Chemical Reaction Lab Report
Calculations
CALCULATION IN ORDER TO FIND THE PERCENTAGE OF VITAMIN C
Chemical reaction: C6H8O6 + I2→ 2I + C6H6O6
Ascorbic Acid: C6H8O6
Relative formula mass of C6H8O6= (12.01076) + (1.007948) + (15.99946)= 176.12412 g/mol
Convert Iodine lost from mL to dm-3 = Iodine lost in mL1000= Iodine lost in dm-3
Convert Iodine lost (dm-3) to moles (n) by multiplying it with the concentration of Iodine used: n=0.005 Iodine lost in dm-3= mol of C6H8O6
Find the mass (g) of C6H8O6 in 50 mL by using this equation: m (mass)=Mr (Relative formula mass)n (mol)
Convert into percentage (%) on the amount of solution in mL used. In this case 50 mL: mass (g) of C6H8O615.6666mL=0.0428% of vitamin C in 50 mL of solution
Average % of vitamin c lost for tomatoes= …show more content…
Environmental and Ethical Considerations
Vegetables and Fruits are being lost in the process of this experiment. Also, when grilling, roasting, and stir-frying the vegetables we’re losing oil, charcoal, and gas. Plus we are generating heat and using electricity. Billions of people in the world don’t have access to many of the things I wasted in this process. Also, burning gas is contributing to global warming and it is considered a greenhouse gas. Also iodine contributes to the formation of acid rain. Acid rain lowers the pH of water making it more acidic, which lowers biodiversity
Conclusion
My hypothesis which was: Even though I cooked the tomatoes and bell peppers at exactly 5 minutes for each trial and cooking method, I couldn’t measure the temperature for the tomatoes and bell peppers when grilling and stir-frying. On the other hand, the temperature was exactly 180 degrees celsius when they were roasted. I believe that in the order of grilling, stir-frying, roasting vitamin c is lost from greatest to smallest. The reason is because when grilling, the temperature gets considerably high compared to when they are stir-fried because heat has to go through the pan before getting to the tomatoes and bell peppers. On the other hand, when the bell peppers and tomatoes are roasting, they are heated through radiation so it’s less effective, therefore it will take longer to denature the
CALCULATION IN ORDER TO FIND THE PERCENTAGE OF VITAMIN C
Chemical reaction: C6H8O6 + I2→ 2I + C6H6O6
Ascorbic Acid: C6H8O6
Relative formula mass of C6H8O6= (12.01076) + (1.007948) + (15.99946)= 176.12412 g/mol
Convert Iodine lost from mL to dm-3 = Iodine lost in mL1000= Iodine lost in dm-3
Convert Iodine lost (dm-3) to moles (n) by multiplying it with the concentration of Iodine used: n=0.005 Iodine lost in dm-3= mol of C6H8O6
Find the mass (g) of C6H8O6 in 50 mL by using this equation: m (mass)=Mr (Relative formula mass)n (mol)
Convert into percentage (%) on the amount of solution in mL used. In this case 50 mL: mass (g) of C6H8O615.6666mL=0.0428% of vitamin C in 50 mL of solution
Average % of vitamin c lost for tomatoes= …show more content…
Environmental and Ethical Considerations
Vegetables and Fruits are being lost in the process of this experiment. Also, when grilling, roasting, and stir-frying the vegetables we’re losing oil, charcoal, and gas. Plus we are generating heat and using electricity. Billions of people in the world don’t have access to many of the things I wasted in this process. Also, burning gas is contributing to global warming and it is considered a greenhouse gas. Also iodine contributes to the formation of acid rain. Acid rain lowers the pH of water making it more acidic, which lowers biodiversity
Conclusion
My hypothesis which was: Even though I cooked the tomatoes and bell peppers at exactly 5 minutes for each trial and cooking method, I couldn’t measure the temperature for the tomatoes and bell peppers when grilling and stir-frying. On the other hand, the temperature was exactly 180 degrees celsius when they were roasted. I believe that in the order of grilling, stir-frying, roasting vitamin c is lost from greatest to smallest. The reason is because when grilling, the temperature gets considerably high compared to when they are stir-fried because heat has to go through the pan before getting to the tomatoes and bell peppers. On the other hand, when the bell peppers and tomatoes are roasting, they are heated through radiation so it’s less effective, therefore it will take longer to denature the