Ngoc Pham Chem162B Lab #2: Trends in Periodic Table Date: 01/10/2011 Lab partner: Ian Bauer Result Section: Table I: The solubility of the alkaline earth metal ions | SO42- | CO32- | C2O42- | IO32- | Mg2+ | S | I | S | S | Ca2+ | I | S | S | I | Sr2+ | S | S | S | I | Ba2+ | I | I | I | S | Key: I- insoluble‚ S-soluble Table II: Color of water (Halide) and Halogen (Hexane) layers | Cl2 | Br2 | I2 | Hexane layer | Clear | orange | Pink | Water layer | Clear‚
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Determination of an Equilibrium Constant Abstract: In this experiment‚ two reactions were run to determine the molar absorptivity and the equilibrium constant of FeSCN2+. The main principles used in this lab are equilibrium‚ LeChatlier’s Principle‚ Beer’s Law and Spectrocopy. The first reaction was run to completion using LeChatier’s Principle and the second reaction was run to equilibrium. A spectrophotometer was used to measure absorbances. Using a graph of absorbance versus concentration
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CH 127 – Chem 2 Lab Determination of an Equilibrium constant Goals The purpose of this experiment is to determine the equilibrium constant for the reaction Fe3+(aq) + HSCN(aq) –>FeSCN2+(aq) + H+(aq). The equilibrium constant expression Kc for Reaction is kc=FeSCN2+[H+]Fe3++[HSCN] Procedure *Preparation of the Beer’s law plot Prepare five solutions of FeSCN2+(aq) of known concentrations between 1x10-5M and 1x10-4M by diluting various volumes of 4.62x10-4 HSCN. Calculate the Final concentration
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Name: Citric acid Chemical Name: 2-hydroxypropane-1‚2‚3-tricarboxylic acid Chemical Formula: C6H8O7 Chemical Structure: pH: 4.18‚ 3.90‚ 3.57 Classification: Weak acid Uses: It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. It is also used mainly as an acidifier‚ as a flavoring‚ and as a chelating agent. Name: Vinegar acid Chemical Name: Acetic acid or ethanoic acid Chemical Formula: C2H4O2 Chemical Structure:
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molecules (or atoms) in a gas are separated by large distances and are in constant‚ random motion. When dealing with gases‚ the Ideal Gas Law equation is the most famous equation used to relate all the factors in dealing and solving the problem. The four factors or variables for gas are: pressure (P)‚ volume (V)‚ number of mole of gas (n)‚ and temperature (T)‚ and the constant in the equation is R‚ known as the gas constant. The Ideal Gas law equation which is pV=nRT is obtained by combining the
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Weak Acid Titration Abstract: Our method for determining the unknown weak acid was to determine the equilibrium constant K from the molecular weight of the weak acid from our titration data. In this lab the acid Potassium hydrogen phthalate and two unknown acids were titrated. We determined the molar mass of the Potassium hydrogen phthalate‚ for the unknown acids we calculated the molar mass and the Ka values. We used NaOH as the known base for titrating in all three of the titrations. Our
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reaction where the concentration of all the reactants and all the products remain constant over time. Equilibrium as used in chemical systems means that all the chemical forces in a reaction are in balance and that all physical properties of the system (color‚ density and concentration) of all chemicals species involved remains constant. The equilibrium state can be characterized by quantitatively defining its equilibrium constant‚ Keq. In this experiment the Keq for the reaction between iron (lll) ions
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Spectrophotometric Determination of an Equilibrium Constant. Abstract: The report presents determination of equilibrium constant for the formation of a complex ion FeSCN2+. This was accomplished using a colorimeter to measure absorbance of some known concentration solutions in order to generate the calibration curve. The equation of the graph was used to compute the equilibrium concentrations of the reactants and products‚ needed to calculate the equilibrium constant for the reaction
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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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Spectrophotometric Determination of an Equilibrium Constant Introduction: In this experiment‚ you will study the reaction between aqueous iron (III) nitrate‚ Fe(NO3)3‚ and potassium thiocyanate‚ KSCN. They react to produce the blood-red complex [Fe(SCN)]2+. Fe3+ + SCN- ( [Fe(SCN)]2+ The equilibrium constant expression may be expressed as: K = [pic] You will prepare a series of standard solutions that contain known concentrations of [Fe(SCN)]2+ and will determine
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