with a titer of at least 10‚000 phages/ml 5 trypticase soy agar (TSA) plates. These should be warmed to 37c before use 5 tubes of soft agar (0.7% agar). Prior
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INTRODUCTION In the diet of every nation‚ milk is considered as nature’s perfect food. The consumption of milk and its food products have been increased as a sign of prosperity. The growing underdeveloped countries in the last few decades have adopted milk and its food products in their diets. Milk can be defined as the fresh and clear lacteal secretion practically free from colostrums and obtained by the complete milking of one or more milky animals like cow‚ buffalo‚ goat etc. In human
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MCOPS‚ Manipal ANALYTICAL METHODS FOR RESIDUAL SOLVENTS INTRODUCTION: Organic solvents are routinely applied during synthesis of drug substances‚ excipients‚ or during drug product formulation. They are not desirable in the final product‚ mainly because of their toxicity‚ their influence on the quality of crystals of the drug substance and their odor or taste‚ which can be unpleasant for patients. To remove them‚ various manufacturing processes or techniques (usually under
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Section (a) I will be analysing an electric toothbrush. The design aspects I will be focusing on are; Function Performance Market Aesthetics Ergonomics Economics Function Primary functions of a toothbrush are- to wash teeth clean better/easier than an ordinary toothbrush. Secondary functions are- Timer so it’s easy to estimate the right time of washing teeth. Battery indication so you know when to charge it before it dies‚ Changeable ends so more people can use the same toothbrush
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| | 1 | 0.2123 | 0.00 | 42.34 | 42.34 | 2 | 0.2195 | 0.00 | 47.24 | 47.24 | 3 | 0.2049 | 0.00 | 26.65 | 46.65 | After Boiling | 1 | | 31.52 | 32.22 | 0.70 | 2 | | 29.34 | 30.61 | 1.27 | 3 | | 30.61 | 31.52 | 0.91 | Week 2: Determination of Sodium Carbonate in the unknown via titrating using bromocresol indicator Sample number: SC 8 Table 2: Titration of the unknown using hydrochloric acid Trial | Mass of unknown (g) | Burette reading (before boiling) | Final Volume
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Experiment 5 Gravimetric Determination of Sulfate Eisman E. Morales TA: Jackeline Pennywiit Chemistry 121 02/14/2011 Purpose: To determine the percent sulfate in a sample using a semimicro scale gravimetric procedure. Procedure: Refer to pages 41-42 of General Chemistry volume 1 Laboratory Experiments by Judith Casey and Robert Tatz‚ Hayden McNeil Publishing‚ 2010 Report Sheet See attached report sheet. Report Questions 1. Explain how your calculated value for percent
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PRACTICAL 15: DETERMINATION OF HEAT OF NEUTRALIZATION Data collection: |Reaction |Initial Temperature/°C (±0.25) |Final Temperature of Mixture/°C (±0.25) | | |Acid |Base | | |HNO3 + NaOH |28.00 |28.25 |34.50 | |HNO3 + KOH |28.25 |28.25 |34.00
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