the percent by mass of water in the hydrate. This will be accomplished by heating a determined mass of the hydrate to remove the water‚ and by measuring the salt left over. Introduction: This laboratory experiment will be done to find out how many moles of HO are present per one mole in the hydrate CuSO. A hydrate is a compound that has a fixed number of water molecules. The water in this hydrate can be removed by heating it‚ and when all the water from the hydrate has been removed it becomes anhydrous
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After 14 years of trial and error‚ he developed a process he called Appertizing. Fruits‚ vegetables‚ fish‚ or meat was sealed in stoppered bottles and the filled bottles were immersed in boiling water; the heat sterilized the bottles and food alike. Appert knew nothing of enzymes or bacteria‚ nor did anyone else in his day. He did observe that when food was heated in the sealed bottles‚ the food remained good as long as the seal was not broken. The food remained edible until the bottles were
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equipment that produces a single open gas flame‚ which is used for heating‚ sterilization‚ and combustion. It is used for heating‚ sterilization‚ and combustion. Condenser A condenser usually consists of a large glass tube containing a smaller glass tube running its entire length. A condenser is a piece of laboratory glassware used to cool hot vapors or liquids Test Tube A small cylindrical glass used for heating small amounts of liquid open at the top‚ usually with a rounded U-shaped
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Potassium Chloride + 3 O2 (g) Oxygen Students will perform a quantitative analysis of the reactants and products of this reaction‚ measuring the initial mass of solid potassium chlorate used (before heating)‚ and the mass of the solid potassium chloride product‚ or residue‚ remaining after heating. Applying the Law of Mass Conservation‚ the difference in these measured masses is the mass of oxygen released (from the original potassium chlorate sample). From this data‚ the experimental mass percent
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customers required in order to have a complete quality working environment. It recognised that a modern building is more than simply a structure. An environment needs to be comfortable and productive. There needs to be furniture‚ climate control‚ heating‚ security‚ access ramps as well as all of the electrics and cabling. Portakabin commercial staff were constantly asked for extra services such as air conditioning. This is a good example of Ansoff’s new product development which extended provision
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chlorine to form 4.22g of compound. What is the empirical formula of the compound? 3. 0.256g of a lanthanum oxide was decomposed and produced 0.219g of lanthanum. What is the empirical formula of the compound? 4. What is the purpose of heating the empty evaporating dish and watch glass? 5. What is the purpose of the watch glass? Why is it not necessary to know the individual masses of the evaporating dish and watch glass? Determination of the Empirical Formula for Zinc Chloride
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systems can light houses and provide power to the electric grid. Passive Solar Heating‚ Cooling and Daylighting Buildings designed for passive solar and daylighting incorporate design features such as large south-facing windows and building materials that absorb and slowly release the sun’s heat. No mechanical means are employed in passive solar heating. Incorporating passive solar designs can reduce heating bills as much as 50 percent. Passive solar designs can also include natural ventilation
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The present summer holiday is too long. Kids get bored by the start of August Most parents have their annual holidays during July or August. The present system allows children and parents to be on holiday at the same time Schools could reduce heating bills by having longer holidays in the winter rather than the summer Older pupils work during summer to earn money because the job is only available at this time‚ and it is suitable for them Shorter summer means more holidays throughout the year
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materials given to us were hydrates by heating them and then dissolving them in water. Our results showed that all of our substances were hydrates besides the sucrose‚ sucrose if the only one which did not both bring condensation when heated and dissolve in water‚ which agreed with our hypothesis because we also thought that sucrose was going to be the only one that wasn’t a hydrate. The only error that we may have encountered in this lab was that when heating‚ the flame was not always the same temperature
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Aim/Objective To compare the concentration of reducing sugars in three different types of canned soft-drinks available in the school canteen. Background information: Reducing sugars are any sugars that in basic solution forms some aldehyde or ketone. This allows the sugar to act as a reducing agent‚ for example in Benedict’s reaction. [1]Reducing sugars include glucose‚ fructose‚ glyceraldehyde‚ lactose‚ arabinose and maltose. All monosaccharides which contain ketone groups are known as ketoses
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