Titration KMnO4+ FeSO4 12/2/2013 At Alsadek Scientific Association Prepared by: Zainab Alfakih & Jinan Krayem Teacher: Dr. Hiba Nassar Contents Introduction 2 Objectives 3 Theoretical Study 3 Definitions 3 Derivations 3 Equipment 4 Setup 5 Procedures 5 Results 6 Discussion 7 Conclusion 8 References 9 I. Introduction: Oxidation Reduction reactions are chemical reactions in which substances undergo changes in oxidation state. Oxidation is defined as the
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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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Date: 25 Nov‚ 2004 Objective: 1. To standardize sodium thiosulphate for titration use. 2. To find out the concentration of Vitamin C in the tablet. Theory: This experiment involves titration of redox reaction. Redox reaction means reduction and oxidation. In which oxidizing agent and reducing agent are mixed and oxidize/reduce each other. One losses electron(s) and increase in oxidation number when is oxidized‚ and vice versa. In order to find out concentration of the ascorbic acid in the tablet
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of distilled water in a beaker. 3. After washing the 250ml volumetric flask with distilled water‚ rinse with more distilled water. 4. Transfer the solution from the beaker to a volumetric flask using a funnel. 5. Wash all traces of the solution from the beaker and funnel by rinsing the beaker and funnel thoroughly with distilled water from a wash bottle into the volumetric flask. 6. Swirl the solution in the volumetric flask but do not invert. 7. Add more distilled water until
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Determination of Vitamin C by Redox Titration with Iodine Vitamin C (ascorbic acid) is an antioxidant that is essential for human nutrition. Vitamin C deficiency can lead to a disease called scurvy‚ which is characterized by abnormalities in the bones and teeth. Many fruits and vegetables contain vitamin C‚ but cooking destroys the vitamin‚ so raw citrus fruits and their juices are the main source of ascorbic acid for most people. One way to determine the amount of vitamin C in food is to use a
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Calibration of Volumetric Glassware This set of laboratory experiments is designed to introduce you to some of the apparatus and operations you will be using during the remainder of this course‚ including the treatment of data using spreadsheets. While some of the procedures may seem trivial and the results obvious‚ this is a chance for you to develop good laboratory technique. Required Reading D.C. Harris‚ Quantitative Chemical Analysis (8th ed.‚ W. H. Freeman‚ NY‚ 2010) chapter 2 (Tools
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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) Phenolphthalein is colourless
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LABORATORY SAFETY GUIDELINES SAFETY DECLARATION FORM CHEMISTRY LABORATORY REPORT QUIDELINES EXPERIMENT 3 1 Calibration of Volumetric Glassware 3 2 Empirical Formulas 3 3 Standardization of Sodium Hydroxide Solutions 10 4 Acids‚ Bases‚ Buffers and The Determination of pH 24 5 Redox Reactions 29 6 Qualitative Analysis of Common Ions REFERENCES 103 APPENDICES 113 INTRODUCTION This manual provides laboratory guidelines‚ safety declaration
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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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EXPERIMENT TO STUDY THE EFFECT OF A FACTOR AFFECTING VITAMIN C IN FRUIT JUICES WHAT IS THE EFFECT OF TEMPERATURE ON VITAMIN C IN FRUIT JUICES? The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5‚ 22‚ 50‚ 70‚ 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see
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