Ib Eggshell Report
Candidate's name: Eunika Orłowska
Candidate's number:
School's name:
School's number:
Determining the amount of CaCO3 in eggshell of hen's egg
| Design | DCP | CE | Aspect 1 | | | | Aspect 2 | | | | Aspect 3 | | | |
Introduction: The back titration is a method used in determining the amount of excess of the reagent. The calcium carbonate is a substance which gives the eggshell stiffness.
Research question: What is the amount of calcium carbonate in the eggshell measured by back titration?
Table 1. Variables.
Type of variable | Variable | Unit | Dependent | Amount of calcium carbonate in eggshell | % by mass | Independent | Volume of titrated excess of hydrochloric aced | cm3 | Controlled | Volume of hydrochloric acid Weight of eggshell Temperature Amount of phenolophateine | cm3 g oC drop | Uncontrolled | Purity of solutions Biological diversity of eggs Pressure | - - hPa |
Equipment: buret 5 beakers 50 cm3 baguette 1 plastic pipette balance clamp
2,5 g of eggshell mortar 100 cm3 of 1moldm-3 hydrochloric acid ap. 70 cm3 of 1moldm-3 sodium hydroxide
1 20 cm3 pipette
Risk assessment: you have to remember to wear gloves, goggles and apron. Solutions may be irritating.
Method:
Crush to dust eggshell in the mortar. Fill each of the 5 beakers with 20 cm3 of hydrochloric acid measured by glass pipette. Add 0.5 g of eggshell dust to each beaker, measured by balance. While the reaction of eggshell with acid occurs, prepare the buret and clamp for titration. Make sure they are clean. Pour NaOH solution into the buret to the '0' level. Make sure all of the eggshell reacted with the HCl. If not, you can help the reaction by using the baguette. Put two drops of phenolophateine into each beaker using the plastic pipette. Take the first beaker and titrate the
Candidate's number:
School's name:
School's number:
Determining the amount of CaCO3 in eggshell of hen's egg
| Design | DCP | CE | Aspect 1 | | | | Aspect 2 | | | | Aspect 3 | | | |
Introduction: The back titration is a method used in determining the amount of excess of the reagent. The calcium carbonate is a substance which gives the eggshell stiffness.
Research question: What is the amount of calcium carbonate in the eggshell measured by back titration?
Table 1. Variables.
Type of variable | Variable | Unit | Dependent | Amount of calcium carbonate in eggshell | % by mass | Independent | Volume of titrated excess of hydrochloric aced | cm3 | Controlled | Volume of hydrochloric acid Weight of eggshell Temperature Amount of phenolophateine | cm3 g oC drop | Uncontrolled | Purity of solutions Biological diversity of eggs Pressure | - - hPa |
Equipment: buret 5 beakers 50 cm3 baguette 1 plastic pipette balance clamp
2,5 g of eggshell mortar 100 cm3 of 1moldm-3 hydrochloric acid ap. 70 cm3 of 1moldm-3 sodium hydroxide
1 20 cm3 pipette
Risk assessment: you have to remember to wear gloves, goggles and apron. Solutions may be irritating.
Method:
Crush to dust eggshell in the mortar. Fill each of the 5 beakers with 20 cm3 of hydrochloric acid measured by glass pipette. Add 0.5 g of eggshell dust to each beaker, measured by balance. While the reaction of eggshell with acid occurs, prepare the buret and clamp for titration. Make sure they are clean. Pour NaOH solution into the buret to the '0' level. Make sure all of the eggshell reacted with the HCl. If not, you can help the reaction by using the baguette. Put two drops of phenolophateine into each beaker using the plastic pipette. Take the first beaker and titrate the
Bibliography: http://antoine.frostburg.edu/chem/senese/101/consumer/faq/eggshell-composition.shtml 18th November 2012 J. Green, S. Damji "Chemistry" IBID 2008