ids Acids‚ Bases‚ Buffers and Respiration Darlene E. McDonald WCCC Fall 2012 Ap Lab 071-07 Dr. Roxanne Levandosky August 31‚ 2012 I. INTRODUCTION: A.PURPOSE: a. To define and understand the key terms. ~acid ~buffer system ~base ~acidosis ~pH ~alkalosis ~pH scale ~hypoventilation ~pH indicators ~hyperventilation b. To determine the acidic or base nature and actual pH of various substances. c. To discuss the formation of the carbonic acid/bicarbonate ion
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analyze data and draw a conclusion. In this experiment I will find out that in a type of water the Alka-Seltzer will dissolve faster and slower. Alka-Seltzer is one of the world’s best known antacids. Its main function is to absorb excess stomach acid. II. MATERIALS: * Tap Water - Warm Water * Cold Water - Salt Water * Acidic Water -5 cups (250 mL of water in each cup) * A whole Alka-Seltzer tablet III. HYPOTHESIS: My hypothesis is that the Alka-Seltzer tablet
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Redox Reactions Reactions involving oxidation and reduction processes are very important in our everyday world. They make batteries work and cause metals to corrode (or help to prevent their corrosion). They enable us to obtain heat by burning fuels--in factories and in our bodies. Many redox reactions are complex. However‚ combustion and synthesis (from elements) are two ordinary examples which require very little description. Just a little more involved are the displacement reactions‚ with
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Nitric Acid Nitric acid is an acid many people have come across in life. One may have felt nitric acid when touching fertilizers‚ or using dyes. Nitric acid appears in substances we never thing it would be used in. In fact‚ small contents of nitric is acid is found in raindrops that fall from the sky. Nitric acid‚ or known as NHO3aq is an acid formed from reaction of ammonia and oxygen. Nitric acid is a colourless acid when it’s pure‚ or can be found yellow or red. This acid can be very corrosive
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From the experiment‚ it was determined that Sodium chloride had a crystalline structure‚ even after being broken into smaller pieces with a hammer. Even though there was two different types of Sodium chloride‚ coarse and fine‚ they still had a symmetrical‚ three-dimensional shape. All ionic compounds have this structure. It was also found that Sodium chloride had a high melting point and sugar had a low melting point. This is because Sodium chloride is ionic and the bonds holding it together take
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Preparing Esters by esterification method using carboxylic acid to an alcohol‚ which is 1.0 ml of ethanoic acid to the ethanol‚ and ethanoic acid to the propan-1-ol‚ also adding H2SO4 as a catalyst for the reaction Abstract: Esters are a group of organic compound‚ famous for their interesting odours and smells. In this investigation student used ethanoic acid and ethanol with sulfuric acid as catalyst to produce ester‚ which was known of its smell. However it was expected to have a pleasant smell
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Abstract This experiment is to study the effect of temperature on the rate of reaction between potassium permanganate with oxalic acid. We used 2cm3 of 0.02M potassium permanganate and 4cm3 of 1M sulphuric acid into a test tube. In another test tube‚ we placed 2cm3 of oxalic acid. We placed the test tubes in a water bath at 40‚ 45‚ 50‚ 55 and 60oC respectively. When the solutions have attained these temperatures pour the oxalic acid into the acidified permanganate solution and recorded the time taken for
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supplied food acid is citric acid (triprotic) or tartaric acid (diprotic acid) Materials 4 x 100mL conical flasks 50mL burette rubber bulb 1 x 200mL beaker white tile retort stand 20mL volumetric pipette volumetric flask stopper 300mL distilled water marker 40mL 0.3M food acid burette clamp 0.1M sodium hydroxide magnetic flea magnetic stirrer glass funnel 1 x 200mL volumetric flask phenolphthalein 4 x 50mL beakers Method Part A: Making the food acid Place distilled
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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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Dominick Prince Partner: Ryan Potts Reactions of Copper Due: Monday January 14‚ 2013 Beginning of Class Block: 5 Purpose / Safety: Purpose: 1. Observe some chemical reaction of copper and its compounds. 2. Write word and formula equations to represent these reactions. Safety: 1. Wear goggles and a lab apron or coat. 2. Tie back long hair and secure loose clothing before working with an open flame. 3. Corrosive substance; avoid contact with skin‚ eyes‚ and clothing
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